The Grove

2201 Collins Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2332244

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 11 basic
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct162026

Routine inspection

14 violations found

First visitOct 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
- 3 High priority
- 11 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed employee beverage stored inside drink ice at outside bar.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cheese (78°F - Cold Holding) at room temperature on top of reach in cooler at cook line. As per chef, for 1 hour. Chef placed inside cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored over pickled ginger at walk in cooler. Chef rearranged products.
  Fixed on the spot
Basic11
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed raspberries not covered at reach in cooler.
  Food stored on floor.
  Observed bag on onions stored on floor at walk in cooler. Observed chill sticks stored on floor at walk in freezer. Employee removed product from floor.
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice bucket not inverted at outside bar.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl stored inside of container of flour. Chef removed item.
  Fixed on the spot
  Equipment in poor repair.
  Observed reach in cooler gaskets in disrepair.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed interior of reach in cooler at banquet kitchen heavily soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed walk in cooler gasket soiled with black substance.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed water leaking from faucet when valve is closed at hand sink and 3 compartment sink.
  Standing water in bottom of reach-in-cooler.
  Observed at reach in cooler across from ice machines and at banquet kitchen.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Observed at preparation areas, dish are and banquet kitchen.
Reporting only1
- Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
  Notified Fire AHJ. For reporting purposes only. Observed flat top grill across from ice machines not underneath hood system.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.