The Lido Bayside Grill

40 Island Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2333896

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Sep 16, 2026 (7 weeks ago)

What drove the grade

Employee failed to wash hands before putting on gloves to initiate a task working with food.High priority · 24 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
3 high priority (2 fixed on the spot, 1 repeat), 9 intermediate (1 fixed on the spot), 13 basic (2 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-44
Extension granted on Sep 16
Counts in full until a follow-up finds the problems fixed
-3
Safety score53

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

Inspection history

1 inspection · 2 visits

Sep152026

Routine inspection

25 violations found · Inspector came back once

Follow-up visitSep 16, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
8 violations still not corrected:
- 1 Intermediate
- 7 Basic
What was still cited
Intermediate1
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  More time given
Basic7
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Ripped/worn tin foil used as shelf cover.
  More time given
  Cold holding equipment not maintained in good repair.
  More time given
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  More time given
Official report, on the Florida DBPR website
First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
- 3 High priority
- 9 Intermediate
- 13 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cut melon (64°F - Cold Holding); smoke salmon (66°F - Cold Holding); chia pudding (66°F - Cold Holding); cut tomatoes (69°F - Cold Holding); cut lettuce (69°F - Cold Holding); pico de gallo (71°F - Cold Holding) chicken sausage (67°F - Cold Holding); egg whites (57°F - Cold Holding); liquid eggs (58°F - Cold Holding); Chihuahua cheese (61°F - Cold Holding) at reach in cooler across from grill and flattop. Operator began to remove items to in another unit for rapid cooling.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employees not washing hands prior to engaging in a new task.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed sanitizer bucket, stored above region and cooler for a food is stored Chef removed bucket, and placed away from ready to eat items.
  Fixed on the spot
Intermediate9
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Observed mussels and tag missing the date of last one sold.
  Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  Observed mussel and oyster tags not kept in chronological order.
- Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
  Raw animal foods must be fully cooked prior to service. Observed establishment missing raw oyster advisory provided establishment via email employee printed and posted signed during inspection.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
  Observed Dishwasher (Temperature 158) at warewashing area not reaching proper temperature.
  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed at dishwashing mandolin slicer soiled with food debris.
- Code 31, Handwash sinks and supplies: No handwash sink for employees.
  Observed at the coffee area in front of main kitchen.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at HWS AT COOK LINE.
  No soap provided at handwash sink.
  Observed no soap at multiple handwashing sinks at cook line.
Basic13
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed an employee wearing a bracelet while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed two white cutting boards at cook line with the marks and not easily cleaned.
  Repeat violation
  Ripped/worn tin foil used as shelf cover.
  Observed at warewashing area ripped and torn trash bags used to line shelves where equipment is air drying.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed heavy ice buildup at walk-in freezer located outside of kitchen.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed two reach in cooler at cook line area not maintaining proper temperatures.
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Bar Area Dishwasher (Chlorine 0ppm).
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues.
  Observed shelves at walk in cooler soiled with mold like substance.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed metal pots and plates on shelf at dish area not inverted.
  Equipment and utensils not properly air-dried - wet nesting.
  Observed at dishwashing area, metal pots, and bowls, wet nesting.
- Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
  Observed at walk in cooler water dripping into sheet tray where ready to eat food is stored.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Observed standing water at sink next to grill station.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed no handwashing sign at hand sink next to Fryers at Cook line.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.