The Savoy Hotel
425-455 Ocean Dr, Miami Beach, FL 33139 · Permanent Food Service · License 2337301
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection1 high priority (fixed on the spot), 1 basic-4
- Safety score96
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 3 visitsLatest inspection
Routine inspection
- First visitOct 14, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed TARRAGON AIOLI (47°F - Cold Holding)at cook line fliptop, and employee is there less than two hours employee moved item to reach in freezer for rapid cooling.
Fixed on the spot
Basic1
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed at reach in cooler standing water located at Cook line next to service window.
Earlier inspections 2
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
At the first visit
Observed soiled can opener with old food debris and accumulation of rust.
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
At the first visit
Observed red cutting board with deep grooves.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
At the first visitRepeat violation
Observed soiled exterior of reach in cooler/freezer doors at warewash area. Observed several soiled door gaskets in front area reach in coolers.
Buildup of food debris/soil residue on equipment door handles.
More time given
At the first visit
Observed on door handles of reach in coolers and freezer. Also observed soiled for paper towel roll handle.
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
More time given
At the first visitRepeat violation
Observed employee engaging with food with no hairnet. Employee placed a cap on.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
At the first visit
Observed gaskets soiled throughout reach in cooler at kitchen.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
At the first visit
Observed throughout kitchen.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.