Vilebrequin la Plage Miami
1685 Washington Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2338664
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection4 high priority (1 fixed by the Nov 6 follow-up), 7 intermediate (1 repeat), 2 basic; intermediate violations cost 18 at most-41
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
More time given
Code 03, Food out of temperature: Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
More time given
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
More time given
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and caterer does not provide a consumer advisory at catered events.
More time given
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
More time given
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More time given
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
- First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 6 portions of salmon in a vacuum sealed bag frozen. As per the chef the salmon was raw at the time it was sealed. Special process form provided by email.
Code 03, Food out of temperature: Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
See stop sale. Observed 6 portions of salmon in a vacuum sealed bag frozen. As per the chef the salmon was raw at the time it was sealed. Special process form provided by email.
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed the dishwasher touch dirty dishes and then clean dishes without washing his hands.
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Intermediate7
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and caterer does not provide a consumer advisory at catered events.
Raw animal foods must be fully cooked prior to service. Form provided via email.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed smoked salmon on the breakfast menu not identified as raw or undercooked. Observed raw bar on the dinner menu with oysters, tuna tartar, scallop crude and shrimp cocktail. As per the chef the the shrimp cocktail is not raw so the other items need and asterisk next to them. There is also steal tartare on the menu not identified as raw.
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed cook chicken in a vacuum sealed bag in the freezer. Special process form provided by email.
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.
Repeat violation
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed at the bar.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed the following food handlers working Salvador, and Fabian .
Basic2
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 24, Clean equipment storage and air drying: Plates and cups dried with a towel/cloth.
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
- Stop sale
- An order that the food can’t be sold or served.