Ahu Mar

1300 S Miami Ave, Miami, FL 33130 · Permanent Food Service · License 2335022

Official report

out of 100

Grade F

Safety score 27 of 100

Latest visit: Aug 3, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · 18 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 complaint inspection
5 high priority (1 fixed on the spot), 7 intermediate (1 fixed on the spot, 2 repeats), 7 basic (1 repeat); intermediate violations cost 18 at most
-53
Complaint after follow-up on Aug 3
Counts in full until a follow-up finds the problems fixed
-20
Safety score27

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

Inspection history

1 inspection · 2 visits

Jul202026

Complaint inspection

19 violations found · Inspector came back once

Follow-up visitAug 3, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
  Operator conducting reduced oxygen packaging (sous vide) 4 bags of chicken with package date of 7/24/26.stop sale.
  Administrative complaint
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 29, Plumbing and backflow prevention: Observed Standing water in bottom of reach-in-cooler across cooking line.
  More time given
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  Observed no copy of the last inspection.
  More time given
Official report, on the Florida DBPR website
First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 5 High priority
- 7 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed butter (52°F - Cold Holding), as per operator less than an hour. Operator placed butter inside reach in coolers.
  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 bronzino stored on top of cooked chicken at drawers in bar area.
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken stored over raw shrimp at reach in coolers across cooking line.
- Code 16, Dishwashing facilities and test kits: Observed Faucet at three-compartment sink does not reach all compartments and one of the faucet is missing at second floor prep area.
- Code 51, Other sanitary and safe operation: Establishment operating after an emergency without notifying the division.
  Observed a service charge applied to the bill for room dining. The establishment must clearly disclose the specific purpose of the operations charge. This disclosure must be presented on the food menu, website, or mobile app in a font size that is equal to or greater than the font used for menu item descriptions.
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  The establishment's Caesar salad dressing is made in-house with raw shell eggs, and the Padrino drink also is made with raw shells eggs using the egg whites and both are lacking the required disclosure and reminder on the menu.
- Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
  Observed operator conducting ROP raw meat. Observed some ROP bags inside Walk in cooler. Also operator is conducting sous vide reduced oxygen packaged for chicken.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Must be reinstalled in the same location where removed. Observed the handwashing sink removed in the second-floor food preparation area (near the dry storage and walk-in cooler). At the time of inspection, one employee was observed actively slicing ham without a functional hand sink available in the immediate area.
  Observed No paper towels or mechanical hand drying device provided at handwash sink located next to dishwasher area.
  Also no paper towel on hand washing sink located at right bar entrance.
  No soap was provided at the handwashing sink next to the dishwasher or at the handwashing sink at the right bar entrance.
  The operator restocked both sinks with soap.
  Fixed on the spot
- Code 53, Manager certification and employee training: Observed Manager or person in charge lacking proof of food manager Certificate.
  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 Darlaine E., Kidani A, Dashiel H., hired more than 60 days and no proof of any training.
  Repeat violation
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed a box of orange stored on the floor next to walk in cooler on first floor.
- Code 10, In-use utensils properly stored: Observed In-use tongs stored on equipment door handle between uses at cooking line.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed torn gaskets at reach in coolers across cooking line.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed a box of napkins and a box of pint containers stored on the floor in the dry storage area.
- Code 29, Plumbing and backflow prevention: Observed Standing water in bottom of reach-in-cooler across cooking line.
- Code 35, Insects, rodents, pests and animals: Observed Insect control device installed over food preparation area located at kitchen entrance.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
Stop sale: An order that the food can’t be sold or served.