Happy Wine in the Grove
2833 Bird Ave, Miami, FL 33133 · Permanent Food Service · License 2327950
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 intermediate, 7 basic-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 28, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed garlic in oil (63°F - Cold Holding); cut tomato (54°F - Cold Holding). As per chef less than 2 hours. Operator placed into ice to rapid cool.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Advised operator to set up three compartment sink to wash all dishes until repaired.
Repeat violation
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law.
Observed squeeze bottles of oil etc at prep line not labeled.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed at can opener.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at kitchen hand sink.
Basic7
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed at walk in cooler frozen package of tuna placed to thaw without being removed from packaging. Operator removed from packaging.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Observed container of tomato and garlic stored next to hand sink.
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
Observed chef place slices of bruschetta and bread onto unsealed wood plate. Operator removed and placed parchment paper.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed tiles missing at kitchen walls.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed throughout kitchen.
Floor soiled/has accumulation of debris.
Observed at main cook line.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed next to exit door.
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.
- Stop sale
- An order that the food can’t be sold or served.