S 47 Lounge
921 Brickell Ave, Miami, FL 33131 · Permanent Food Service · License 2333042
What drove the grade
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection1 high priority (no follow-up needed), 3 intermediate, 10 basic-22
- Safety score78
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 6, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed kitchen employee, touching dirty apron with bare hands.
Intermediate3
Code 05, Thermometers provided and accurate: Food thermometer(s) not calibrated according to manufacturer's specifications.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Basic10
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed boxes of food and kitchen floor.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Accumulation of debris in three-compartment sink.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Clean all kitchen reaching cooler observe food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed mold like substance to all kitchen doors gaskets.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed accumulation of debris behind bar floor.
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.