Villa Woodbine Historial Club
2167 S Bayshore Dr, Miami, FL 33133 · Catering · License 2329155
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate, 6 basic (2 repeats)-19
- Safety score81
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 26, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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); operator prime machine new Dishwasher (Chlorine 50ppm)
Fixed on the spotRepeat violation
Intermediate2
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
Observed low water pressure for both hand sinks at cook line and bathroom.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand sink used as dump sink with food remnants inside.
Basic6
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed fryer and ovens soiled with food and grease debris.
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed at ice machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed cabinets shelves soiled.
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Observed clean plates and tasting dishes stored on soiled canister shelves.
Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
Observed for tiled floors throughout kitchen.
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
Observed throughout kitchen and dish machine area.
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.