Harbour Gourmet

17040 -17046 W Dixie Hwy, North Miami Beach, FL 33160 · Permanent Food Service · License 2328217

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Observed various Raw meat over/not properly separated from various ready-to-eat foods in walk in cooler/ freezer.High priority · 17 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
2 high priority, 7 intermediate (3 fixed on the spot), 9 basic
-39
Safety score61

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

Inspection history

1 inspection · 1 visit

Oct272026

Routine inspection

18 violations found

First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 2 High priority
- 7 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Observed various Raw meat over/not properly separated from various ready-to-eat foods in walk in cooler/ freezer.
- Code 50, Current license displayed: Observed establishment Operating with an expired Division of Hotels and Restaurants license as of 10/1/26.
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Observed establishment offering various raw meat but Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed various Ready-to-eat foods stored in dining room reach in cooler not date marked.
  All foods were prepared onsite and held more than 24 hours. Advised manager and he added date marking.
  Fixed on the spot
- Code 03, Food out of temperature: Establishment curing beef food without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants.
  Manager provided approval letter dated 9/1/26 from division via telephone but letter does not allow for curing. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/.
  Observed establishment vacuum packaging raw meat.
  Manager provided approval letter dated 9/1/26 from division via telephone. Advised manger that Approved Process Waiver must be maintained at the food establishment. Unable to determine if Operatoris complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times due to utensils stored inside.
  Chef removed.
  Fixed on the spot
  No soap provided at handwash sink.
  Chef added.
  Fixed on the spot
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Basic9
- Code 06, Food properly thawed: Observed various raw meats thawing at room temperature on cart in kitchen area.
- Code 08, Food protection and cross-contamination: Observed various meats Stored in front counter reach cooler uncovered.
  Observed various containers of Food stored on floor under prep table and on floor in walk in cooler/freezer.
- Code 10, In-use utensils properly stored: In-use tongs stored on stove door handle between uses.
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
- Code 24, Clean equipment storage and air drying: Clean pots and pans not stored inverted or in a protected manner.
- Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.