North Miami Beach Garden Inn & Suite
148 NW 167 St, North Miami Beach, FL 33169 · Permanent Food Service · License 2311852
What drove the grade
Handwash sink not accessible for employee use at all times.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection4 intermediate, 8 basic-20
- Safety score80
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 visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed kitchen hand sink blocked with a reach in freezer.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Observed Jual Fishman with no manager certification.
Basic8
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler and walk in freezer used as a storage room, not keeping items at temperature.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
Observed floor throughout the kitchen heavily soiled.
Floor tiles missing and/or in disrepair.
Throughout the establishment.
Ceiling/ceiling tile shows damage or is in disrepair.
Throughout the establishment.
Ceiling tile missing.
Throughout the establishment.
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.