Smash House
1550 NE 164 St, North Miami Beach, FL 33162 · Permanent Food Service · License 2334753
What drove the grade
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection1 high priority (fixed by the Sep 14 follow-up, 1 repeat), 6 intermediate (3 fixed on the spot), 10 basic-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
More time given
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
More time given
- First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee begin food preparation place new gloves with no handwashing. Educated employee.
Repeat violation
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed veggie patty in the reach in cooler with no date label. Operator placed dates.
Fixed on the spot
Packaged food not labeled as specified by law.
Observed panko with no name label. Operator placed label.
Fixed on the spot
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.
New Employees Anthony, Natalie, Rebecca, Daniel, misha, haim, orly and joey with no form signed.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed trashcan blocking handwashing sink in the front counter.
No soap provided at handwash sink.
Soap provided
Fixed on the spot
Basic10
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In the flour. Operator removed.
Fixed on the spot
Food storage container/container lid cracked or broken.
Observed flour container with a crack lid.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 0ppm) in the kitchen, operator remade Sanitizer Bucket (Quaternary 200ppm).
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
Observed employee with a wet cloth not stored inside the bucket.
Code 33, Garbage and refuse: Dumpster overflowing garbage.
Open dumpster lid.
Garbage on the ground and/or pad around dumpster.
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
In the cook line.
Worn, torn and/or soiled floors/carpeting.
By the cook line.
Hole in or other damage to wall.
Observed wall tiles missing from on top of reach in cooler, in the kitchen. And in front of handwashing sink.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.