Tootsies
150 NW 183 St, North Miami Beach, FL 33169 · Permanent Food Service · License 2330810
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection8 high priority (6 fixed by the Oct 1 follow-up, 2 fixed on the spot), 5 intermediate (3 fixed on the spot), 10 basic (1 repeat)-47
- Safety score53
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 visitOct 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils in water at 127°F at grill station. Operator placed container of water over flattop.
More time givenFixed on the spot
- First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed cooked wings (48°F-50 - Cold Holding); raw shrimp (45°F - Cooling); raw beef patty (45°F - Cold Holding); raw salmon (46°F - Cold Holding); raw codfish (45°F - Cold Holding); raw chicken (48°F - Cold Holding); beans (47°F - Cold Holding); cooked ribs (47°F - Cold Holding) at walk in cooler. As per date marking, since previous days. Stop sale issued.
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed raw thawed salmon inside ROP at walk in cooler 2.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked wings (48°F-50 - Cold Holding); raw shrimp (45°F - Cooling); raw beef patty (45°F - Cold Holding); raw salmon (46°F - Cold Holding); raw codfish (45°F - Cold Holding); raw chicken (48°F - Cold Holding); beans (47°F - Cold Holding); cooked ribs (47°F - Cold Holding) at walk in cooler. As per date marking, since previous days. Stop sale issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Alfredo sauce (112°F - Hot Holding) at steam table. As per employee, for less than 1 hour. Employee took product to reheat. Observed yellow rice (122°F - Hot Holding) at hot box. As per employee, less than 2 hours. Employee voluntarily discarded product.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken over raw beef in walk in cooler #2. Operator stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee washing dishes at 3 compartment sink and then began stirring rice. Coached employee on proper hand washing procedures.
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 kitchen and 2nd floor Bar Dishwasher (Chlorine 0ppm).
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed Lysol spray bottle on top of reach in cooler in the bar. Operator placed on the floor.
Intermediate5
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting boards with stains at grill and fryer stations.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed hand sink in the grill area with hot water at 79°F.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed warewashing hand sink blocked by a trash can. Operator removed.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Observed 2 glass cups stored inside the hand sink. Operator removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
2nd floor bar. Operator placed new roll.
Fixed on the spot
Basic10
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed raw thawed salmon inside ROP at walk in cooler 2.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils in water at 127°F at grill station. Operator placed container of water over grill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Observed multiple employee drinks around the kitchen on top of prep tables. Operator put away items.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: 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 #1 with ambient temperature of 48°F. Food items are not to be stored inside until unit is fixed.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Fixed on the spot
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizer bucket stored on table with clean dishes at dry station. Employee removed bucket.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
2nd floor ice machine.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Located at 1 door unit at grill station and tall reach in cooler in front of sauce station.
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
Observed floors in the sports bar and main bar soiled. Operator cleaned during the inspection.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored inside the mop bucket in the beer walk in cooler. Operator stored properly.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.