2951 S BAYSHORE DR, MIAMI, FL 33133
PLACITA BAR & RESTAURANT has a mixed inspection record — 15 violations in the past year, including 1 high-priority. Not alarming, but worth knowing before you order. The trailing-year record shows 15 violations, including 1 high-priority and 0 Emergency Orders of Closure.
Scores higher than 52% of the 3707 inspected restaurants in MIAMI on the trailing-year record.
1 high-priority violation on the trailing-year record — below the Miami-Dade County average of 2.6.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Other conditions related to sanitary and safe operation.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Other conditions related to sanitary and safe operation.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Other conditions related to sanitary and safe operation.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Missing or expired food manager certification, or employee food-safety training not documented.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Dish machines and three-compartment sinks must be set up with the right sanitizer concentration, and the kitchen needs test kits to verify it. Sanitizer that is too weak leaves dishes looking clean but not actually safe.
On this record, the category appears in 1 of the 2 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 2327990 — you can read the original documents yourself and compare.