AMARA AT PARAISO

Name: AMARA AT PARAISO
Address: 3101 NE 7TH AVENUE, MIAMI, FL, 33137, US
Rating: 81

3101 NE 7TH AVENUE, MIAMI, FL 33137

License #2335750

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

AMARA AT PARAISO in MIAMI currently holds an InspectFL Health Score of 81 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, inspectors documented 31 total violations — 8 critical, 6 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 25, 2025

The latest inspection on February 9, 2026 included 3 critical violations, 2 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a wrist watch while preparing food.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed by prep station kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled by dessert station. Observed reach in cooler by prep area near cook line soiled.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean cups stored on shelves at bar area not inverted. Employee inverted.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee cleaning a part of equipment in the hand sink by dessert station.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed at employees bathrooms.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above ware washing area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a personal phone by prep table at dessert station.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed vacuum breaker incorrectly installed.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over RTE cooked shrimp at drawers by prep station. Employee rearranged properly.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drank water and proceeded to stir a soup at stove. Coached employee to wash hands properly.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen squid thawing at room temperature by cook line. Employee turn on running water.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine behind bar area. Observed ice machine by ware washing area.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a spray bottle with sanitizer not labeled at bar area. Manager labeled.

Administrative complaint recommended
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees wearing a bracelet and wearing a wrist watch while preparing food.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored at prep table at dessert area, at prep area, ware washing area and salad station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed spatula stored inside hand sink by desserts area. Manager removed.
[35A-02-7] Live, small flying insects found. Observed 10 flying insects flying by dishwasher area by dirty dishes, 6 flying insects by dry storage area and 3 flying insects by dining area landing at tables.
[01C-05-4] Observed oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked shrimp at salad station. Manager rearranged products.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board by prep area across three compartment sink. Observed can opener soiled by dessert table.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (53F - Cold Holding); raw hamachi (53F - Cold Holding); cooked shrimp (50F - Cold Holding); raw fish (50F - Cold Holding) at salad station. As per operator less than 2 hours. Manager stored at walk in cooler for rapid chill.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw frozen beef thawing at prep sink with standing water. Employee turn on water to thaw beef properly.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket by locker area. Employee stored correctly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef empanadas (88F - Hot Holding) stored above oven at cook line at room temperature, as per manager prepared less than two hours. Manager stored at walk in cooler for rapid chill.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside flour container by dessert area. Manager removed.

Community reaction

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Community pulse