CAFE AMERICANO

Name: CAFE AMERICANO
Address: 1776 COLLINS AVE, MIAMI BEACH, FL, 33139, US
Rating: 71.3

1776 COLLINS AVE, MIAMI BEACH, FL 33139

License #2334121

☕ Café/Breakfast ℹ️

71.3 Grade C / 100

Mixed Health Record

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Latest inspection

April 6, 2026 · 10 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CAFE AMERICANO in MIAMI BEACH currently holds an InspectFL Health Score of 71.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 6, 2026. Across those visits, inspectors documented 56 total violations — 11 critical, 10 major, 35 minor.

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Record snapshot

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Inspections on file

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The latest inspection on April 6, 2026 shows 10 observation rows: 1 critical, 3 major, and 6 minor.

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Inspector notes

Coverage note

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CAFE AMERICANO has some meaningful issues on record. Would you still eat here?

C record

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*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.

Disposition: Met Inspection Standards
[06-09-1] 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. Observed 6 tuna filets in the upright cooler still in the vacuum. The tuna had an internal temperature of 29°F. The cook removed the tuna from the vacuum packages.
[36-22-4] Floor area(s) covered with standing water. Observed at the cook line.
[36-17-5] Floor tiles missing and/or in disrepair.
[10-14-5] Ice bucket stored on floor between uses. The manager put them on a counter top.
[16-46-4] Old labels stuck to food containers after cleaning.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed by kitchen entrance.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (53F - Cold Holding) at the bar. The bartender put the milk inside the cooler to cool it down.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a box and other items in the sink at the bar. The manager removed the items.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice and a knife in the hand washing sink at the drink station. The manager removed the knife and melted the ice.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at the kitchen entrance. The manager brought towels.

Disposition: Met Inspection Standards
[12B-01-4] Employee eating while preparing food. Observed a prep cook chewing and pulling apart cooked pork.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed at the drink station.
[14-73-4] No container installed for catching grease from hood drip tray. Observed on both sides of the hood system.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
[16-46-4] Old labels stuck to food containers after cleaning.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the cook line.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a prep cook working with cooked pork remove her gloves and put on new gloves no hand washing.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a bar tender cutting lemons with no gloves.
[12A-20-4] Employee washed hands with no soap. Observed the bartender rinse his hands with water for approximately 3 seconds at the bar.
[03G-05-5] Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over butter in the walk-in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed two packages of napkins in the sink and three empty glass bottles blocking the soap dispenser.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a server filling up glass with water a the hand washing sink at the drink station. Observed another server pour cream into the sink.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-03-4] No soap provided at handwash sink. Observed at the bar.

Disposition: Met Inspection Standards
[06-09-1] 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. Observed 4 packs of vacuumed seal tuna at an internal temperature of 41°F.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed a plate of pasta on top of the dish machine and the dish washer eating it.
[10-08-5] Ice scoop handle in contact with ice. Observed at the bar.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. The chef removed the towel.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.
[16-46-4] Old labels stuck to food containers after cleaning.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a water bottle on top of ice cream in the freezer at the cook line.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the front line on the cutting boards. The manager had the cooks put the towels in a bucket with sanitizer.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at the bar. The manager turned off the dishwasher machine and told the bar tender to to take the glasses to the kitchen.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a sever touch her nose and then the ice scoop.
[03G-05-5] Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed 4 packs of vacuumed seal tuna at an internal temperature of 41°F.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed milk (55F - Clod holding). As per the bartender hr left it outside of the cooler for approximately 30 minutes. The bartender put it back in the cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed several dirty spoons and a cup and scrubbing pad in the hand washing sink at the drink station. The manager removed the items.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. The bartender brought napkins.