CAVE305

Name: CAVE305
Address: 1560 COLLINS AVE STE 3&4, MIAMI BEACH, FL, 33139, US
Rating: 80

1560 COLLINS AVE STE 3&4, MIAMI BEACH, FL 33139

License #2338379

80 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CAVE305 in MIAMI BEACH currently holds an InspectFL Health Score of 80 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 21 total violations — 6 critical, 8 major, 7 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

None on file yet

The latest inspection on March 26, 2026 shows 13 observation rows: 5 critical, 5 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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.

Disposition: Inspection Completed - No Further Action
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken over garlic at the cook line drawer cooler. The manager moved the chicken to the bottom shelf.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on the oven door handle. The cook removed them.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two half empty water bottles on top of prep tables. The manager removed them.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed salmon (38F - Cold Holding); sword fish (38F - Cold Holding); still in the vacuum in the walk in cooler.
[08B-38-4] Food stored on floor. Observed a case of water bottles on the walk in cooler floor.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed salmon (38F - Cold Holding); sword fish (38F - Cold Holding); still in the vacuum in the walk in cooler.
[03G-06-5] Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed beef in vacuum sealed bag without the time on the bag.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed eggs Benedict on the menu not identified as raw or under cooked. The manager had a sever put an asterisk next to the item on each menu.
[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. Observed salmon and swordfish fish with no labeling on them.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed a few tags not dated.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter chips (71F - Cold Holding). As per the manager they were put there approximately 2 hours ago. The cooks removed covered them in ice to cool them down.

Community reaction

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Community pulse