DULCE VIDA MEXICAN RESTAURANT

Name: DULCE VIDA MEXICAN RESTAURANT
Address: 642 6 ST, MIAMI BEACH, FL, 33139, US
Rating: 73.5

642 6 ST, MIAMI BEACH, FL 33139

License #2335588

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

73.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

DULCE VIDA MEXICAN RESTAURANT in MIAMI BEACH currently holds an InspectFL Health Score of 73.5 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 2, 2026. Across those visits, inspectors documented 17 total violations — 6 critical, 3 major, 8 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 2, 2026 included 4 critical violations, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed ribs and raw pork thawing at ambient temperature inside 3 compartment sink, coached cook on correct procedures.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[25-05-4] Single-service articles improperly stored. Observed several single service case stored on floor at dry storage area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed HWS by back exit door blocked by pots.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed cheese stored inside thank you bag inside RIC at prep area.
[08B-38-4] Food stored on floor. Observed case with onions and other vegetables on floor by cook line.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating with an expired license since 10-01-2025.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (52F - Cold Holding) at RIC cook line at ambient temperature, as per cook for approximately 30 minutes prior.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment license as non seating, and during inspection observed 8 seats.
[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.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse