LIMONCELLO

Name: LIMONCELLO
Address: 1334 WASHINGTON AVE, MIAMI BEACH, FL, 33139, US
Rating: 65.7

1334 WASHINGTON AVE, MIAMI BEACH, FL 33139

License #2335466

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

65.7 Grade F / 100

Failing Health Score

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Quick take

LIMONCELLO in MIAMI BEACH currently holds an InspectFL Health Score of 65.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 31 total violations — 2 critical, 15 major, 14 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 May 12, 2026 shows 14 observation rows: 2 critical, 5 major, and 7 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.

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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
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meatballs, cooked lasagna and cooked pasta held for more than 24 hours with no date marked at reach in cooler across from cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[08B-38-4] Food stored on floor. Observed water bottles and boxes with vegetables not stored at least 6 inches of the floor at entrance of kitchen.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[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/
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers.
[36-73-4] Floor soiled/has accumulation of debris.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.

Disposition: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meatballs, cooked lasagna and cooked pasta held for more than 24 hours with no date marked at reach in cooler across from cook line
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw pork by dishwasher thawing at room temperature, coached operator on correct procedures.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided to operator via email.
[08B-38-4] Food stored on floor. Observed water bottles and boxes with vegetables not stored at least 6 inches of the floor at entrance of kitchen.
[31B-03-4] No soap provided at handwash sink. Observed at HWS by cookline.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at HWS by cookline.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator via email.
[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/
[05-08-4] No probe thermometer provided to measure temperature of food products.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS by cookline.

Community reaction

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Community pulse