MAREVA 1939

Name: MAREVA 1939
Address: 1677 COLLINS AVE, MIAMI BEACH, FL, 33139, US
Rating: 78

1677 COLLINS AVE, MIAMI BEACH, FL 33139

License #2326658

78 Grade C / 100

Mixed Health Record

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Quick take

MAREVA 1939 in MIAMI BEACH currently holds an InspectFL Health Score of 78 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 4, 2026. Across those visits, inspectors documented 27 total violations — 9 critical, 8 major, 10 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 4, 2026 shows 13 observation rows: 4 critical, 4 major, and 5 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

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
[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 10 salmon fillets with an internal temperature of 42°F. still in the vacuum.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer touch dirty dishes and then clean dishes without washing her hands.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed the ice bucket not inverted. The manager inverted it.
[31A-11-4] Handwash sink used for purposes other than handwashing.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed by the dr storage room.
[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 10 salmon fillets with an internal temperature of 42°F. still in the vacuum.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw beef over vegetables in the walk in cooler. The cook moved the vegetables to the top shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets and walk in freezer gaskets soiled. The manager had them cleaned.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes being stored on a rusting shelf.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed a dented6 pound an with pumpkin .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
[01C-03-4] Mussel tags not marked with last date served.

Disposition: Inspection Completed - No Further Action
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes being stored on a rusty shelf.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[03G-06-5] Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed 8 tuna fillets still in the vacuum with an internal temperature of 41°F.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed several cushions between the wall and conduit. The manager removed them.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
[08B-38-4] Food stored on floor. Observed several packages with different foods on the walk-in freezer floor downstairs.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams. See stop sale. Observed a bag of live clams in the small walk-in cooler without its tag. 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 8 tuna fillets still in the vacuum with an internal temperature of 41°F.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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 the chef adding garnishes to a plate with bare hands.
[01C-01-4] No tag on/for original container of raw, in-shell clams. See stop sale. Observed a bag of live clams in the small walk-in cooler without its tag.
[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. Observed the establishment conducts ROP on raw fish. As per cooks product in packaging for more than 48 hours. Observed the establishment conducts Cook chill on cooked duck as per cook the product stays in the packaging for more than 48 hours.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 8 tuna fillets still in the vacuum with an internal temperature of 41°F.
[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 8 tuna fillets still in the vacuum with an internal temperature of 41°F.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.

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