ORANGE BLOSSOM RESTAURANT AND BAR

Name: ORANGE BLOSSOM RESTAURANT AND BAR
Address: 2000 COLLINS AVE STE 7, MIAMI BEACH, FL, 33139, US
Rating: 65.2

2000 COLLINS AVE STE 7, MIAMI BEACH, FL 33139

License #2333746

🍺 Bar/Pub ℹ️

65.2 Grade F / 100

Failing Health Score

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Latest inspection

March 9, 2026 · 13 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ORANGE BLOSSOM RESTAURANT AND BAR in MIAMI BEACH currently holds an InspectFL Health Score of 65.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 9, 2026. Across those visits, inspectors documented 68 total violations — 11 critical, 20 major, 37 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 23, 2025

The latest inspection on March 9, 2026 shows 13 observation rows: 2 critical, 5 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

ORANGE BLOSSOM RESTAURANT AND BAR has a rough inspection history. Would you risk it?

F 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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[29-20-5] Standing water or very slow draining water mop sink.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed the bar tender left the bar and scooped ice and returned.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The dishwasher continue to run the machine and it reached temperature.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed milk in the hand washing sink at the bar.
[31B-03-4] No soap provided at handwash sink. Observed at the bar. The manager brought soap.
[01C-03-4] Oyster tags not marked with last date served.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a spray bottle with a blue liquid not labeled by the office. The manager labeled it.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Observed in the ware washing area.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open glass of ice water at the wait station.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed two knives between a prep table and the wall. The manager removed them.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. The cook removed it.
[38-01-4] Light shield damaged/in disrepair. Observed two missing in the prep/ ware washing area.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The bartender put them behind the bar.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed several cooks removing their gloves after completing tasks and then put on new gloves without washing their hands.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The chef set up the triple sink to sanitize and called a technician.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Observed the potato dicier soiled.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a spray bottle with a blue liquid not labeled at the kitchen entrance.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed next to the mop sink.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed the ice bucket not inverted by the ice machine. The chef inverted it.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. The chef removed it.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at he bar. The manager put the straws behind the bar.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles with liquids not labeled at the cook line.
[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 dishwasher washer touch dirty and dishes and removed clean dishes with the same gloves on.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed a cook washing his hands for approximately 7 seconds.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a bartender filling a water bottle in the hand washing sink at the bar.
[31B-03-4] No soap provided at handwash sink. Observed at the bar. The manager brought soap.
[02A-01-4] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Form provided via email. The operator printed it and posted it behind the bar.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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 tuna in the vacuum at an internal temperature of 35°F. defrosting in the walk-in cooler. The chef removed the fish from the vacuum.
[50-09-4] Current Hotel and Restaurant license not displayed. The manager printed the license during the inspection.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed a cup of coffee on a preparation table. The chef removed it.
[36-24-5] Hole in or other damage to wall. Observed a large hole in the wall at the bar.
[10-14-5] Ice bucket stored inverted between uses. Observed the bucket upright. The chef inverted it.
[10-08-5] Ice scoop handle in contact with ice. Observed at the bar. The bartender moved the scoop.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. The bartender moved the straws behind the counter.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the bar.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed a can of black beans dented in the dry storage area.
[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 the bar dish machine chlorine sanitizer at 0.00 ppms. The manager changed the empty container of sanitizer and it is now at 100 poms.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed yellow tail ceviche on the menu not identified as raw.
[31B-03-4] No soap provided at handwash sink. Observed at the bar.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed next to the office. The manager labeled the bottle.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed next to the mop sink.