PRIMA CLASSE

Name: PRIMA CLASSE
Address: 842 1 ST UNIT G, MIAMI BEACH, FL, 33139, US
Rating: 50.2

842 1 ST UNIT G, MIAMI BEACH, FL 33139

License #2335602

50.2 Grade F / 100

Failing Health Score

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Latest inspection

October 5, 2026 · 9 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PRIMA CLASSE in MIAMI BEACH currently holds an InspectFL Health Score of 50.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 44 total violations — 11 critical, 17 major, 16 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 15, 2026

The latest inspection on October 5, 2026 shows 9 observation rows: 3 critical, 3 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

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?

PRIMA CLASSE 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.

Official DBPR inspection report ↗

Disposition: Warning Issued
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked rice and reduce oxygen packaging date mark 09-12-26 held more than seven days.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed current license not displayed.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked rice and reduce oxygen packaging date mark 09-12-26 held more than seven days.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths at work station at cook line not stored in sanitizing solution.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed in handwashing sink at cook line with food debris in and used for other purposes.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at prep area soiled with food debris.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed in reaching cooler next to hand washing sink at cook line without an ambient thermometer inside.
[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. Observed heat strip, did not change color for dishwasher, using heat to sanitize plates and utensils at warewashing area.
[03G-50-2] Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed establishment is conducting reduced oxygen packaging for cooked rice held for more than 48 hours without an approved HACCP plan.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and bowls not inverted on shelf near warewashing area.
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Observed employee making coffee without hair restraint.
[08B-12-5] Stored food not covered. Observed provolone cheese and ham not covered while stored at reach-in cooler at front counter.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottles not labeled with common product name at front counter.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed no time log for a ham and cheese croissant sandwich as per person in charge less than two hours.
[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/ Observed four employees working without food manager present.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Nicole and Karla with no food handlers training and hired over 60 days.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed two employees not informed on reporting responsibilities.
[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 prosciutto with the wrong date mark. As per chef 2 days ago. Chef changed label.