SABLE MIAMI

Name: SABLE MIAMI
Address: 2219 NW 2 AVE, MIAMI, FL, 33127, US
Rating: 60.4

2219 NW 2 AVE, MIAMI, FL 33127

License #2336701

60.4 Grade F / 100

Failing Health Score

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Quick take

SABLE MIAMI in MIAMI currently holds an InspectFL Health Score of 60.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, inspectors documented 61 total violations — 10 critical, 7 major, 44 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 21, 2026 included 3 critical violations, 1 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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.

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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.

Inspector notes not yet imported — showing violation categories below.

Disposition: Call Back - Complied
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Inspection Completed - No Further Action
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed throughout reach in coolers at establishment.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee cutting smoked salmon at front counter with no hair restraint.
[14-17-4] Observed Walk-in cooler shelves with rust that has pitted the surface.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates at cafeteria area and main kitchen not inverted.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at main kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers interior throughout establishment soiled.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed boxes with vegetables stored at least 6 inches off of the floor. Employee picked up.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handsink located at main kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[36-73-4] Floor soiled/has accumulation of debris. Observed main kitchen floor soiled.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at main kitchen.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands first. Instructed employee on proper method.

Disposition: Warning Issued
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed new gloves without washing hands.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee prepare breakfast for customer with no hairnet.
[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.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates at cafeteria area and main kitchen not inverted.
[33-16-4] Open dumpster lid.
[16-03-4] Accumulation of debris inside warewashing machine.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed boxed with vegetables stored at least 6 inches off of the floor at walk in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout main kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license expired on October 1,2025.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[36-73-4] Floor soiled/has accumulation of debris. Observed at main kitchen. Observed at both walk in coolers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled at cafeteria area and at reach in cooler at main kitchen.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed throughout reach in coolers at kitchen.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw meat at reach in freezer by main kitchen.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[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 Jose Carlou with no food handler certificate.
[22-12-5] Metal stem-type thermometer soiled.
[50-09-4] Current Hotel and Restaurant license not displayed.
[10-08-5] Ice scoop handle in contact with ice.
[16-46-4] Old labels stuck to food containers after cleaning.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at cafeteria area. Observed no paper towel at main kitchen.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at handsink at cafeteria area. Observed at all handisnk at main kitchen.
[31B-03-4] No soap provided at handwash sink. Observed at main kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled at main kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers at main kitchen and cafeteria.

Community reaction

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Community pulse