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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
SAND’WHICH MIAMI BRICKELL in MIAMI currently holds an InspectFL Health Score of 89.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on September 2, 2025. Across those visits, inspectors documented 22 total violations — 2 critical, 5 major, 15 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 2, 2025 shows 15 observation rows: 1 critical, 3 major, and 11 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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What do locals think?
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Would you eat here?
SAND’WHICH MIAMI BRICKELL looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler under slicer not working properly. Non tcs food is stored inside.
- [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 open cup of coffee at ledge next to soda machine at front counter.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at plastic containers over three compartment sink.
- [14-11-5] Equipment in poor repair. Observed gaskets of reach-in coolers at back of kitchen in disrepair.
- [33-15-4] Garbage can located outside has no lid or lid open/broken. Observed one of the dumpsters with no lid.
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed reach-freezer next to 3cs with ice buildup.
- [05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at front counter reach-in cooler next to hand washing sink.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets soiled on all units in kitchen.
- [33-16-4] Open dumpster lid.
- [29-08-4] Plumbing system in disrepair. Observed hand washing faucet sink at front counter leaking water.
- [08B-12-5] Stored food not covered. Observed cut lettuce not covered at front counter reach-in cooler.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over mayonnaise at reach-in cooler towards back of kitchen. Coached staff on correct procedure.
- [53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing chlorine concentration at 3cs. Coached staff on correct concentration.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
- [05-08-4] No probe thermometer provided to measure temperature of food products.
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