🪰1,174,669 violations tracked across 67 Florida counties

SEA VIEW REST DINNING ROOM

9909 COLLINS AVE, MIAMI BEACH, FL 331541808

License #2302251

🦞 Seafood ℹ️
68.2 Grade F / 100

Failing Health Score

How is this score calculated? →
Latest inspection
April 30, 2026 · 19 findings · 1 critical
Routine - Food
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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.

Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
7
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on April 30, 2026 shows 19 observation rows: 1 critical, 3 major, and 15 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
39
Coverage note
Inspector notes linked where available

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Community reaction

What do locals think?

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Community pulse

Would you eat here?

SEA VIEW REST DINNING ROOM has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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
  • [02D-01-5] Working containers of food removed from original container not identified by common name. Observed container with salt and pepper removed from original packaging missing label.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken wings stored over cooked spinach on speed rack in walk in cooler.
  • [16-03-4] Accumulation of debris inside warewashing machine. Observed interior of dish machine soiled.
  • [16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.
  • [14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop onions on top counter.
  • [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in kitchen soiled with dust debris.
  • [14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting boards in kitchen with deep cuts.
  • [36-73-4] Floor soiled/has accumulation of debris. Observed floor under cook line soiled with old food debris and grease buildup.
  • [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of white chest freezers and walk in freezer.
  • [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven at cook line soiled with old food debris.
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in cooler at wait station soiled with mold-like substance.
  • [16-46-4] Old labels stuck to food containers after cleaning. Observe old labels on clean containers on shelf near 3 compartment sink.
  • [14-20-4] Ripped/worn tin foil used as shelf cover. Observed torn tin foil used as shelf cover in walk in cooler.
  • [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk in cooler with rust.
  • [42-01-4] Wet mop not stored in a manner to allow the mop to dry.
  • [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table in kitchen not stored in sanitizer bucket.
  • [03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed establishment is conducting non-continuous cooking for raw chicken wings with no written procedures. Chef was provided form via email and operator was trained on how to properly fill out form and how to follow procedures.
  • [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test strips expired. Observed establishment uses temperature dish machine with no test kit provided.
  • [41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser at cook line missing label. Chef provided label.
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