SINS GASTROBAR

Name: SINS GASTROBAR
Address: 9835 NE 2 AVE, MIAMI SHORES, FL, 33138, US
Rating: 64.1

9835 NE 2 AVE, MIAMI SHORES, FL 33138

License #2336370

🍺 Bar/Pub ℹ️

64.1 Grade F / 100

Failing Health Score

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Latest inspection

January 30, 2026 · 15 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

SINS GASTROBAR in MIAMI SHORES currently holds an InspectFL Health Score of 64.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on January 30, 2026. Across those visits, inspectors documented 61 total violations — 6 critical, 30 major, 25 minor.

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Record snapshot

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The latest inspection on January 30, 2026 shows 15 observation rows: 2 critical, 7 major, and 6 minor.

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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SINS GASTROBAR 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.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above ware washing area and kitchen.
[24-14-4] Clean utensils stored between equipment and wall. Observed 7 pairs of knives stored between three compartment sink and wall.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed a gap at back exit door near bathrooms.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers soiled gaskets soiled by dessert prep area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed SS cups not inverted by coffee station.
[22-39-4] Chlorine sanitizer in spray bottle not at proper minimum strength. Observed spray (Chlorine 0ppm) at bar area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over a container with bread at reach in cooler across cook line.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk container opened not date marked, as per employee two days prior.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled by prep table across three compartment sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink blocked with a big table across cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink cook line.
[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 new employee less than 60 days Camila Collazo, Mitshelle Steck,Bergelaud Collo and Sonia Vilson. Employee read and signed paper form.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink bar area. Observed no soap at hand sink cook line.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray with sanitizer not labeled by dessert area.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots stored above ice machine not inverted.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed red cutting boards at cook line and ware washing area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open bottle water stored near clean containers at dry storage area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handle touching ice at bar area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed cloth under red cutting board at cook line. Owner removed it.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed reach in coolers no ambient thermometer at cook line and coffee station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fans soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottle of oil not labeled across cook line.
[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 Dishwasher (Chlorine 0ppm) at bar area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (46F - Cooling); mash potatoes (46F - Cold Holding); raw bacon (46F - Cold Holding) at reach in cooler across cook line. As per chef stored less than 4 hours inside reach in cooler. Employee put ice bags for rapid chill.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Employee took to get it clean.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink at kitchen blocked with a table across cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a gallon of juice stored inside hand sink bar area. Employee removed it.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink by bar area. Manager provided. Observed no paper towels at hand sink at preparation area. Employee provided.
[16-37-1] No quaternary and chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink cook line. Employee provided soap.
[01C-05-4] Observed oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Observed oyster tags not marked with last date served.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handler for Maribel Soteldo expired 04-20-2025.