THE ELSER

Name: THE ELSER
Address: 398 NE 5 ST, MIAMI, FL, 33132, US
Rating: 81.7

398 NE 5 ST, MIAMI, FL 33132

License #2338114

🏨 Hotel/Resort ℹ️

81.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

March 5, 2026 · 4 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

THE ELSER in MIAMI currently holds an InspectFL Health Score of 81.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 5, 2026. Across those visits, inspectors documented 26 total violations — 7 critical, 10 major, 9 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 5, 2026 shows 4 observation rows: 3 critical, 1 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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DBPR

Community reaction

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Community pulse

Would you eat here?

THE ELSER has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs over guacamole inside reach in cooler. Manager reorganized products.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed colander inside hand wash sink bar area.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed from the packaging during inspection.
[50-09-4] Current Hotel and Restaurant license not displayed.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine 00 ppm at Bar area.
[12B-02-4] Employee eating in a food preparation or other restricted area. Cook line area. Operator removed during inspection.
[10-14-5] Ice bucket/shovel stored on floor between uses. Bar area.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed raw ribs cooked shrimp (105F - Hot Holding) located at cooked line, as per operator less than 20 minutes. Operator stored inside hot unit.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed cutting board at Bar area. Operator removed during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Operator provided during inspection.
[31B-03-4] No soap provided at handwash sink. Bar area. Operator provided during inspection.