What is Smoki's health inspection score?

Smoki has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Smoki last inspected?

Smoki was last inspected on October 22, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Smoki have?

Smoki has 113 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Smoki safe to eat at?

Smoki has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Smoki serve?

Smoki serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Smoki

Name: Smoki
Address: 1970 NE 153 ST BAY#13, North Miami Beach, 33162
Rating: 0

1970 NE 153 ST BAY#13, North Miami Beach

Last inspected 7mo ago

▲Improving

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0Poor

American•North Miami Beach

Ranked #176 of 180 in North Miami BeachBetter than 22% of american restaurants

Improving

4 inspections

Last: Oct 22, 2025

medium confidence

Directions Order

Inspections

Clean Rate

28.3

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Pest issuesHigh Priority

Evidence of pests found during inspection

14x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-180

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-41 pts

Potential hazards • 5 pts each

Basic

-29 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+12 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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1970 NE 153 ST BAY#13, North Miami Beach, FL 33162

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Violation Timeline

Aug 2025

1 inspections

1 high priority

5 intermediate

6 basic

Aug

Sep 2025

2 inspections

19 high priority

26 intermediate

43 basic

Oct 2025

1 inspections

1 high priority

4 intermediate

8 basic

Oct

Inspection History

4 records on file

1 Routine - Food2 Complaint Partial1 Routine

Oct 25

Routine - Food InspectionLatestCall Back - Admin. complaint recommended

1 High4 Med8 Basic

13 total3 risk factors

49/100inspection score

−64 pts

High Priority (3)

−40 pts

01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03FTime as a Public Health Control not followedRisk Factor−10
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (1)

−10 pts

01CShellstock tags missing or shellstock commingled(2x)−10

Basic (5)

−14 pts

10In-use food utensils not properly stored−2
24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed(3x)−6
45Fire extinguishing equipment not provided/maintained−2
48Gas appliances not safe; boiler certificate not current−2

Base deductions−64 pts

Risk factor bonus (3× +5)−15 pts

Sep 25

Complaint Partial InspectionCall Back - Admin. complaint recommended

7 High12 Med21 Basic

40 total6 risk factors

0/100inspection score

−232 pts

High Priority (8)

−150 pts

01AFood obtained from unapproved source(2x)Risk Factor−20
01BFood not safe, unadulterated, or in unsound condition(3x)Risk Factor−30
03ATCS food not held cold at 41°F or belowRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followed(2x)Risk Factor−20
08BFood not protected during preparation/storage/display−10
09Bare hand contact with ready-to-eat food(3x)Risk Factor−30
35AInsects, rodents, or pests present(2x)−20

Intermediate (6)

−50 pts

01CShellstock tags missing or shellstock commingled(5x)−25
04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present−5
12AHands not clean or not washed properly−5
27Water source not safe; no hot/cold water under pressure−5
31AHandwash sink not accessible or used for other purposes−5

Basic (9)

−32 pts

02DFood not properly labeled or not in original container(2x)−4
10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit(2x)−4
24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed(5x)−10
32Bathroom not clean or properly supplied−2
33Garbage/refuse not properly handled; premises not maintained(2x)−4
42Cleaning/maintenance equipment not properly stored−2
48Gas appliances not safe; boiler certificate not current−2

Base deductions−232 pts

Risk factor bonus (6× +5)−30 pts

Sep 25

Complaint Partial InspectionWarning Issued

12 High14 Med22 Basic

48 total6 risk factors

0/100inspection score

−281 pts

High Priority (8)

−180 pts

01AFood obtained from unapproved source(3x)Risk Factor−30
01BFood not safe, unadulterated, or in unsound condition(4x)Risk Factor−40
03ATCS food not held cold at 41°F or belowRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followed(3x)Risk Factor−30
08BFood not protected during preparation/storage/display−10
09Bare hand contact with ready-to-eat food(3x)Risk Factor−30
35AInsects, rodents, or pests present(2x)−20

Intermediate (7)

−65 pts

01CShellstock tags missing or shellstock commingled(5x)−25
04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present−5
12AHands not clean or not washed properly−5
22Food-contact surfaces not clean and sanitized−5
27Water source not safe; no hot/cold water under pressure(3x)−15
31AHandwash sink not accessible or used for other purposes−5

Basic (9)

−36 pts

02DFood not properly labeled or not in original container(2x)−4
10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit(2x)−4
24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed(5x)−10
32Bathroom not clean or properly supplied−2
33Garbage/refuse not properly handled; premises not maintained(4x)−8
42Cleaning/maintenance equipment not properly stored−2
48Gas appliances not safe; boiler certificate not current−2

Base deductions−281 pts

Risk factor bonus (6× +5)−30 pts

Aug 25

Routine Inspection

1 High5 Med6 Basic

12 total

53/100inspection score

−68 pts

High Priority (4)

−40 pts

02Inadequate cold holding temperature−10
03Potentially hazardous food not cooked properly−10
03Potentially hazardous food not cooked properly−10
03Potentially hazardous food not cooked properly−10

Intermediate (4)

−20 pts

14Employee handling food with bare hands−5
22Food-contact surfaces not properly cleaned−5
22Food-contact surfaces not properly cleaned−5
23Toxic substances improperly labeled−5

Basic (4)

−8 pts

33Floors/walls/ceiling not clean−2
36Trash containers not covered−2
36Trash containers not covered−2
53No licenses/permits displayed−2

Base deductions−68 pts

Community Reviews

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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