What is Sable Miami's health inspection score?

Sable Miami has a SafeDine safety score of 5 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sable Miami last inspected?

Sable Miami was last inspected on January 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sable Miami have?

Sable Miami has 76 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sable Miami safe to eat at?

Sable Miami has a safety score of 5/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Sable Miami serve?

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

Official Health Record

Sable Miami

Name: Sable Miami
Address: 2219 NW 2 AVE, Miami, 33127
Rating: 5

2219 NW 2 AVE, Miami

Last Inspected: 1/21/2026

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0Poor

American•Little Haiti

Ranked #504 of 509 in Little HaitiBetter than 22% of american restaurants

Declining

5 inspections

Last: Jan 21, 2026

high confidence

Directions Order

Inspections

Clean Rate

15.2

Avg Violations

5 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

13x

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-109

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-29 pts

Best practices • 2 pts each

Inspection Timeline

-8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 0/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (5/100) which is computed during our regular data sync.

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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2219 NW 2 AVE, Miami, FL 33127

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Violation Timeline

Jan 2023

1 inspections

2 intermediate

4 basic

Jan

Feb 2023

1 inspections

2 intermediate

6 basic

Oct 2025

2 inspections

6 high priority

6 intermediate

32 basic

Oct

Jan 2026

1 inspections

2 high priority

1 intermediate

15 basic

Inspection History

5 records on file

1 Routine - Food2 Complaint Full1 Complaint1 Routine

Jan 26

Routine - Food InspectionLatestInspection Completed - No Further Action

2 High1 Med15 Basic

18 total4 risk factors

35/100inspection score

−120 pts

High Priority (5)

−90 pts

03DTCS food not cooled properly (from 135°F to 41°F)(2x)Risk Factor−20
03ETCS food not reheated to 165°F for hot holdingRisk 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(2x)Risk Factor−20

Intermediate (4)

−20 pts

02ANo consumer advisory for raw/undercooked oysters−5
11Employee health knowledge lacking; ill employee present−5
22Food-contact surfaces not clean and sanitized−5
27Water source not safe; no hot/cold water under pressure−5

Basic (3)

−10 pts

02DFood not properly labeled or not in original container−2
10In-use food utensils not properly stored(2x)−4
28Sewage/waste water not properly disposed(2x)−4

Base deductions−120 pts

Risk factor bonus (4× +5)−20 pts

Oct 25

Complaint Full InspectionCall Back - Extension given, pending

1 High2 Med9 Basic

12 total3 risk factors

57/100inspection score

−78 pts

High Priority (3)

−60 pts

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
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (2)

−10 pts

11Employee health knowledge lacking; ill employee present−5
27Water source not safe; no hot/cold water under pressure−5

Basic (3)

−8 pts

02DFood not properly labeled or not in original container−2
28Sewage/waste water not properly disposed(2x)−4
48Gas appliances not safe; boiler certificate not current−2

Base deductions−78 pts

Risk factor bonus (3× +5)−15 pts

Oct 25

Complaint Full InspectionWarning Issued

5 High4 Med23 Basic

32 total5 risk factors

0/100inspection score

−192 pts

High Priority (7)

−130 pts

03BTCS food not held hot at 135°F or aboveRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)(2x)Risk Factor−20
03ETCS food not reheated to 165°F for hot holdingRisk 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(4x)Risk Factor−40
35AInsects, rodents, or pests present−10

Intermediate (5)

−40 pts

02ANo consumer advisory for raw/undercooked oysters−5
04Facilities inadequate to maintain TCS food temperatures(2x)−10
11Employee health knowledge lacking; ill employee present−5
22Food-contact surfaces not clean and sanitized(3x)−15
27Water source not safe; no hot/cold water under pressure−5

Basic (6)

−22 pts

02DFood not properly labeled or not in original container(2x)−4
10In-use food utensils not properly stored(2x)−4
24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed(3x)−6
45Fire extinguishing equipment not provided/maintained(2x)−4
48Gas appliances not safe; boiler certificate not current−2

Base deductions−192 pts

Risk factor bonus (5× +5)−25 pts

Feb 23

Complaint Inspection

2 Med6 Basic

8 total

78/100inspection score

−38 pts

High Priority (1)

−10 pts

02Inadequate cold holding temperature−10

Intermediate (4)

−20 pts

12Employee not following handwash procedures−5
14Employee handling food with bare hands−5
21Food time/temperature record missing−5
23Toxic substances improperly labeled−5

Basic (4)

−8 pts

31Non-food contact surfaces soiled−2
36Trash containers not covered−2
36Trash containers not covered−2
55Physical facilities not maintained−2

Base deductions−38 pts

Jan 23

Routine Inspection

2 Med4 Basic

6 total

82/100inspection score

−47 pts

High Priority (4)

−40 pts

02Inadequate cold holding temperature−10
08Food-contact surfaces not properly sanitized−10
10Required employee training not completed−10
10Required employee training not completed−10

Intermediate (1)

−5 pts

23Toxic substances improperly labeled−5

Basic (1)

−2 pts

31Non-food contact surfaces soiled−2

Base deductions−47 pts

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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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