Follow-up inspection to the routine inspection conducted on 12/12/25. Facility was closed due to lack of hot water, an active sewage back up, and lack of sanitizer. Observations: -Hot water throughout facility measured above 120F. -Hand wash sinks are operable -Hand soap provided at all dispensers -No sewage back up observed Facility is now open.
FOLLOW-UP INSPECTION
Follow-up inspection to the routine inspection conducted on 12/12/25. Facility was closed due to lack of hot water, an active sewage back up, and lack of sanitizer. Observations: -Hot water throughout facility measured above 120F. -Hand wash sinks are operable -Hand soap provided at all dispensers -No sewage back up observed Facility is now open.
ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW OWNER: Giant III Entertainment LLC FACILITY NAME: Miami Beach CLub The applicant has completed the change of ownership application process for an Environmental Health Permit. The permit category for this facility is FP13. An invoice for the permit fee in the amount of $1,435.00 ($1,148.00 plus $287.00 - 25% penalty fee) will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 01/01/2026 - 12/31/2026. This report serves as a temporary permit; however, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. Post permit in public view. Structural Review inspection conducted on 12/17/2025 Prior to the installation of any new equipment, submittal is required to Plan Check. Plan check consultation hours are Monday – Friday: 730AM-10AM and afternoon by appointment only at address above. Additional information on Plan Check Program is available at http://www.ehinfo.org/ Any installation of new equipment, without prior notification to district specialist/Plan Check is subject to impound. Unapproved equipment will not be allowed for use. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date. Food Safety Manager Certificate and Food Handler cards shall be available for review. Facility shall notify district specialist should there be a change of number of employees or change in menu. District specialist shall be notified prior to the addition, replacement, or removal of any equipment. Facility is recommended to have professional pest control services.
Inoperable walk in cooler. No PHF's stored in unit. Per owner, walk in is cooler is currently used as storage. Work order will be placed. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Facility is lacking a preparation sink. [CA] Submit plans to our Plan Check Department 1/5/26. Contact DEH Plan Check at (408)918-3400 or www.ehinfo.org to obtain plan check requirements. Note: Plan check consultation hours are Monday- Friday: 730AM-10AM and afternoon by appointment only.
ROUTINE INSPECTION
Notes: *** Facility is hereby closed due to lack of hot water, an active sewage back up at the only handwash sink, and lack of sanitizer*** - Facility shall remain closed until hot water measuring 120F is provided to all plumbing fixtures, with the exception of handwash sinks measuring at 100F, all the drains are functioning properly with no back ups or overflows, all handwash sinks are fully stocked and operable, warewashing facilities are prvoided and authorization is provided by this department. - The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered, or copied. Failure to comply may result in enforcement actions per County Ordinance Code Section B11-55. - A facility found in continued operation operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit. - Please contact district specialist, Alexander Alfaro (alexander.alfaro@deh.sccgov.org), or DEH main line at (408)918-3400 to schedule a follow up inspection. The first follow up inspection is free of charge. Any and all subsequent follow up inspections shall be charged at the approved hourly rate of $298.00/hr, minimum of one hour, during normal business hours: Monday through Friday 7:30 AM to 4:30 PM, and $645 for a minimum of two hours, during non-business hours, and upon inspector availability. - Joint investigation with G. Vazquez. - Spoke with PIC Alex. Per Alex he is a potential new owner and is in escrow. Ensure to submit a Facility Evaluation Application to this department.
SECOND REPEAT VIOLATION: In the bar areas, the ice bins have tubes running through the ice for cold plates. [CA] Ice intended for consumption shall not come in contact with materials that may lead to contamination.
Facility lacks a food safety certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
REPEAT VIOLATION: There is a sewage back up at the floor sink to the ice machine. The handwash station at the front bar is not draining. The handwash station at the middle bar is not draining. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
1. Handwash sinks in the bars are rendered inoperable due to overflowing sinks. 2. Handwash station at the middle bar lacked soap in the dispenser. [CA] All food facilities shall provide an operable handwashing station. Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
Facility has no sanitizer available to facilitate proper warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
Facility lacks hot water at all plumbing fixtures throughout the facility. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
FOLLOW-UP INSPECTION
Note:1. This is a follow-up inspection to the routine inspection conducted by Alex and Princess on 12/27/2024. The facility had a sewage backup on the bar's three compartment warewash sink. There was lack of hot water on the three compartment as well. The pipeline below the bar's three compartment sink is now cleared and no backup was observed. However, there is no hot water supply on the bar sinks. The owner is told to have the water heater issue resolved immediately. Until a hot water supply is restored into the bar's hand and warewash sinks, employees must wash hand and any reusable utensils back in the kitchen's hand and warewash sinks. 2. All the other violations cited during yesterday's inspection must also be corrected immediately. 3. The facility serves beer, soda, liquor, and mixed drinks. In regards to food, the facility sells chips and nachos. 4. Since this is a follow-up inspection conducted on the weekend, the owner shall be billed $645.00.
There is no hot water supply on the front three compartment sink and handwash stations. [CA] Provide 120 oF hot water on the warewash sink and 100 oF warm water on the handwash sink (SA).
ROUTINE INSPECTION
A follow up inspection shall be conducted to determine compliance with violations noted within 24 hours. The first follow up inspection is free of charge. Any and all subsequent follow up inspections shall be charged at the approved hourly rate of $298.00/hr, minimum of one hour, during normal business hours: Monday through Friday 7:30am to 4:30pm or $645/hour minimum two hour during non business hours, and upon inspector availability. Contact Suzanne Lew via email to schedule the follow up inspection at Suzanne.Lew@deh,sccgov.org. Failure to correct violations by the comply by date may result in further enforcement from this department, including facility closure. Joint Inspection with Princess Lagana
1. None of the restrooms have hot water available. 2. The back bar hand wash sink does not hot water available. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [SA] Correct within 24 hours.
REPEAT VIOLATION: Both of the ice machines have black mold like substances on the interior upper lip. [CA] Ensure to maintain the ice machine clean and sanitize as required.
In the front bar area, the floor sink was not draining and is overflowing. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. [SA] Facility is to wash, rinse, and sanitize all dishes in the kitchen area. Correct within 24 hours. Contact this department to schedule the follow up inspection.
The dumpster lid was left open. [CA] Refuse containers shall be covered at all times when not in use.
In the patio area there is a mobile bar that is not in operation and several other of pieces equipment (sinks, grills, et). [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
In the Back Bar area there were two dead cockroaches in the bar area. Per PIC, they do not operate the area of the facility. [CA] Clean and sanitize area of dead cockroaches or old droppings.
1. At both bar areas the paper towel dispensers were blocked by the trashcans. 2. In the employee restroom the paper towels were found on the toilet. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. 3. At both bars the soap dispensers are in disrepair. Both bars have pump bottles of soap available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Facility does not have the testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
1. In the front men's restroom, at the hand wash stations, turning on one faucet turns off the other. 2. In the front women's restroom, one of the hand sinks were not working. Note: The hand sink next to it was operating fine [CA] Repair plumbing so they work independently and maintain in good repair.
REPEAT VIOLATION: In the bar areas, the ice bins have tubes running through the ice for cold plates. [CA] Ice intended for consumption shall not come in contact with materials that may lead to contamination.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.