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CMX BRICKELL STONE SPORTS BAR

701 S MIAMI AVE STE 401A, MIAMI, FL 33130 · Permanent Food Service

Inspection summary

CMX BRICKELL STONE SPORTS BAR has been inspected 2 times by Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants since July 14, 2026. The most recent inspection, on July 15, 2026, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 34 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times on July 14, 2026. For example: Food protection, cross-contamination

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times on July 14, 2026. For example: Wiping cloths; clean and soiled linens; laundry facilities

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times on July 14, 2026. For example: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times on July 14, 2026. For example: Chemicals/toxic substances

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on July 14, 2026. For example: Original container: properly labeled, date marking, consumer advisory

About this data

These results come from Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. Complaint Full

    4 infractions

    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • 53: Food management certification valid / Employee training verification
      • Risk factor
  2. Complaint Full

    30 infractions

    • 02: Original container: properly labeled, date marking, consumer advisory
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 21: Wiping cloths; clean and soiled linens; laundry facilities
    • 22: Food-contact surfaces clean and sanitized
      • Risk factor
    • 22: Food-contact surfaces clean and sanitized
      • Risk factor
    • 24: Storage/handling of clean equipment, utensils; air drying
    • 24: Storage/handling of clean equipment, utensils; air drying
    • 25: Single-service and single-use items
    • 29: Plumbing installed and maintained; mop sink; water filters; backflow prevention
      • Primary concern
    • 29: Plumbing installed and maintained; mop sink; water filters; backflow prevention
      • Primary concern
    • 29: Plumbing installed and maintained; mop sink; water filters; backflow prevention
      • Primary concern
    • 31: Hand wash sinks, hand washing supplies and hand wash sign
      • Risk factor
    • 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
      • Primary concern
    • 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
      • Primary concern
    • 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
      • Primary concern
    • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • 41: Chemicals/toxic substances
      • Risk factor
    • 41: Chemicals/toxic substances
      • Risk factor
    • 42: Cleaning and maintenance equipment
    • 51: Other conditions sanitary and safe operation
    • 51: Other conditions sanitary and safe operation
    • 53: Food management certification valid / Employee training verification
      • Risk factor

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