How many health inspections has CAMPO had?

CAMPO has had 20 inspections according to Florida DBPR records.

Has CAMPO ever been shut down?

No, CAMPO has no emergency closures on record.

What are the most common violations at CAMPO?

The most frequently cited violations at CAMPO are: Clean multi-use utensils, Food contact surfaces, Proper cooking temps.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

What does Florida violation V16 (Proper cooking temps) mean?

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

What does Florida violation V22 (Consumer advisory) mean?

INFORMED CHOICE: Without consumer advisory, customers with compromised immune systems, elderly, pregnant women, and young children cannot make informed decisions about consuming raw or undercooked foods. Raw oysters carry Vibrio vulnificus (50% fatality in at-risk groups). Undercooked eggs carry Salmonella Enteritidis. Raw fish may contain Anisakis parasites. Provide written consumer advisory with: disclosure identifying menu items containing raw or undercooked animal foods (eggs, meat, fish, shellfish), and a reminder statement about increased risk of foodborne illness. Must be on menu, placard, or other conspicuous written format. Covers items like rare burgers, sushi, sunny-side-up eggs, raw oysters.

CAMPO

3500 COLLINS AVE, Miami Beach, FL 33140

Miami-Dade County · Permanent Food Service · Owner: 3500 HOTEL LLC · License: SEA2328278

CAMPO in Miami Beach, FL has 20 inspections on record with 121 total violations (6.1 per inspection) and 0 emergency closures.

20Inspections

121Violations

0Closures

Data current as of March 6, 2025

Inspection History (20)

Mar 6, 2025 — Routine - Food· 6 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

Oct 4, 2024 — Routine - Food· 6 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V24 Toxic substance control

Intermediate Violations

V31 Clean multi-use utensils

V33 Proper cooling equipment

V41 Toilet facilities

Feb 21, 2024 — Routine - Food· 6 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V10 Approved food source

V12 Shell stock requirements

V14 Food contact surfaces

Intermediate Violations

V31 Clean multi-use utensils

Sep 20, 2023 — Routine - Food· 5 violations · Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

Intermediate Violations

V31 Clean multi-use utensils

V32 Proper sanitizing

Mar 22, 2023 — Routine - Food· 8 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V08 Proper hand/arm washing

V10 Approved food source

V11 Food in good condition

V16 Proper cooking temps

V22 Consumer advisory

Intermediate Violations

V32 Proper sanitizing

Oct 28, 2022 — Routine - Food· 7 violations · Inspection Completed - No Further Action

High Priority Violations

V14 Food contact surfaces

V16 Proper cooking temps

Intermediate Violations

V31 Clean multi-use utensils

V32 Proper sanitizing

V36 Proper ventilation

Feb 23, 2022 — Routine - Food· 6 violations · Inspection Completed - No Further Action

High Priority Violations

V05 Handwashing procedures

V10 Approved food source

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V36 Proper ventilation

V42 Equipment condition

Oct 19, 2021 — Routine - Food· 4 violations · Inspection Completed - No Further Action

Intermediate Violations

V31 Clean multi-use utensils

V32 Proper sanitizing

V41 Toilet facilities

V42 Equipment condition

Basic Violations

V48 Food storage

Feb 12, 2021 — Routine - Food· 5 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V16 Proper cooking temps

V22 Consumer advisory

Intermediate Violations

V31 Clean multi-use utensils

V38 Waste properly disposed

Nov 10, 2020 — Routine - Food· 4 violations · Inspection Completed - No Further Action

High Priority Violations

V16 Proper cooking temps

V24 Toxic substance control

Intermediate Violations

V36 Proper ventilation

V42 Equipment condition

Dec 17, 2019 — Routine - Food· 9 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V10 Approved food source

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

Intermediate Violations

V29 Proper sewage disposal

V32 Proper sanitizing

Jul 12, 2019 — Routine - Food· 6 violations · Inspection Completed - No Further Action

High Priority Violations

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V32 Proper sanitizing

Jan 2, 2019 — Routine - Food· 3 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V12 Shell stock requirements

V13 Parasite destruction

V23 Chemical properly stored

Aug 6, 2018 — Routine - Food· 1 violations · Call Back - Complied

High Priority Violations

V16 Proper cooking temps

Aug 2, 2018 — Routine - Food· 13 violations (1 high priority)· Warning Issued

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V05 Handwashing procedures

V10 Approved food source

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V32 Proper sanitizing

Jan 5, 2018 — Routine - Food· 13 violations · Inspection Completed - No Further Action

High Priority Violations

V05 Handwashing procedures

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

V38 Waste properly disposed

V40 Wiping cloths usage

Jul 28, 2017 — Routine - Food· 3 violations · Inspection Completed - No Further Action

High Priority Violations

V12 Shell stock requirements

V14 Food contact surfaces

V22 Consumer advisory

Feb 1, 2017 — Routine - Food· 3 violations · Inspection Completed - No Further Action

High Priority Violations

V14 Food contact surfaces

Intermediate Violations

V31 Clean multi-use utensils

V42 Equipment condition

Oct 20, 2016 — Routine - Food· 0 violations · Call Back - Complied

No violations recorded for this inspection.

Oct 18, 2016 — Routine - Food· 13 violations (5 high priority)· Warning Issued

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V05 Handwashing procedures

V08 Proper hand/arm washing

V12 Shell stock requirements

V13 Parasite destruction

V14 Food contact surfaces

V22 Consumer advisory

V24 Toxic substance control

Intermediate Violations

V31 Clean multi-use utensils

How Does This Facility Compare?

CAMPO has had 0 emergency closures, compared to the Miami-Dade County average of 0.08 closures per facility. It has averaged 6.1 violations per inspection vs. the county average of 4.07.

Frequently Asked Questions

How many health inspections has CAMPO had?: CAMPO has had 20 inspections according to Florida DBPR records.
Has CAMPO ever been shut down?: No, CAMPO has no emergency closures on record.
What are the most common violations at CAMPO?: The most frequently cited violations at CAMPO are: Clean multi-use utensils, Food contact surfaces, Proper cooking temps.

Nearby Establishments

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FORUM - BAR

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FORUM - COMMERCIAL KITCHEN

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RESTAURANT AT CROYDON / THE TAVERN

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Last inspected: Dec 26, 2024

Editorial Standards & Data Oversight

Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).

Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.

Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal, using professional regulatory data auditing protocols.

Last verified: March 6, 2025 | Our methodology | Editorial standards | Report an error

This page is maintained by FloridaFoodSafety.org and is not affiliated with CAMPO.