MIAMI BEACH, FL. State inspectors visited Poseidon Greek Table & Bar at 1131 Washington Ave on April 23 and found the restaurant serving food from unapproved or unknown sources, with no documentation that fish had been treated to destroy parasites, no proper shellfish traceability records, and no manager present to oversee any of it. They cited six high-severity violations and two intermediate ones. Then they left the restaurant open.
What Inspectors Found
The most direct danger to customers that day was the food from unapproved or unknown sources. When a restaurant cannot identify where its food came from, there is no chain of custody, no USDA or FDA inspection record, and no way to trace an outbreak back to the source if someone gets sick.
Paired with that was the parasite destruction failure. Greek menus frequently feature raw or lightly prepared fish, and FDA rules require that fish served raw or undercooked be frozen to specific temperatures for specific durations to kill parasites including Anisakis and tapeworm. Poseidon had no documentation that this had been done.
The shellfish citation compounded the picture. Oysters, clams, and mussels carry a distinct traceability requirement: every batch must arrive with a tag showing its harvest origin, harvest date, and certified dealer. Without those tags, there is no way to know whether the shellfish came from waters tested for Vibrio, norovirus, or harmful algae. Inspectors found those records missing.
Customers who ate raw or lightly cooked items that day were also never warned. The restaurant had no consumer advisory posted, the notice required by state code whenever a menu includes items served raw or undercooked, specifically to alert pregnant women, elderly diners, and people with compromised immune systems.
Food contact surfaces, the cutting boards, prep tables, and counters where food is handled directly, were not properly cleaned or sanitized. That creates a direct transfer route for bacteria between raw proteins and ready-to-eat items.
None of this happened with a manager watching. The inspector documented that no person in charge was present or performing supervisory duties during the visit.
What These Violations Mean
The food-source violation is the one that makes every other problem harder to resolve. If a restaurant cannot name its supplier, it cannot pull product in a recall, cannot confirm cold-chain handling during transport, and cannot cooperate with a health investigation if a customer becomes ill. Listeria, Salmonella, and E. coli have all been traced to supply-chain failures that started with unverified sourcing.
The parasite destruction citation is specific to a Greek seafood menu. Raw fish dishes, marinated anchovies, lightly cured preparations, all require documented freezing protocols because cooking is not always part of the process. Without those records at Poseidon, there is no confirmation that the fish served to customers had ever been treated.
Improperly cleaned food contact surfaces are where cross-contamination becomes routine rather than accidental. Bacterial biofilms form within 24 hours on surfaces that are not fully sanitized, and those films protect pathogens from standard cleaning products on subsequent wipes. At Poseidon, this was cited alongside the unsanitized multi-use utensils, meaning the problem extended from prep surfaces to the tools used on them.
The absence of a person in charge during an inspection is treated by the CDC as a predictor of cascading violations. Establishments without active managerial control accumulate critical violations at roughly three times the rate of those with engaged supervision. The April 23 inspection at Poseidon produced six high-severity citations. The correlation is not subtle.
The Longer Record
The April 23 inspection was not an anomaly. Poseidon has 28 inspections on record and 247 total violations accumulated across that history. That is an average of nearly nine violations per inspection visit.
The prior inspection record shows a facility that cycles between clean visits and serious ones. On June 17, 2024, inspectors cited nine high-severity violations and four intermediate ones, the worst single inspection in the recent record. A follow-up two days later on June 19 showed zero violations, suggesting rapid correction. But by December 2024, three high-severity violations had returned. By April 2025, three more. By November 2025, the count had dropped to one intermediate. Then came April 2026, with six high-severity citations.
The food-source and shellfish traceability violations are not new categories for this restaurant. The pattern across multiple inspection cycles points to compliance that holds temporarily after inspections and then erodes. The April 23 visit caught the restaurant at what the records show is a recurring low point, not a one-time lapse.
Poseidon has never been emergency-closed in its inspection history.
On April 23, 2026, with food of unknown origin in the kitchen, no parasite destruction records on file, shellfish with no traceability tags, and no manager on the floor, it still was not.