Holi Vegan Kitchen
Last inspected: Apr 20, 2026
100
Score
Across the available record, Holi Vegan Kitchen has six inspections on file, the first dated 2022. The newest entry in the record is dated Apr 20, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to three violations per visit.
The pattern that stands out is “in-use wet wiping cloth/towel used under cutting board”, which has been cited five times.
Holi Vegan Kitchen's latest score of 100 sits above the North Miami Beach average of 72. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 20, 2026
Food-Licensing Inspection
No violations found.
100
Feb 2, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed. **Corrected On-Site**
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager discarded water. **Corrected On-Site**
10-07-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Reach-in cooler interior have accumulation of soil residues. Manager cleaned. **Corrected On-Site**
22-16-4
82
Aug 1, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and emailed form to operator. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed metal pan covering hand washing sink. Located in kitchen area. Chef removed. **Corrected On-Site**
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. **Corrective Action Taken**
11-26-1
Basic - Ice buildup in reach-in freezer. Located under stem table.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
64
Apr 20, 2023
Complaint Full
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed and tested chlorine sanitizer at 0ppm, at kitchen dish machine. Establishment has a three compartment sink, which at the time of inspection, third compartment was setup using chlorine sanitizer, tested at 100ppm. **Corrective Action Taken**
22-41-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to Manager. Manager printed procedures at time of inspection and placed into binder. **Corrected On-Site**
11-27-4
Basic - Reach-in cooler shelves with rust that has pitted the surface located under "turbofan ovens" at kitchen area.
14-33-4
Basic - Silverware/utensils/spatulas stored upright with the food-contact surface up, stored on top of "turbofan ovens" at kitchen area. Chef inverted all kitchen utensils and silverware. **Corrected On-Site**
24-18-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed plastic forks and spoons not stored inverted, with handle presented first, located behind front counter. Employee inverted all plastic single service items. **Corrected On-Site**
25-02-4
Basic - Wiping cloth not stored in sanitizing solution between uses located on kitchen prep table.
21-12-4
Basic - Current Hotel and Restaurant license not displayed. Observed current license posted on wall dated October 1, 2022. Manager printed current license dated October 1, 2023 and posted on wall. **Corrected On-Site**
50-09-4
Basic - Cutting board has cut marks and stain marks located on kitchen prep table and under soup warmer located behind front counter.
14-09-4
Basic - Faucet/handle missing/ in disrepair at plumbing fixture. Observed stuck hot water faucet handle at handwash sink located next to three compartment sink, unable to turn handle. Manager contacted maintenance, who will being arriving today to fix hot water faucet handle. Establishment has an additional sink located at kitchen area, near three compartment sink. **Corrective Action Taken**
29-09-4
Basic - In-use wet wiping cloth/towel used under cutting board located at kitchen prep table. **Repeat Violation**
21-04-4
52
Mar 14, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean and sanitized cut boards being stored on floor on side of reach in cooler.
24-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Was 64°F and located on prep table.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
74
Aug 17, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Potato wedges stored next to oven at 58F - Cold Holding. As per chef wedges are stored next to oven and cooked to order. Wedges had on.y been out for about an hour. Chef moved to reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - Equipment in poor repair. Observed reach in cooler door under oven in disrepair. Door does not close properly.
14-11-5
Basic - Food stored on floor. Observed bag of onions being stored on floor in kitchen area.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Observed brown rice, quinoa and brown sugar removed from their original container placed in plastic containers and not labeled.
02D-01-5
55
Frequently Asked Questions
When was Holi Vegan Kitchen last inspected?
The most recent health inspection at Holi Vegan Kitchen on file is from Apr 20, 2026. The public record contains six inspections in total.
What is the most common violation at Holi Vegan Kitchen?
Across the inspection record, “in-use wet wiping cloth/towel used under cutting board” has been cited five times, more than any other issue at Holi Vegan Kitchen.
How does Holi Vegan Kitchen compare to other restaurants in North Miami Beach?
Holi Vegan Kitchen most recently scored 100 out of 100, which is higher than the North Miami Beach average of 72.
Has Holi Vegan Kitchen's inspection record improved over time?
Yes. Recent inspections at Holi Vegan Kitchen have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Holi Vegan Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Holi Vegan Kitchen inspected?
Based on the inspection history on file, Holi Vegan Kitchen is inspected around two times per year on average.
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