These South Florida Spots Have Shuttered Their Doors Thanks To The COVID-19 Spike

This region's famed dining scene is finding it tough to operate in the current pandemic climate. Some South Florida restaurants have shut down thanks to COVID-19. While many are only temporary, others have been permanent. 

"In response to the rise in cases and spikes of COVID-19 here in Florida, we have elected to close the entire restaurant," Naked Taco wrote on its Facebook page. 

Naked Taco, which has locations in Miami and Coconut Creek, made the hard decision to shut down temporarily to keep the virus from spreading further into the community. Not only will the dining room be close, but the restaurant and bar will not offer takeout or delivery for the time being.

While Naked Taco has plans to come back, other restaurants around South Florida have seen COVID-19 deal a death blow to their operations.

Laid Fresh, the Wynwood spot, which was known as a place where "hangovers went to die," shuttered entirely on June 23. Obra Kitchen Table, which was open for only two years in Miami's posh Brickell district, also made the decision to close.

Also, White Rose Coffee and John Martins Irish Pub have posted statements saying that "the final curtain" has come.

Other restaurants have been forced to shut down for not following mitigation rules.

Voodoo Lounge on Miami Beach's famed Ocean Drive will be closed until at least July 17 for violating Miami Beach's orders. It's part of a crackdown by the city on restaurants and businesses that flaunt social distancing and mask rules.

Still, some eateries around the region have chosen to put the health of their community over profits.

Spots like McCray's Backyard Bar-B-Q in West Palm Beach, which has been open for 84 years, decided to temporarily close due to one of their employees potentially being exposed to COVID-19.

McCray's has been a go-to spot for those seeking good barbeque.

In a Facebook post, Derrick McCray, the restaurant owner, assured his customers, employees, and the community that safety and health were the number one priority of his restaurant.