Miami33129
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Food placed in soiled container/equipment. Observed soiled the exterior of containers housing rice and flour in the prep area and containers housing multiple food items in the reach in cooler at the back prep area.
High priorityBUDARE BISTRO →Aug 26, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken with avocado (50F - Cold Holding). As per operator from previous night.
High priorityBUDARE BISTRO →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken with avocado (50F - Cold Holding). As per operator from previous night.
High priorityBUDARE BISTRO →Aug 26, 2026
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 dishwasher machine chlorine sanitizer at 0 ppm, person in charge checked chlorine bucket and with a final reading of100 ppm.
High priorityHILTON GARDEN INN MIAMI BRICKELL SOUTH →Aug 24, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken on top of veggie burger at reach in freezers.
High priorityHILTON GARDEN INN MIAMI BRICKELL SOUTH →Aug 24, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside walk in freezer. Operator removed.
High priorityMOSHI MOSHI BRICKELL →Aug 20, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (112F - Hot Holding); cooked wings (68F - Hot Holding) tempura shrimp (107F - Hot Holding), as per operator less than an 30 min in the hold holding unit. Chef increased temperature.
High priorityMOSHI MOSHI BRICKELL →Aug 20, 2026
Toxic substance/chemical improperly stored. Observed oven cleaning spray stored next to clean pots and pans; the operator immediately relocated the chemical to a proper storage area.
High priorityMOSHI MOSHI BRICKELL →Aug 20, 2026
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed prep cook.
High priorityBALANS BRICKELL →Aug 10, 2026
Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen food preparation, worker.
High priorityCHARLATAM RESTAURANT & BAR →Jun 2, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pan of cook rice in room temperature at 59 f next to kitchen stove. kitchen cook place the rice off temperature inside reach in cooler.
High priorityCHARLATAM RESTAURANT & BAR →Jun 2, 2026
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 500plusppm) at warewashing area. Chef diluted solution to a final reading of 400ppm.
High priorityCHATEAU ZZ'S →May 19, 2026