BAHIA HONDA FISH MARKET
10670 SW 24 ST, Miami FL 33165 · 3057886979
Last inspected May 29, 2026 · 7 visits since January 2024
MAY 24
DEC 24
FEB 25
OCT 25
MAY 26
▼ IMPROVING
5 inspections trending up, 12 points better than where it started.
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. Provided procedures via email to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Non-pitting surface rust on food-contact equipment. Observed rusted shelf near kitchen prep area in contact with food equipment.
Spray bottle containing toxic substance not labeled. Observed clear spray bottle of degreaser with no label near chemical storage area. Operator labeled.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Observed a plastic container inside of the kitchen hand washing sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cleaned pots not inverted. Employee inverted pots.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of ovens soiled.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Observed garbage container in front of the kitchen hand washing sink.
May 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed mashed boniato (87F - Cooling) inside walk in cooler. As per cook, product was prepared ore than 2 hours prior. Advised cook to reheat product to 165F. Discussed cooling process with cook and manager. Provided cooling handout to manager via email.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed mashed boniato (87F - Cooling) at walk in cooler inside closed, stacked container. Discussed cooling procedures with manager and cook.
Handwash sink not accessible for employee use at all times. Observed garbage can blocking hand sink at preparation area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at preparation area. Manager replenished paper towels.
Employee with no hair restraint while engaging in food preparation.
Mar 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (128F - Hot Holding) at warming unit across from cook line. As per chef, for approximately 3 hours. Advised chef to reheat product to 165F.
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. Provided procedures via email to operator.
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. Printed and provided agreements and some employees reviewed and signed.
Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on raw beef and raw chicken. Discussed requirements with operator and provided special processes information.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of rice pudding not date marked at walk in cooler.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 2 packages of raw tuna stored inside reduced oxygen packaging at display cooler. As per operator, for approximately 15 minutes. Discussed proper procedures with operator. Employee cut packages.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Observed 2 food employees preparing and portioning fish not wearing hair restraint.
Silverware/utensils stored upright with the food-contact surface up. Observed utensils not inverted on shelf across from cook line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line and preparation area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.