BALANS BRICKELL
901 S MIAMI AVE #108, Miami FL 33129 · 305-809-8587
Last inspected Aug 10, 2026 · 10 visits since October 2023
MAR 25
JUN 25
FEB 26
MAR 26
AUG 26
— STEADY
5 inspections within 35 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed prep cook.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer solution for dishwasher machine.
Observed No paper towels or mechanical hand drying device provided at handwash sink located next to three compartment sink.
Show the remaining 9 findings ▾
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided to chef.
Carbon dioxide/helium tanks not adequately secured inside walk in cooler.
Equipment in poor repair. Observed drawers for reach in coolers in poor repair in cooking line.
In-use wet wiping cloth/towel used under green cutting board.
Observed Bowl with no handle used to dispense inside sugar bin.
Observed Ceiling tile missing on top of walk in cooler in kitchen area.
Observed Cutting board has cut marks and is no longer cleanable at cooking line.
Observed scoop handle in contact with the sugar in sugar bin.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler soiled with food residue to reach in cooler located next to three compartment sink.
Aug 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at door of bathroom wi5 pink walls.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets soiled, all RIC and RIF gaskets soiled at kitchen area, and WIC fan guards.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed on WIC shelves.
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate17 Basic
Show 22 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen cook.
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.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris throughout kitchen slicer.
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.
Accumulation of debris in three-compartment sink.
Accumulation of debris inside warewashing machine.
Accumulation of debris on drainboards or equivalent.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. Observed food debris underneath all kitchen equipment.
Food stored on floor. Observed containers of sodium free butter on kitchen floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen shelves soiled throughout kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen reach in coolers inside.
Soiled dry wiping cloth in use.
Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance behind dish equipment.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Feb 12, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed breakfast bowl and eggs Benedict's not identify as containing raw eggs.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at door of bathroom wi5 pink walls.
Employee with no hair restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets soiled, all RIC and RIF gaskets soiled at kitchen area, and WIC fan guards.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed on WIC shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall spiked behind 3CS and dish machine.
Feb 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority5 Intermediate11 Basic
Show 19 findings ▾
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 dish machine with a 0 ppm chlorine concentration.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over sauces at WIC.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (51F - Cold Holding at RIC at cook line. As per chef, less than 4 hours. Product moved to another part of the unit for rapid cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener spiked at prep area.
Handwash sink not accessible for employee use at all times. Observed metal container stored inside hand washing sink at ware washing area.
Handwash sink used for purposes other than handwashing. Observed stirring spoon inside hand washing sink at front counter.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed breakfast bowl and eggs Benedict's not identify as containing raw eggs.
No soap provided at handwash sink. Observed at HWS at ware washing area.
Accumulation of debris on exterior of warewashing machine. Observed at top of dish machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at door of bathroom wi5 pink walls.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled atbwareqshing area.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Observed plastic container of oranges on floor at WIC and frying oil boxes stored on floor at cook line and hallways near large ice machine.
No handwashing sign provided at a hand sink used by food employees. Observed at both bathrooms used by staff.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets soiled, all RIC and RIF gaskets soiled at kitchen area, and WIC fan guards.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of RIF near preparation area with interior soiled.
Time/temperature control for safety food thawed in an improper manner. Observed macaroni cooling at WIC uncovered.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed on WIC shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall spiked behind 3CS and dish machine.
Jun 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate8 Basic
Show 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen can open soiled.
No probe thermometer provided to measure temperature of food products.
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.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris in three-compartment sink.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee with no hair restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven
Soiled dry wiping cloth in use.
Wet mop not stored in a manner to allow the mop to dry.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate9 Basic
Show 15 findings ▾
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.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Carbon dioxide/helium tanks not adequately secured.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones in food preparation area.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all top surfaces of all kitchen shelves throughout.
Soiled dry wiping cloth in use.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority8 Intermediate10 Basic
Show 21 findings ▾
Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag at walk in cooler.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm), operator discarded water.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (52F - Cold Holding) at make table on cook line with double metal container, as per operator for approximately 1 hour prior. Advised operator to remove double container.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
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 to operator via email.
Expired quaternary chemical test kit on 08-2023 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled by walk in cooler.
Handwash sink used for purposes other than handwashing. Observed plastic container stored inside handwashing sink at cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice stored inside walk in cooler no date marked, as per operator for more than 24 hours prior.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees Luis Escante and Maneez Perez both certificates expired on 08-17-23.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed bowl stored inside bread crumbs at dry storage area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots, pans, and plates not inverted at cook line.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards no longer cleanable at cook line.
Employee with no hair restraint while engaging in food preparation. Observed none of the cooks wearing hair restraint.
Equipment in poor repair. Observed gaskets in disrepair at reach in coolers drawers at cook line.
Food stored on floor. Observed container of oil stored on floor at cook line. Observed case of salmon stored on floor inside walk in cooler.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
No handwashing sign provided at a hand sink used by food employees. Observed at all hand washing sink.
Stored food not covered. Observed cooked brown rice inside walk in cooler not covered.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate5 Basic
Show 10 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing at bar. Cup and spoon stored in hand wash sink at bar near kitchen entry.
No paper towels or mechanical hand drying device provided at handwash sink at bar near counter and on cook line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- sausage links 63F ( 9:09-1:00 ). Provided form to establishment.
Bowl or other container with no handle used to dispense food. Bowl stored in flour, sugar and bread crumbs.
Cloth used as a food-contact surface at bar under lemon juicer and under cutting board in prep area.
No handwashing sign provided at a hand sink used by food employees in wait station, prep kitchen and on cook line.
Soiled dry wiping cloth in use on cook on cutting board at make bar.
Wet wiping cloth not stored in sanitizing solution between uses. Cloth stored on meat slicer.
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). At the time of the inspection dish washer corrected to 300 ppm.
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. At the time of the inspection provided form to operator. Operator printed and posted.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled. Observed can opener blade soiled.
Handwash sink used for purposes other than handwashing. Observed bar hand sink used to store spoons. Observed kitchen hand sink used to store containers.
Oyster tags not marked with last date served.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at back prep station hand sink.
Bowl or other container with no handle used to dispense food. Observed in dry storage area container of brown rice.
Buildup of food debris/soil residue on equipment door handles.
Clams/mussels/oysters removed from original container for long-term storage.
Cutting board has cut marks and is no longer cleanable.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled through out kitchen.
Wet mop not stored in a manner to allow the mop to dry.
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.