BONDING
638 S MIAMI AVE, Miami FL 33130 · 253.653.6421
Last inspected May 8, 2026 · 8 visits since February 2024
JUN 24
DEC 24
MAR 25
MAR 26
MAY 26
▲ GETTING WORSE
5 inspections trending down, 23 points off 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2018021497 | Mar 26, 2018 | Jun 6, 2018 | $800 |
| 1--2017015288 | Feb 28, 2017 | May 26, 2017 | $160 |
Inspection history
8 visits, newest first
May 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate14 Basic
What the inspector wrote — 18 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen employees.
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.
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.
Show the remaining 14 findings ▾
Accumulation of debris in three-compartment sink.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Buildup of food debris/soil residue on equipment door handles. Outside walk in cool.
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellular phones on top of food preparation items.
Floor soiled/has accumulation of debris. Observed loose food debris on kitchen food, and under kitchen stove top. Clean where needed.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy accumulation of food debris to all kitchen top shelves.
Reach-in cooler interior/shelves have accumulation of soil residues. Clean all interior of all kitchen coolers from heavy food debris.
Wash/Rinse/Sanitizing solution not maintained clean.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate11 Basic
Show 17 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken in contact with raw beef all frozen but not commercially packaged at large chest freezer at front counter.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff member not knowing correct concentration of chlorine at DM. Coached staff on correct procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting board spiked at cook line area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS at front counter and at HWS at ware washing area.
No soap provided at handwash sink. Observed at HWS at ware washing area.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at ware washing area.
Ceiling tile missing. Observed at ware washing area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed cook line ceiling vent soiled and water stains at tiles at ware washing areas.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted at warehouses washing areas.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board at cook line grooved.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside large chest RIF by cook line entrance.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle at cook line.
No handwashing sign provided at a hand sink used by food employees. Observed at bar area HWS and at HWS at ware washing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC drawers gaskets soiled next cook line and WIC gaskets soiled.
Plumbing system in disrepair. Observed hot water knob broken at HWS closer to cook line.
May 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 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.
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.
Ceiling tile missing. Dishroom area,
Ice buildup in reach-in freezer and/or walk-in freezer. Kitchen, chest freezer.
Mar 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded.
0 High priority7 Intermediate14 Basic
Show 21 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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink.
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.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food training from employees are expired. Shaheed, rheza, Miguel.
Accumulation of debris in three-compartment sink.
Accumulation of lime scale on the inside of the dishmachine.
Buildup of food debris/soil residue on equipment door handles. Outside walk in cooler.
Ceiling tile missing. Dishroom area,
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice buildup in reach-in freezer and/or walk-in freezer. Kitchen, chest freezer.
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in holding unit. Observed Missing thermometers inside most kitchen reaching cooler.
No handwashing sign provided at a hand sink used by food employees. Provide were needed.
Soiled dry wiping cloth in use.
Stored food not covered. Most cooked foods inside reach in coolers
Wall soiled with accumulated grease, food debris, and/or dust. Observed Dishwashing area walls with food spills throughout.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate8 Basic
Show 13 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.
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.
Accumulation of debris in three-compartment sink.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Jun 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine chemical test kit expired 01/24 for dish machine and three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling near cook line soiled.
Equipment in poor repair. Observed rice cooker handle with duct tape in back prep area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 80F. Operator discarded immediately.
In-use wet wiping cloth/towel used under cutting board. Observed paper towel underneath cutting board located across cook line. Operator discarded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler vents soiled.
Jun 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Handle,of rice cooker in prep area in disrepair/ duct taped.
Feb 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Non food paper towel used as a line for fried tofu in top of reach-in cooler on cookline.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs in walk-in-cooler stored above ready to eat sauces.
Manager or person in charge lacking proof of food manager certification. CFM card unable to be verified on Servsafe website when certificate # was entered. CFM certificate is lacking information and no other proof provided for CFM
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cookline and no paper towels in prep area. Employee replenished paper towels at both hand wash sinks.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink on cookline
Equipment in poor repair. Handle,of rice cooker in prep area in disrepair/ duct taped.
Food stored on floor. Multiple food items stored on floor upstairs in room #203 dry food storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatula stored in standing water on prep area of less than 135F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple reach-in coolers on cookline and front line soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board in kitchen 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.