BULLA GASTROBAR
5335 NW 87 AVE C102, Miami FL 33178
Last inspected Mar 16, 2026 · 9 visits since December 2023
APR 24
AUG 24
JAN 25
AUG 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at handwash sink labeled handwash sink located behind bar counter, unable to take a temperature.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork skewers (50F - Cold Holding) in reach in cooler at cook line. Employee items in ice bath for rapid chill with a final temp of 41F.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed severs employees wearing watches while engaging in food preparation and serving food.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers at warewashing area wet nesting.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed a sticky fly trap on shelf over clean plates at prep area.
Show the remaining 3 findings ▾
Insect control device installed over food preparation area. Observed bug zapper installed over prep table at prep area near walk in cooler.
Reach-in cooler/ Walk-in cooler interior/shelves have accumulation of soil residues. Observed at walk in cooler shelves soiled with mold like substance. Manager had employee clean shelf during inspection.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher in the recharge zone.
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hummus (52F - Cold Holding) at front line flip top.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle spiked with mold Like substance at bar area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal pans and bowls at dry rack not inverted. Manager inverted items.
Current Hotel and Restaurant license not displayed. Observed current license not displayed. Manager printed and posted current license during inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food preparation wearing bracelets and watches.
Equipment and utensils not properly air-dried - wet nesting. Observed multiple plastic and metal containers ayatollah ware washing area wet nesting.
Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath exit door.
Reach-in cooler / Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate9 Basic
Show 10 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink splitter with no vacuum breaker.
Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handles inside sugar container at preparation area. Bowl was removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation while wearing watch at preparation area.
Equipment and utensils not properly air-dried - wet nesting. Observed on metal pans and pots on shelve near entrance to preparation area.
Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door.
Food stored on floor. Observed box of lemons on floor near ice machine. Box was removed off floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in flour. Employee removed scoop.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in cooler under slicer at preparation area. Thermometer was placed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soda gun holster at bar soiled with mold like substance.
Single-service articles improperly stored. Observed single service cups and carry out containers stored on floor near back exit door.
Jan 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelet and watch while doing food preparation at the food preparation area.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at shelf near with ware washing area.
Aug 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked meatballs (49F - Cooling). As per chef, cooked the day before. Observed raw beef (44F - Cooling) at walk in cooler. As per chef, prepared the day before.
Dented/rusted cans present. See stop sale. Observed dented can of chickpeas at dry storage area at second floor.
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 bar cup washing machine with a chlorine 0 ppm concentration.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked meatballs (49F - Cooling). As per chef, cooked the day before. Observed raw beef (44F - Cooling) at walk in cooler. As per chef, prepared the day before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (77F - Cold Holding) at preparation area and Spanish tortilla (76F - Cold Holding). As per chef, less than 4 hours. Products was placed in reach-in cooler for rapid cooling.
No soap provided at handwash sink. Observed at preparation area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelet and watch while doing food preparation at the food preparation area.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at shelf near with ware washing area.
Equipment in poor repair. Reach in cooler handle from cook line.
Food stored on floor. Observed plastic oil containers stored on floor next to walk in cooler. Chef product from floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in flour. Employee moved scoop.
Aug 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at 0ppm located at kitchen dish machine, dish machine used for glassware and bar dish machine. Establishment has a three compartment sink setup using quaternary sanitizer.
Handwash sink not accessible for employee use at all times. Observed kids booster chairs blocking handwash sink located at coffee/beverage station.
Carbon dioxide/helium tanks not adequately secured located at upstairs dry storage, behind walk in cooler used to store alcoholic beverages.
Exterior door has a gap at the threshold that opens to the outside located near stairway leading upstairs.
Apr 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at 0ppm located at kitchen dish machine, dish machine used for glassware and bar dish machine. Establishment has a three compartment sink setup using quaternary sanitizer.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary sanitizer exceeding 500ppm at kitchen triple sink. Advised to Manager to dilute quaternary sanitizer with water.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (65F - Cold Holding at ambient room temperature) located near front kitchen cookline, less than 4 hours. Chef placed raw shelled eggs on ice.
Handwash sink not accessible for employee use at all times. Observed kids booster chairs blocking handwash sink located at coffee/beverage station.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided for quaternary sanitizer used at triple sink.
No soap provided at handwash sink located at bar area.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filters not date marked when last serviced located on wall next to kitchen ice machine.
Carbon dioxide/helium tanks not adequately secured located at upstairs dry storage, behind walk in cooler used to store alcoholic beverages.
Covered waste receptacle not provided in unisex bathroom used by food employees, at kitchen area.
Exterior door has a gap at the threshold that opens to the outside located near stairway leading upstairs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons in standing water at 70F, located on kitchen prep counter. Observed tongs in standing water at 86F located at cookline area. Chef discarded water.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer bucket exceeding 500ppm. Diluted quaternary sanitizer with water, tested again at 200ppm.
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 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 chlorine sanitizer at 0ppm at dish machine located at kitchen area. Establishment has a three compartment sink using quaternary sanitizer, setup at time of inspection. Advised to Manager to manual sanitize utensils/dishware/kitchen equipment at three compartment sink until dish machine is sanitizing properly.
Raw animal food stored over or with unwashed produce. Observed raw beef and whole tomatoes stored in the same container located at reach in cooler drawer, across from cookline. Chef discarded all tomatoes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (50F - Cold Holding); pickled onions (46F - Cold Holding) located at top portion of prep cooler due to double panning of food containers, less than 4 hours. Chef removed second pan and stored food containers directly into cooler unit. Observed raw steak (50F - Cold Holding); caramelized onions (49F - Cold Holding); lemon ricotta cheese (46F - Cold Holding); goat cheese (46F - Cold Holding); diced tuna (45F - Cold Holding); diced swai (42F - Cold Holding) all located at top portion of reach in cooler unit in front of grill at kitchen cookline, less than 4 hours. Advised to submerge food containers in ice for rapid cooling. Observed raw beef burgers (51F - Cold Holding); marinated beef (58F - Cold Holding) located at reach in cooler drawers under kitchen cookline, less than 4 hours. Advised to submerge food containers in ice for rapid cooling.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed quaternary sanitizer at 500pm located at three compartment sink. Manager began to dilute sanitizer solution with water.
Handwash sink not accessible for employee use at all times. Observed kitchen items and bar towels stored in handwash sink behind bar. Manager removed items stored in handwash sink Observed kids booster chairs blocking handwash sink located at coffee/beverage station. Manager removed booster chairs.
No paper towels or mechanical hand drying device provided at handwash sink located at coffee/beverage station.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at handwash sink labeled handwash sink located behind bar counter, unable to take a temperature.
Bowl or other container with no handle used to dispense food. Observed a small aluminum container with no handle left inside a container of rice, stored in rice warmer/cooker. Chef removed aluminum container stored in rice.
Food not stored at least 6 inches off of the floor. Observed plastic containers of oil stored on floor next to fryer station. Manager removed oil containers and placed on storage shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scooping utensil stored in a container of sugar. Chef placed handle in an upright position.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 66F located on top of reach in freezer used to store ice cream. Chef removed the utensils stored in standing water.
Old labels stuck to plastic food containers after cleaning located on shelving above three compartment sink at kitchen areas. Dishwasher removed old label from container.
Standing water in bottom of reach-in-cooler located at dessert prep station.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth solution at 500ppm, exceeding the maximum concentration allowed, stored under kitchen prep counter.
Working containers of food removed from original container not identified by common name. Observed squeeze bottles of oil and saffron stored near top counter steamtable, not labeled.
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.