BUNOLOGY EATERY LLC.
8583 NW 186 ST, Hialeah FL 33015 · 7188137719
Last inspected Nov 3, 2025 · 11 visits since October 2023
AUG 24
FEB 25
APR 25
AUG 25
NOV 25
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Nov 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink with chlorine sanitizer solution of 300 ppm, operator add water, rechecked 100 ppm.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (55F - Cold Holding); cut lettuce (54F - Cold Holding); cut tomatoes (50F - Cold Holding); marinara sauce (50F - Cold Holding) for less than 4 hours as per operator. Operator placed the food items under ice bath.
Cove molding at floor/wall juncture broken/missing.
Show the remaining 2 findings ▾
Equipment in poor repair. Observed open lids reach in cooler with ambient temperature of 50°F, food storage in equipment are the following cheese (55F - Cold Holding); cut lettuce (54F - Cold Holding); cut tomatoes (50F - Cold Holding); marinara sauce (50F - Cold Holding)
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensil inside standing water at 84°F, operator placed on the stove to be reheated at 135°F or above.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment set up with chlorine sanitation solution of 0 ppm. Operator add chlorine, rechecked 100 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cheese in reach in cooler. Operator properly stored it. Corrected On-SiteCorrected On-Site**
Toxic substance/chemical improperly stored. Observed detergent spray bottle hanging on rolling car over cleaned dishes. Operator properly stored it.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open ham was open from more than 24 hours as per operator with no date marked. Operator properly marked it.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef, cooked chicken without date marked, was cooked from more than 24 hours as per operator. Operator properly date marked.
Food stored on floor. Observed oil container on the dry storage floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in hot water at 102°F. Operator placed on top of the grilled.
Jun 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 16, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification. No manager certificate provided, manager with 2 more of hired.
Apr 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Manager or person in charge lacking proof of food manager certification. Luis Rodriguez with more than 2 months of being hired.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation table. Operator removed it.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed washed dishes with not sanitation step. Instructed operator regarding the ware washing procedure.
Food stored on floor. Observed oil container on the kitchen floor, operator properly stored it.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil stored in water at 66°F. Operator discarded it.
Reach-in freezer interior/shelves have accumulation of soil residues.
Feb 7, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification. No manager certificate provided, manager with 2 more of hired.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Observed prepare reach in cooler with ambient temperature of 60F, unable to keep food items under 41F, food stored in as following cheese (55F - Cold Holding); cut tomatoes (57F - Cold Holding); raw shell eggs (49F - Cold Holding). Operator call the technician during inspection.
Feb 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (58/55F - Cooling)in reach in cooler, was cooked from the day before as per operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beef (58/55F - Cooling)in reach in cooler, was cooked from the day before as per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed prepare reach in cooler cheese (55F - Cold Holding); cut tomatoes (57F - Cold Holding); raw shell eggs (49F - Cold Holding) for less than 4 hours as per operator, operator moved the food items to the triple reach in cooler door.
Manager or person in charge lacking proof of food manager certification. No manager certificate provided, manager with 2 more of hired.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels on hand sink. Operator replaced paper towels during inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Observed prepare reach in cooler with ambient temperature of 60°F, unable to keep food items under 41°F, food stored in as following cheese (55F - Cold Holding); cut tomatoes (57F - Cold Holding); raw shell eggs (49F - Cold Holding). Operator call the technician during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in hot water of 96°F. Operator placed on top of the grilled.
Old labels stuck to food containers after cleaning.
Wet mop not stored in a manner to allow the mop to dry.
Aug 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Chimmichurri in reach in cooler across from stove at 56F (Cold Holding) As per operator, product had been there more than 4 hours. Observed bottle of cilantro sauce at 50F (Cold Holding) as per operator product had been there longer than 4 hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Chimmichurri in reach in cooler across from stove at 56F (Cold Holding) As per operator, product had been there more than 4 hours. Observed bottle of cilantro sauce at 50F (Cold Holding) as per operator product had been there longer than 4 hours
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to demonstrate what temperature to calibrate thermometer to. Inspector coached manager on proper temperature to hold thermometer at for calibrating.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in house products Chimmichurri and cilantro sauce stored in reach in cooler across from cook line. As per operator, product was made more than 24 hours.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature of 50F at reach in cooler across from cook line. Observed Chimmichurri in reach in cooler across from stove at 56F (Cold Holding) As per operator, product had been there more than 4 hours. Observed bottle of cilantro sauce at 50F (Cold Holding) as per operator product had been there longer than 4 hours
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in cooler table top across from cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of microwave soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood above cook line soiled
Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler across from cook line.
Jan 11, 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gasket.
Jan 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Metal stem-type thermometer soiled.
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 over raw beef inside reach in freezer.
Manager or person in charge lacking proof of food manager certification. Manager name Tulio Monroy.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels on hand wash sink located next to the fryer and hand wash sink located at the front line. Operator placed paper towels during inspection.
No soap provided at handwash sink. Observed no soap on hand wash sink located at the front line, soap was replaced during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tres leches, flan with not date marked was prepared for more than 24 hours as per operator.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No handwashing sign provided at a hand sink used by food employees. Observed no sign on hand wash sink located at the front line.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Sugar container. Operator properly labeled it.
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.