CIELO BISTRO & BAR
2820 NE 214 ST, Aventura FL 33180 · 305-918-8984
Last inspected Mar 27, 2026 · 8 visits since November 2023
MAY 24
AUG 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. As of 10/1/23.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Observed raw beef stored over/not properly separated from milk and raw fish stored over/not properly separated from cooked chicken in walk in cooler.
Handwash sink in bar area being used as a dump sink. Advised manager that sink cannot be used for purposes other than handwashing.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Carbon dioxide/helium tanks not adequately secured. Located in bar area.
Show the remaining 3 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Observed 2oz cup with no handle used to dispense goat cheese. Manager discarded.
Standing water in bottom of reach-in-cooler in Kitchen area.
Mar 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Observed bartender began prepping toast and handling utensils for costumer without first washing hands. Advised manager that employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation.
Observed the following food temperatures greater than 41F; raw salmon (61F - Cold Holding); salsa (63F - Cold Holding); sliced cheese (62F - Cold Holding); cut melon (58F - Cold Holding); yogurt (59F - Cold Holding) All food were located in bar area breakfast buffet. As per manager food is kept on bar top during breakfast hours which are 7am-11am.
Self-service salad buffet lacking adequate sneezeguards or other proper protection from contamination.
Handwash sink in bar area used as a dump sink for ice. Advised manager that sink can not be used for purposes other than handwashing.
Operator is conducting reduced oxygen packaging for raw meat without a HACCP plan approved by the Division of Hotels and Restaurants. Advised manager that before continuing to engage in activity establishment will require a HACCP plan approved by the Division of Hotels and Restaurants.
Carbon dioxide/helium tanks not adequately secured.
Commercially processed reduced oxygen packaged raw tuna, raw mahi and raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Observed case of potatoes stored on floor under prep shelf in dry storage area.
Observed raw chicken thawing at room temperature on top on prep table. Per manager chicken had only been out for about 1 hour prior to the start of inspection. She inspected chef to move to walk in cooler.
Reach-in freezer interior/shelves have accumulation of soil residues. Manager instructed employee to remove all food and clean.
Walk-in cooler shelves with rust that has pitted the surface.
Oct 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Observed bartender began prepping toast and handling utensils for costumer without first washing hands. Advised manager that employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation.
Observed the following food temperatures greater than 41°F; raw salmon (61F - Cold Holding); salsa (63F - Cold Holding); sliced cheese (62F - Cold Holding); cut melon (58F - Cold Holding); yogurt (59F - Cold Holding) All food were located in bar area breakfast buffet. As per manager food is kept on bar top during breakfast hours which are 7am-11am.
Self-service salad buffet lacking adequate sneezeguards or other proper protection from contamination.
Handwash sink in bar area used as a dump sink for ice. Advised manager that sink can not be used for purposes other than handwashing.
Operator is conducting reduced oxygen packaging for raw meat without a HACCP plan approved by the Division of Hotels and Restaurants. Advised manager that before continuing to engage in activity establishment will require a HACCP plan approved by the Division of Hotels and Restaurants.
Carbon dioxide/helium tanks not adequately secured.
Commercially processed reduced oxygen packaged raw tuna, raw mahi and raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Observed case of potatoes stored on floor under prep shelf in dry storage area.
Observed raw chicken thawing at room temperature on top on prep table. Per manager chicken had only been out for about 1 hour prior to the start of inspection. She inspected chef to move to walk in cooler.
Reach-in freezer interior/shelves have accumulation of soil residues. Manager instructed employee to remove all food and clean.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Observed Self-service buffet lacking adequate sneezeguards for proper protection from contamination.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored over raw beef located in walk in cooler. Advised manager and she rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than than 41°F; diced tomatoes (56F - Cold Holding); salsa (50F - Cold Holding); raw salmon (57F - Cold Holding); sliced cheese (53F - Cold Holding); cut melon (57F - Cold Holding). All were located on buffet line.
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. Discussed and emailed form to operator.
Accumulation of debris on exterior of warewashing machine.
Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
In-use scoop stored in standing water less than 135 degrees Fahrenheit. Employee discarded water.
Old labels stuck to food containers after cleaning.
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. Observed various foods in dry storage area removed from their original containers placed in plastic containers but not labeled to identify by common name
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Observed establishment offering eggs Benedict and ahi tuna but menu does not identify that items contain raw or are undercooked animal foods covered by the consumer advisory.
Accumulation of debris on exterior of warewashing machine.
Commercially processed reduced oxygen packaged raw tuna, raw salmon and raw mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
May 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees present and engaging in food preparation with no certified manager present at time of inspection.
Observed establishment offering eggs Benedict and ahi tuna but menu does not identify that items contain raw or are undercooked animal foods covered by the consumer advisory.
Accumulation of debris on exterior of warewashing machine.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter on customer reach.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Located in 3 compartment sink.
Water draining onto floor surface from walk in cooler.
Nov 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. As of 10/1/23.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak being stored on top of bread in reach in freezer. Located in dry storage area.
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. Discussed and emailed form to operator.
Handwash sink used for purposes other than handwashing. Observed ice in hand washing sink. Located in bar area. Advised manager that hand washing sink can not be used as a dump 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. Discussed and emailed form to operator.
Observed establishment offering eggs Benedict and ahi tuna but menu does not identify that items contain raw or are undercooked animal foods covered by the consumer advisory.
Commercially processed reduced oxygen packaged raw mahi and raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
No handwashing sign provided at a hand sink used by food employees. Observed hand washing sign block by glasses in bar area. Sign was no visible. Advised manager and he removed.
Nov 6, 2023□ 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 ▾
Commercially processed reduced oxygen packaged tuna, mahi and salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
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.