FRIENDS MARKET & BISTRO
31 SE 6 ST UNIT CU, Miami FL 33131 · 786-431-0981
Last inspected Aug 25, 2026 · 7 visits since October 2023
OCT 24
FEB 25
AUG 25
FEB 26
AUG 26
— STEADY
5 inspections within 28 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 →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2017026178 | May 31, 2017 | Jul 7, 2017 | $160 |
Inspection history
7 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate11 Basic
What the inspector wrote — 16 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dice onions at 50 f in room temperature, raw beef at 54 f in room temperature. food was placed inside reach in cooler at the time of observation.
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.
Show the remaining 12 findings ▾
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris inside warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Food not stored at least 6 inches off of the floor. Observed boxes of beef on floor inside walk-in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris throughout kitchen top shelves. Clean accumulation of grease between stove and deep fat fryer..
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of food spills throughout kitchen walls.
Wet mop not stored in a manner to allow the mop to dry.
Feb 26, 2026Inspection 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Front counter: soda gun nozzles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ware wash and kitchen area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. By the cookline: spatulas and serving spoons stored in standing water, 77f. Inspector discussed with the operator the proper procedures. Operator discarded the water and made a new container, placed on the flat top grill. Water temperature 158F.
Light not functioning. Walk in cooler by the pizza station.
No handwashing sign provided at a hand sink used by food employees. Front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and all reach in cooler gasket
Aug 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate10 Basic
Show 15 findings ▾
Handwash sink not accessible for employee use at all times. Observed Stool blocking employee handwashing sink kitchen area.
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 of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris inside warewashing machine.
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 Employee cell phones in food preparation, table kitchen area.
Food stored on floor. Boxes of food on walking freezer floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Soiled dry wiping cloth in use.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area from food debris.
Wet mop not stored in a manner to allow the mop to dry.
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.
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate9 Basic
Show 15 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen employees touching soiled apron and then engaging in food preparation.
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 inside warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Floor soiled/has accumulation of debris. Underneath kitchen stove and fryers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all top surfaces of kitchen shelves throughout.
Reach-in cooler interior/shelves have accumulation of soil residues.front service coolers.
Soiled dry wiping cloth in use.
Wall soiled with accumulated grease, food debris, and/or dust. Soiled kitchen walls throughout.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Arugula. At 50 f make line. cook place bags of ice on the arugula.
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.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee with no hair restraint while engaging in food preparation.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Reach-in cooler interior/shelves have accumulation of soil residues. Front seven coolers.
Soiled dry wiping cloth in use.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.
Wet mop not stored in a manner to allow the mop to dry.
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen cook touching body part and then engaging in food preparation, no hand washing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front service line cheese 52 f spinach 47 f spring mix 59 f kitchen cook placed ice on top of the Product.
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.
Handwash sink not accessible for employee use at all times. Observed kitchen pot blocking employees hand washing sink.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee with no hair restraint while engaging in food preparation. Most kitchen employees working with food.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Floor soiled/has accumulation of debris. Cooking line.
No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen RIC.
Reach-in cooler interior/shelves have accumulation of soil residues. Cooking area RIC
Server scooping/portioning food (other than ice and beverages) has no hair restraint.
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.
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top surface of all kitchen shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen work area.
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.
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.