HOLY BOWLY MIAMI LLC
1050 NW 14 ST #102, Miami FL 33136 · 3058151447
Last inspected Aug 26, 2026 · 7 visits since January 2024
SEP 24
JAN 25
FEB 25
APR 26
AUG 26
— STEADY
5 inspections within 40 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 →
Inspection history
7 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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.
Cleaned and sanitized equipment or utensils not properly stored.
Show the remaining 4 findings ▾
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 top surfaces on all kitchen shelves.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.
Apr 13, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
No handwashing sign provided at a hand sink used by food employees.
Apr 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 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.
Feb 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 1 high priority.
1 High priority9 Intermediate10 Basic
Show 20 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. Observed employees touching dirty 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.
Manager or person in charge lacking proof of food manager certification.
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. Kitchen area.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mirkeily Gonzalez, Janays tieles
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.
Packaged food not labeled as specified by law. Sugar, flour, etc.
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.
Buildup of food debris/soil residue on equipment door handles. Walk in cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Floor soiled/has accumulation of debris. Underneath the fryers, and where is needed.
Food stored on floor. Coleslaw seasoning walk in floor.
Reach-in cooler interior/shelves have accumulation of soil residues. Clean all kitchen reach in coolers throughout.
Soiled dry wiping cloth in use.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen areas.
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.
Jan 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate10 Basic
Show 16 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 cook.
Food thermometer(s) not calibrated according to manufacturer's specifications.
No paper towels or mechanical hand drying device provided at handwash sink. Next to Food preparation area.
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.
Buildup of food debris/soil residue on equipment door handles. Walk in cooler.
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. All kitchen staff.
Floor soiled/has accumulation of debris. Under kitchen fryers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen top shelves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
Soiled dry wiping cloth in use.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate9 Basic
Show 15 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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 in three-compartment sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Floor soiled/has accumulation of debris. Observed soil floor throughout kitchen food debris.
No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen coolers.
Soiled dry wiping cloth in use.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Flower etc
Jan 3, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
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.