NARBONA AT COCOWALK
3015 GRAND AVE UNIT 116, Miami FL 33133 · (305) 244-2527
Last inspected Jul 1, 2026 · 9 visits since October 2023
AUG 24
MAR 25
SEP 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at pizza station fresh garlic in butter (80F - Cold Holding). Operator placed onto ice to cool.
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Inspection history
9 visits, newest first
Jul 1, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at kitchen hand sink.
Employee with no beard guard/restraint while engaging in food preparation. Observed for 2 employees engaging in food preparation.
In-use tongs stored on equipment door handle between uses. Observed at oven door handles of kitchen. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at both cook line ovens soiled with old food debris.
Jun 30, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded.
0 High priority2 Intermediate11 Basic
Show 13 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 7 plus employees engaging in food prep with no certified manager present.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at kitchen hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine next to dish area.
Ceiling tile missing. Observed missing above prep area of kitchen and above dish machine.
Cove molding at floor/wall juncture broken/missing. Observed at dish washing area.
Dead roaches on premises. Observed 3 dead roaches at equipment storage area/water heat area. Observed 3 dead roaches in employee lockers located at mall hallway of establishment.
Employee with no beard guard/restraint while engaging in food preparation. Observed for 2 employees engaging in food preparation.
Exterior door has a gap at the threshold and surrounding door that opens to the outside. Observed at exit door to joint mall hallway.
Floor soiled/has accumulation of debris. Observed floors soiled behind prep tables and shelves throughout establishment.
In-use tongs stored on equipment door handle between uses. Observed at oven door handles of kitchen. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at both cook line ovens soiled with old food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen area storage shelves soiled with food debris.
Stored food not covered. Observed potatoes, bacon, steaks stored at kitchen prep area reach in coolers uncovered. Operator began to wrap.
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate8 Basic
Show 18 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 Dishwasher (Chlorine 0ppm). Operator primed and retested machine, Dishwasher (Chlorine 50ppm).
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer, wrapped whole Carpaccio stored over uncovered raviolis.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed throughout reach in coolers raw breaded beef Milonesa stored over calamari, observed beef stored over fish and shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at center prep area on cart tomatoes and garlic in oil (53F - Cold Holding). As per chef for less than 1 hour. Chef placed in to ice bath to rapid cool.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed at front counter coffee bar, for croissant and panini meat and cheese sandwiches with no time mark or chart. As per employee about 1 hour ago. Employee placed time stamps onto trays.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed dish washing employee unable to provide instructions on how to prime and test chemical chlorine sanitizer.
Handwash sink used for purposes other than handwashing. Observed hand sink in kitchen used as dump sink with food residue inside. Observed front counter hand sink used to store soiled coffee mugs and saucers.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed about 15 employees present engaging trainings expired 12/2025.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand sink across from cook line hot water faucet turned off.
Floor area(s) covered with standing water. Observed at entrance of kitchen under standing reach in freezer unit.
Floor soiled/has accumulation of debris. Observed at dish washing area.
Hood filter missing from automatic fire suppression/exhaust system. Observed at cook line 1 filter missing.
In-use ice scoop stored on soiled surface between uses. Observed at front counter bar ice scoop stored on top of ice bin.
In-use tongs stored on equipment door handle between uses. Observed at cook line oven. Chef removed.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in containers of rice and quinoa at reach in cooler. Chef removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops and spatulas at prep table stored in standing water of 77F.
Stored food not covered. Observed at pizza station loaves and treats of breads in baskets stored for display and service uncovered.
Sep 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in cooler beef carpaccio stored over tuna filets. Observed at cook line reach in cooler raw picana beef stored over tuna filets, snapper and shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler shrimp (49F - Cold Holding); as per operator less than 2 hours from walk in cooler, operator placed into ice to rapid cool. Observed at reach in cooler at cook line calamari (51F - Cold Holding); Bolognese (47F - Cold Holding). As per operator for less than 2 hours from walk in cooler, operator placed into reach in freezer to rapid cool.
Handwash sink not accessible for employee use at all times. Observed at dish washing area blocked by trays stored over top.
Handwash sink used for purposes other than handwashing. Observed used as a dump sink throughout.
Bowl or other container with no handle used to dispense food. Observed in a rolling container of flour. Operator removed.
Carbon dioxide/helium tanks not adequately secured. Observed at storage area next to dish washing area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at cafe area on counter next to espresso machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal keys and air pods stored on shelf on top of serving dishes and spices. Employee removed.
In-use knife/knives stored in cracks between pieces of equipment. Observed at rear prep counter between wall and cooler. Chef removed.
In-use tongs stored on equipment door handle between uses. Observed on ovens at cook line. Chef removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at cafe area in a container of pineapples.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in a container of quinoa.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed stored in water of 67F.
Stored food not covered. Observed at pizza baking section, displayed loaves of bread on counter not covered/ protected from over head.
Working containers of food removed from original container not identified by common name. Observed squeeze bottles of various sauces at prep cooler not labeled.
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observed for oyster tags not date marked.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no plan available for panini ham and cheese sandwiches and croissant ham and cheese sandwiches kept at front counter cafe area. Provided operator with firm. Operator reviewed and completed form for items and placed current time mark onto items at front counter cafe area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand sink next to cook line. Hot water valve turned off.
Bowl or other container with no handle used to dispense food. Observed in a container of flour. Employee removed.
Carbon dioxide/helium tanks not adequately secured. Observed at storage area next to dish washing area.
Cutting board has cut marks and is no longer cleanable. Observed at cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at prep station next to raw bar area, employee soda and water bottle stored on prep counter. Employee removed.
In-use tongs stored on equipment door handle between uses. Observed stored on reach in cooler door handle. Chef removed.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed at prep reach in cooler in a container of calamari. Chef removed.
In-use wet wiping cloth/towel used under cutting board. Manager removed.
No handwashing sign provided at a hand sink used by food employees. Observed at hand sink in dish washing area.
Stored food not covered. Observed for sliced breads at pizza prep area not covered. E,player covered containers with plastic wrap.
Wiping cloth sanitizing solution stored on the floor. Observed throughout kitchen area. Operators removed all and stored on lower shelves.
Oct 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at three compartment sink.
Cutting board has cut marks and is no longer cleanable. Observed at cook line.
In-use tongs stored on equipment door handle between uses. Observed on reach in cooler door handle at pizza station. Operator removed.
Aug 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed at cook line reach in cooler 7 packages of reduced oxygen packages short ribs not labeled with production time and date. As per operator production date 8/17/24.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at pizza station fresh garlic in butter (80F - Cold Holding). Operator placed onto ice to cool.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at three compartment sink.
Handwash sink not accessible for employee use at all times. Observed at ware washing area hand sink blocked with trays.
Cutting board has cut marks and is no longer cleanable. Observed at cook line.
Faucet/handle missing at plumbing fixture. Observed faucet missing at hand wash sink at pasta area and ware washing area.
In-use tongs stored on equipment door handle between uses. Observed on reach in cooler door handle at pizza station. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of flour and sugar. Operator removed.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed at cook line reach in cooler 7 packages of reduced oxygen packages short ribs not labeled with production time and date. As per operator production date 8/17/24.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed at cook line reach in cooler 7 packages of reduced oxygen packages short ribs not labeled with production time and date. As per operator production date 8/17/24.
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs then handled clean plates before washing hands and changing gloves.
Stop Sale issued due to adulteration of food product. Observed for the ROP raw tuna located in the reach in cooler drawers, grill station. No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed for the raw oysters, approximately 5 lbs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prep unit,pasta; marinated calamari,as per operator about an hr ago,operator removed to walk-in freezer for rapid cooling. (46F - Cold Holding) prep unit,grill station:; raw chicken (46F - Cold Holding); mashed potatoes (47F - Cold Holding)operator removed to walk-in freezer for additional cooling. Drawers,grill station: raw tuna (46F - Cold Holding); raw beef (46F - Cold Holding)as per operator about 1 hr ago,operator removed to walk-in freezer for rapid cooling.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the 3 compartment sink.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed for the raw oysters.
Handwash sink not accessible for employee use at all times. Observed at the front counter,utensils stored in unit.
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 6 employees at the time of the inspection.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed for the raw oysters, approximately 5 lbs
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed for the ham sandwiches,front counter. Provided operator with form.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed for the ROP raw tuna located in the reach in cooler drawers, grill station.
Cutting board has cut marks and is no longer cleanable. Observed for prep unit,grill station.
Food stored on floor. Observed bag containing ice stored on the floor of the walk-in freezer.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored with bottles of liquor
Insect control device installed over food preparation area. Observed at the bar by the ice bin.
No handwashing sign provided at a hand sink used by food employees. Observed in the ware washing area.
Oct 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef steak stored above cooked potato,chicken located in the prep reach in cooler by the grill area.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed for the raw tuna,ROP.,located in the walk-in cooler, thawed while under ROP.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by the 3 compartment sink.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine strength at greater than 200ppm, operator diluted to 100ppm
Clam/mussel/oyster tags not marked with last date served. Observed for the oyster tags.
Handwash sink not accessible for employee use at all times. Observed empty coffee cup stored in unit by salad prep area. Observed at the pasta station,unit blocked by tray containing food items.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with copy with complete verbiage.
Bowl or other container with no handle used to dispense food. Observed for the bulk flour bin by the salad prep area.
Clean utensils stored between equipment and wall. Observed knives stored between prep counter and reach in freezer located by the salad prep area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed for the raw tuna,ROP.,located in the walk-in cooler.
Ice scoop handle in contact with ice. Observed in the ice machine,salad station.
In-use wet wiping cloth/towel used under cutting board. Observed by the salad prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of bulk panko bin soiled.
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.