NARBONA NATURAL FOOD – BUTCHER
3015 GRAND AVE STE 116, Miami FL 33133
Last inspected Feb 5, 2026 · 8 visits since October 2023
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in reach in cooler, raw chicken and shelled eggs stored over raw beef products.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Non-food grade paper/paper towel used as liner for food container. Observed wiping cloths used to line slices of breaded Milonesa at reach in cooler.
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 display case, reduced oxygen packages of short ribs and chicken thighs packaged on 2/3/26 at 9:22am not removed from packaging. Chef removed items from display to discard.
Wiping cloth sanitizing solution stored on the floor. Observed stored on floor under meat grinder. Chef removed and placed onto lower shelf.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
Show 6 findings ▾
Establishment is adding ingredients to cheese that is then packaged using a reduced oxygen method and holding the package for more than 48 hours. Observed at display case packages of provoletta cheese rounds with added spiced sprinkled on top.
Handwash sink not accessible for employee use at all times. Observed items stored inside hand sink. Operator removed.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator changed batteries.
Ice scoop handle in contact with ice. Observed in ice machine.
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 rolling container of panko breading.
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 displace case for packages of steaks, chorizo and mignons. Chef began to remove from packaging.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand sink.
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 for 5 ribeyes at display case area. Operator removed from case.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in reach in cooler, raw chicken and shelled eggs stored over raw beef products.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at hand wash sink.
Bowl or other container with no handle used to dispense food. Observed in a container of flour.
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 reduced oxygen packages of steaks and chicken in reach in cooler and display case not properly labeled with the production time and date. As per operator items were prepared the day before 8/20/24. Operator began to place labels onto items.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded.
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operator performs ROP on raw beef,chorizo.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef located in the left standing reach in cooler.
Cardboard used to line food-contact shelves. Observed in the standing reach in cooler.
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.