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Licensee
Name:
BULLA GASTROBAR
License Number:
SEA2335091
Rank:
Seating
License Expiration Date:
10/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
5335 NW 87 AVE C102 MIAMI, FL 33178
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
12/21/2021
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
3
8
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water cup on cutting board at preparation area.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In reach in cooler located at cook line observed employees personal coffee cup.
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing at room temp over reach in freezer at prep area. Manager placed it under cold running water. **Corrected On-Site**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler in big plastic buckets observed cooked vegetable sauce (59 - Cooling), as per manager cooler cooling from the night before. Employee discarded food on site.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk in cooler in plastic buckets observed cooked vegetable sauce (59 - Cooling), as per manager cooler cooling from the night before. Manager discarded sauce on site. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over pork on storage shelves in the walk in cooler. Manager placed raw chicken under raw pork on the bottom of shelves **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler observed meat sauce (46 - Cold Holding); vegetables stew (47 - Cold Holding), as per manager for less than 4 hours, employee transferred food to reach in freezer for a rapid cool.
At front line cooked rice (48 - Cold Holding); tomato sauce (49 - Cold Holding); cooked beans (45 - Cold Holding); cooked vegetables (46 - Cold Holding), as per manager for less than 4 hours, employee added ice to under containers for a rapid cool. **Corrective Action Taken**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided big 6 handout to manager **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located at front line blocked by a garbage can, employee removed it. **Corrected On-Site**
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink located at ware washing area removed.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
