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Licensee
Name:
BULLA GASTROBAR
License Number:
SEA2335091
Rank:
Seating
License Expiration Date:
10/01/2025
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
08/12/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
1
5
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 wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelet and watch while doing food preparation at the food preparation area. **Warning**
Basic - Food stored on floor. Observed plastic oil containers stored on floor next to walk in cooler. Chef product from floor. **Corrected On-Site** **Warning**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in flour. Employee moved scoop. **Corrected On-Site** **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked meatballs (49F - Cooling). As per chef, cooked the day before. Observed raw beef (44F - Cooling) at walk in cooler. As per chef, prepared the day before. **Warning**
High Priority - 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 bar cup washing machine with a chlorine 0 ppm concentration. **Repeat Violation** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked meatballs (49F - Cooling). As per chef, cooked the day before. Observed raw beef (44F - Cooling) at walk in cooler. As per chef, prepared the day before. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (77F - Cold Holding) at preparation area and Spanish tortilla (76F - Cold Holding). As per chef, less than 4 hours. Products was placed in reach-in cooler for rapid cooling. **Warning**
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.
