DirtyFLRestaurant Inspection Data

BONANZAS

With 3 inspections documented, BONANZAS maintains a 1.6/5 food safety rating in MIAMI GARDENS. Food safety practices have remained consistent.

17560 NW 27 AVE UNIT 113

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 10/21/2025

Inspection #: Visit ID: 10894009

  • 36-36-4:Basic - Ceiling tile missing. In the kitchen.
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Observed tongs and scoops stored in sanitation water between uses. Operator placed regular water on steam table. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed salmon not frozen in reduced oxygen packaging on-site.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed salmon not frozen in reduced oxygen packaging on-site.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yellow rice (98F - Hot Holding) stored on the steam table for less than 1 hour as per employee. Employee reheated item.
  • 03G-19-5:Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Observed chicken wings, chicken breast and salmon sousvide stored in the reach in cooler.
  • 53B-02-5:Intermediate - 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. Observed employees Kalina hired 1 year ago, Caleb hired 1 year ago, Kay hired 1 year ago with no employee training.
  • 03G-50-1:Intermediate - 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 chicken breast, salmon and chicken wings sous vide with no haccp plan.

Inspection Date: 3/3/2025

  • 36-36-4:Basic - Ceiling tile missing. In the kitchen.
  • 06-09-1:Basic - 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 4 ROP salmon packages thawed with a label stating to removed before thawing.
  • 08B-38-4:Basic - Food stored on floor. Observed juice bucket stored on the floor in the walk in cooler. Observed a rice bucket stored on the floor in the dry storage area.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons in standing water in the kitchen. Operator removed. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm), operator added sanitizer Triple Sink (Quaternary 200ppm).
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 4 ROP salmon packages thawed with a label stating to removed before thawing.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed establishment with no sanitizer of any kind in the establishment. Operator brought new sanitizer bottle. Corrected On-Site

Inspection Date: 10/21/2024

  • 36-36-4:Basic - Ceiling tile missing. In the kitchen.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 11-27-4:Intermediate - 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. emailed form to operator. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.3/5)
(50 reviews)

Price Level

$$

Opening Hours

Monday:11:00 AM – 5:00 AM
Tuesday:11:00 AM – 5:00 AM
Wednesday:11:00 AM – 5:00 AM
Thursday:11:00 AM – 5:00 AM
Friday:Closed
Saturday:11:00 AM – 5:00 AM
Sunday:11:00 AM – 5:00 AM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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