BALANS BRICKELL
901 S MIAMI AVE #108
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/19/2025
High Priority
0
Intermediate
6
Basic
9
Total
15
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones in food preparation area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all top surfaces of all kitchen shelves throughout.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 3/19/2025 revealed 15 total violations (0 high priority, 6 intermediate, 9 basic).
Inspection on 9/24/2024
High Priority
3
Intermediate
8
Basic
10
Total
21
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl stored inside bread crumbs at dry storage area. **Repeat Violation**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots, pans, and plates not inverted at cook line.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards no longer cleanable at cook line.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed none of the cooks wearing hair restraint.
- 14-11-5:Basic - Equipment in poor repair. Observed gaskets in disrepair at reach in coolers drawers at cook line.
- 08B-38-4:Basic - Food stored on floor. Observed container of oil stored on floor at cook line. Observed case of salmon stored on floor inside walk in cooler.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at all hand washing sink. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Observed cooked brown rice inside walk in cooler not covered.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag at walk in cooler.
- 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 discarded water. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (52F - Cold Holding) at make table on cook line with double metal container, as per operator for approximately 1 hour prior. Advised operator to remove double container.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- 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. Provided to operator via email.
- 16-37-1:Intermediate - Expired quaternary chemical test kit on 08-2023 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled by walk in cooler.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored inside handwashing sink at cook line. **Repeat Violation**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice stored inside walk in cooler no date marked, as per operator for more than 24 hours prior.
- 53B-14-5:Intermediate - 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 employees Luis Escante and Maneez Perez both certificates expired on 08-17-23.
Food safety inspection conducted on 9/24/2024 revealed 21 total violations (3 high priority, 8 intermediate, 10 basic).