DirtyFLRestaurant Inspection Data

BALANS BRICKELL

Based on 7 health inspections, BALANS BRICKELL in MIAMI has earned a 1.5/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 7 reports on file

901 S MIAMI AVE #108

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 7 health inspection reports

All Inspection Reports

2/12/2026· 4w ago

Visit ID: 13624108

Follow-up Inspection Required

1 int, 5 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at door of bathroom wi5 pink walls. Warning - From follow-up inspection 2026-02-12: Observed at door of bathroom with pink walls and bathroom across bathroom with pink walls on the right side. **Time Extended**
  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Warning - From follow-up inspection 2026-02-12: Employee with no hair restraint while engaging in food preparation at prep table across from dishmachine. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets soiled, all RIC and RIF gaskets soiled at kitchen area, and WIC fan guards. Warning - From follow-up inspection 2026-02-12: Observed WIC gaskets soiled, all RIC and RIF gaskets soiled at kitchen area. **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed on WIC shelves. Warning - From follow-up inspection 2026-02-12: Observed on WIC shelves. **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall spiked behind 3CS and dish machine. Warning - From follow-up inspection 2026-02-12: Observed wall soiled dish machine. **Time Extended** **Corrective Action Taken**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed breakfast bowl and eggs Benedict's not identify as containing raw eggs. Warning - From follow-up inspection 2026-02-12: Observed breakfast bowl and eggs Benedict's not identify as containing raw eggs. **Time Extended**

2/2/2026· 1mo ago

Visit ID: 10937616

Follow-up Inspection Required

3 high, 5 int, 11 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed at top of dish machine. Repeat Violation Warning
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at door of bathroom wi5 pink walls. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled atbwareqshing area. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Warning
  • 08B-38-4:Basic - Food stored on floor. Observed plastic container of oranges on floor at WIC and frying oil boxes stored on floor at cook line and hallways near large ice machine. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at both bathrooms used by staff. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets soiled, all RIC and RIF gaskets soiled at kitchen area, and WIC fan guards. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of RIF near preparation area with interior soiled. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed macaroni cooling at WIC uncovered. Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed on WIC shelves. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall spiked behind 3CS and dish machine. Warning
  • 22-41-4: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 dish machine with a 0 ppm chlorine concentration. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over sauces at WIC. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (51F - Cold Holding at RIC at cook line. As per chef, less than 4 hours. Product moved to another part of the unit for rapid cooling. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener spiked at prep area. Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed metal container stored inside hand washing sink at ware washing area. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed stirring spoon inside hand washing sink at front counter. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed breakfast bowl and eggs Benedict's not identify as containing raw eggs. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at HWS at ware washing area. Warning

6/19/2025· 8mo ago

Visit ID: 10863570

Met Inspection Standards

4 int, 8 basic

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen can open soiled .
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

3/19/2025· 11mo ago

6 int, 9 basic

  • 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.

9/24/2024· 1y 5mo ago

3 high, 8 int, 10 basic

  • 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.

2/26/2024· 2y ago

Visit ID: 8521022

Met Inspection Standards

5 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored in flour, sugar and bread crumbs. Repeat Violation
  • 21-05-5:Basic - Cloth used as a food-contact surface at bar under lemon juicer and under cutting board in prep area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in wait station, prep kitchen and on cook line.
  • 21-10-4:Basic - Soiled dry wiping cloth in use on cook on cutting board at make bar.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth stored on meat slicer.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing at bar. Cup and spoon stored in hand wash sink at bar near kitchen entry. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar near counter and on cook line.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- sausage links 63F ( 9:09-1:00 ). Provided form to establishment. **Corrective Action Taken**

10/9/2023· 2y 5mo ago

Visit ID: 8355579

Met Inspection Standards

1 high, 5 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in dry storage area container of brown rice.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled through out kitchen.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 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). At the time of the inspection dish washer corrected to 300 ppm. Corrected On-Site
  • 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. At the time of the inspection provided form to operator. Operator printed and posted. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled. Observed can opener blade soiled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed bar hand sink used to store spoons. Observed kitchen hand sink used to store containers.
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at back prep station hand sink.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.4/5)
(1,413 reviews)

Price Level

$$

Opening Hours

Monday:8:00 AM – 1:00 AM
Tuesday:8:00 AM – 1:00 AM
Wednesday:8:00 AM – 1:00 AM
Thursday:8:00 AM – 2:00 AM
Friday:8:00 AM – 2:00 AM
Saturday:8:00 AM – 2:00 AM
Sunday:8:00 AM – 1:00 AM
✓ Currently Open

Features

✓ Meal Takeaway
✓ Bar
✓ Restaurant

Restaurant Features

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

Report Enrichment Status

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