DirtyFLRestaurant Inspection Data

BALI CAFE

BALI CAFE maintains a 1.7/5 food safety rating based on 7 health department inspections in MIAMI. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

109 NE 2 AVE

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 7 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13619429

Met Inspection Standards

3 high, 1 int

  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Repeat Violation
  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed shells eggs over Tofu inside reach in cooler near bathroom. Operator stored properly. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs (58F - Cold Holding). As per operator less than one hour. Operator stored inside reach in cooler. 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. Repeat Violation

11/7/2025· 4mo ago

Visit ID: 13454371

Met Inspection Standards

2 high, 2 int, 2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Front counter area.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Kitchen. Operator provided during inspection. Corrected On-Site

7/7/2025· 8mo ago

Visit ID: 10874365

Met Inspection Standards

1 high, 5 int, 6 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 08B-38-4:Basic - Food stored on floor. Observed plastics containers with soy sauce, cooked oil and sushi ginger. Store directly on floor located front counter area near register.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Operator removed during inspection. Corrected On-Site Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler.
  • 25-05-4:Basic - Single-service articles improperly stored. Utensils.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed egg rolls stored directly on grocery plastic bag inside reach in freezer.
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  • 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unable to answer food minimum Hot holding temperature.
  • 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. Cooked rice as per operator rice was cooked more than 24 hours.

1/31/2025· 1y 1mo ago

1 high, 1 int, 4 basic

  • 08B-38-4:Basic - Food stored on floor. Plastic container with cooked oil located front counter area. Operator stored properly during inspection. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Located ice machine. Operator stored properly during inspection. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler front counter area.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Front counter area.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Located near bathroom. Operator provided during inspection. Corrected On-Site

9/10/2024· 1y 6mo ago

1 high, 2 int, 4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
  • 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. Yellowfin tuna.
  • 08B-38-4:Basic - Food stored on floor. Observed plastic containers with cook oil and soy sauce stored near three compartment sink.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Books personal stuff. Repeat Violation
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. 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. Yellowfin tuna.
  • 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.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic containers inside hand wash sink kitchen. Operator removed. Repeat Violation

3/14/2024· 1y 12mo ago

Visit ID: 8482651

Follow-up Inspection Required

1 int, 3 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises.
  • 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.

8/24/2023· 2y 6mo ago

Visit ID: 8385929

Met Inspection Standards

3 high, 3 int, 8 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler used for dry storage located front counter area.
  • 08B-38-4:Basic - Food stored on floor. Observed plastic containers with soy sauce stored directly on floor located next to three compartment sink.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 95°f located front counter area. Operator discard the water during inspection.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed garlic crackers stored directly inside plastic grocery bags located front counter area.
  • 07-06-5:High Priority - Open food re-served to customers. Observed open containers with spicy sauce re-served.
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Observed open containers of hot sauce being re-served among the customers.
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  • 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.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed metal containers inside hand wash sink. Repeat Violation

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Last Enriched At: 5/14/2025
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