BARZOLA RESTAURANT

BARZOLA RESTAURANT in MIAMI has 6 health inspections on record with an overall food safety rating of 1.8/5. Recent inspections show improving food safety practices.

4860 NW 7 ST

Overall Food Safety Rating

★½☆☆☆ (1.8/5)

Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/24/2025

Inspection #: Visit ID: 13527541

Inspection Date: 9/23/2025

Inspection #: Visit ID: 10876616

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
16-03-4:Basic - Accumulation of debris inside warewashing machine.
14-01-5:Basic - Bowl or other container with no handle used to dispense food stored in lentils, and rice containers.
36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-36-4:Basic - Ceiling tile missing.
36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair.
14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed flip top reach in cooler running at 52 F.
32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
14-11-5:Basic - Equipment in poor repair. Observed cooking line reach in cooler gaskets torn.
36-73-4:Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled.
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 75 F.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooking line reach in cooler gaskets soiled.
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in freezer interior shelves heavy soiled.
29-49-6:Basic - Standing water in bottom of reach-in-cooler, located at cooking line.
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walk in cooler wall soiled with black like substance.
35A-03-4:Basic -
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 Dishwasher (Chlorine 0ppm).
01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top reach in cooler: cooked pork belly (51F - Cold Holding); raw beef (50F - Cold Holding); cooked beef ribs (51F - Cold Holding); cooked yuca (50F - Cold Holding); hot dogs (49F - Hot Holding). As per employee food was prepared the prior day.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top reach in cooler: cooked pork belly (51F - Cold Holding); raw beef (50F - Cold Holding); cooked beef ribs (51F - Cold Holding); cooked yuca (50F - Cold Holding); hot dogs (49F - Hot Holding). As per employee food was prepared the prior day.
53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
31B-03-4:Intermediate - No soap provided at handwash sink, located at preparation kitchen.

Inspection Date: 1/15/2025

16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled. Repeat Violation
14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cardboard lining on dry storage rack next to walk in cooler.
36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several tiles in kitchen with water damage, observed hole in ceiling in back of kitchen.
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents in kitchen 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 under prep table not inverted.
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 employee cups stored on prep table above dough.
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 60F. Repeat Violation
16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on containers on clean prep table.
25-32-4:Basic - Reuse of single-service or single-use articles. Observed milk gallons being reused for marinades
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on walk in cooler shelves. Repeat Violation
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls in kitchen area.
22-12-5:High Priority - Metal stem-type thermometer soiled. Observed thermometer soiled. Cook cleaned during inspection. Corrected On-Site
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed no tag for clams that are prepared on site, 5 lb bag. Operator discarded on site during inspection. **Corrective Action Taken**
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 at counter: plantain chips (90F - Hot Holding). As per operator, chips on site less than 4 hours prior to inspection. Inspector provided TPHC form via email.
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. Observed no form or kit on site. Inspector provided form via email. **Corrective Action Taken** Repeat Violation
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed gloves stored inside sink at kitchen entrance. Manager removed during inspection. Corrected On-Site
01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed no tag for clams on site. Operator discarded on site during inspection. **Corrective Action Taken**
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 spray bottles above hand sink with no label. Operator asked employee to write names. **Corrective Action Taken**

Inspection Date: 9/4/2024

16-03-4:Basic - Accumulation of debris inside warewashing machine.
16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean top surfaces on kitchen shelves throughout heavy soil.
14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC
21-10-4:Basic - Soiled dry wiping cloth in use.
08B-12-5:Basic - Stored food not covered. Observed most cooked foods in the walk in cooler not covered.
21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Food in contact with nonfood grade bags. Walk in cooler.
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.
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.

Inspection Date: 4/4/2024

Inspection #: Visit ID: 8566685

16-03-4:Basic - Accumulation of debris inside warewashing machine.
16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation
36-36-4:Basic - Ceiling tile missing. Kitchen area.
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers throughout.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen shelves throughout.
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
21-10-4:Basic - Soiled dry wiping cloth in use.
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean kitchen walls where needed.
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.

Inspection Date: 12/5/2023

Inspection #: Visit ID: 8369848

16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all door gasket soiled kitchen area.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.

Additional Information

Contact Information

Phone: (305) 446-2006

Website: https://barzolarestaurantmiami.com/

Google Rating

★★★½☆ (3.7/5)

(1,125 reviews)

Price Level

Opening Hours

Monday:9:00 AM – 4:00 PM

Tuesday:9:00 AM – 4:00 PM

Wednesday:9:00 AM – 6:00 PM

Thursday:9:00 AM – 6:00 PM

Friday:8:00 AM – 8:00 PM

Saturday:8:00 AM – 8:00 PM

Sunday:8:00 AM – 8:00 PM

✓ Currently Open

Features

✓ Restaurant

Location

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Restaurant Features

Serves Beer

Serves Wine

Breakfast

Lunch

Dinner

Takeout

Delivery

Dine-in

Wheelchair Accessible

Last Enriched At: 5/14/2025

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