DirtyFLRestaurant Inspection Data

BELLY FISH

BELLY FISH has 4 health inspections on file for its MIAMI location, with an overall rating of 2.8/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 4 reports on file

31 NW 9 ST K 14 & 24, MIAMI 33136

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 4 health inspection reports

All Inspection Reports

12/18/2025· 2mo ago

Visit ID: 13520579

Met Inspection Standards

3 int, 6 basic

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on top of all kitchen shelves.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
  • 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.

9/15/2025· 5mo ago

Visit ID: 10902748

Met Inspection Standards

1 high, 4 int, 5 basic

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed Accumulation of food debris on kitchen shelves.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi maker, employee.
  • 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.
  • 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. Corrected On-Site

1/16/2025· 1y 1mo ago

1 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

11/13/2024· 1y 3mo ago

2 int, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 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.
  • 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.