DirtyFLRestaurant Inspection Data

PINOCCHIO ON THE BAY

PINOCCHIO ON THE BAY maintains a 2.6/5 food safety rating based on 7 health department inspections in MIAMI. Food safety practices have remained consistent.

Last inspection: 2 months ago · 7 reports on file

1800 N BAYSHORE DR UNIT CP2

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

12/18/2025· 2mo ago

Visit ID: 13525409

Met Inspection Standards

3 high, 3 int, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop stored in standing water at 73°f located near ice cream front counter area.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed milk (115F - Hot Holding) as per operator less than 20 minutes. Operator reheat during inspection. Recheck milk (169F - Reheating 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.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge inside hand wash sink. Operator removed during inspection. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Daniela Lopez.

9/19/2025· 5mo ago

Visit ID: 10922019

Met Inspection Standards

3 high, 2 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (52F - Cold Holding); located on top of counter near coffee machine. As per operator less than one hour. Operator stored inside reach in cooler. Corrected On-Site
  • 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 milk (122F - Hot Holding) as per operator less than 15 minutes. Located near coffee machine. Operator reheat during inspection. Recheck milk (169F - Reheating) 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.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Daniela Lopez, Libayde.

3/24/2025· 11mo ago

1 int

  • 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.

8/13/2024· 1y 7mo ago

1 high, 2 int, 1 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (49F - Cold Holding) near coffee machine. As per operator less than one hour. Operator stored inside reach in cooler. **Corrective Action Taken**
  • 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 sponges inside hand wash sink front counter area. Operator removed during inspection. Corrected On-Site

6/4/2024· 1y 9mo ago

Visit ID: 8606508

Met Inspection Standards

1 int

  • 11-27-4:Intermediate - - From initial inspection : 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 written procedures and discussed with person in charge. **Corrective Action Taken** - From follow-up inspection 2024-06-04: **Time Extended**

6/4/2024· 1y 9mo ago

Visit ID: 8606746

Met Inspection Standards

2 int

  • 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.
  • 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.

2/6/2024· 2y 1mo ago

Visit ID: 8379622

Follow-up Inspection Required

3 high, 5 int, 5 basic

  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Observed two deep freezer covers repaired with duct tape.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with food debris. Observed air fryer basket soiled with grease.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets o flip-top cooler and deep freezers soiled with black/green mold like substance and or food debris.
  • 29-08-4:Basic - Plumbing system in disrepair. Observed standing exposed/uncovered water behind dish machine. Unable to determine if slow draining floor drain or water disposal reservoir. Person in charge states water has to be pumped through plumbing system to higher elevation grease trap.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed oranges not washed before juicing. Discussed with person in charge.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee barehand contact oranges placed in juicer. Juicer cuts, crushes oranges and juice comes in contact with oranges skin. Discussed with person in charge.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10/1/23. Person in charge renew during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed no shell hard boiled eggs (56F - Cold Holding)above chill line in flip-top cooler. Person in charge placed below to cool.
  • 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 written procedures and discussed with person in charge. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed container with utensils soaking in hand washing station. Person in charge removed container unblocking hand washing station. Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no proof of current food manager training on-site. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed cold smoked salmon on menu as salmon toast, Top 8 wheat wrap no identified as raw. Warning
  • 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. Provided employee reporting agreement and discussed with person in charge. **Corrective Action Taken**

Additional Information

Contact Information

Google Rating

★★★★½ (4.5/5)
(285 reviews)

Opening Hours

Monday:8:00 AM – 8:00 PM
Tuesday:8:00 AM – 8:00 PM
Wednesday:8:00 AM – 8:00 PM
Thursday:8:00 AM – 8:00 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
✓ Cafe

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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