Barzola Restaurant
Last inspected: Apr 14, 2026
64
Score
Barzola Restaurant appears in inspection records eight times, starting in 2023. The most recent report on file is from Apr 14, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near 14 violations per visit across recent inspections.
The pattern that stands out is “accumulation of debris inside warewashing machine”, which has been cited four times.
Restaurants in Miami average 74, so Barzola Restaurant trails the local norm. On the whole, the file is mixed but not concerning.
8
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - No soap provided at handwash sink, located at kitchen preparation area. **Repeat Violation**
31B-03-4
Basic - Food stored on floor. Observed 1 case of pork liver stored on the floor in walk in freezer.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 87 F. **Repeat Violation**
10-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - No handwashing sign provided at a hand sink used by food employees, located at front counter and men's bathroom and women bathroom.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed a bag of shrimp thawing in standing water within the three compartment sink.
06-01-5
64
Sep 24, 2025
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink, located at preparation kitchen. - From follow-up inspection 2025-09-24: No soap provided at handwash sink, located at preparation kitchen. **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-09-24: Covered waste receptacle not provided in women's bathroom. **Time Extended**
32-12-6
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed cooking line reach in cooler gaskets torn. - From follow-up inspection 2025-09-24: Equipment in poor repair. Observed cooking line reach in cooler gaskets torn. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled. - From follow-up inspection 2025-09-24: Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled. **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in freezer interior shelves heavy soiled. - From follow-up inspection 2025-09-24: Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in freezer interior shelves heavy soiled. **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-09-24: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2025-09-24: Accumulation of debris inside warewashing machine. **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2025-09-24: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling tile missing. - From follow-up inspection 2025-09-24: Ceiling tile missing. **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. - From follow-up inspection 2025-09-24: Ceiling/ceiling tile shows damage or is in disrepair. **Time Extended**
36-32-5
Basic - - From initial inspection : 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. - From follow-up inspection 2025-09-24: During the callback inspection observed reach in cooler running at 46 F. As per employee part has been observed. **Time Extended**
14-74-7
55
Sep 23, 2025
Routine - Food
4 critical violations. 3 major violations. 16 minor violations.
View 23 violations
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).
22-41-4
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.
03A-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.
01B-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
01D-01-5
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
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.
53B-01-5
Intermediate - No soap provided at handwash sink, located at preparation kitchen.
31B-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Ceiling tile missing.
36-36-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food stored in lentils, and rice containers.
14-01-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 75 F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooking line reach in cooler gaskets soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in freezer interior shelves heavy soiled.
22-16-4
Basic - Standing water in bottom of reach-in-cooler, located at cooking line.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walk in cooler wall soiled with black like substance.
36-27-5
Basic -
35A-03-4
Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled.
36-73-4
Basic - Equipment in poor repair. Observed cooking line reach in cooler gaskets torn.
14-11-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
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.
14-74-7
18
Jan 15, 2025
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
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.
03B-01-6
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**
01B-13-4
High Priority - Metal stem-type thermometer soiled. Observed thermometer soiled. Cook cleaned during inspection. **Corrected On-Site**
22-12-5
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**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed gloves stored inside sink at kitchen entrance. Manager removed during inspection. **Corrected On-Site**
31A-11-4
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**
01C-01-4
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**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents in kitchen area. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots under prep table not inverted.
24-05-4
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.
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 60F. **Repeat Violation**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Observed on containers on clean prep table.
16-46-4
Basic - Reuse of single-service or single-use articles. Observed milk gallons being reused for marinades
25-32-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on walk in cooler shelves. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls in kitchen area.
36-27-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled. **Repeat Violation**
16-21-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining on dry storage rack next to walk in cooler.
14-05-4
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.
36-32-5
25
Sep 4, 2024
Routine - Food
1 critical violation. 5 major violations. 11 minor violations.
View 17 violations
High Priority - Nonfood-grade bags used in direct contact with food. Food in contact with nonfood grade bags. Walk in cooler.
14-31-5
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.
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean top surfaces on kitchen shelves throughout heavy soil.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC
14-33-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered. Observed most cooked foods in the walk in cooler not covered.
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
30
Apr 4, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
52
Dec 5, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
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.
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all door gasket soiled kitchen area.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
61
Jan 25, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
70
Frequently Asked Questions
When was Barzola Restaurant last inspected?
The most recent health inspection at Barzola Restaurant on file is from Apr 14, 2026. The public record contains eight inspections in total.
What is the most common violation at Barzola Restaurant?
Across the inspection record, “accumulation of debris inside warewashing machine” has been cited four times, more than any other issue at Barzola Restaurant.
How does Barzola Restaurant compare to other restaurants in Miami?
Barzola Restaurant most recently scored 64 out of 100, which is lower than the Miami average of 74.
Has Barzola Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Barzola Restaurant have averaged around 14 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Barzola Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Barzola Restaurant inspected?
Based on the inspection history on file, Barzola Restaurant is inspected around two times per year on average.
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