Batch Gastropub
Last inspected: Jan 15, 2026
67
Score
Public records show six inspections at Batch Gastropub stretching back to 2022. The newest entry in the record is dated Jan 15, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around eight violations each.
Across the inspection history, “in-use tongs stored on equipment door handle between uses” is the issue that surfaces most often, recorded two times.
The city-wide average sits at 74, which Batch Gastropub's 67 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
6
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink near walk in cooler. - From follow-up inspection 2026-01-15: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles that were washing area, not smooth and easily cleaned. - From follow-up inspection 2026-01-15: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed that we're washing area light shielding is not present. - From follow-up inspection 2026-01-15: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold like substance. - From follow-up inspection 2026-01-15: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor at walk in cooler. - From follow-up inspection 2026-01-15: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall under and over spray area at warewashing area soiled with mildew like substance. - From follow-up inspection 2026-01-15: **Time Extended**
36-27-5
67
Jan 14, 2026
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink near walk in cooler.
29-34-4
High Priority - Roach activity present as evidenced by live roaches found. Observed a live roach crawling on work station at kitchen area across from prep sink where food preparation is done. Employee killed and removed roach.
35A-05-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than four employees without a certified food manager present.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in dispenser at handwashing sink at cook line. Employee refilled paper towels. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed a handle less cup at bar area used to scoop drink once at bar area. Employee removed cups and placed ice scoop in bin. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles that were washing area, not smooth and easily cleaned.
36-37-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic food storage containers at at dry storage area not inverted and on the floor. Employee placed items on shelf. **Corrected On-Site**
24-05-4
Basic - Dead roaches on premises. Observed one dead roach on the floor at cook line near fryer.
35A-03-4
Basic - In-use tongs stored on equipment door handle between uses. Observed three tong hung on oven handle at cook line.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink at cook line.
31B-04-4
Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold like substance.
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor at walk in cooler.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall under and over spray area at warewashing area soiled with mildew like substance.
36-27-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed that we're washing area light shielding is not present.
38-07-4
37
Apr 4, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line.
21-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by dishwasher area.
36-27-5
82
Dec 17, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Floor area(s) covered with standing water. Observed standing water on floor at cook line.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
21-12-4
86
Apr 11, 2024
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked caramelized onions dated 03-30-24. Chef discarded during inspection.
02C-01-5
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. Provided to operator during inspection. **Corrected On-Site**
11-27-4
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. Observed establishment has forms. Forms are not signed by staff. Staff signed during inspection. **Corrected On-Site**
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling tile missing. Observed in ware washing area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
41
Nov 8, 2022
Complaint Full
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from fryer chicken wings (49F - Cold Holding) According to cook out for about 30 minutes. Cook put ch wings in reach in freezer for rapid chill. **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added no vacuum breaker.
29-42-4
Basic - Floor area(s) covered with standing water. Observed at ware washing area. **Repeat Violation**
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. Manager removed tongs from oven door handle. **Corrected On-Site**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. **Repeat Violation**
29-49-6
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws no individually wrapped at bar area.
25-27-4
Basic - Water leaking from pipe and/or faucet/handle. Observed at hand wash sink faucet leaking.
29-11-4
58
Frequently Asked Questions
When was Batch Gastropub last inspected?
The most recent health inspection at Batch Gastropub on file is from Jan 15, 2026. The public record contains six inspections in total.
What is the most common violation at Batch Gastropub?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited two times, more than any other issue at Batch Gastropub.
How does Batch Gastropub compare to other restaurants in Miami?
Batch Gastropub most recently scored 67 out of 100, which is lower than the Miami average of 74.
Has Batch Gastropub's inspection record improved over time?
Results have been roughly steady. Inspections at Batch Gastropub have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Batch Gastropub 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 Batch Gastropub inspected?
Based on the inspection history on file, Batch Gastropub is inspected around two times per year on average.
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