Bonchon
Last inspected: Apr 20, 2026
61
Score
Across the available record, Bonchon has four inspections on file, the first dated 2025. The newest entry in the record is dated Apr 20, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 12 violations before that.
Looking across the full record, “ready-to-eat” is the recurring theme, flagged three times.
Restaurants in Miami Beach average 70, so Bonchon trails the local norm. On the whole, the file is mixed but not concerning.
4
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed coleslaw inside WIC no date marked. **Repeat Violation**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal containers stored inside HWS at front counter.
31A-11-4
Basic - Food stored on floor. Observed oil containers on floor by storage area.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout cook line.
21-12-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
61
Nov 14, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over dressings inside WIC. **Warning** - From follow-up inspection 2025-11-14: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Observed a drain line connected to HWS by walk in cooler. **Warning** - From follow-up inspection 2025-11-14: **Time Extended**
31A-10-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed coleslaw inside WIC no date marked. **Warning** - From follow-up inspection 2025-11-14: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside container of coleslaw inside WIC. **Warning** - From follow-up inspection 2025-11-14: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2025-11-14: **Time Extended**
13-03-4
64
Sep 12, 2025
Routine - Food
4 critical violations. 7 major violations. 7 minor violations.
View 18 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), employee restarted dishwasher with final reading of (Chlorine 100ppm). **Corrected On-Site** **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken drumsticks (94F - Hot Holding) inside fry basket at cook line fryers, as per employee for approximately 1 hour prior. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (54F - Cold Holding) on top of cart by back exit door, as per employee for no more than 30 minutes prior. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over dressings inside WIC. **Warning**
08A-05-6
Intermediate - Equipment drain line draining into handwash sink. Observed a drain line connected to HWS by walk in cooler. **Warning**
31A-10-4
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 to operator via email. **Warning**
11-27-4
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/ **Warning**
53A-05-6
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. **Warning**
53B-01-5
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. **Warning**
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers fried eggs with no consumer advisory posted. Provided to operator and posted at dining area. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed coleslaw inside WIC no date marked. **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside container of coleslaw inside WIC. **Warning**
14-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed vegetables bag thawing in standing water at dump sink by ware washing area. **Warning**
06-01-5
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email. **Warning**
51-13-4
Basic - Floor soiled/has accumulation of debris. **Warning**
36-73-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
19
Mar 12, 2025
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Bonchon last inspected?
The most recent health inspection at Bonchon on file is from Apr 20, 2026. The public record contains four inspections in total.
What is the most common violation at Bonchon?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at Bonchon.
How does Bonchon compare to other restaurants in Miami Beach?
Bonchon most recently scored 61 out of 100, which is lower than the Miami Beach average of 70.
Has Bonchon's inspection record improved over time?
Yes. Recent inspections at Bonchon have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bonchon means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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