Bulla Gastrobar
Last inspected: Mar 16, 2026
67
Score
The health department has logged nine inspections at Bulla Gastrobar, the earliest from 2022. Inspectors last stopped by on Mar 16, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to eight violations per visit.
The most common issue across all inspections has been “equipment and utensils not properly air-dried - wet nesting”, showing up four times.
That's lower than the typical Miami restaurant, which scores around 74. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork skewers (50F - Cold Holding) in reach in cooler at cook line. Employee items in ice bath for rapid chill with a final temp of 41F. **Corrected On-Site**
03A-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed severs employees wearing watches while engaging in food preparation and serving food.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers at warewashing area wet nesting.
24-08-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed a sticky fly trap on shelf over clean plates at prep area.
35B-08-4
Basic - Insect control device installed over food preparation area. Observed bug zapper installed over prep table at prep area near walk in cooler.
35B-02-4
Basic - Reach-in cooler/ Walk-in cooler interior/shelves have accumulation of soil residues. Observed at walk in cooler shelves soiled with mold like substance. Manager had employee clean shelf during inspection. **Corrected On-Site**
22-16-4
67
Aug 12, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hummus (52F - Cold Holding) at front line flip top.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink. **Repeat Violation**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle spiked with mold Like substance at bar area.
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal pans and bowls at dry rack not inverted. Manager inverted items. **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed. Manager printed and posted current license during inspection. **Corrected On-Site**
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food preparation wearing bracelets and watches. **Repeat Violation**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple plastic and metal containers ayatollah ware washing area wet nesting.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath exit door. **Repeat Violation**
35B-01-4
Basic - Reach-in cooler / Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled.
22-16-4
50
Jan 22, 2025
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink splitter with no vacuum breaker.
29-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soda gun holster at bar soiled with mold like substance.
23-03-4
Basic - Single-service articles improperly stored. Observed single service cups and carry out containers stored on floor near back exit door.
25-05-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handles inside sugar container at preparation area. Bowl was removed. **Corrected On-Site**
14-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation while wearing watch at preparation area. **Repeat Violation**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on metal pans and pots on shelve near entrance to preparation area. **Repeat Violation**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door.
35B-01-4
Basic - Food stored on floor. Observed box of lemons on floor near ice machine. Box was removed off floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in flour. Employee removed scoop. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in cooler under slicer at preparation area. Thermometer was placed. **Corrected On-Site**
05-09-4
55
Aug 12, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at 0ppm located at kitchen dish machine, dish machine used for glassware and bar dish machine. Establishment has a three compartment sink setup using quaternary sanitizer. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-08-12: Observed chlorine sanitizer at 0ppm at bar dish machine. **Admin Complaint**
22-49-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed kids booster chairs blocking handwash sink located at coffee/beverage station. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-12: Observed kids booster chairs blocking handwash sink located at coffee/beverage station **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured located at upstairs dry storage, behind walk in cooler used to store alcoholic beverages. **Warning** - From follow-up inspection 2024-08-12: Observed carbon dioxide/helium tanks not adequately secured located at upstairs dry storage, behind walk in cooler used to store alcoholic beverages. **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside located near stairway leading upstairs. **Warning** - From follow-up inspection 2024-08-12: Exterior door has a gap at the threshold that opens to the outside located near stairway leading upstairs. **Time Extended**
35B-01-4
70
Apr 16, 2024
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (65F - Cold Holding at ambient room temperature) located near front kitchen cookline, less than 4 hours. Chef placed raw shelled eggs on ice. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary sanitizer exceeding 500ppm at kitchen triple sink. Advised to Manager to dilute quaternary sanitizer with water. **Warning**
22-43-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at 0ppm located at kitchen dish machine, dish machine used for glassware and bar dish machine. Establishment has a three compartment sink setup using quaternary sanitizer. **Corrective Action Taken** **Warning**
22-49-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed kids booster chairs blocking handwash sink located at coffee/beverage station. **Repeat Violation** **Warning**
31A-09-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided for quaternary sanitizer used at triple sink. **Warning**
16-37-1
Intermediate - No soap provided at handwash sink located at bar area. **Warning**
31B-03-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filters not date marked when last serviced located on wall next to kitchen ice machine. **Warning**
29-28-4
Basic - Covered waste receptacle not provided in unisex bathroom used by food employees, at kitchen area. **Warning**
32-12-5
Basic - Exterior door has a gap at the threshold that opens to the outside located near stairway leading upstairs. **Warning**
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons in standing water at 70F, located on kitchen prep counter. Observed tongs in standing water at 86F located at cookline area. Chef discarded water. **Corrective Action Taken** **Warning**
10-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer bucket exceeding 500ppm. Diluted quaternary sanitizer with water, tested again at 200ppm. **Corrected On-Site** **Repeat Violation** **Warning**
21-08-4
Basic - Carbon dioxide/helium tanks not adequately secured located at upstairs dry storage, behind walk in cooler used to store alcoholic beverages. **Warning**
51-11-4
33
Dec 19, 2023
Routine - Food
No violations found.
100
Dec 12, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Sewage and Wastewater Properly Disposed
FL-27
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
27
Feb 27, 2023
Routine - Food
2 critical violations. 6 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding)at the cook line. As per the chef the items were put on line approximately two hours ago. The chef removed the items and placed in a freezer for a quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in the walk-in cooler. The chef moved the chicken. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed the sink full of cloth towels at the bar. **Repeat Violation**
31A-09-4
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. Poster provided via email. **Corrective Action Taken**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartare on the menu not identified as raw.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the coffee station. The chef put towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
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. Form provided via email. **Corrective Action Taken**
11-26-1
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed the dish machine chlorine level at 0 ppms. The chef instructed the dish washer to put all the dishes in the triple sink sanitizer solution after washing in the dishwasher.
16-59-1
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the oven by the walk-in cooler soiled. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at the reach in cooler soiled at the preparation area. **Repeat Violation**
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed in the rice at the front counter. The chef removed it.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates at the cook line not inverted. The chef covered them with wax paper. **Repeat Violation**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
30
Oct 14, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Sewage and Wastewater Properly Disposed
FL-27
55
Frequently Asked Questions
When was Bulla Gastrobar last inspected?
The most recent health inspection at Bulla Gastrobar on file is from Mar 16, 2026. The public record contains nine inspections in total.
What is the most common violation at Bulla Gastrobar?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at Bulla Gastrobar.
How does Bulla Gastrobar compare to other restaurants in Miami?
Bulla Gastrobar most recently scored 67 out of 100, which is lower than the Miami average of 74.
Has Bulla Gastrobar's inspection record improved over time?
No. Recent inspections at Bulla Gastrobar have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bulla Gastrobar 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 Bulla Gastrobar inspected?
Based on the inspection history on file, Bulla Gastrobar is inspected around three times per year on average.
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