Bunology Eatery
Last inspected: Nov 3, 2025
55
Score
Going back to 2022, Bunology Eatery has 10 inspections in the public record. The most recent visit was on Nov 3, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly seven violations earlier in the record.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 76, which Bunology Eatery's 55 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
3
Critical latest
0
Major latest
3
Minor latest
Inspection History
Nov 3, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink with chlorine sanitizer solution of 300 ppm, operator add water, rechecked 100 ppm. **Corrected On-Site** **Warning**
22-42-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (55F - Cold Holding); cut lettuce (54F - Cold Holding); cut tomatoes (50F - Cold Holding); marinara sauce (50F - Cold Holding) for less than 4 hours as per operator. Operator placed the food items under ice bath. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Cove molding at floor/wall juncture broken/missing. **Warning**
36-03-4
Basic - Equipment in poor repair. Observed open lids reach in cooler with ambient temperature of 50°F, food storage in equipment are the following cheese (55F - Cold Holding); cut lettuce (54F - Cold Holding); cut tomatoes (50F - Cold Holding); marinara sauce (50F - Cold Holding) **Warning**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensil inside standing water at 84°F, operator placed on the stove to be reheated at 135°F or above. **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
55
Aug 25, 2025
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment set up with chlorine sanitation solution of 0 ppm. Operator add chlorine, rechecked 100 ppm. **Corrected On-Site**
22-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cheese in reach in cooler. Operator properly stored it. Corrected On-Site** **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Observed detergent spray bottle hanging on rolling car over cleaned dishes. Operator properly stored it. **Corrected On-Site**
41-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open ham was open from more than 24 hours as per operator with no date marked. Operator properly marked it. **Corrected On-Site**
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef, cooked chicken without date marked, was cooked from more than 24 hours as per operator. Operator properly date marked. **Corrected On-Site**
02C-02-5
Basic - Food stored on floor. Observed oil container on the dry storage floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in hot water at 102°F. Operator placed on top of the grilled. **Corrective Action Taken**
10-07-4
39
Jun 24, 2025
Routine - Food
No violations found.
100
Apr 16, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Manager or person in charge lacking proof of food manager certification. Luis Rodriguez with more than 2 months of being hired. **Repeat Violation** **Warning**
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. **Warning**
53B-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation table. Operator removed it. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed washed dishes with not sanitation step. Instructed operator regarding the ware washing procedure. **Corrective Action Taken** **Warning**
16-13-5
Basic - Food stored on floor. Observed oil container on the kitchen floor, operator properly stored it. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil stored in water at 66°F. Operator discarded it. **Corrected On-Site** **Warning**
10-07-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. **Warning**
22-16-4
61
Feb 7, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : 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** - From follow-up inspection 2025-02-07: Still observed **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No manager certificate provided, manager with 2 more of hired. **Warning** - From follow-up inspection 2025-02-07: Still observed **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed prepare reach in cooler with ambient temperature of 60F, unable to keep food items under 41F, food stored in as following cheese (55F - Cold Holding); cut tomatoes (57F - Cold Holding); raw shell eggs (49F - Cold Holding). Operator call the technician during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-07: Still observed. No food storage in reach in cooler. **Time Extended**
14-11-5
78
Feb 6, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (58/55F - Cooling)in reach in cooler, was cooked from the day before as per operator. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beef (58/55F - Cooling)in reach in cooler, was cooked from the day before as per operator. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed prepare reach in cooler cheese (55F - Cold Holding); cut tomatoes (57F - Cold Holding); raw shell eggs (49F - Cold Holding) for less than 4 hours as per operator, operator moved the food items to the triple reach in cooler door. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. No manager certificate provided, manager with 2 more of hired. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels on hand sink. Operator replaced paper towels during inspection. **Corrected On-Site** **Warning**
31B-02-4
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
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Equipment in poor repair. Observed prepare reach in cooler with ambient temperature of 60°F, unable to keep food items under 41°F, food stored in as following cheese (55F - Cold Holding); cut tomatoes (57F - Cold Holding); raw shell eggs (49F - Cold Holding). Operator call the technician during inspection. **Corrective Action Taken** **Warning**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in hot water of 96°F. Operator placed on top of the grilled. **Corrective Action Taken** **Warning**
10-07-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
39
Aug 14, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Chimmichurri in reach in cooler across from stove at 56F (Cold Holding) As per operator, product had been there more than 4 hours. Observed bottle of cilantro sauce at 50F (Cold Holding) as per operator product had been there longer than 4 hours
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Chimmichurri in reach in cooler across from stove at 56F (Cold Holding) As per operator, product had been there more than 4 hours. Observed bottle of cilantro sauce at 50F (Cold Holding) as per operator product had been there longer than 4 hours
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to demonstrate what temperature to calibrate thermometer to. Inspector coached manager on proper temperature to hold thermometer at for calibrating. **Corrected On-Site**
53A-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in house products Chimmichurri and cilantro sauce stored in reach in cooler across from cook line. As per operator, product was made more than 24 hours.
02C-02-5
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 ambient temperature of 50F at reach in cooler across from cook line. Observed Chimmichurri in reach in cooler across from stove at 56F (Cold Holding) As per operator, product had been there more than 4 hours. Observed bottle of cilantro sauce at 50F (Cold Holding) as per operator product had been there longer than 4 hours
14-74-7
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in cooler table top across from cook line.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of microwave soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood above cook line soiled
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler across from cook line.
29-49-6
41
Jan 11, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gasket.
22-02-4
90
Mar 17, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot dogs (122°F - Hot Holding)for less than 4 hours as per operator, operator reheated it at 165°F. **Corrected On-Site**
03B-01-6
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 - 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
Basic - Floor soiled/has accumulation of debris.
36-73-4
67
Jul 7, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Bunology Eatery last inspected?
The most recent health inspection at Bunology Eatery on file is from Nov 3, 2025. The public record contains 10 inspections in total.
What is the most common violation at Bunology Eatery?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Bunology Eatery.
How does Bunology Eatery compare to other restaurants in Hialeah?
Bunology Eatery most recently scored 55 out of 100, which is lower than the Hialeah average of 76.
Has Bunology Eatery's inspection record improved over time?
Yes. Recent inspections at Bunology Eatery have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bunology Eatery 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 Bunology Eatery inspected?
Based on the inspection history on file, Bunology Eatery is inspected around three times per year on average.
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