Fratelli La Bufala
Last inspected: Apr 14, 2026
58
Score
Going back to 2022, Fratelli La Bufala has 11 inspections in the public record. The most recent visit was on Apr 14, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
“Equipment in poor repair” accounts for the largest share of issues, appearing six times across the record.
Restaurants in Miami Beach average 69, so Fratelli La Bufala trails the local norm. On the whole, the file is mixed but not concerning.
11
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodles at RIC at cook line no date marked, as per chef for more than 24 hours prior. **Repeat Violation**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee containers inside HWS by coffee station. **Repeat Violation**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Equipment in poor repair. Observed gaskets in disrepair at cook line RIC. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
58
Nov 6, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over tomato sauce inside WIC.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee containers inside HWS by coffee station.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna at RIC at cook line no date marked, as per chef for more than 24 hours prior.
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted at cook line.
24-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment in poor repair. Observed gaskets in disrepair at cook line RIC.
14-11-5
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers at kitchen. **Repeat Violation**
23-03-4
55
Mar 10, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
70
Dec 18, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers at kitchen. **Repeat Violation** - From follow-up inspection 2024-12-18: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen. - From follow-up inspection 2024-12-18: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout the kitchen. - From follow-up inspection 2024-12-18: **Time Extended**
36-01-4
86
Sep 24, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lasagna (55F - Cold Holding) at walk in cooler, as per chef since previous night.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed lasagna (55F - Cold Holding) at walk in cooler, as per chef since previous night.
01B-02-5
Intermediate - Food manager certification expired. 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 Samuelle Farago certification expired on 5/21/2024.
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna at walk in cooler held more than 24 hours not properly date marked.
02C-02-5
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. Observed Yvon Lydia certificate expired on 8/26/2024.
53B-14-5
Basic - Equipment in poor repair. Observed gasket in disrepair at reach in cooler by across cookline. **Repeat Violation**
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout the kitchen.
36-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers at kitchen. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Chicken thawing at sink with no running water.
06-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen.
36-34-5
39
Apr 2, 2024
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
35
Nov 16, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes 52f, chicken 50f, beef 51f, cheese 54f all items held less than 4hrs,
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bags of chicken over vegetables inside walk in cooler.
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
64
Sep 27, 2023
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. **Warning** - From follow-up inspection 2023-03-21: At time of callback inspection observed Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use **Time Extended** - From follow-up inspection 2023-09-27: At time of callback inspection observed fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. **Time Extended**
03G-05-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2023-03-21: At time of callback inspection observed Clam/mussel/oyster tags not marked with last date served. **Time Extended** - From follow-up inspection 2023-09-27: At time of callback inspection observed Clam/mussel/oyster tags not marked with last date served. **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn **Warning** - From follow-up inspection 2023-03-21: At time of callback inspection observed Equipment in poor repair. Observed reach in cooler gaskets torn **Time Extended** - From follow-up inspection 2023-09-27: Observed reach in cooler gaskets torn at cook-line in front of grill. **Time Extended**
14-11-5
74
Mar 21, 2023
Complaint Full
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. **Warning** - From follow-up inspection 2023-03-21: At time of callback inspection observed Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use **Time Extended**
03G-05-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed feta cheese (45F - Cold Holding); cut tomatoes (45F - Cold Holding); cheese (45F - Cold Holding), as per operator items were moved from walk in cooler to reach in preparation area approximately 2 hours ago. Operator turned down temperature on reach in cooler **Warning** - From follow-up inspection 2023-03-21: At time of callback inspection observed feta cheese 43F cold holding, cheese 43F cold holding, sausage 50F cold holding, cheese 50F cold holding, cut tomatoes 50 F cold holding as per operator it,es were taken out of reach in cooler approximately 2 hours ago. Operator placed items on ice to cool down **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2023-03-21: At time of callback inspection observed Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2023-03-21: At time of callback inspection observed Clam/mussel/oyster tags not marked with last date served. **Time Extended**
01C-03-4
Intermediate - - From initial inspection : 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** - From follow-up inspection 2023-03-21: At time of callback inspection observed 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/ **Time Extended**
53A-05-6
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 2023-03-21: At time of callback inspection Fabiola with no food handler training has been employed approximately 7months **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning** - From follow-up inspection 2023-03-21: At time of callback inspection observed No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall in mop sink area **Warning** - From follow-up inspection 2023-03-21: At time of callback inspection observed Hole in or other damage to wall in mop sink area **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn **Warning** - From follow-up inspection 2023-03-21: At time of callback inspection observed Equipment in poor repair. Observed reach in cooler gaskets torn **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Observed containers broken **Warning** - From follow-up inspection 2023-03-21: At time of callback inspection observed Food storage container/container lid cracked or broken. Observed containers broken **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. **Warning** - From follow-up inspection 2023-03-21: At time of callback inspection observed In-use wet wiping cloth/towel used under cutting board **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation observed rear service door open with no protection. **Warning** - From follow-up inspection 2023-03-21: At time of callback inspection observed Outer openings not protected during operation observed rear service door open with no protection **Time Extended**
35B-05-4
35
Mar 17, 2023
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at a temperature of 80°F. The chef poured out the water. **Corrected On-Site**
10-05-5
High Priority - Raw animal food stored over or with unwashed produce. Observed liquid eggs over vegetables in the walk-in cooler.
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (49F - Cold Holding); cut tomatoes (49F - Cold Holding) as per the chef the items were put on line approximately three hours ago. The chef moved the items to the freezer for a quick chill.
03A-02-5
Intermediate - Clam/mussel tags not marked with last date served.
01C-03-4
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.
11-27-4
Intermediate - No hot running water at three-compartment sink. The manager turned on the water supply. **Corrected On-Site**
27-06-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at the kitchen entrance. The chef turned on the water heater. **Corrected On-Site**
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line. **Repeat Violation**
24-05-4
Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn.
14-11-5
Basic - Hole in or other damage to wall. Observed tiles missing in the ware washing area. **Repeat Violation**
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs and a ladle on the oven door handle. The chef removed it.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the microwave soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled. Observed the reach in cooler gaskets soiled.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
26
Sep 20, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
50
Frequently Asked Questions
When was Fratelli La Bufala last inspected?
The most recent health inspection at Fratelli La Bufala on file is from Apr 14, 2026. The public record contains 11 inspections in total.
What is the most common violation at Fratelli La Bufala?
Across the inspection record, “equipment in poor repair” has been cited six times, more than any other issue at Fratelli La Bufala.
How does Fratelli La Bufala compare to other restaurants in Miami Beach?
Fratelli La Bufala most recently scored 58 out of 100, which is lower than the Miami Beach average of 69.
Has Fratelli La Bufala's inspection record improved over time?
Results have been roughly steady. Inspections at Fratelli La Bufala have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Fratelli La Bufala 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 Fratelli La Bufala inspected?
Based on the inspection history on file, Fratelli La Bufala is inspected around three times per year on average.
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