Friends Market & Bistro
Last inspected: Feb 26, 2026
70
Score
Inspectors have visited Friends Market & Bistro eight times, with records going back to 2022. Friends Market & Bistro was last inspected on Feb 26, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around 12 violations each.
Across the inspection history, “soiled dry wiping cloth in use” is the issue that surfaces most often, recorded five times.
Restaurants in Miami average 74, so Friends Market & Bistro trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Front counter: soda gun nozzles. **Corrected On-Site**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ware wash and kitchen area. **Corrective Action Taken** **Repeat Violation**
36-34-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By the cookline: spatulas and serving spoons stored in standing water, 77f. Inspector discussed with the operator the proper procedures. Operator discarded the water and made a new container, placed on the flat top grill. Water temperature 158F. **Corrected On-Site**
10-07-4
Basic - Light not functioning. Walk in cooler by the pizza station. **Repeat Violation**
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and all reach in cooler gasket **Corrective Action Taken**
23-03-4
70
Aug 1, 2025
Routine - Food
5 major violations. 10 minor violations.
View 15 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed Stool blocking employee handwashing sink kitchen area.
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. **Corrected On-Site**
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Repeat Violation**
05-10-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee cell phones in food preparation, table kitchen area.
40-06-5
Basic - Food stored on floor. Boxes of food on walking freezer floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
10-07-4
Basic - Soiled dry wiping cloth in use. **Repeat Violation**
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area from food debris. **Repeat Violation**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
37
Feb 11, 2025
Routine - Food
1 critical violation. 5 major violations. 9 minor violations.
View 15 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen employees touching soiled apron and then engaging in food preparation.
12A-28-4
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.
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
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. **Corrected On-Site**
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all top surfaces of kitchen shelves throughout.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.front service coolers.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Soiled kitchen walls throughout.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Floor soiled/has accumulation of debris. Underneath kitchen stove and fryers.
36-73-4
33
Oct 3, 2024
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Arugula. At 50 f make line. cook place bags of ice on the arugula. **Corrective Action Taken**
03A-02-5
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. **Corrected On-Site**
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
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. **Corrected On-Site**
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front seven coolers.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
39
Mar 21, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
33
Oct 16, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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.
11-27-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler.
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top surface of all kitchen shelves.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen work area.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
58
Feb 20, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cucumber 51 f and milk 47 f cook place the food off temperature under ice to lower the temperature less the 2 hours off temperature. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris inside can opener. **Repeat Violation**
22-02-4
Basic - Ceiling tile missing. Dishwasher area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
36-34-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed damage walk-in cooler door gaskets.
14-10-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing thermometer inside most kitchen coolers. **Repeat Violation**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front bar area
31B-04-4
Basic - Soiled dry wiping cloth in use. **Repeat Violation**
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Repeat Violation**
21-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
52
Aug 31, 2022
Routine - Food
1 critical violation. 2 major violations. 13 minor violations.
View 16 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
22-02-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
11-07-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed kitchen utensils stored between wall and 3 comp sink.
10-17-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler doors, also observed mold like substance to kitchen walk-in cooler door gaskets.
23-24-4
Basic - Ceiling tile missing. Around 3 compartment sink station.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area.
36-34-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside all kitchen coolers throughout.
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed all kitchen coolers with accumulation of food debris throughout.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
37
Frequently Asked Questions
When was Friends Market & Bistro last inspected?
The most recent health inspection at Friends Market & Bistro on file is from Feb 26, 2026. The public record contains eight inspections in total.
What is the most common violation at Friends Market & Bistro?
Across the inspection record, “soiled dry wiping cloth in use” has been cited five times, more than any other issue at Friends Market & Bistro.
How does Friends Market & Bistro compare to other restaurants in Miami?
Friends Market & Bistro most recently scored 70 out of 100, which is lower than the Miami average of 74.
Has Friends Market & Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Friends Market & Bistro have averaged around 12 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Friends Market & Bistro 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 Friends Market & Bistro inspected?
Based on the inspection history on file, Friends Market & Bistro is inspected around two times per year on average.
Nearby Restaurants