Narbona at Cocowalk
Last inspected: Feb 5, 2026
19
Score
Across the available record, Narbona at Cocowalk has nine inspections on file, the first dated 2022. Narbona at Cocowalk was last inspected on Feb 5, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around 15 violations per visit versus roughly eight violations earlier in the record.
When inspectors have written things up, “in-use tongs stored on equipment door handle between uses” has been the most frequent reason, cited five times.
Narbona at Cocowalk's latest score of 19 falls below the Miami average of 74. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
5
Critical latest
5
Major latest
8
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
5 critical violations. 5 major violations. 8 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed at front counter coffee bar, for croissant and panini meat and cheese sandwiches with no time mark or chart. As per employee about 1 hour ago. Employee placed time stamps onto trays. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at center prep area on cart tomatoes and garlic in oil (53F - Cold Holding). As per chef for less than 1 hour. Chef placed in to ice bath to rapid cool. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed throughout reach in coolers raw breaded beef Milonesa stored over calamari, observed beef stored over fish and shrimp. **Repeat Violation**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer, wrapped whole Carpaccio stored over uncovered raviolis.
08A-05-6
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). Operator primed and retested machine, Dishwasher (Chlorine 50ppm). **Corrected On-Site**
22-41-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed dish washing employee unable to provide instructions on how to prime and test chemical chlorine sanitizer.
53B-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink in kitchen used as dump sink with food residue inside. Observed front counter hand sink used to store soiled coffee mugs and saucers. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand sink.
31B-02-4
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 about 15 employees present engaging trainings expired 12/2025.
53B-14-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand sink across from cook line hot water faucet turned off.
27-16-4
Basic - Floor area(s) covered with standing water. Observed at entrance of kitchen under standing reach in freezer unit.
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed at dish washing area.
36-73-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed at cook line 1 filter missing.
14-42-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed at front counter bar ice scoop stored on top of ice bin.
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line oven. Chef removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in containers of rice and quinoa at reach in cooler. Chef removed. **Corrected On-Site** **Repeat Violation**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops and spatulas at prep table stored in standing water of 77F. **Repeat Violation**
10-07-4
Basic - Stored food not covered. Observed at pizza station loaves and treats of breads in baskets stored for display and service uncovered. **Repeat Violation**
08B-12-5
19
Sep 5, 2025
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler shrimp (49F - Cold Holding); as per operator less than 2 hours from walk in cooler, operator placed into ice to rapid cool. Observed at reach in cooler at cook line calamari (51F - Cold Holding); Bolognese (47F - Cold Holding). As per operator for less than 2 hours from walk in cooler, operator placed into reach in freezer to rapid cool. **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 at reach in cooler beef carpaccio stored over tuna filets. Observed at cook line reach in cooler raw picana beef stored over tuna filets, snapper and shrimp.
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed at dish washing area blocked by trays stored over top.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed used as a dump sink throughout.
31A-11-4
Basic - Stored food not covered. Observed at pizza baking section, displayed loaves of bread on counter not covered/ protected from over head. **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of various sauces at prep cooler not labeled.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a rolling container of flour. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at storage area next to dish washing area. **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at cafe area on counter next to espresso machine.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal keys and air pods stored on shelf on top of serving dishes and spices. Employee removed. **Corrected On-Site**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at rear prep counter between wall and cooler. Chef removed. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed on ovens at cook line. Chef removed. **Corrected On-Site** **Repeat Violation**
10-20-4
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 at cafe area in a container of pineapples.
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in a container of quinoa. **Repeat Violation**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed stored in water of 67F.
10-07-4
35
Mar 21, 2025
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for oyster tags not date marked.
01C-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no plan available for panini ham and cheese sandwiches and croissant ham and cheese sandwiches kept at front counter cafe area. Provided operator with firm. Operator reviewed and completed form for items and placed current time mark onto items at front counter cafe area. **Corrected On-Site**
03F-10-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand sink next to cook line. Hot water valve turned off.
27-16-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed at prep reach in cooler in a container of calamari. Chef removed. **Corrected On-Site**
10-06-5
Basic - In-use tongs stored on equipment door handle between uses. Observed stored on reach in cooler door handle. Chef removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at prep station next to raw bar area, employee soda and water bottle stored on prep counter. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. **Repeat Violation**
14-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at storage area next to dish washing area.
51-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour. Employee removed. **Corrected On-Site**
14-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink in dish washing area.
31B-04-4
Basic - Stored food not covered. Observed for sliced breads at pizza prep area not covered. E,player covered containers with plastic wrap. **Corrected On-Site**
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observed throughout kitchen area. Operators removed all and stored on lower shelves. **Corrected On-Site**
21-38-4
45
Oct 21, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at three compartment sink. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-21: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed on reach in cooler door handle at pizza station. Operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-21: At time of callback inspection still observed. **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-21: At time of callback inspection still observed. **Time Extended**
14-09-4
78
Aug 21, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at pizza station fresh garlic in butter (80F - Cold Holding). Operator placed onto ice to cool. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed at cook line reach in cooler 7 packages of reduced oxygen packages short ribs not labeled with production time and date. As per operator production date 8/17/24. **Warning**
01B-13-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at three compartment sink. **Repeat Violation** **Warning**
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed at ware washing area hand sink blocked with trays. **Warning**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. **Repeat Violation** **Warning**
14-09-4
Basic - Faucet/handle missing at plumbing fixture. Observed faucet missing at hand wash sink at pasta area and ware washing area. **Warning**
29-09-4
Basic - In-use tongs stored on equipment door handle between uses. Observed on reach in cooler door handle at pizza station. Operator removed. **Corrected On-Site** **Warning**
10-20-4
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 in a container of flour and sugar. Operator removed. **Corrected On-Site** **Warning**
10-01-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed at cook line reach in cooler 7 packages of reduced oxygen packages short ribs not labeled with production time and date. As per operator production date 8/17/24. **Warning**
03G-53-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed at cook line reach in cooler 7 packages of reduced oxygen packages short ribs not labeled with production time and date. As per operator production date 8/17/24. **Warning**
03G-54-1
43
Mar 28, 2024
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
25
Oct 6, 2023
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed for the raw tuna,ROP.,located in the walk-in cooler, thawed while under ROP.
01B-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef steak stored above cooked potato,chicken located in the prep reach in cooler by the grill area. **Corrected On-Site**
08A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine strength at greater than 200ppm, operator diluted to 100ppm **Corrected On-Site**
41-27-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by the 3 compartment sink.
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for the oyster tags. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed empty coffee cup stored in unit by salad prep area. Observed at the pasta station,unit blocked by tray containing food items. **Corrected On-Site**
31A-09-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with copy with complete verbiage. **Corrected On-Site** **Repeat Violation**
02A-01-4
Basic - Bowl or other container with no handle used to dispense food. Observed for the bulk flour bin by the salad prep area. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean utensils stored between equipment and wall. Observed knives stored between prep counter and reach in freezer located by the salad prep area. **Corrected On-Site** **Repeat Violation**
24-14-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed for the raw tuna,ROP.,located in the walk-in cooler.
06-09-1
Basic - Ice scoop handle in contact with ice. Observed in the ice machine,salad station. **Corrected On-Site**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed by the salad prep area. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of bulk panko bin soiled.
23-03-4
26
Apr 7, 2023
Routine - Food
1 critical violation. 6 major violations. 5 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for the clams,mussels.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with accumulation encrusted food debris. **Corrective Action Taken**
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed temperature at 103F for unit at the bar, operator will use main unit,kitchen, called service technician. **Corrective Action Taken**
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed at the kitchen reach in cooler.
01C-01-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with copy. **Corrected On-Site**
02A-01-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense parmesan cheese located in the walk-in cooler. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
51-11-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
38-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between reach in cooler,prep counter,kitchen. **Corrected On-Site**
10-17-4
Basic - Food stored on floor. Observed boxes containing ricotta cheese,juices stored on the walk-in cooler floor. **Corrected On-Site**
08B-38-4
37
Jul 20, 2022
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside the reach in cooler near the rotisserie machine off with raw beef (54F - Cold Holding) stored inside. As per operator, they had it for 20 minutes. The operator removed to another cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Equipment drain line draining into handwash sink. Observed drain line at the bar hand wash sink.
31A-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed beef butcher section hand sink missing paper towels. **Corrected On-Site**
31B-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Food not stored at least 6 inches off of the floor. Observed foods stored on the floor inside the walk in freezer.
08B-47-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed condensation on the ceiling vents in the kitchen area.
36-68-5
Basic - Single-service articles improperly stored. Paper towels stored on the floor in dry storage area. The operator removed the items. **Corrected On-Site**
25-05-4
52
Frequently Asked Questions
When was Narbona at Cocowalk last inspected?
The most recent health inspection at Narbona at Cocowalk on file is from Feb 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Narbona at Cocowalk?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited five times, more than any other issue at Narbona at Cocowalk.
How does Narbona at Cocowalk compare to other restaurants in Miami?
Narbona at Cocowalk most recently scored 19 out of 100, which is lower than the Miami average of 74.
Has Narbona at Cocowalk's inspection record improved over time?
No. Recent inspections at Narbona at Cocowalk have averaged around 15 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Narbona at Cocowalk means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Narbona at Cocowalk inspected?
Based on the inspection history on file, Narbona at Cocowalk is inspected around three times per year on average.
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