Old Lisbon Restaurant & Bar
Last inspected: Feb 5, 2026
43
Score
Public records show six inspections at Old Lisbon Restaurant & Bar stretching back to 2022. The most recent report on file is from Feb 5, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged two times.
That's lower than the typical Miami restaurant, which scores around 74. Diners may want to weigh the inspection history when deciding to visit.
6
Inspections
2
Critical latest
4
Major latest
3
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen food workers.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 57 f fish 50 f clams 52 f Garlic 49 f inside kitchen RIC . management transferred all food off temperature to inside walk-in cooler at a temperature of 40 and below. **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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
22-02-4
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.
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
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
43
Sep 22, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee prepping onions in the prep area without gloves. inspector, coached employee on bare hand contact. Observed employee wash hands properly and place new clean gloves on. Also discarded onions that were touched with bare hands. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table in front of the cookline: yellow rice (69F - HotHolding); white rice (66F - Hot Holding). as per operator placed on the table a hour and a half before the inspection. Operated placed the rice inside the reach in cooler. The discussed time as a public health control with the operator also gave different methods for them to keep the rice cold. **Corrective Action Taken**
03A-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee prepping onions in the prep area without gloves. inspector, coached employee on bare hand contact. Observed employee wash hands properly and place new clean gloves on. Also discarded onions that were touched with bare hands
53B-15-4
Basic - Accumulation of debris on exterior of warewashing machine. Ware wash area,
16-21-4
Basic - Covered waste receptacle not provided in women's bathroom. Both stalls
32-12-6
61
Dec 9, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
43
Mar 20, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Washing Fruits and Vegetables
FL-42
58
Nov 30, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
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
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-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
22-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed Kitchen knife between three compartment sink in wall.
10-17-4
Basic - Soiled dry wiping cloth in use. **Corrected On-Site** **Repeat Violation**
21-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
58
Oct 17, 2022
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
45
Frequently Asked Questions
When was Old Lisbon Restaurant & Bar last inspected?
The most recent health inspection at Old Lisbon Restaurant & Bar on file is from Feb 5, 2026. The public record contains six inspections in total.
What is the most common violation at Old Lisbon Restaurant & Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Old Lisbon Restaurant & Bar.
How does Old Lisbon Restaurant & Bar compare to other restaurants in Miami?
Old Lisbon Restaurant & Bar most recently scored 43 out of 100, which is lower than the Miami average of 74.
Has Old Lisbon Restaurant & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Old Lisbon Restaurant & Bar have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Old Lisbon Restaurant & Bar 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 Old Lisbon Restaurant & Bar inspected?
Based on the inspection history on file, Old Lisbon Restaurant & Bar is inspected around two times per year on average.
Nearby Restaurants
Explore More
→
All locations in Miami