Pinocchio on the Bay
Last inspected: Dec 18, 2025
41
Score
The health department has logged seven inspections at Pinocchio on the Bay, the earliest from 2022. The latest inspection on file is from Dec 18, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
The pattern that stands out is “establishment has no written procedures for employees”, which has been cited six times.
The city-wide average sits at 74, which Pinocchio on the Bay's 41 doesn't quite reach. There are enough flags in the record to merit a second thought.
7
Inspections
3
Critical latest
3
Major latest
3
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
3 critical violations. 3 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.
12A-07-5
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed milk (115F - Hot Holding) as per operator less than 20 minutes. Operator reheat during inspection. Recheck milk (169F - Reheating **Corrected On-Site**
03B-15-5
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-05-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Daniela Lopez.
53B-13-5
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 - Handwash sink used for purposes other than handwashing. Observed sponge inside hand wash sink. Operator removed during inspection. **Corrected On-Site**
31A-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop stored in standing water at 73°f located near ice cream front counter area.
10-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
41
Sep 19, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed milk (122F - Hot Holding) as per operator less than 15 minutes. Located near coffee machine. Operator reheat during inspection. Recheck milk (169F - Reheating) **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (52F - Cold Holding); located on top of counter near coffee machine. As per operator less than one hour. Operator stored inside reach in cooler. **Corrected On-Site**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-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.
11-27-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Daniela Lopez, Libayde.
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
47
Mar 24, 2025
Routine - Food
1 major violation.
View 1 violation
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
90
Aug 13, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (49F - Cold Holding) near coffee machine. As per operator less than one hour. Operator stored inside reach in cooler. **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 - Handwash sink not accessible for employee use at all times. Observed sponges inside hand wash sink front counter area. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
67
Jun 4, 2024
Routine - Food
2 major violations.
View 2 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.
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.
11-27-4
82
Feb 6, 2024
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed no shell hard boiled eggs (56F - Cold Holding)above chill line in flip-top cooler. Person in charge placed below to cool.
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10/1/23. Person in charge renew during inspection. **Corrected On-Site**
50-17-3
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 barehand contact oranges placed in juicer. Juicer cuts, crushes oranges and juice comes in contact with oranges skin. Discussed with person in charge.
09-01-4
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. Provided written procedures and discussed with person in charge. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed container with utensils soaking in hand washing station. Person in charge removed container unblocking hand washing station. **Corrected On-Site**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no proof of current food manager training on-site. **Warning**
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed cold smoked salmon on menu as salmon toast, Top 8 wheat wrap no identified as raw. **Warning**
02B-01-5
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. Provided employee reporting agreement and discussed with person in charge. **Corrective Action Taken**
11-26-1
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with food debris. Observed air fryer basket soiled with grease.
22-08-4
Basic - Duct tape used to repair nonfood-contact surface. Observed two deep freezer covers repaired with duct tape.
14-71-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed oranges not washed before juicing. Discussed with person in charge.
08B-39-4
Basic - Plumbing system in disrepair. Observed standing exposed/uncovered water behind dish machine. Unable to determine if slow draining floor drain or water disposal reservoir. Person in charge states water has to be pumped through plumbing system to higher elevation grease trap.
29-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets o flip-top cooler and deep freezers soiled with black/green mold like substance and or food debris.
23-03-4
30
Nov 15, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 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.
11-07-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Cases of orange stored on floor front counter area. Operator stored properly. **Corrected On-Site**
08B-38-4
82
Frequently Asked Questions
When was Pinocchio on the Bay last inspected?
The most recent health inspection at Pinocchio on the Bay on file is from Dec 18, 2025. The public record contains seven inspections in total.
What is the most common violation at Pinocchio on the Bay?
Across the inspection record, “establishment has no written procedures for employees” has been cited six times, more than any other issue at Pinocchio on the Bay.
How does Pinocchio on the Bay compare to other restaurants in Miami?
Pinocchio on the Bay most recently scored 41 out of 100, which is lower than the Miami average of 74.
Has Pinocchio on the Bay's inspection record improved over time?
Results have been roughly steady. Inspections at Pinocchio on the Bay have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pinocchio on the Bay 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 Pinocchio on the Bay inspected?
Based on the inspection history on file, Pinocchio on the Bay is inspected around two times per year on average.
Nearby Restaurants