Bulla Gastrobar

2747 NE 193 St #10, Aventura, FL 33180 · Permanent Food Service · License 2338573

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Observed various Raw fish stored over/not properly separated from various ready-to-eat foods in reach in cooler.High priority, repeat · fixed on the spot · 19 other violations

How the score was calculated

Starting score100
Violations at the Oct 12 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 15 basic (3 repeats); basic violations cost 12 at most
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct122026

Routine inspection

20 violations found

First visitOct 12, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
20 violations found:
- 3 High priority
- 2 Intermediate
- 15 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Observed the following food temperatures hold held at less than 135°F;
  garbanzo beans (76°F - Hot Holding); fresh garlic and oil mix (88°F - Hot Holding) All were located next to stove. Per manager all food is left on time. However, establishment does not have written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided application to manager and assistant him in filling out.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Observed various Raw fish stored over/not properly separated from various ready-to-eat foods in reach in cooler.
  Advised manager and he rearranged.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for containers of cut vegetables.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Observed Ready-to-eat food prepared onsite and held more than 24 hours not properly date marked.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic15
- Code 02, Labeling, date marking and consumer advisory: Working containers of oil removed from original container not identified by common name.
- Code 08, Food protection and cross-contamination: Observed various foods stored in walk in cooler not covered.
  Manager added cover.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  In-use tongs stored on stove door handle between uses.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Equipment in poor repair.
  Observed walk in cooler gaskets torn.
  Repeat violation
  Food storage container/container lid cracked or broken.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
- Code 24, Clean equipment storage and air drying: Clean pots and pans not stored inverted or in a protected manner.
  Repeat violation
  Equipment and utensils not properly air-dried - wet nesting.
- Code 36, Floors, walls, ceilings and ventilation: Observed caulking around wall in warewash area soiled with accumulated black buildup.
- Code 40, Employee personal belongings: Employee cellphone stored on prep table.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.