Ballerina Prep Area
10201 Collins Ave, Bal Harbour, FL 33154 · Permanent Food Service · License 2335651
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection4 high priority (fixed on the spot)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 5, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed Cooked white rice (56°F - Cold Holding) inside walk in cooler. As per chef for over 24 hours. Stop sale issued. Chef discarded during inspection.
Fixed on the spot
Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed to packages of unfrozen raw branzino and 2 packages on unfrozen raw salmon Rop on site at walk in cooler. Stop Sale issued. Operator discarded them during inspection.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Cooked white rice (56°F - Cold Holding) inside walk in cooler. As per chef for over 24 hours. Stop sale issued. Chef discarded during inspection.
Fixed on the spot
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
See stop sale. Observed to packages of unfrozen raw branzino and 2 packages on unfrozen raw salmon Rop on site at walk in cooler. Stop Sale issued. Operator discarded them during inspection.
Fixed on the spot
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitOct 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
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.
- Stop sale
- An order that the food can’t be sold or served.