Carpaccio

9700 Collins Ave Ste 139, Bal Harbour, FL 33154 · Permanent Food Service · License 2325615

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Oct 30, 2026 (8 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
2 high priority (fixed on the spot), 1 intermediate, 10 basic (2 repeats)
-21
Complaint after follow-up on Oct 30
Counts in full until a follow-up finds the problems fixed
-20
Safety score59

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

Inspection history

1 inspection · 2 visits

Oct292026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitOct 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
9 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 7 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw chicken (49°F - Cold Holding); Cream cheese and mushroom filling (49°F - Cold Holding inside walk in cooler at kitchen area. As per operator front yesterday. Stop sale issued. Operator discarded them during inspection.
  Administrative complaintFixed on the spot
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
Basic7
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Still observed grooved cutting boards on top of preparation table next to walk in cooler at kitchen area.
  More time given
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Still observed wet wiping cloths not stored inside sanitizer solution all throughout kitchen area, cafeteria and pizza station.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Still observed reach in cooler gaskets soiled in front of cook line at kitchen area.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Still observed standing water on the floor at dishwasher area and walk in coolers at kitchen area.
  More time given
  Hole in or other damage to wall.
  Still observed hole on the wall at alcohol storage room at second floor.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling tile missing.
  Still observed ceiling tiles missing above back door at kitchen area.
  More time given
Official report, on the Florida DBPR website
First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 2 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed Cooked beef (57°F - Cold Holding); Pico de gallo (51°F - Cold Holding); Fresh mozzarella (51°F - Cold Holding) inside walk in cooler. As per operator from yesterday. 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 beef (57°F - Cold Holding); Pico de gallo (51°F - Cold Holding); Fresh mozzarella (51°F - Cold Holding) inside walk in cooler. As per operator from yesterday. Stop sale issued. Operator discarded them during inspection.
  Fixed on the spot
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no chlorine test kit available at the time of inspection.
Basic10
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed clean knife stored between wall and 2 compartment sink in front of walk in cooler at kitchen area. Employee removed and washed during inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl with no handle inside pico de gallo container at walk in cooler at kitchen area. Operator removed during inspection.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Observed grooved cutting boards on top of preparation table next to walk in cooler at kitchen area.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloths not stored inside sanitizer solution all throughout kitchen area, cafeteria and pizza station.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets soiled in front of cook line at kitchen area.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at bar area and men's bathroom at second floor. Operator provided hand washing signs at the time of inspection.
  Fixed on the spotRepeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed on the floor at dishwasher area and walk in coolers at kitchen area.
  Hole in or other damage to wall.
  Observed hole on the wall at alcohol storage room at second floor.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed walls with accumulation of soiled at preparation area in front of walk in cooler at kitchen area. Also observed wall with black mold accumulation under dishwasher machine at kitchen area.
  Ceiling tile missing.
  Observed ceiling tiles missing above back door at kitchen area.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.