Bonchon
915 Washington Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2338352
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection3 high priority (2 fixed by the Aug 6 follow-up, 1 fixed on the spot), 1 intermediate, 10 basic (1 repeat)-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
More time given
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
More time given
- First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at kitchen area cooked drumsticks (126°F - Hot Holding) in hot box. Employee increased temperature of hot box during inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed at walk-in cooler, raw shell eggs, and raw meat stored overcooked noodle noodles.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at warewashing area Dishwasher (Chlorine 0ppm) not sanitizing correctly.
Intermediate1
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Observed at prep area, water filter for soda syrup dispenser, missing service date.
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a case of plastic water bottles and a case of plastic soda bottles stored on the floor next to prep sink at prep area.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed white cutting board at kitchen area across from flat top, griddle with deep marks and not easily cleaned.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed at warewashing area exterior of this machine soiled with food debris.
Accumulation of lime scale on the inside of the dishmachine.
Observed at warewashing area interior of dish machine with lime scale buildup.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues.
Observed at walk-in cooler shelves, soiled with food, debris, and mold like substance.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed metal pots and plates on shelf at warewashing area not inverted.
Code 25, Single-service items: Single-service articles improperly stored.
Observed at dry storage paper to go boxes stored on the floor next to office.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed the gap underneath the door at rear kitchen exit.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Observed missing ceiling tile over mop sink.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed at mop, Shank mop, not hung properly to dry.
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.