Il Bolognese
1400 Ocean Drive, Miami Beach, FL 33139 · Permanent Food Service · License 2332432
What drove the grade
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 28 complaint inspection2 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 4 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 28, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed a server come from outside and scoop ice without washing hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed the bartender washed his hands for approximately 5 seconds.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed the can opener blade soiled.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed the hand sink at the bar full of utensils. The bartender removed everything.
Fixed on the spot
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed two packages of ham in standing water. The cook removed them from the water and put in the walk-in cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: No container installed for catching grease from hood drip tray.
The cook replaced during the inspection.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed the drain pipe for the handwashing sink at the bar is disconnected.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.