Bacon Bitch

401 Biscayne Blvd Unit 200N, Miami, FL 33132 · Permanent Food Service · License 2333980

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Oct 21, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 21 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 routine inspection
5 high priority (fixed by the Oct 21 follow-up), 3 intermediate (2 fixed on the spot, 1 repeat), 5 basic (1 repeat)
-29
Safety score71

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

Inspection history

1 inspection · 2 visits

Oct202026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  More time given
Official report, on the Florida DBPR website
First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 5 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed cook line sausage (48°F - Cold Holding) cooked onions (50°F - Cold Holding); cooked pork (65°F - Cold Holding); milk (52°F - Cold Holding). As per employee, products placed inside more than four hours. See stop sale. Observed reach in cooler at cook line area in disrepair and it had an ambient temperature of 59°F.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cook line sausage (48°F - Cold Holding) cooked onions (50°F - Cold Holding); cooked pork (65°F - Cold Holding); milk (52°F - Cold Holding). As per employee, products placed inside more than four hours. See stop sale. Observed reach in cooler at cook line area in disrepair and it had an ambient temperature of 59°F.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed metal container inside hand wash sink kitchen cook line area.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Kitchen. Operator provided during inspection.
  Fixed on the spotRepeat violation
  No soap provided at handwash sink.
  Kitchen. Operator provided during inspection.
  Fixed on the spot
Basic5
- Code 12, Handwashing and hygienic practices: Employee drinking in a food preparation or other restricted area.
  Located cook line area.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed Two Reach in cooler located at cooked line area.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Near ice machine.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.