Baia Blu
3176 Commodore Plaza, Miami, FL 33133 · Permanent Food Service · License 2334072
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection2 high priority (fixed on the spot), 4 intermediate, 3 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 15, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed at cook line reach in cooler raw shrimp stored over cheddar soup. Operator removed.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to customers with an expired license. Operator attempted to pay during inspection.
Fixed on the spot
Intermediate4
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed for mussel, clam and oyster tags.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Observed for mussel, clam and oyster tags.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed valve turned off at hand sink next to dish washer.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand sink used as dump sink with food remnants inside.
Basic3
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed in container of flour.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed vent pipe in walk in freezer leaking.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed at bar.
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.