Balans Brickell
901 S Miami Ave #108, Miami, FL 33129 · Permanent Food Service · License 2332035
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection1 high priority (no follow-up needed), 4 intermediate, 8 basic (1 repeat)-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitAug 10, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed prep cook.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
Raw animal foods must be fully cooked prior to service. Provided to chef.
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For chlorine sanitizer solution for dishwasher machine.
Code 31, Handwash sinks and supplies: Observed No paper towels or mechanical hand drying device provided at handwash sink located next to three compartment sink.
Basic8
Code 10, In-use utensils properly stored: Observed scoop handle in contact with the sugar in sugar bin.
Code 14, Food-contact surfaces designed and maintained: Observed Bowl with no handle used to dispense inside sugar bin.
Observed Cutting board has cut marks and is no longer cleanable at cooking line.
Equipment in poor repair.
Observed drawers for reach in coolers in poor repair in cooking line.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under green cutting board.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed interior of reach in cooler soiled with food residue to reach in cooler located next to three compartment sink.
Code 36, Floors, walls, ceilings and ventilation: Observed Ceiling tile missing on top of walk in cooler in kitchen area.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured inside walk in cooler.
Repeat violation
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
At the first visit
Observed on WIC shelves.
Follow-up, Feb 12, 2026More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
At the first visit
Observed WIC gaskets soiled, all RIC and RIF gaskets soiled at kitchen area, and WIC fan guards.
Follow-up, Feb 12, 2026More time given
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
More time given
At the first visit
Observed at door of bathroom wi5 pink walls.
Follow-up, Feb 12, 2026More time given
Observed at door of bathroom with pink walls and bathroom across bathroom with pink walls on the right side.
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.