Barceloneta
1400 20th Street, Miami, FL 33139 · Permanent Food Service · License 2332371
What drove the grade
Clam/mussel/oyster tags not marked with last date served.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection3 intermediate (1 fixed on the spot), 6 basic (1 repeat)-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 visitRoutine inspection
- First visitAug 26, 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
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed oyster tags being dated on date received.
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. Form provided.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a plastic container with cooking oil on the floor at the line. The cook put it on a shelf.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed several utensils in room temperature water. The cook poured out the water.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Observed the clean dishes on a rusty shelf.
Equipment and utensils not properly air-dried - wet nesting.
Code 33, Garbage and refuse: Open dumpster lid.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed a cell phone on a preparation table.
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
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.