Barjean
1010 SW 8 St, Miami, FL 33130 · Permanent Food Service · License 2338171
Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsFollow-up to an earlier routine inspection
- 2nd follow-up visitSep 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitAug 24, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
At time of inspection the person in charge stated that she doesn't have the key for the walk in cooler located outside. Unable to verify.
More time given
At the first visitFixed on the spot
Observed several vacuumed packages of raw chicken, raw fish, cooked short ribs, and octopus with no label being thawed at room temperature. Operator discarded items.
Code 03, Food out of temperature: Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
At time of inspection the person in charge stated that she doesn't have the key for the walk in cooler located outside. Unable to verify.
More time given
At the first visitFixed on the spot
Observed unfrozen raw fish vacuum packaged with no label being thawed at room temperature in the three compartment sink. Operator discarded.
Reduced oxygen packaged food label that exceeds 30 calendar days from packaging to consumption.
At time of inspection the person in charge stated that she doesn't have the key for the walk in cooler located outside. Inside kitchen one reach in cooler and one reach in freezer with no ROP. Unable to verify.
More time given
At the first visitFixed on the spot
Observed vacuum packaged cooked short ribs with a date of 03/27 exceeding 30 calendar days. Operator discarded.
Intermediate1
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Unable to verify.
More time given
At the first visit
Observed establishment vacuum packaging raw unfrozen fish with a haccp plan.
Basic2
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tongs stored on oven door handle.
More time given
At the first visitFixed on the spot
Observed a set of tongs stored on oven door handle. Operator removed.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed kitchen ceiling vents soiled on top of to three compartment sink.
More time given
At the first visit
Observed kitchen ceiling vents soiled.
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.