Barracuda Bar & Grill
3035 Fuller St, Miami, FL 33133 · Permanent Food Service · License 2325886
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 Sep 18 routine inspection1 high priority (fixed on the spot), 1 intermediate, 6 basic (2 repeats)-14
- Safety score86
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 visitSep 18, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed container of raw shelled eggs stored on loaves of bread. Operator removed.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature.
Observed for partially cooked chicken wings, temps not recorded.
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed at dish area tray of frozen burgers thawing at room temperature.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed for 17 frozen packages of snapper 10 frozen packages of mahi mahi in prep table reach in cooler beginning to thaw. Operator began to remove.
Fixed on the spotRepeat violation
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 dry storage area in container of flour.
In-use ice scoop stored on soiled surface between uses.
Observed at bar area ice bin stored on top. Operator removed.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed at dry storage area ceiling tile.
Floor soiled/has accumulation of debris.
Observed behind fixed equipment at bar area
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.