Bianco Cafe Bistro

8190 SW 8 St Ste 101, Miami, FL 33144 · Permanent Food Service · License 2318391

Official report

out of 100

Grade F

Safety score 50 of 100

Latest visit: Jul 30, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
3 high priority (1 fixed on the spot, 2 repeats), 10 basic (1 repeat)
-30
Administrative complaint on Jul 29, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score50

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul292026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitJul 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
8 violations still not corrected:
- 2 High priority
- 6 Basic
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked beef at 48°F Piccadillo at 47°F Cold holding at walk in cooler 1. As per manager since the previous day. Observed rice beans at 94°F cooling for 5 hours at walk in cooler 2. Observed white rice at 59°F Cold holding at walk in cooler 2. As per manager, since the previous day.Observed milk at 45°F cold holding at walk in cooler 2. As per manager, less than 2 hours. Manager moved product to another unit.
  Administrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked beef at 48°F Piccadillo at 47°F Cold holding at walk in cooler 1. As per manager since the previous day. Observed rice beans at 94°F cooling for 5 hours at walk in cooler 2. Observed white rice at 59°F Cold holding at walk in cooler 2. As per manager, since the previous day.Observed milk at 45°F cold holding at walk in cooler 2. As per manager, less than 2 hours. Manager moved product to another unit.
  Administrative complaint
Basic6
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Cold holding equipment not maintained in good repair.
  Observed both units not maintaining proper temperatures.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, and dust, throughout the preparation kitchen, and walk in cooler.
  More time given
Official report, on the Florida DBPR website
First visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 3 High priority
- 10 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed cooked octopus (53°F - Cold Holding); cachito ham and cheese (ham wrapped in dough) (56°F - Cold Holding); chicken empanadas (57°F - Cold Holding); Serrano ham croquettes (53°F - Cold Holding); raw chicken (57°F - Cold Holding); raw chicken (56°F); raw chicken (54°F - Cold Holding); lamb (52°F - Cold Holding); cooked shredded beef (53°F - Cold Holding); ground beef (52°F - Cold Holding); beef steaks (56°F - Cold Holding); raw lobster tail (53°F - Cold Holding); raw salmon fillet (52°F - Cold Holding); cooked pasta (53°F - Cold Holding); sweet plantains (53°F - Cold Holding); bread (53°F - Cold Holding); fries (54°F - Cold Holding), stored in walk in freezer. As per operator food was stored in walk in freezer the prior days. Observed white rice (47°F - Cold Holding); congris rice (48°F - Cold Holding); cream cheese croquettes (47°F - Cold Holding); cream cheese (45°F - Cold Holding); smoked salmon (48°F - Cold Holding); ham (47°F - Cold Holding); rice pudding (46°F - Cold Holding); cooked pasta (46°F - Cold Holding); ham and cheese empanadas (47°F - Cold Holding); beef empanadas (45°F - Cold Holding); raw fish (46°F - Cold Holding); milk (47°F - Cold Holding); cooked pork (46°F - Cold Holding), stored in walk in cooler. As per operator food was prepared the prior day.
  Administrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked octopus (53°F - Cold Holding); cachito ham and cheese (ham wrapped in dough) (56°F - Cold Holding); chicken empanadas (57°F - Cold Holding); Serrano ham croquettes (53°F - Cold Holding); raw chicken (57°F - Cold Holding); raw chicken (56°F); raw chicken (54°F - Cold Holding); lamb (52°F - Cold Holding); cooked shredded beef (53°F - Cold Holding); ground beef (52°F - Cold Holding); beef steaks (56°F - Cold Holding); raw lobster tail (53°F - Cold Holding); raw salmon fillet (52°F - Cold Holding); cooked pasta (53°F - Cold Holding); sweet plantains (53°F - Cold Holding); bread (53°F - Cold Holding); fries (54°F - Cold Holding), stored in walk in freezer. As per operator food was stored in walk in freezer the prior days. Observed white rice (47°F - Cold Holding); congris rice (48°F - Cold Holding); cream cheese croquettes (47°F - Cold Holding); cream cheese (45°F - Cold Holding); smoked salmon (48°F - Cold Holding); ham (47°F - Cold Holding); rice pudding (46°F - Cold Holding); cooked pasta (46°F - Cold Holding); ham and cheese empanadas (47°F - Cold Holding); beef empanadas (45°F - Cold Holding); raw fish (46°F - Cold Holding); milk (47°F - Cold Holding); cooked pork (46°F - Cold Holding), stored in walk in cooler. As per operator food was prepared the prior day.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shells eggs stored over fries in reach in cooler, located at cooking line. During the inspection employee removed items and placed them correctly.
  Fixed on the spotRepeat violationAdministrative complaint
Basic10
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed 2 reach in coolers without ambient thermometers installed inside the holding units, located at cooking line.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed one door reach in cooler not working, located at front counter.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in freezer not working and walk in cooler running at 59°F
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Walk-in cooler interior shelves have accumulation of soil residues, and mold like sustenance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed wall mounted fan and exhaust hood filters soiled.
- Code 24, Clean equipment storage and air drying: Clean bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed clean plates and bowls stored on shelving at the cooking line not inverted. During the inspection employee removed items and placed them correctly.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed walk in cooler wall soiled.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, and dust, throughout the preparation kitchen, and walk in cooler.
  Floor soiled/has accumulation of debris.
  Observed walk in cooler floor soiled.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.