Bird Bowl

9275 SW 40 St, Miami, FL 33165 · Permanent Food Service · License 2303074

A
Grade A
Safety score 93 of 100
Latest visit: Jul 7, 2026

What drove the grade

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Intermediate · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 7 routine inspection
    2 intermediate (1 fixed on the spot), 2 basic
    -7
  • Safety score93

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

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitJul 7, 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.

    4 violations found:

    • 2 Intermediate
    • 2 Basic
    What the inspector cited

    Intermediate2

    • Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

      Observed quaternary test kit expired 03/26.

    • Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.

      Observed clear spray bottle of heavy duty cleaner not labeled at the chemical storage rack. Operator discarded.

      Fixed on the spot

    Basic2

    • Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.

      Observed reach in coolers in the bar area with rusted shelves.

    • Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.

      Observed wall behind cook line soiled with grease.

    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.

Most cited

Food-contact surfaces designed and maintained1
Dishwashing facilities and test kits1
Floors, walls, ceilings and ventilation1
Chemicals and toxic substances1