Bobe

236 NE 4 St, Miami, FL 33132 · Permanent Food Service · License 2337444

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Raw animal food not separated from ready-to-eat food during preparation.High priority · fixed on the spot · 3 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 complaint inspection
1 high priority (fixed on the spot), 2 intermediate (2 repeats), 1 basic
-12
Safety score88

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct162026

Complaint inspection

4 violations found

First visitOct 16, 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:
- 1 High priority
- 2 Intermediate
- 1 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food not separated from ready-to-eat food during preparation.
  Observed smoke salmon over cheese. Manager reorganized the product during inspection.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
  Located counter area.
  Repeat violation
- 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/
  Repeat violation
Basic1
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Front counter area. Operator removed during inspection.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Aug182026C77Routine inspection10 violations, 2 high priority No follow-up needed

First visitAug 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.
10 violations found:
- 2 High priority
- 4 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed Shell eggs 59°f cold holding. As per operator less than 30 minutes. Located front counter area near oven. Operator stored inside rein cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw beef over cheese located front counter area. Manager reorganized products.
  Fixed on the spot
Intermediate4
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed metal colander inside hand wash sink kitchen. Observed operator removed during installation.
  Fixed on the spot
  Equipment drain line draining into handwash sink.
  Located front counter area.
  Repeat violation
  Handwash sink used for purposes other than handwashing.
  Observed sponge inside hand wash sink front counter area. Operator removed
  Fixed on the spotRepeat violation
- 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/.
Basic4
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Front counter area. Operator removed.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Front counter area. Operator stored inside hand wash sink.
  Fixed on the spot
  Wiping cloth sanitizing solution stored on the floor.
  Located front counter area. Operator stored properly during inspection.
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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.