Budare Bistro
1832 SW 3 Ave, Miami, FL 33129 · Permanent Food Service · License 2327095
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection3 high priority (no follow-up needed), 5 intermediate, 20 basic (2 repeats); basic violations cost 12 at most-36
- Safety score64
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 visitAug 26, 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.
28 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Observed chicken with avocado (50°F - Cold Holding). As per operator from previous night.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed chicken with avocado (50°F - Cold Holding). As per operator from previous night.
Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
Observed soiled the exterior of containers housing rice and flour in the prep area and containers housing multiple food items in the reach in cooler at the back prep area.
Intermediate5
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed build up of black substance on shelving unit housing clean pots above 3CS.
Non-pitting surface rust on food-contact equipment.
Observed rust build up on shelves housing clean pots, pans above 3CS and counter shelf housing single use items in the kitchen area.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed utensils dispenser inside hand washing sink located next to three compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed next to three compartment sink.
No soap provided at handwash sink.
Observed next to three compartment sink.
Basic20
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed no ambient thermometer in reach cooler in the kitchen area.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensil in standing water at 72°F on top of prep table.
Observed at the front counter ice machine scoop in contact with the ice.
Additionally, the flour scoop's handle was found in contact with the flour.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed pint continers used as as scoop inside flour bin.
Cutting board has cut marks and is no longer cleanable.
Observed white cutting at work station with deep grove marks and not easily cleaned at the kitchen area.
Repeat violation
Equipment in poor repair.
Observed reach in cooler top door of reach in cooler in disrepair located near 3CS. Also observed one reach in freezer not working inside kitchen area. Observed gasket in disrepair at reach in cooler at left kitchen entrance.
Observed prep table with bottom shelves with rust that has pitted the surface located next to steam table.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up for both reach in freezers in the kitchen area and chest freezer.
Code 16, Dishwashing facilities and test kits: Accumulation of debris in three-compartment sink.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed heavy accumulation of grease between fryer and stove. Observed gasket soiled throughout entire establishment.
Code 25, Single-service items: Single-service articles improperly stored.
Observed single services articles stored on top of rust shelves and also single services items stored under a steam table that are not protected from spil.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Observed slow draining at hand washing sink located next to steam table.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Observed no self-closing doors for unisex bathroom at the back bathroom.
Covered waste receptacle not provided in women's bathroom.
Covered waste receptacle not provided in women's bathroom. Observed for unisex bathroom.
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Observed Missing drain plug at dumpster at both dumpsters.
Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed some ceiling tiles in disrepair in kitchen area.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed an accumulation of soil and debris on the wall behind the steam table, behind 3CS and the handwashing sink at the right kitchen entrance. Additionally, observed an accumulation of grease on the rear kitchen wall.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed ceiling tiles not smooth throughout kitchen and preparation area not smooth and easily cleaned.
Floor soiled/has accumulation of debris.
Observed kitchen floor 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.