Bulies Cafe Corp

7903 NW 64 St, Miami, FL 33166 · Permanent Food Service · License 2317913

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Sep 14, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 7 routine inspection
1 high priority (fixed on the spot), 2 intermediate, 9 basic (1 repeat)
-19
Safety score81

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

Inspection history

1 inspection · 2 visits

Jul72026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 7 Basic
What was still cited
Basic7
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 1 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed ham croquettes (100°F - Hot Holding); ham and cheese empanadas (116°F - Hot Holding) at front counter as per employee for less than 4hrs. Employee discarded food.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked pork stored at reach in cooler at kitchen held more than 24 hours not properly date marked.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no food handler certificates for all employees.
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed cooked pork, cut lettuce and cut tomatoes stored at reach in cooler kitchen not covered.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup in reach-in freezer throughout kitchen.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed handsink soiled at kitchen area.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed faucet leaking water at handsink located at front counter.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed ceiling tile showing water damage at kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling vents and ceiling tiles soiled throughout establishment.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.