Burbowl

1673 SW 107 Ave, Miami, FL 33165 · Permanent Food Service · License 2327594

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Oct 30, 2026 (9 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Oct 30 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 28 routine inspection
2 high priority (1 fixed by the Oct 30 follow-up, 1 fixed on the spot), 3 intermediate, 4 basic
-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

Aug282026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitOct 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  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 tile shows damage or is in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitAug 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed corn (45°F - Cold Holding); shredded lettuce (48°F - Cold Holding) at the reach in cooler located across the cook line. As per operator, products were placed there about an hour ago. Operator removed items and placed them inside walk in cooler for rapid cooling.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cheese sauce (131°F - Hot Holding) located at the steam table. As per operator, product has been there for about an hour. Operator began to reheat to correct parameters.
  Fixed on the spot
Intermediate3
- 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 no chlorine test kit for three compartment sink.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed white cutting board located in back storage/prep area soiled.
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed all food handler certification expired.
Basic4
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  Observed reach in cooler located across the cook line with rusted shelves.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filters at the cook line soiled. Observed reach in cooler located across the cook line with soiled gaskets.
  Buildup of food debris/soil residue on equipment door handles.
  Observed black microwave door handle in back prep area heavily soiled.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed ceiling tiles in back preparation area with water damage.
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.
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.