Center Bar/North Bar/Buffet
1900 NW 37 Ave Area 6,7,9, Miami, FL 33125 · Permanent Food Service · License 2338715
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection3 high priority (2 fixed by the Sep 18 follow-up), 1 intermediate, 1 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
More time given
- First visitSep 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 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 due to food not being in a wholesome, sound condition.
Observed 3 racks with approximately 100 pizzas each (48°F - to 50°F Cooling); PEPPERONI AND CHEESE PIZZA (49°F - Cooling) at walk in cooler, as per employee made two days prior.
Code 03, Food out of temperature: Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours.
Observed 3 racks with approximately 100 pizzas each (48°F - to 50°F Cooling); PEPPERONI AND CHEESE PIZZA (49°F - Cooling) at walk in cooler, as per employee made two days prior.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed at mop sink.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed at warewashing area hand sink blocked with a movable rack employee move rack during inspection.
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup, and walk-in cooler
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.