Kitchen Bistro
3401 NW 25 St, Miami, FL 33142 · Permanent Food Service · License 2336065
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 Oct 20 routine inspection4 high priority (fixed by the Oct 22 follow-up), 3 intermediate, 16 basic; basic violations cost 12 at most-33
- Extension granted on Oct 21, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Routine inspection
- 2nd follow-up visitOct 22, 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
Basic1
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- 1st follow-up visitOct 21, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed no TCS food. As per chef, maintenance is currently on site working on coolers.
More time givenFixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed no TCS food. As per chef, maintenance is currently on site working on coolers.
More time givenFixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed no TCS food.
More time given
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed no TCS food.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Observed walk in cooler temperature is currently at 62°F. Observed maintenance is onsite to do repairs on cooler units.
More time givenFixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed chicken soup (53°F - Cold Holding); cooked chicken wings (54°F - Cold Holding); sliced ham (54°F - Cold Holding); pico de gallo (52°F - Cold Holding); black beans (52°F - Cold Holding); shredded beef (53°F - Cold Holding); shredded pork (51°F - Cold Holding); individual cream cheese (54°F - Cold Holding); individual butter (54°F - Cold Holding); butter (55°F - Cold Holding); milk (54°F - Cold Holding); sliced cheese (57°F - Cold Holding). Observed top counter: sliced tomatoes (49°F - Cold Holding); cut lettuce (50°F - Cold Holding); pico de gallo (50°F - Cold Holding); sliced cheese (50°F - Cold Holding). Observed Cook line cooler: raw beef (45°F - Cold Holding); plantains (46°F - Cold Holding); sliced cheese (45°F - Cold Holding); sliced ham (45°F - Cold Holding). As per chef. Items were prepared previous day and walk in cooler has not been working properly since previous day.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed chicken soup (53°F - Cold Holding); cooked chicken wings (54°F - Cold Holding); sliced ham (54°F - Cold Holding); pico de gallo (52°F - Cold Holding); black beans (52°F - Cold Holding); shredded beef (53°F - Cold Holding); shredded pork (51°F - Cold Holding); individual cream cheese (54°F - Cold Holding); individual butter (54°F - Cold Holding); butter (55°F - Cold Holding); milk (54°F - Cold Holding); sliced cheese (57°F - Cold Holding). Observed top counter: sliced tomatoes (49°F - Cold Holding); cut lettuce (50°F - Cold Holding); pico de gallo (50°F - Cold Holding); sliced cheese (50°F - Cold Holding). Observed Cook line cooler: raw beef (45°F - Cold Holding); plantains (46°F - Cold Holding); sliced cheese (45°F - Cold Holding); sliced ham (45°F - Cold Holding). As per chef. Items were prepared previous day and walk in cooler has not been working properly since previous day.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw beef stored over bags of plantains in walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs over sauces on shelf in walk in cooler.
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed pouring pitchers stored in hand wash sink near bread ovens.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink near bread ovens. Observed no paper towels at hand wash sink at rooftop bar.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle with cleaning chemical at entrance of kitchen missing label.
Basic16
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed case of lemons stored on floor inside of beverage walk in cooler.
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Observed ice scoop handle stored on top of ice machine surface.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee engaged in food preparation with no hair restraint.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observe cup with no handle stored in sugar container at dry storage area.
Cutting board has cut marks and is no longer cleanable.
Observed red cutting board with deep cuts.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler and cook line cooler in disrepair. Spoke to operator about not keeping inside units.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Old labels stuck to food containers after cleaning.
Observed old labels stuck on clean containers near dish machine area.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth stored on prep table at cook line.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed interior of ice machine soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed fan guards in walk in cooler soiled with dust debris. Observed gaskets in reach in cooler soiled with old food debris.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed pots and pans on shelf not inverted.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no hand wash sign at hand wash sink in rooftop bar.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall behind cook line soiled with grease.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
At the first visitRepeat violation
Observed excessive cut marks on cutting boards.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
At the first visitRepeat violation
Observed soiled gaskets on reach 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.
- 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.
- Stop sale
- An order that the food can’t be sold or served.