Narbona at Cocowalk

3015 Grand Ave Unit 116, Miami, FL 33133 · Permanent Food Service · License 2337267

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Sep 9, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
1 high priority (no follow-up needed), 2 intermediate (2 repeats), 10 basic (2 repeats)
-23
Safety score77

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

Inspection history

2 inspections · 2 visits

Latest inspection

Sep92026

Routine inspection

13 violations found

First visitSep 9, 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.
13 violations found:
- 1 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed at cook line reach in coolers raw Seabass stored over cooked container of ragu sauce.
Intermediate2
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed hot water turned off at kitchen hand sink.
  Repeat violation
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 7 plus employees engaging in food prep with no certified manager present.
  Repeat violation
Basic10
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed at cook line reach in cooler packages of frozen Seabass stored to thaw. Operator began to remove from packaging.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed at reach in cooler trays of desserts stored uncovered.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed at oven door handles of kitchen.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
  Observed employee at cook line stove cooking while eating a piece of bread. Coached employee on proper cook line procedures.
  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee coffee and shaker bottle stored on cutting board at pizza area. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed in container of flour.
  Equipment in poor repair.
  Observed gaskets at reach in coolers broken.
  Ripped/worn tin foil used as shelf cover.
  Observed at dish area.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed at dish area drying rack.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed at both cook line ovens soiled with old food debris.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul12026Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  At time of call back inspection still observed.
  More time given
  At the first visit
  Observed hot water turned off at kitchen hand sink.
Basic3
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Still observed at cook line ovens. Operator removed.
  More time givenFixed on the spot
  At the first visit
  Observed at oven door handles of kitchen. Operator removed.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  More time given
  At the first visit
  Observed for 2 employees engaging in food preparation.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Still observed.
  More time given
  At the first visit
  Observed at both cook line ovens soiled with old food debris.
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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.