Rolly's Bistro

401 Biscayne Blvd, Miami, FL 33132 · Permanent Food Service · License 2335443

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Glass stem/sensor thermometer in use with no shatterproof coating.High priority · fixed by the Sep 24 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 routine inspection
3 high priority (fixed by the Sep 24 follow-up), 4 intermediate (3 fixed on the spot), 8 basic (1 repeat)
-27
Safety score73

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

Inspection history

1 inspection · 2 visits

Sep142026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitSep 24, 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:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Still observed.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Still observed.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Still observed.
  More time given
Official report, on the Florida DBPR website
First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 3 High priority
- 4 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 05, Thermometers provided and accurate: Glass stem/sensor thermometer in use with no shatterproof coating.
  Reach in cooler near hand wash sink kitchen.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Intermediate4
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed two blender and knife store inside hand wash sink kitchen. Manager removed during inspection.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Kitchen. Operator provided during inspection.
  Fixed on the spot
  No soap provided at handwash sink.
  Kitchen. Operator provided during inspection.
  Fixed on the spot
Basic8
- 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.
  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 reach in cooler in disrepair located front counter area near coffee machine, kitchen near hand wash sink and reach in cooler pizza area. Ambient temperature of 59°F 65°f Also The refrigerator is empty.
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Under three compartments sink.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee personal cell located on top of the reach in cooler pizza area.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.