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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
BACON BITCH in MIAMI currently holds an InspectFL Health Score of 69.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 49 total violations — 9 critical, 16 major, 24 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on April 8, 2026 shows 12 observation rows: 5 critical, 1 major, and 6 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
BACON BITCH has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen.
- [14-01-5] Bowl or other container with no handle used to dispense food.
- [14-74-7] 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. Two Reach in cooler cooked line area.
- [32-12-6] Covered waste receptacle not provided in womens bathroom.
- [14-11-5] Equipment in poor repair. Observed located cook line area reach in cooler gasket in disrepair.
- [10-08-5] Ice scoop handle in contact with ice.
- [12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
- [12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (105F - Hot Holding); cooked chicken (98F - Hot Holding) located cooked line area. As per operator more than four hours see stop sale. Observed Hot holding unit has temperature below 98°f. . Instructed operator to raise the temperature above 135°f maintain mentioned food items.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (105F); cooked chicken (98F - Hot Holding) located cooked line area. As per operator more than four hours. Instructed operator to raise the temperature above 135°f maintain mentioned food items. See stop sale.
- [29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located dishwasher area.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
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