BALANS BRICKELL

Name: BALANS BRICKELL
Address: 901 S MIAMI AVE #108, MIAMI, FL, 33129, US
Rating: 59.8

901 S MIAMI AVE #108, MIAMI, FL 33129

License #2332035

59.8 Grade F / 100

Failing Health Score

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Quick take

BALANS BRICKELL in MIAMI currently holds an InspectFL Health Score of 59.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 47 total violations — 4 critical, 10 major, 33 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 17, 2026 shows 22 observation rows: 1 critical, 4 major, and 17 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•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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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen shelves soiled throughout kitchen area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen microwave.
[08B-38-4] Food stored on floor. Observed containers of sodium free butter on kitchen floor.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen cook.
[21-10-4] Soiled dry wiping cloth in use.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-73-4] Floor soiled/has accumulation of debris. Observed food debris underneath all kitchen equipment.
[16-07-4] Accumulation of debris in three-compartment sink.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[16-03-4] Accumulation of debris inside warewashing machine.
[11-27-4] 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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance behind dish equipment.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen reach in coolers inside.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris throughout kitchen slicer.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
[16-15-4] Accumulation of debris on drainboards or equivalent.

Disposition: Warning Issued
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed breakfast bowl and eggs Benedicts not identify as containing raw eggs.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed macaroni cooling at WIC uncovered.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed on WIC shelves.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine with a 0 ppm chlorine concentration.
[31B-03-4] No soap provided at handwash sink. Observed at HWS at ware washing area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets soiled, all RIC and RIF gaskets soiled at kitchen area, and WIC fan guards.
[08B-38-4] Food stored on floor. Observed plastic container of oranges on floor at WIC and frying oil boxes stored on floor at cook line and hallways near large ice machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled atbwareqshing area.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed at top of dish machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (51F - Cold Holding at RIC at cook line. As per chef, less than 4 hours. Product moved to another part of the unit for rapid cooling.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at door of bathroom wi5 pink walls.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed stirring spoon inside hand washing sink at front counter.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at both bathrooms used by staff.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed metal container stored inside hand washing sink at ware washing area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall spiked behind 3CS and dish machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of RIF near preparation area with interior soiled.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener spiked at prep area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over sauces at WIC.

Community reaction

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Community pulse