BARRACUDA BAR & GRILL

Name: BARRACUDA BAR & GRILL
Address: 3035 FULLER ST, MIAMI, FL, 33133, US

3035 FULLER ST, MIAMI, FL 33133

License #2325886

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

B 88/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

How is this calculated? →

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

DBPR

Inspection History

Critical Major Minor

Inspection Completed - No Further Action
[06-09-1] 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. Observed for 13 frozen packages of snapper 7 frozen packages of mahi mahi in prep table reach in cooler beginning to thaw. **Repeat Violation**
[36-73-4] Floor soiled/has accumulation of debris. Observed behind fixed equipment at bar area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for microwave above hand sink in kitchen.
[36-50-4] Unclean building components, attachments or fixtures. Observed shelf above prep sink that holds microwave soiled with old food debris.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for microwave above hand sink in kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Observed behind fixed equipment at bar area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed damaged tiles throughout. **Repeat Violation**
[06-09-1] 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. Observed for 13 frozen packages of snapper 7 frozen packages of mahi mahi in prep table reach in cooler beginning to thaw. **Repeat Violation**
[06-09-1] 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. Observed for 13 frozen packages of snapper 7 frozen packages of mahi mahi in prep table reach in cooler beginning to thaw. **Repeat Violation**
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for microwave above hand sink in kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed damaged tiles throughout. **Repeat Violation**
[36-73-4] Floor soiled/has accumulation of debris. Observed behind fixed equipment at bar area.
[36-50-4] Unclean building components, attachments or fixtures. Observed shelf above prep sink that holds microwave soiled with old food debris.

Inspection Completed - No Further Action
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed damaged tiles throughout. **Repeat Violation**
[03C-96-4] Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed last monitoring recorded date of 1/6/2025. **Repeat Violation**
[06-09-1] 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. Observed for 9 frozen packages of snapper and 8 frozen packages of mahi mahi in prep table reach in cooler beginning to thaw. **Repeat Violation**
[03C-96-4] Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed last monitoring recorded date of 1/6/2025. **Repeat Violation**
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed damaged tiles throughout. **Repeat Violation**
[06-09-1] 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. Observed for 9 frozen packages of snapper and 8 frozen packages of mahi mahi in prep table reach in cooler beginning to thaw. **Repeat Violation**
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam bin nacho cheese (127F - Hot Holding). As per chef less than 3 hours. Chef increased heat to begin reheating. **Repeat Violation**
[03C-96-4] Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed last monitoring recorded date of 1/6/2025. **Repeat Violation**
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed damaged tiles throughout. **Repeat Violation**
[03A-02-5] Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler grilled chicken (57F- Cold Holding); as per chef from the day before. Chef removed and discarded. **Corrective Action Taken**
[06-09-1] 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. Observed for 9 frozen packages of snapper and 8 frozen packages of mahi mahi in prep table reach in cooler beginning to thaw. **Repeat Violation**
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam bin nacho cheese (127F - Hot Holding). As per chef less than 3 hours. Chef increased heat to begin reheating. **Repeat Violation**
[03A-02-5] Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler grilled chicken (57F- Cold Holding); as per chef from the day before. Chef removed and discarded. **Corrective Action Taken**