BATTUBELIN

Name: BATTUBELIN
Address: 749 NE 79 ST, MIAMI, FL, 33138, US
Rating: 49.3

749 NE 79 ST, MIAMI, FL 33138

License #2334018

49.3 Grade F / 100

Failing Health Score

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Latest inspection

April 21, 2026 · 10 findings · 1 critical

Routine - Food

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Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BATTUBELIN in MIAMI currently holds an InspectFL Health Score of 49.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 21, 2026. Across those visits, inspectors documented 87 total violations — 5 critical, 24 major, 58 minor.

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The latest inspection on April 21, 2026 shows 10 observation rows: 1 critical, 1 major, and 8 minor.

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Inspector notes

Coverage note

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F record

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*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: Met Inspection Standards
[14-05-4] Cardboard used to line food-contact shelves. Observed at front bar cooler in pizza area.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed across warewash behind dry dish rack.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in bar cooler.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed on shelf across cook line.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout establishment.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw guanciale above panna cotta in reach in outside of walk in. Operator corrected order during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed dust accumulation on dry food racks.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at bar area.
[36-34-5] Ceiling/ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles by kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not inverted at storage near ice machine.
[08B-38-4] Food stored on floor. Observed a container with shredded cheese stored on floor at walk in cooler. Employee stored properly.
[22-08-4] Interior of microwave has accumulation of grease/food debris.
[38-01-4] Light shield damaged/in disrepair. Observed light shield damage above prep table near oven.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed shield missing at light by storage above ice machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers at storage shelves above reach in coolers by prep area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed at drinks reach in cooler bar area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[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 Dishwasher (Chlorine 0ppm).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef (55F - Cold Holding), cooked chicken (49F - Cold Holding) at walk in cooler, as per chef was prepared today morning. Employee stored on freezer for rapid chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at prep table.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a cleaning sponge stored inside hand sink bar area. Employee removed.
[16-37-1] No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink at bar area no running hot water.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at inside bar area not secured.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty at preparation area,kitchen and ware washing area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls and clean plates stored at ware washing dry storage not inverted.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed one of two dishwasher not functioning. Dishwasher (Chlorine 0ppm).
[08B-38-4] Food stored on floor. Observed flour stored on floor at outside storage.
[14-69-4] Ice buildup in walk-in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching flour at pizza station.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided by email.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink inside bar area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled across cook line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler salad station.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar and flour not labeled across walk in cooler.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed paper towel used as a liner for rosemary and parsley at walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp at drawers based upon minimum required cooking temperature at cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed red cutting board and wood cutting board at bar area with black mold-like substance. Observed slicer soiled at pizza station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink with food residue near walk in freezer.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand sink inside bar area and outside bar area.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink inside bar area and outside bar area.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a spray bottle with degreaser no labeled stored under pizza counter area.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink at bar area no running hot water, run water for 3 minutes with temperature of 81F.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At bar area near entrance of kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above walk in cooler area.
[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. Observed at kitchen.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher machine not functioning properly Dishwasher (Chlorine 00ppm). Coach the operator to set up the three compartment sink.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed handle loose at three compartment sink kitchen.
[08B-38-4] Food stored on floor. Observed boxes containing vegetables and containers containing chicken stock stored on floor at walk in cooler.
[14-69-4] Ice buildup in walk-in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching flour inside container at front counter.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided by email.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at outside bar area, hand sink near walk in freezer,hand sink at pizza area, front counter and bathrooms.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed at front counter bar area and dishwasher area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container with flour inside not labeled. Operator labeled.
[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. Provided by email.
[27-08-4] No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Observed no hot running water per 3 minutes at 76°F, located hand sink outside bar area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed outside bar area and front counter.
[31B-03-4] No soap provided at handwash sink. Observed at outside bar area.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP bags containing roast beef and cooked lamb less than 24 hours. Operator open all bags.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray containing sanitizer not labeled at inside door bar area. Operator labeled.