BONDING

Name: BONDING
Address: 638 S MIAMI AVE, MIAMI, FL, 33130, US
Rating: 39.8

638 S MIAMI AVE, MIAMI, FL 33130

License #2325121

39.8 Grade F / 100

Failing Health Score

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Latest inspection

May 8, 2026 · 18 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BONDING in MIAMI currently holds an InspectFL Health Score of 39.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on May 8, 2026. Across those visits, inspectors documented 91 total violations — 4 critical, 26 major, 61 minor.

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Record snapshot

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The latest inspection on May 8, 2026 shows 18 observation rows: 1 critical, 3 major, and 14 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

Inspector notes linked where available

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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
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Outside walk in cool.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[16-07-4] Accumulation of debris in three-compartment sink.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellular phones on top of food preparation items.
[36-73-4] Floor soiled/has accumulation of debris. Observed loose food debris on kitchen food, and under kitchen stove top. Clean where needed.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy accumulation of food debris to all kitchen top shelves.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Clean all interior of all kitchen coolers from heavy food debris.
[16-05-4] Wash/Rinse/Sanitizing solution not maintained clean.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen employees.
[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.
[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.
[05-10-4] Probe thermometer not used to ensure proper food temperatures.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at ware washing area.
[36-36-4] Ceiling tile missing. Observed at ware washing area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed cook line ceiling vent soiled and water stains at tiles at ware washing areas.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted at warehouses washing areas.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board at cook line grooved.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside large chest RIF by cook line entrance.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle at cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at bar area HWS and at HWS at ware washing area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC drawers gaskets soiled next cook line and WIC gaskets soiled.
[29-08-4] Plumbing system in disrepair. Observed hot water knob broken at HWS closer to cook line.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken in contact with raw beef all frozen but not commercially packaged at large chest freezer at front counter.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff member not knowing correct concentration of chlorine at DM. Coached staff on correct procedure.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting board spiked at cook line area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS at front counter and at HWS at ware washing area.
[31B-03-4] No soap provided at handwash sink. Observed at HWS at ware washing area.

Disposition: Warning Issued
[16-07-4] Accumulation of debris in three-compartment sink.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Outside walk in cooler.
[36-36-4] Ceiling tile missing. Dishroom area,
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Kitchen, chest freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed Missing thermometers inside most kitchen reaching cooler .
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Provide were needed.
[21-10-4] Soiled dry wiping cloth in use.
[08B-12-5] Stored food not covered. Most cooked foods inside reach in coolers
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed Dishwashing area walls with food spills throughout.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[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.
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications.
[16-37-1] No 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.
[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.
[05-13-5] Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food training from employees are expired. Shaheed, rheza, Miguel.