BULLA GASTROBAR

Name: BULLA GASTROBAR
Address: 5335 NW 87 AVE C102, MIAMI, FL, 33178, US
Rating: 67.1

5335 NW 87 AVE C102, MIAMI, FL 33178

License #2335091

🍺 Bar/Pub ℹ️

67.1 Grade F / 100

Failing Health Score

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Latest inspection

March 16, 2026 · 7 findings · 1 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BULLA GASTROBAR in MIAMI currently holds an InspectFL Health Score of 67.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 89 total violations — 23 critical, 11 major, 55 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 19, 2023

The latest inspection on March 16, 2026 shows 7 observation rows: 1 critical, 0 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

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BULLA GASTROBAR has a rough inspection history. Would you risk it?

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: Call Back - Complied
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed severs employees wearing watches while engaging in food preparation and serving food.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers at warewashing area wet nesting.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed a sticky fly trap on shelf over clean plates at prep area.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper installed over prep table at prep area near walk in cooler.
[22-16-4] Reach-in cooler/ Walk-in cooler interior/shelves have accumulation of soil residues. Observed at walk in cooler shelves soiled with mold like substance. Manager had employee clean shelf during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork skewers (50F - Cold Holding) in reach in cooler at cook line. Employee items in ice bath for rapid chill with a final temp of 41F.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher in the recharge zone.

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked meatballs (49F - Cooling). As per chef, cooked the day before. Observed raw beef (44F - Cooling) at walk in cooler. As per chef, prepared the day before.
[08B-38-4] Food stored on floor. Observed plastic oil containers stored on floor next to walk in cooler. Chef product from floor.
[31B-03-4] No soap provided at handwash sink. Observed at preparation area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at shelf near with ware washing area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (77F - Cold Holding) at preparation area and Spanish tortilla (76F - Cold Holding). As per chef, less than 4 hours. Products was placed in reach-in cooler for rapid cooling.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed dented can of chickpeas at dry storage area at second floor.
[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 bar cup washing machine with a chlorine 0 ppm concentration.
[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 in flour. Employee moved scoop.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelet and watch while doing food preparation at the food preparation area.
[14-11-5] Equipment in poor repair. Reach in cooler handle from cook line.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked meatballs (49F - Cooling). As per chef, cooked the day before. Observed raw beef (44F - Cooling) at walk in cooler. As per chef, prepared the day before.
[51-11-4] Observed carbon dioxide/helium tanks not adequately secured located at upstairs dry storage, behind walk in cooler used to store alcoholic beverages.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside located near stairway leading upstairs.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at 0ppm located at kitchen dish machine, dish machine used for glassware and bar dish machine. Establishment has a three compartment sink setup using quaternary sanitizer.
[31A-09-4] Observed kids booster chairs blocking handwash sink located at coffee/beverage station

Disposition: Warning Issued
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelet and watch while doing food preparation at the food preparation area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at shelf near with ware washing area.
[14-11-5] Equipment in poor repair. Reach in cooler handle from cook line.
[08B-38-4] Food stored on floor. Observed plastic oil containers stored on floor next to walk in cooler. Chef product from floor.
[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 in flour. Employee moved scoop.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked meatballs (49F - Cooling). As per chef, cooked the day before. Observed raw beef (44F - Cooling) at walk in cooler. As per chef, prepared the day before.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed dented can of chickpeas at dry storage area at second floor.
[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 bar cup washing machine with a chlorine 0 ppm concentration.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked meatballs (49F - Cooling). As per chef, cooked the day before. Observed raw beef (44F - Cooling) at walk in cooler. As per chef, prepared the day before.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (77F - Cold Holding) at preparation area and Spanish tortilla (76F - Cold Holding). As per chef, less than 4 hours. Products was placed in reach-in cooler for rapid cooling.
[31B-03-4] No soap provided at handwash sink. Observed at preparation area.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured located at upstairs dry storage, behind walk in cooler used to store alcoholic beverages.
[32-12-5] Covered waste receptacle not provided in unisex bathroom used by food employees, at kitchen area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside located near stairway leading upstairs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons in standing water at 70F, located on kitchen prep counter. Observed tongs in standing water at 86F located at cookline area. Chef discarded water.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer bucket exceeding 500ppm. Diluted quaternary sanitizer with water, tested again at 200ppm.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at 0ppm located at kitchen dish machine, dish machine used for glassware and bar dish machine. Establishment has a three compartment sink setup using quaternary sanitizer.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary sanitizer exceeding 500ppm at kitchen triple sink. Advised to Manager to dilute quaternary sanitizer with water.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (65F - Cold Holding at ambient room temperature) located near front kitchen cookline, less than 4 hours. Chef placed raw shelled eggs on ice.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed kids booster chairs blocking handwash sink located at coffee/beverage station.
[16-37-1] No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided for quaternary sanitizer used at triple sink.
[31B-03-4] No soap provided at handwash sink located at bar area.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed water filters not date marked when last serviced located on wall next to kitchen ice machine.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a small aluminum container with no handle left inside a container of rice, stored in rice warmer/cooker. Chef removed aluminum container stored in rice.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed plastic containers of oil stored on floor next to fryer station. Manager removed oil containers and placed on storage shelf.
[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 of scooping utensil stored in a container of sugar. Chef placed handle in an upright position.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 66F located on top of reach in freezer used to store ice cream. Chef removed the utensils stored in standing water.
[16-46-4] Old labels stuck to plastic food containers after cleaning located on shelving above three compartment sink at kitchen areas. Dishwasher removed old label from container.
[29-49-6] Standing water in bottom of reach-in-cooler located at dessert prep station.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth solution at 500ppm, exceeding the maximum concentration allowed, stored under kitchen prep counter.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottles of oil and saffron stored near top counter steamtable, not labeled.
[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 chlorine sanitizer at 0ppm at dish machine located at kitchen area. Establishment has a three compartment sink using quaternary sanitizer, setup at time of inspection. Advised to Manager to manual sanitize utensils/dishware/kitchen equipment at three compartment sink until dish machine is sanitizing properly.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw beef and whole tomatoes stored in the same container located at reach in cooler drawer, across from cookline. Chef discarded all tomatoes.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (50F - Cold Holding); pickled onions (46F - Cold Holding) located at top portion of prep cooler due to double panning of food containers, less than 4 hours. Chef removed second pan and stored food containers directly into cooler unit. Observed raw steak (50F - Cold Holding); caramelized onions (49F - Cold Holding); lemon ricotta cheese (46F - Cold Holding); goat cheese (46F - Cold Holding); diced tuna (45F - Cold Holding); diced swai (42F - Cold Holding) all located at top portion of reach in cooler unit in front of grill at kitchen cookline, less than 4 hours. Advised to submerge food containers in ice for rapid cooling. Observed raw beef burgers (51F - Cold Holding); marinated beef (58F - Cold Holding) located at reach in cooler drawers under kitchen cookline, less than 4 hours. Advised to submerge food containers in ice for rapid cooling.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed quaternary sanitizer at 500pm located at three compartment sink. Manager began to dilute sanitizer solution with water.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed kitchen items and bar towels stored in handwash sink behind bar. Manager removed items stored in handwash sink Observed kids booster chairs blocking handwash sink located at coffee/beverage station. Manager removed booster chairs.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink located at coffee/beverage station.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at handwash sink labeled handwash sink located behind bar counter, unable to take a temperature.