CIELO BISTRO & BAR

Name: CIELO BISTRO & BAR
Address: 2820 NE 214 ST, AVENTURA, FL, 33180, US
Rating: 49.9

2820 NE 214 ST, AVENTURA, FL 33180

License #2336859

☕ Café/Breakfast ℹ️

49.9 Grade F / 100

Failing Health Score

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Latest inspection

March 27, 2026 · 12 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CIELO BISTRO & BAR in AVENTURA currently holds an InspectFL Health Score of 49.9 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 March 27, 2026. Across those visits, inspectors documented 76 total violations — 17 critical, 19 major, 40 minor.

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Record snapshot

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The latest inspection on March 27, 2026 shows 12 observation rows: 3 critical, 2 major, and 7 minor.

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Inspector notes

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Would you eat here?

CIELO BISTRO & BAR 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: Met Inspection Standards
[08B-38-4] Observed case of potatoes stored on floor under prep shelf in dry storage area.
[06-09-1] Commercially processed reduced oxygen packaged raw tuna, raw mahi and raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn.
[06-01-5] Observed raw chicken thawing at room temperature on top on prep table. Per manager chicken had only been out for about 1 hour prior to the start of inspection. She inspected chef to move to walk in cooler.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. Manager instructed employee to remove all food and clean.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[12A-16-4] Observed bartender began prepping toast and handling utensils for costumer without first washing hands. Advised manager that employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation.
[03A-02-5] Observed the following food temperatures greater than 41F; raw salmon (61F - Cold Holding); salsa (63F - Cold Holding); sliced cheese (62F - Cold Holding); cut melon (58F - Cold Holding); yogurt (59F - Cold Holding) All food were located in bar area breakfast buffet. As per manager food is kept on bar top during breakfast hours which are 7am-11am.
[08B-01-4] Self-service salad buffet lacking adequate sneezeguards or other proper protection from contamination.
[31A-11-4] Handwash sink in bar area used as a dump sink for ice. Advised manager that sink can not be used for purposes other than handwashing.
[03G-50-1] Operator is conducting reduced oxygen packaging for raw meat without a HACCP plan approved by the Division of Hotels and Restaurants. Advised manager that before continuing to engage in activity establishment will require a HACCP plan approved by the Division of Hotels and Restaurants.

Disposition: Met Inspection Standards
[03G-50-1] Operator is conducting reduced oxygen packaging for raw meat without a HACCP plan approved by the Division of Hotels and Restaurants. Advised manager that before continuing to engage in activity establishment will require a HACCP plan approved by the Division of Hotels and Restaurants.
[08B-01-4] Self-service salad buffet lacking adequate sneezeguards or other proper protection from contamination.
[12A-16-4] Observed bartender began prepping toast and handling utensils for costumer without first washing hands. Advised manager that employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation.
[31A-11-4] Handwash sink in bar area used as a dump sink for ice. Advised manager that sink can not be used for purposes other than handwashing.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[08B-38-4] Observed case of potatoes stored on floor under prep shelf in dry storage area.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. Manager instructed employee to remove all food and clean.
[06-01-5] Observed raw chicken thawing at room temperature on top on prep table. Per manager chicken had only been out for about 1 hour prior to the start of inspection. She inspected chef to move to walk in cooler.
[03A-02-5] Observed the following food temperatures greater than 41F; raw salmon (61F - Cold Holding); salsa (63F - Cold Holding); sliced cheese (62F - Cold Holding); cut melon (58F - Cold Holding); yogurt (59F - Cold Holding) All food were located in bar area breakfast buffet. As per manager food is kept on bar top during breakfast hours which are 7am-11am.
[06-09-1] Commercially processed reduced oxygen packaged raw tuna, raw mahi and raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Located in bar area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[14-01-5] Observed 2oz cup with no handle used to dispense goat cheese. Manager discarded.
[29-49-6] Standing water in bottom of reach-in-cooler in Kitchen area.
[08A-05-6] Observed raw beef stored over/not properly separated from milk and raw fish stored over/not properly separated from cooked chicken in walk in cooler.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[06-09-1] Commercially processed reduced oxygen packaged raw tuna, raw mahi and raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn.
[08B-38-4] Observed case of potatoes stored on floor under prep shelf in dry storage area.
[06-01-5] Observed raw chicken thawing at room temperature on top on prep table. Per manager chicken had only been out for about 1 hour prior to the start of inspection. She inspected chef to move to walk in cooler.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. Manager instructed employee to remove all food and clean.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[12A-16-4] Observed bartender began prepping toast and handling utensils for costumer without first washing hands. Advised manager that employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation.
[03A-02-5] Observed the following food temperatures greater than 41°F; raw salmon (61F - Cold Holding); salsa (63F - Cold Holding); sliced cheese (62F - Cold Holding); cut melon (58F - Cold Holding); yogurt (59F - Cold Holding) All food were located in bar area breakfast buffet. As per manager food is kept on bar top during breakfast hours which are 7am-11am.
[08B-01-4] Self-service salad buffet lacking adequate sneezeguards or other proper protection from contamination.
[31A-11-4] Handwash sink in bar area used as a dump sink for ice. Advised manager that sink can not be used for purposes other than handwashing.
[03G-50-1] Operator is conducting reduced oxygen packaging for raw meat without a HACCP plan approved by the Division of Hotels and Restaurants. Advised manager that before continuing to engage in activity establishment will require a HACCP plan approved by the Division of Hotels and Restaurants.