IL BOLOGNESE

Name: IL BOLOGNESE
Address: 1400 OCEAN DRIVE, MIAMI BEACH, FL, 33139, US
Rating: 12.9

1400 OCEAN DRIVE, MIAMI BEACH, FL 33139

License #2332432

🍕 Pizza/Italian ℹ️

12.9 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 8 findings · 2 critical

Complaint Full

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Minor

Usually lower-risk context.

Quick take

IL BOLOGNESE in MIAMI BEACH currently holds an InspectFL Health Score of 12.9 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 September 28, 2026. Across those visits, inspectors documented 96 total violations — 15 critical, 36 major, 45 minor.

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The latest inspection on September 28, 2026 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

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Inspector notes

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed two packages of ham in standing water. The cook removed them from the water and put in the walk-in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed the hand sink at the bar full of utensils. The bartender removed everything.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed a server come from outside and scoop ice without washing hands.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed the bartender washed his hands for approximately 5 seconds.
[14-73-4] No container installed for catching grease from hood drip tray. The cook replaced during the inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed the drain pipe for the handwashing sink at the bar is disconnected.
[16-21-4] Accumulation of debris on exterior of warewashing machine.

Disposition: Warning Issued
[55-01-4] Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Observed the following; (For your convenience a 20% service charge will be added to your bill) on the breakfast, lunch / dinner and special plates menus. However its not posted on the dessert menu.
[10-08-5] Ice scoop handle in contact with ice. Observed at the bar. The bartender inverted it.
[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 in a container of flour. The chef inverted the scoop.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the bar reach in coolers gaskets soiled.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed a cook crack 3 shell eggs and then touched a towel and wiped out a frying pan.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook finish a task and then put on gloves without first washing his hands.
[03C-01-4] Raw shell eggs cooked for immediate service not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (49F - Cold Holding); cheese (49F - Cold Holding); at the preparation reach in cooler. As per the cook the items were put on line approximately 2 hours ago. The cook removed the two inch pan under those items put in the bars and put the items deeper in the refrigeration.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. As per the person in charge Dayron is the general manager and has been for more than 60 days.
[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/
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the following food handlers have worked for more than 60 days Sylvia, and Oscar.
[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. Form provided via email.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. I asked what was minimum cold holding temperature and he answered 35°F.

Disposition: Met Inspection Standards
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed the bartender wash and rinse utensils triple sink not set up with sanitizer. The manager had those items taken to the back and washed in the dish machine.
[14-11-5] Equipment in poor repair. Observed the reach in cooler at the wait station gaskets torn.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed on top of the ice machine. The cook removed it.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed the reach in cooler at the wait station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler at the wait station gaskets soiled. Observed the walk-in cooler gasket soiled.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The bartender moved the straws behind the bar.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08B-02-4] Displayed food not properly protected from contamination. Observed orange, lemon, lime and pineapple slices in a container on the bar top next to seating. The bartender moved it behind the bar.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the bartender put on gloves without washing her hands.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the bartender touch her earrings with gloves on and continued to prepare drink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Observed the green cutting boards soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed several bottles in the hand washing sink at the bar. The bartender removed the bottles.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoke salmon bagel and egg Benedict toast on the breakfast menu not identified as raw. The manager put asterisks next to the items on each breakfast menu.
[31B-03-4] No soap provided at handwash sink. Observed at the bar.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed the water filter by the ice machine dated with the installation date of 07-17-2023.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in a container of flour. The cook removed it.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the light Lenses in the kitchen soiled.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed at the wait station.
[08B-38-4] Food stored on floor. Observed a plastic container of rice on the kitchen floor next to the walk-in cooler. The cook put an empty container under the container of rice.
[10-14-5] Ice bucket not stored inverted between uses. The bar tender inverted it.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed three pairs of tongs on the oven door handle. The cook removed them.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a metal pan with a water temperature of 82°F. The cook put the pan on the cook top to heat up the water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reaching freezer and walk-in cooler gaskets soiled in the ware washing area.
[08B-61-5] Outdoor ice machine with no overhead protection.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the cook line.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed several wine bottles in the sink at the bar.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed salmon tartar a;d beef carpaccio on the menu. As per the manager those items are served raw. The manager put an asterisk next to each item on the menus.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At the warehouse washing area. The manager brought towels.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
[36-36-4] Ceiling tile missing. Observed two tiles missing in the ware washing area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a water bottle on the preparation reach in cooler. The manager threw it away.
[14-11-5] Equipment in poor repair. Observed a reach in cooler gaskets torn.
[08B-38-4] Food stored on floor. Observed a case of water bottles on the floor. The chef moved the water bottles to a shelf.
[10-08-5] Ice scoop handle in contact with ice. Observed at the bar. The manager inverted the scoops.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled by the pass through window.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed three plastic squeeze bottles containing oil. The chef labeled the bottles.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over sauces in the reach in cooler by the cook top. The manager moved the eggs to the bottom shelf.
[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. Form provided via email.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed the hand washing sink at the bar full of glassware. The bar tender removed the glassware.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. The manager brought paper towels.
[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. Form provided.
[31B-03-4] No soap provided at handwash sink. Observed at the bar. The manager brought soap.
[01C-01-4] No tag on/for original container of raw, in-shell clams. See stop sale. The chef found the tag.