NARBONA AT COCOWALK

Name: NARBONA AT COCOWALK
Address: 3015 GRAND AVE UNIT 116, MIAMI, FL, 33133, US
Rating: 85.6

3015 GRAND AVE UNIT 116, MIAMI, FL 33133

License #2337267

🥗 Healthy/Vegan ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.6 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

NARBONA AT COCOWALK in MIAMI currently holds an InspectFL Health Score of 85.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 5, 2026. Across those visits, inspectors documented 19 total violations — 3 critical, 4 major, 12 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 5, 2026 included 2 critical violations, 3 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Inspection Completed - No Further Action
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Observed at cook line 1 filter missing.
[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). Operator primed and retested machine, Dishwasher (Chlorine 50ppm).
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in containers of rice and quinoa at reach in cooler. Chef removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink in kitchen used as dump sink with food residue inside. Observed front counter hand sink used to store soiled coffee mugs and saucers.
[36-73-4] Floor soiled/has accumulation of debris. Observed at dish washing area.
[08B-12-5] Stored food not covered. Observed at pizza station loaves and treats of breads in baskets stored for display and service uncovered.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed at front counter coffee bar, for croissant and panini meat and cheese sandwiches with no time mark or chart. As per employee about 1 hour ago. Employee placed time stamps onto trays.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand sink across from cook line hot water faucet turned off.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed about 15 employees present engaging trainings expired 12/2025.

Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in a rolling container of flour. Operator removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed used as a dump sink throughout.
[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 personal keys and air pods stored on shelf on top of serving dishes and spices. Employee removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at cafe area on counter next to espresso machine.
[08B-12-5] Stored food not covered. Observed at pizza baking section, displayed loaves of bread on counter not covered/ protected from over head.
[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 at cafe area in a container of pineapples.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottles of various sauces at prep cooler not labeled.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at rear prep counter between wall and cooler. Chef removed.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at storage area next to dish washing area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler shrimp (49F - Cold Holding); as per operator less than 2 hours from walk in cooler, operator placed into ice to rapid cool. Observed at reach in cooler at cook line calamari (51F - Cold Holding); Bolognese (47F - Cold Holding). As per operator for less than 2 hours from walk in cooler, operator placed into reach in freezer to rapid cool.

Community reaction

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Community pulse