NARBONA AT COCOWALK
3015 GRAND AVE UNIT 116, MIAMI, FL 33133
License #2337267
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Mixed Health Record
How is this score calculated? →NARBONA AT COCOWALK in MIAMI currently holds an InspectFL Health Score of 75 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 5, 2026. Across those visits, inspectors documented 33 total violations — 7 critical, 7 major, 19 minor.
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.
What stands out in this inspection history
The latest inspection on February 5, 2026 shows 18 observation rows: 5 critical, 5 major, and 8 minor.
What’s powering this page
InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
See the place, then share or verify
*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at center prep area on cart tomatoes and garlic in oil (53F - Cold Holding). As per chef for less than 1 hour. Chef placed in to ice bath to rapid cool.
- [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.
- [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.
- [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 dish washing employee unable to provide instructions on how to prime and test chemical chlorine sanitizer.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer, wrapped whole Carpaccio stored over uncovered raviolis.
- [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).
- [36-73-4] Floor soiled/has accumulation of debris. Observed at dish washing area.
- [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.
- [14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Observed at cook line 1 filter missing.
- [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.
- [10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line oven. Chef removed.
- [08B-12-5] Stored food not covered. Observed at pizza station loaves and treats of breads in baskets stored for display and service uncovered.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand sink.
- [36-22-4] Floor area(s) covered with standing water. Observed at entrance of kitchen under standing reach in freezer unit.
- [10-12-5] In-use ice scoop stored on soiled surface between uses. Observed at front counter bar ice scoop stored on top of ice bin.
- [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.
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed throughout reach in coolers raw breaded beef Milonesa stored over calamari, observed beef stored over fish and shrimp.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops and spatulas at prep table stored in standing water of 77F.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
NARBONA AT COCOWALK has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
One vote per device. Results update after you vote.
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