PINCH KITCHEN

Name: PINCH KITCHEN
Address: 8601 BISCAYNE BLVD, MIAMI, FL, 33138, US
Rating: 59.3

8601 BISCAYNE BLVD, MIAMI, FL 33138

License #2332577

🍽️ American ℹ️

59.3 Grade F / 100

Failing Health Score

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Latest inspection

April 7, 2026 · 9 findings · 1 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

PINCH KITCHEN in MIAMI currently holds an InspectFL Health Score of 59.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 78 total violations — 6 critical, 17 major, 55 minor.

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The latest inspection on April 7, 2026 shows 9 observation rows: 1 critical, 2 major, and 6 minor.

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Inspector notes

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PINCH KITCHEN 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
[14-18-4] Beverage tubing/cold plate not separated from stored ice. Observed at bar.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at bar.
[36-36-4] Ceiling tile missing. Observed over dry storage across walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed throughout kitchen area.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed water slow draining hand sink at bar.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spring mix (49F - Cold Holding); Brie cheese (53F - Cold Holding) inside reach in cooler next to oven at kitchen. As per operator for less than 4 hrs. Operator stated that door was open for rush time. Operator placed products inside walk on cooler for rapid cooling.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Antero, Erisbel, Fara, Juan all hired for more than 60 days.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed 3 spray bottles without label next to hand sink at prep area. Operator labeled.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed under hand sink at bar area.
[36-36-4] Ceiling tile missing. Observed ceiling tiles missing above dry storage by office.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceilings soiled by kitchen , ware washing area, storage area and prep area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink cup stored near clean plates at prep table across cook line. Manager removed.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed an employee food stored at reach in cooler not segregated for customers by coffee station. Manager removed.
[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 bags and phone stored over flour containers by dry storage. Employee removed.
[14-11-5] Equipment in poor repair. Observed reach in cooler at salad station torn.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door exit by ware washing area.
[14-69-4] Ice buildup in reach-in freezer.
[38-01-4] Light shield damaged/in disrepair. Observed above dry storage by office,ware washing area and storage.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by coffee station. Observed sandwich press heavily soiled with grease by kitchen near steam table.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. By ware washing storage.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Manager stored properly.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed raw pork ribs stored on Home Depot containers. Manager removed and discarded.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk at walk in cooler not date marked. As per manager opened two days prior. Manager dated.
[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 employee training for Micheal Josep expired 08-25-2025.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with sanitizer not labeled at storage area. Manager labeled.

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. Observed above walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled above wall through office and warehouse washing area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed an employee at cook line. Operator provided restraint.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed license with 35 seat units and establishment have 49 seats.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at back exit door at ware washing area.
[38-01-4] Light shield damaged/in disrepair. Observed near office and above white chest freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler vents soiled. Observed at preparation area
[14-55-4] Uncleanable knife block in use to store knives. Observed at preparation area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed cloths stored at preparation area. Operator relocated correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated turkey (45F - Cold Holding) less than 4 hours inside walk in cooler. Operator put ice for rapid chill. Recheck marinated turkey (42F - Cold Holding) at 2:30 pm.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line. Operator provided.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked chicken wings ROP no approved HACCP plan.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle at bar area not labeled.

Disposition: Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation. 1 employee working on cook line.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. The establishment added multiple tables at patio totaling over 30 seats increase from 35 seats on license.
[08B-38-4] Food stored on floor. A case of fry oil stored on floor by office.
[51-13-4] No Heimlich maneuver/choking sign posted.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Straws with no wraps provided on bar counter top. Employee moved behind bar at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger and raw shrimp stored over cooked chicken in walk-in cooler. Raw beef burger and raw fish stored over cooked chicken in reach-in cooler on cook line. Operator rearranged items to prevent cross contamination at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a small container of butter (71F - Cold Holding) stored on prep table at cook line. Operator moved to reach-in cooler. A container of cooked chicken 47 F stored in reach-in cooler at cook line. Operator states that it was sit on prep table about 30 minutes.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the press grill soiled with accumulation of grease.
[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.
[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.
[31B-03-4] No soap provided at handwash sink. No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cook line.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Employee cleaned debris from exterior of machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed through kitchen and dish washing area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed one employee preparing sandwiches.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed license for 35 units, during inspection observed over 70 seats, including about 30 on outdoor deck.
[08B-38-4] Food stored on floor. Observed at office entrance 5 plastic containers of oil stored on floor. Manager removed and placed on shelf.
[36-62-4] Light not functioning. Observed at kitchen grill hood system station.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at lights above walk in cooler.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar area mini straws available on counter for consumers to grab.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen grill area.
[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. Provided manager with poster. Manager printed and posted sign.
[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. Provided manager with firms. Manager printed, reviewed with employees and had them sign forms during inspection.