HOLY BOWLY MIAMI LLC Inspection – August 26, 2026

High Priority 1

#6High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Intermediate 2

#7Intermediate11-27-4

Intermediate – 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.

#8Intermediate11-26-1

Intermediate – 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.

Basic 5

#1Basic24-07-4

Basic – Cleaned and sanitized equipment or utensils not properly stored.

#2Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean top surfaces on all kitchen shelves.

#4Basic14-17-4

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

#5Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

Florida Food Watch