BICE BISTRO
3015 GRAND AVENUE · COCONUT GROVE · Dade County · FL 33133
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
27 full violation description(s) documented by the inspector during this visit.
High Priority 6
03A-16-4High Priority – All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese (48°F – Cold Holding); Chicken Wings (49°F – Cold Holding); Cooked Pasta (50°F – Cold Holding); Risotto (50°F – Cold Holding); Fish (48°F – Cold Holding); Butter (48°F – Cold Holding) in walk in cooler for more than 4 hours. Stop sale issued.
22-41-4High Priority – 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. Measured at 0 ppm chlorine.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Approximately 20 live roaches observed underneath a wooden board under salad prep station. Approximately 15 live roaches underneath reach in coolers across from front cook line. Approximately 3 live roaches under hand wash sink by front cook line. 1 live roach under 3 compartment sink. Establishment is open to the public at time of inspection.
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese (48°F – Cold Holding); Chicken Wings (49°F – Cold Holding); Cooked Pasta (50°F – Cold Holding); Risotto (50°F – Cold Holding); Fish (48°F – Cold Holding); Butter (48°F – Cold Holding) in walk in cooler for more than 4 hours. Stop sale issued.
41-09-4High Priority – Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sanitizer bucket at 200+ ppm chlorine on front line counter. **Corrected On-Site**
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ ppm chlorine. **Corrected On-Site**
Intermediate 8
01C-05-4Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
22-27-4Intermediate – Food-contact surfaces encrusted with grease and/or soil deposits. Pans on a rack by 3 compartment sink.
31A-03-4Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Knife in hand wash sink by reach in freezer at front line. **Corrected On-Site**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand wash sink across from walk in cooler used to thaw fish. **Corrected On-Site**
53B-01-5Intermediate – 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.
14-14-4Intermediate – Nonfood-grade basting brush used in food. In garlic and oil mixture in walk in cooler. **Corrected On-Site**
02C-02-4Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Risotto in walk in cooler has incorrect date.
22-07-4Intermediate – Slicer blade guard soiled with old food debris.
Basic 13
36-36-4Basic – Ceiling tile missing. Over dish machine, over three compartment sink, over walk in cooler, and by back door.
24-06-4Basic – Clean utensils or equipment stored in dirty drawer or rack. Clean pots and pans stored on dirty rack by 3 compartment sink.
35A-03-4Basic – Dead roaches on premises. Approximately 5 dead roaches underneath prep counter at front line. Approximately 10 dead roaches underneath salad prep station. Approximately 4 dead roaches underneath 3 compartment sink. 2 dead roaches in reach in cooler by salad station.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting.
29-09-4Basic – Faucet/handle not functioning at plumbing fixture. Hand wash sink by reach in freezer at front line.
08B-36-4Basic – Food stored in a location that is exposed to splash/dust. Water dripping from cooling unit onto lemons stored directly below.
36-24-5Basic – Hole in or other damage to wall. Under prep table at front line.
29-27-4Basic – No mop sink or curbed cleaning facility provided.
03A-05-4Basic – Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. Bread, salmon, beef stored in walk in freezer not frozen. Salmon (36°F – Cold Holding); Beef (37°F – Cold Holding); Bread (37°F – Cold Holding).
06-04-4Basic – Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp in prep sink at front line.
25-27-4Basic – Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar area.
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. At bar area.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Bottles containing oils and other sauces in kitchen by cook line. Containers of various powders by ice machine.
Inspector observations synchronized from DBPR on August 11, 2026 2:32 AM.
Violation category totals
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.