Churromaniala Familia Bar

1900 Nw 37 Av Mc 116 & 121, Miami, FL 33125

Passed · Oct 28, 2026 Directions
86
Good BiteKarma score 86 out of 100
How the BiteKarma score works

Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.

At a glance

  • Passed 4 of 4 graded inspections since 2026.
  • Last inspected Oct 28, 2026: passed with 7 violations, 1 critical.
  • Keeps coming up: Food protection, cross-contamination, cited 2 times, plus 4 other repeat issues.
  • 2 critical violations in the last two years.

Inspection history 4 visits

  1. 2026
  2. Passed Oct 28

    Routine Inspection

    7 violations, 1 critical
    • Critical Food protection, cross-contamination
    • Minor Food-contact surfaces clean and sanitized
    • Minor Water source safe, hot (100°F) and cold under pressure
    • Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
    • Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • Minor Storage/handling of clean equipment, utensils; air drying
    • Minor Hand wash sinks, hand washing supplies and hand wash sign
  3. Passed Jun 3

    Routine Inspection

    2 violations, 1 critical
    • Critical Food protection, cross-contamination
    • Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
  4. Perfect Apr 4

    Routine Inspection

    No violations

  5. Passed Apr 2

    Licensing Inspection

    5 violations
    • Minor Hand wash sinks, hand washing supplies and hand wash sign
    • Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • Minor Food and food equipment thermometers provided and accurate
    • Minor Dishwashing facilities; chemical test kit(s); gauges
    • Minor Storage/handling of clean equipment, utensils; air drying

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