MIAMI, FL. State inspectors walked into Batch Gastropub at 30 SW 12th Street on June 11, 2026, and found food sourced from unapproved or unknown suppliers, a finding that means some of what the restaurant served that day had never passed through a USDA or FDA inspection checkpoint.
That was one of eight high-severity violations documented during the visit. The restaurant was not closed.
What Inspectors Found
The inspection record lists food in poor condition, described as spoiled, contaminated, mislabeled, or adulterated. Inspectors also cited inadequate shell stock identification records, meaning the restaurant could not demonstrate where its shellfish, oysters, clams, or mussels, came from or when they were harvested.
Food contact surfaces were not properly cleaned or sanitized. Food was not cooked to required minimum temperatures. Toxic chemicals were both improperly stored near food and improperly identified, two separate citations that together describe a kitchen where cleaning agents and food occupied the same uncontrolled space.
Inspectors also cited the restaurant for failing to properly use time as a public health control, meaning food that should have been tracked by a strict time clock was not. One intermediate violation, inadequate ventilation and lighting, rounded out the nine-citation inspection.
What These Violations Mean
The unapproved food source violation is among the most serious a food service establishment can receive. Food that bypasses USDA and FDA inspection has no verified safety chain. If a customer becomes sick, investigators have no documentation trail to trace the illness back to a supplier, which means an outbreak can be harder to contain and harder to prove.
The shellfish traceability violation compounds that risk. Oysters, clams, and mussels are frequently consumed raw or barely cooked, and without certified harvest tags and dealer records, there is no way to know whether the shellfish served at Batch came from approved, tested waters. Shellfish are a documented vector for norovirus and Vibrio bacteria, both capable of causing severe illness.
Undercooking is a separate and direct hazard. Salmonella in poultry survives below 165 degrees Fahrenheit. The citation does not specify which food was undercooked, but the violation means inspectors measured or observed food served without reaching the temperature required to kill pathogens.
The two chemical violations, improperly stored toxic chemicals and improperly identified toxic substances, describe overlapping but distinct failures. Mislabeled chemicals can be mistaken for food-safe products. Chemicals stored near food can contaminate surfaces, containers, or the food itself. Both citations appearing on the same inspection report suggests the kitchen's chemical management was broadly unsupervised.
The Longer Record
The June 2026 inspection was not the first time Batch Gastropub accumulated high-severity violations in a single visit. State records show 23 inspections on file and 223 total violations across the facility's history.
The most direct comparison is April 2024, when inspectors cited seven high-severity violations in a single visit, the same count as the restaurant's worst prior single-day tally before this month's eight. The pattern goes back further: seven high-severity violations were also documented in May 2022, and five more in June 2022, just six weeks later.
In January 2026, inspectors visited twice in two consecutive days. The first visit on January 14 produced four high-severity and five intermediate violations. A follow-up on January 15 still found one high-severity violation remaining. The restaurant has never been emergency-closed in its inspection history.
The 223 violations on record across 23 inspections average nearly ten citations per visit. This June's inspection, with nine total violations including eight at the high-severity level, is consistent with the facility's documented pattern, not a departure from it.
Open for Business
State inspectors have the authority to order an emergency closure when violations pose an immediate threat to public health. Eight high-severity violations, including unapproved food sources, undocumented shellfish, undercooked food, and toxic chemicals stored near food, did not meet that threshold on June 11, 2026.
Batch Gastropub remained open after the inspection.