MIAMI, FL. Inspectors visiting Meze Bistro on Biscayne Boulevard on June 15, 2026 documented food coming from unapproved or unknown sources, a finding that means no government inspector ever verified that food was safe before it reached customers' plates.

The restaurant, at 6730 Biscayne Blvd, logged 10 high-severity violations and 4 intermediate violations in a single inspection. It was not closed.

What Inspectors Found

1HIGHFood from unapproved or unknown sourceNo traceability
2HIGHInadequate shell stock identification/recordsNo shellfish records
3HIGHParasite destruction procedures not followedFish/pork risk
4HIGHToxic chemicals improperly stored or labeledPoisoning risk
5HIGHFood contact surfaces not properly cleaned/sanitizedCross-contamination
6HIGHNo employee health policyDisease transmission
7HIGHInadequate and improper handwashingContamination pathway
8MEDImproper sewage or waste water disposalFecal contamination
9MEDSingle-use items improperly reusedContamination risk
10MEDMulti-use utensils not properly cleanedBacterial biofilm

The food sourcing violation is among the most serious an inspector can cite. Food from unapproved sources has bypassed USDA and FDA safety inspections, which means there is no chain of custody if a customer gets sick.

Shellfish made the list twice. Inspectors cited both inadequate shell stock identification records and failure to follow parasite destruction procedures. Oysters, clams, and mussels are frequently consumed raw or lightly cooked, and without proper identification tags, there is no way to trace a contaminated batch back to its harvest bed if an illness outbreak occurs.

The parasite destruction finding applies specifically to fish, pork, and wild game. Without documented freezing or cooking protocols, parasites including Anisakis in fish and Trichinella in pork can survive and infect customers.

Toxic chemicals were improperly stored or labeled somewhere in the facility. Inspectors also found food in poor condition, mislabeled, or adulterated, and cited the absence of a consumer advisory for raw or undercooked foods. That last violation means customers with compromised immune systems, pregnant women, the elderly, and young children were eating at Meze Bistro without any posted warning that some menu items carried elevated risk.

Food contact surfaces were not properly cleaned or sanitized. Inspectors also found that multi-use utensils were not properly cleaned and that single-use items were being reused. Sewage or wastewater was not being disposed of properly.

Two separate handwashing violations were documented: employees were not washing their hands adequately, and when they did wash, the technique was wrong. Both were cited as high-severity.

There was no written employee health policy. Without one, there is no formal mechanism to keep sick workers out of the kitchen.

What These Violations Mean

The combination of no employee health policy and two handwashing violations creates a direct transmission route for Norovirus, the most common cause of foodborne illness outbreaks in restaurant settings. Norovirus spreads person-to-person through contaminated hands. A sick employee with no policy telling them to stay home, washing their hands improperly, touching food contact surfaces that are not being sanitized correctly, is a complete transmission chain from kitchen to customer.

The shellfish traceability failures compound the risk for anyone who ordered oysters or other raw shellfish. When an illness cluster is reported, public health investigators rely on shell stock tags to identify the harvest location and pull contaminated product. Without those records, an outbreak investigation at Meze Bistro would start without its most critical piece of evidence.

Improper sewage disposal is not a paperwork violation. Raw sewage contains E. coli, Hepatitis A, and other pathogens. When disposal is not handled correctly, fecal contamination can spread through a facility in ways that are not visible to the eye.

The chemical storage violation rounds out a picture of a kitchen where multiple basic safety systems were not functioning on the same day.

The Longer Record

Meze Bistro: Inspection Pattern, 2022-2026

June 202610 high-severity, 4 intermediate violations. Facility remained open.
December 20254 high-severity, 2 intermediate violations.
June 20259 high-severity violations.
February 20249 high-severity, 2 intermediate violations in one visit; 3 high, 2 intermediate ten days later.
July 20222 high-severity, 1 intermediate violations.

June 2026 is not a new low for Meze Bistro. It is a pattern. The restaurant logged 9 high-severity violations in June 2025, exactly one year before this inspection. It logged 9 high-severity violations again in February 2024, followed by another inspection ten days later that found 3 more high-severity violations.

Across 23 inspections on record, the facility has accumulated 176 total violations. The restaurant has never been emergency-closed.

The September 2025 inspection found zero high-severity and zero intermediate violations, a result that sits between two inspections with 9 and 4 high-severity violations respectively. That kind of variance, clean one quarter and a double-digit high-severity count the next, is its own finding.

Meze Bistro remained open after the June 15, 2026 inspection, with 10 high-severity violations documented and unresolved.