143 GIRALDA AVE, Coral Gables, FL 33134
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Cove molding at floor/wall juncture broken/missing. Kitchen.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice at front counter.
Basic - Working containers of food removed from original container not identified by common name. Cooked food with more than 24 hours not properly labeled. Observed at kitchen, reach in cooler.
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in the kitchen.
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed rice for sushi cooked two ours ago according to employee. Label with time placed to mark time . Corrective Action Taken Repeat Violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi station.
Intermediate - Probe thermometer not used to ensure proper food temperatures.
Basic - Hole in or other damage to wall. Where hand sink is located by dishwasher.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fresh rice cooked approximately at 10:00 am. Chef placed label to mark time. Corrective Action Taken
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door.
Basic - Plumbing system in disrepair. Hand sink at dishwashing area no working.
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Basic - Worn, torn and/or soiled floors/carpeting.
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hole in wall by dishwashing machine. - From follow-up inspection 2024-09-10: Time Extended
Routine - Food
Warning Issued
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Hand sink out of service. Employees at dishwashing station with no effective hand washing.
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Dishwashing area.
Basic - Hole in or other damage to wall. Observed hole in wall by dishwashing machine.
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between prep table and reach in cooler.
Basic - Insect control device installed over food preparation area. Observed bug zapper located over trays with clean plates and utensils.
Basic - Plumbing system in disrepair. Hand wash sink in the dishwashing area.
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees at kitchen changing tasks from soiled to clean without hand washing.
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. According to the chef the rice was cooked at 12:30 pm. Temperature taken at 2:35. Operator placed marked time for rice. tSee stop sale. Corrective Action Taken
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Jars for water not inverted.
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen tuna inside hand sink.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. According to the manager the rice was placed around 11:00 am. See stop sale.
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook at front counter unable to answer questions regarding temperatures for cold holding.
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink located at front counter.
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dishwashing area.
Basic - Hole in or other damage to wall. Dishwashing area.
Routine - Food
Inspection Completed - No Further Action
Basic - Food stored on floor. A bag with carrots on floor by storage area.
Basic - In-use knife/knives stored in cracks between pieces of equipment. At sushi station. Corrected On-Site
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dishwashing area.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Routine - Food
Inspection Completed - No Further Action
High Priority - Operating with an expired Division of Hotels and Restaurants license.removed by removing Corrected On-Site
Intermediate - Handwash sink not accessible for employee use at all times. By plastic containers.
Basic - Current Hotel and Restaurant license not displayed.
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in contact with cheese.
Routine - Food
Inspection Completed - No Further Action
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Food stored on floor. Observed a box with avocado by front counter on floor.
Basic - Hole in or other damage to wall. By dishwasher.
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between equipments at front counter.
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
Routine - Food
Inspection Completed - No Further Action
High Priority - Operating with an expired Division of Hotels and Restaurants license.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop for rice.
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwashing area at kitchen.