ARCANO
259 GIRALDA AVE, Coral Gables FL 33134 · 3057753210
Last inspected Aug 13, 2026 · 7 visits since January 2024
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter reach in cooler not working properly. Tuna 45°, Lobster 45°. According to the chef the items were in unit approximately two hours. Employee took items to the walk in cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.
Handwash sink not accessible for employee use at all times. Observed at kitchen, hand sink blocked by garbage can.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Wet mop not stored in a manner to allow the mop to dry.
Violations found and a warning issued, with a return visit required. 7 recorded.
Show 7 findings ▾
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee at cook line with lack of knowledge about cooling temperature.
No paper towels or mechanical hand drying device provided at handwash sink. For hand sink located at dishwashing station.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Observed a box with vegetables stored on floor at walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed at front counter.
Walk in cooler vents soiled with accumulated food debris, grease, dust like substance.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled at cook line.
Handwash sink used for purposes other than handwashing. Observed at kitchen's cook line, hand sink with utensils inside. Cook removed utensils.
No soap provided at handwash sink.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives between hand sink and prep table. Cook removed knives.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. Observed at hand sink at cook line.
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter reach in cooler not working properly. Tuna 45°, Lobster 45°. According to the chef the items were in unit approximately two hours. Employee took items to the walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Equipment in poor repair. Reach in cooler located at front counter not cooling properly.
No handwashing sign provided at a hand sink used by food employees. Bar.
Walk in cooler vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Probe thermometer not used to ensure proper food temperatures.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys above prep table.
In-use knife/knives stored in cracks between pieces of equipment. Kitchen. Employee removed the knives
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.