CAFFE ABBRACCI
318 ARAGON AVE, Coral Gables FL 33134 · (305)441-0700
Last inspected Apr 21, 2026 · 12 visits since September 2023
MAY 24
DEC 24
APR 25
OCT 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2018061124 | Nov 9, 2018 | Jan 10, 2019 | $760 |
Inspection history
12 visits, newest first
Apr 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Cleaned and sanitized equipment or utensils not properly stored.
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Clean utensils stored between equipment and wall. Observed spatula at prep station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Some cooking equipments at kitchen.
Apr 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate9 Basic
Show 12 findings ▾
Food thermometer(s) not calibrated according to manufacturer's specifications.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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. Observed Employee cell phone on food preparation area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean All kitchen top surface of all shelves throughout, Observed mold Like substance throughout kitchen walk-in cooler door.
Stored food not covered. Observed most cooked foods not covered inside walk in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Dec 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Clean utensils stored between equipment and wall. Observed knives at dishwashing area between wall and equipment.
Cutting board has cut marks and is no longer cleanable.
Ice scoop handle in contact with ice. Front bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen fan soiled.
Wet mop not stored in a manner to allow the mop to dry.
Jul 17, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 22, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded.
0 High priority4 Intermediate8 Basic
Show 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Slicer at salad station soiled. For can opener.
Handwash sink not accessible for employee use at all times. Observed at coffee station hand wash sink blocked by a gatorade
Handwash sink used for purposes other than handwashing. Observed at hand wash sink in cook line knife and a food hammer stored inside hand sink. Chef removed utensils.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles. Gaskets soiled at reach in cooler at bar station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at cook line personal phones on prep tables.
Faucet/handle missing at plumbing fixture. At prep sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease underneath hand sink at cook line.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee in charge of dishwashing area changed water at three compartment sink.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen.
Wet mop not stored in a manner to allow the mop to dry.
Worn, torn and/or soiled floors/carpeting. Observed at coffee station, salad station underneath equipments.
May 13, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 28 violations recorded, 5 high priority.
5 High priority4 Intermediate19 Basic
Show 28 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed Chef touching dirty dishes and touching clean dishes without changing gloves and washing hands.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching pants and touching clean plates without changing gloves and washing hands. Operator was trained by Inspector how to wash hands properly. Employee changed gloves and washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw mussels inside reach in cooler at the end of cook line. Operator stored products correctly.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee delivering dirty dishes and handling clean plates without washing hands. Operator was trained by Inspector how to wash hands properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic and oil (70 F - Cold Holding) at cook line. As per Operator container have been outside for 2 hours. Operator placed container inside reach in cooler for rapid cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade inside kitchen.
Handwash sink used for purposes other than handwashing. Observed pasta containers stored inside hand wash sink in kitchen. Operator removed containers.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Observed spry bottle with Windex not labeled inside employee restroom. Operator labeled spry bottle.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at employee restroom.
Bowl or other container with no handle used to dispense food. Observed aluminum container stored inside ice machine. Operator removed container.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. Observed both cutting boards on reach in cooler and steam table.
Equipment and utensils not properly air-dried - wet nesting. Observed wet plastic containers stored on shelf inside kitchen. Operator stored containers in order to air dry.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed bread bags stored on Office floor. Operator removed bags from floor.
Ice bucket/shovel stored on floor between uses. Observed by kitchen entrance. Operator removed buckets from floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water at 80°F inside desserts prep area. Operator removed water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled white microwave interior on shelf inside kitchen.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing shield by employee restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled flour container by hand wash sink inside kitchen. Operator replaced flour container.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior by cook line.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket with sanitizer stored by food on reach in cooler in kitchen. Operator removed bucket and stored it properly.
Standing water in bottom of reach-in-cooler. Observed inside reach in cooler in desserts prep area.
Uncovered food stored near sink exposed to splash. Observed chicken and beef containers not covered inside Walk in cooler. Operator covered containers.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels throughout kitchen.
Working containers of food removed from original container not identified by common name. Observed flour and salt containers unlabeled stored by hand sink and desserts prep area inside kitchen. Operator labeled container.
Feb 2, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 25, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 22 recorded, 2 high priority.
2 High priority5 Intermediate15 Basic
Show 22 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees changing tasks from dirty equipment to clean es or food at kitchen without hand wash.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. All prep tables must be sanitized.
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).
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, slicer, opener, food containers soiled.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Observed in most of the units at kitchen.
Clean utensils or equipment stored in dirty drawer or rack. Observed utensils stored in a dirty rack at kitchen.
Clean utensils stored between equipment and wall. Knife at disposal area.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed equipments, handles, gaskets, crevices, all soiled with food debris at kitchen.
Objectionable odors in bathroom or other areas of the establishment. Smell awful by the kitchen entrance, bread bin, clean linens and coffee station.
Reach-in cooler interior/shelves have accumulation of soil residues.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Three compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in the kitchen and adjacent areas/ rooms within the kitchen with food debris.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed some employees at cook line changing tasks that required hand washing.
Food stored in ice used for drinks. Observed at front counter a bottle of wine stored in drinking ice. See stop sale. Bartender removed and discarded the ice portion In contact with ice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
Clean utensils stored between equipment and wall. Knife at dishwashing area.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. Under equipment at cook line.
In-use wet wiping cloth/towel used under cutting board.
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line.
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.