COSTA ELIS CAFE
2655 S LEJEUNE RD, Coral Gables FL 33134 · 305-443-6148
Last inspected Aug 6, 2026 · 7 visits since September 2023
AUG 24
JAN 25
JUL 25
JAN 26
AUG 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Operator paid the license while conducting the inspection. Corrected On-SiteCorrected On-SiteAdmin Complaint**
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at kitchen.
Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Observed receiving food (poultry 60°/bee 62°F) Operator rejected items.
Floors not constructed to be easily cleanable.
Ice scoop handle in contact with ice.
Show the remaining 3 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
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. Employee at cook line.
Handwash sink used for purposes other than handwashing. Observed at cook line.
Probe thermometer not used to ensure proper food temperatures.
Buildup of food debris/soil residue on equipment door handles.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen.
Floors not constructed to be easily cleanable. Observed at kitchen.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line.
Standing water in floor drain/floor drain draining very slowly. Kitchen.
Jul 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee in the cook line manipulating money and back to work without handle washing or change gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs at room temperature. Operator discarded the eggs( 6 pieces).
Food thermometer(s) not calibrated according to manufacturer's specifications.
Buildup of food debris/soil residue on equipment door handles. Observed reach in freezer at cook line.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook at cook line.
Buildup of food debris/soil residue on equipment door handles. Units at kitchen.
Floors not constructed to be easily cleanable.
In-use wet wiping cloth/towel used under cutting board.
No conspicuously located ambient air temperature thermometer in holding unit. At main reach in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Working containers of food removed from original container not identified by common name. Container at reach in cooler with cooked food not labeled ( more than 24 hours).
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Buildup of food debris/soil residue on equipment door handles.
Cutting board has cut marks and is no longer cleanable.
Equipment or utensils not designed or constructed in a durable manner. Observed gaskets broken at reach in cooler at cook line.
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at Cook line missing thermometer.
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator paid the license while conducting the inspection. Corrected On-SiteCorrected On-SiteAdmin Complaint**
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over packaged ham at cook line. Operator placed egg on unit's bottom.
Server handled money and then picked up plated food, served food, or prepared a beverage without washing hands.
Floors not constructed to be easily cleanable. Soiled under the equipments at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
Sep 15, 2023Inspection 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 ▾
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.
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.
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
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.