CVI.CHE 105 CORAL GABLES
111 PALERMO AVE STE 108, Coral Gables FL 33134 · 305-909-6818
Last inspected Mar 31, 2026 · 6 visits since December 2023
MAY 24
DEC 24
MAR 25
OCT 25
MAR 26
— STEADY
5 inspections within 36 points of each other. Whatever this kitchen does, it does consistently.
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 →
Inspection history
6 visits, newest first
Mar 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish 45 f chicken 44 f Beef 44 f on cold kitchen area. cook place bags of ice on top of the food items off temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen can opener soiled soil.
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.
Time/temperature control for safety food thawed in an improper manner. Observed frozen beef being thawed in standing water.
Show the remaining 1 finding ▾
Wet mop not stored in a manner to allow the mop to dry.
Oct 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate2 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer dishwasher machine at bar 0ppm, sanitizer replaced retested at 50ppm.
Operating with an expired Division of Hotels and Restaurants license.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quad sanitizer sink at 0 ppm, technician fix it retested at 200 ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink by main dishwasher machine entrance.
No soap provided at handwash sink. Observed at handwashing sink by main dishwasher machine entrance.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed bat handwashing sink next to prep area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed barramundi fillet portions thawing bin rop bag(30°F), also a tuna Bloch at sushi bar (30°F). Instructed staff to remove from rop package.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket at some cooling units.
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 3 containers of cooked beans at walk-in cooler at 46/47°F for over 24 hours. Kitchen manager voluntarily discarded the bean containers.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 3 containers of cooked beans at walk-in cooler at 46/47°F for over 24 hours. Kitchen manager voluntarily discarded the bean containers.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusted AC vents at kitchen areas.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Cutting board has cut marks and is no longer cleanable. Observed serving spoon inside bean container inside walk-in cooler.
Equipment and utensils not properly air-dried - wet nesting. Observed at storage rack at ware washing area.
Food stored on floor. Observed few cases of food stored at walk-in freezer floor.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket at 0ppm, staff provided new buckets solution retested at 200ppm.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed the oxygen packing machine used, according to the manager, just for different sauces.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Time/temperature control for safety food thawed in an improper manner.
Wet mop not stored in a manner to allow the mop to dry.
May 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink does not have enough water pressure to properly wash hands. Observed at most of hand wash sinks not enough pressure for hot water.
Clean utensils or equipment stored in dirty drawer or rack. Utensils at front counter bar. Chef sent utensils to the dishwashing area.
Wet mop not stored in a manner to allow the mop to dry.
Dec 11, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No conspicuously located ambient air temperature thermometer in holding unit. Missing at some units in the kitchen.
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.