DOC B'S FRESH KITCHEN
301 MIRACLE MILE, Coral Gables FL 33134 · 305-710-1118
Last inspected May 14, 2026 · 6 visits since January 2024
MAY 24
NOV 24
MAR 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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. Discussed and provided to manager via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauce prepared on site at 50F. front reach in cooler at cook line no marking temperature property. The chef set up the top of the unit with ice. Technician was contacted for service. Lower part of the unit cooling ok.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled at cook line. Chef sent equipment for washing.
Ice scoop handle in contact with ice. Chef removed spoon.
In-use knife/knives stored in cracks between pieces of equipment. Chef removed knife.
Show the remaining 3 findings ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at walk in cooler scoop's handle in contact with food (Mc and cheese) chef removed the scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Unsealed concrete floor in food preparation, cook line.
Oct 28, 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 ▾
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 0ppm, staff provided new sanitizer solution, primed it retested at 100ppm.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. Observed some auxiliary untying boards with marks not longer cleanable.
Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit.
Floor tiles missing and/or in disrepair. Observed at prep area line.
Floors not constructed to be easily cleanable. Observed missing grouts on kitchen floor areas.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line prep table.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed kitchen staff at cook line changing gloves and not washing hands before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken marinated (48F - Cold Holding); sliced cheese (55F - Cold Holding) at drawer reach-in cooler at kitchen line, as per kitchen manager less than two hours, staff moved product to walk-in cooler for rapid cooling.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Cutting board has cut marks and is no longer cleanable.
Plumbing system in disrepair. Observed handwashing sink plumbing in disrepair at unit next to dry storage area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall above dishwasher machine.
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Observed sink and surface sanitizer bucket at 0ppm as per manufacturer test strips, staff provided new solutions for all buckets, retested correctly as per manufacturer test strips.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Missing at cook line.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Chef adjusted the dipper well.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Coffee station engine soiled with dust.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen area.
May 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over ground beef inside walk in cooler.
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 cooked sweet potato without time mark. As per manager, for an hour and a half. Manager properly marked the product.
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. Discussed and provided to manager via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled with food debris at pizza station. Employee discarded the item.
No soap provided at handwash sink. Observed next to ware washing area.
Floor area(s) covered with standing water. Observed next to ware washing area and inside walk in cooler.
Floor tiles missing and/or in disrepair. Observed missing floor tiles in cook line.
In-use tongs stored on equipment door handle between uses. Observed 2 pair of tongs hanging from oven door handle at cook line. Employee removed the tongs.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside pizza flour with handle in contact with product. Employee placed the handle upwards.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over pizza oven soiled.
Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Observed at preparation area.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Shredder soiled at kitchen next to knives holder( also soiled.)
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink for dishwashing area.
Accumulation of debris on exterior of warewashing machine.
Floor tiles missing and/or in disrepair. Cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line.
In-use wet wiping cloth/towel used under cutting board. Kitchen prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink located at dishwashing area soiled.
Objectionable odors in kitchen.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Cookline.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen, prep area.
Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.
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.