FAIRWAYS BAR & GRILL
1200 ANASTASIA AVE, Coral Gables FL 33134 · 786-417-6294
Last inspected Jun 30, 2026 · 8 visits since March 2024
MAY 24
DEC 24
MAR 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee at kitchen cutting bread for service with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com
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. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com
May 8, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com
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. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones on some preparation tables.
No handwashing sign provided at a hand sink used by food employees. Observed in some area on the kitchen.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com
Mar 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 4 high priority.
4 High priority6 Intermediate22 Basic
Show 32 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee at kitchen cutting bread for service with bare hands.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook breaking raw shell eggs and then grabbed cut tomatoes and didn't wash hands or changed gloves.
Stop Sale issued due to food not being in a wholesome, sound condition.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com
Food-contact surface soiled with food debris, mold-like substance or slime. Observed at kitchen can opener soiled. Observed also slicer soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels all around the kitchen.
No soap provided at handwash sink. All around the kitchen.
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. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed some products in the walk in cooler. Chef discarded the product.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. Observed at kitchen.
Clean utensils or equipment stored in dirty drawer or rack. Observed utensils at kitchen.
Clean, pots and pans not stored inverted or in a protected manner.
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 yellow fin raw tuna stored in vacuum packaging bags not longer frozen.
Cutting board has cut marks and is no longer cleanable. Observed at kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at kitchen. Chef removed and discarded the cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones on some preparation tables.
Employee with no hair restraint while engaging in food preparation. Observed several employees at kitchen without hair restraint.
Food stored on floor. Observed at kitchen plastic oil containers.
Ice buildup in reach-in freezer at kitchen.
In-use tongs stored on equipment door handle between uses. Observed at cook line. Employee removed 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 for flour in contact with the product.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. Observed missing in some reach in coolers.
No handwashing sign provided at a hand sink used by food employees. Observed in some area on the kitchen.
Reach-in cooler shelves with rust that has pitted the surface. Observed in some reach in coolers and freezers.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com
Time/temperature control for safety food thawed in an improper manner. Observed thawing bacon in standing water.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep area.
Working containers of food removed from original container not identified by common name. Observed flour containers.
Sep 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Employee washed hands with cold water. Employee at cook line.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Observed at walk in freezer some boxers on floor.
In-use tongs stored on equipment door handle between uses. Cook line
No handwashing sign provided at a hand sink used by food employees. Observed at cook line.
Plumbing system in disrepair. Observed plumbing in disrepair at hand sink at cook line.
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken raw shell eggs stored over pasteurized eggs and egg whites, staff relocated eggs correctly.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC dusted over dishwasher machine area.
Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned sanitized glasses stored next to kitchen handwashing sink expose to splash. Staff move cart to another location.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 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. Front counter(bar)
Carbon dioxide/helium tanks not adequately secured. By ice machine.
Employee eating in a food preparation or other restricted area. Observed employee eating while cutting ham at cook line.
In-use tongs stored on equipment door handle between uses. Cook line.
May 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Covered waste receptacle not provided in women's bathroom. Observed 4 unisex restroom without Covered waste receptacle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee phone next to spices on spices storage rack. Employee removed the phone.
No handwashing sign provided at a hand sink used by food employees. Observed in 4 unisex employee bathrooms.
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. At the time of the routine inspection, upon review of the license, there is a change in seating from 75 units to 225 seats. A form for seating evaluation has been submitted and does not preclude serving the general public as the license is current and active. Routine inspection after a year in a completed remodeling. Just a new DBA requested and added.
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.