GARCIA SEAFOOD GRILLE&FISH MKT
398 NW RIVER DR, Miami FL 33128 · (305)375-0765
Last inspected Jun 30, 2026 · 9 visits since November 2023
NOV 24
FEB 25
JUL 25
DEC 25
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 30, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority6 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
Observed: Toxic substance/chemical improperly stored. Observed soap and spray stored on rack above clean pots and lowboy in ware wash area. Priority: High Priority
Observed: Clam/mussel/oyster tags not marked with last date served. Observed tags not marked with last day of sale. Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. Observed at cook line; spoons stored in hand sink. Observed outside of walk in freezer; shoes stored in hand sink. Operator removed all items during inspection. Priority: Intermediate
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Priority: Intermediate
Show the remaining 8 findings ▾
Observed: No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink outside of walk in freezer. Priority: Intermediate
Observed: No soap provided at handwash sink. Observed no soap at hand sink outside of walk in freezer. Priority: Intermediate
Observed: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no running water at hand sink on cook line. Priority: Intermediate
Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Priority: Basic
Observed: Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. Priority: Basic
Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone above lowboy across ovens. Operator had phone removed. Priority: Basic
Observed: Floor area(s) covered with standing water. Observed behind ice machine. Priority: Basic
Observed: In-use tongs stored on equipment door handle between uses. Observed on oven door at cook line. Priority: Basic
Jun 29, 2026Insp. Completed - Warning Given, PendingComplaint Investigation
Violations found and a warning issued, with a return visit required. 23 recorded, 8 high priority.
8 High priority8 Intermediate7 Basic
Show 23 findings ▾
Observed: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from personal cup while at cook line preparing food. Inspector spoke to manager about proper hand wash techniques and the importance of fixing hand sink at cook line. Priority: High Priority
Observed: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no proof of parasite destruction for ceviche on menu; no heat treatment. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak above heavy cream in cooler across oven. Operator removed. Priority: High Priority
Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak above clams in cooler across oven. Operator removed. Priority: High Priority
Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw chicken with gloved hands then continue cooking food on grill. Inspector spoke to manager about proper hand wash techniques and the importance of fixing hand sink at cook line. Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in storage area: fish heads (57F - Cold Holding). As per operator, used for soup and was at room temp for more than 4 hours. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in storage area: fish heads (57F - Cold Holding). As per operator, used for soup and was at room temp for more than 4 hours. Priority: High Priority
Observed: Toxic substance/chemical improperly stored. Observed soap and spray stored on rack above clean pots and lowboy in ware wash area. Priority: High Priority
Observed: Clam/mussel/oyster tags not marked with last date served. Observed tags not marked with last day of sale. Priority: Intermediate
Observed: 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. Observed no form or kit; inspector provided via email. Operator printed on site. Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. Observed at cook line; spoons stored in hand sink. Observed outside of walk in freezer; shoes stored in hand sink. Operator removed all items during inspection. Priority: Intermediate
Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Priority: Intermediate
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink outside of walk in freezer. Priority: Intermediate
Observed: No soap provided at handwash sink. Observed no soap at hand sink outside of walk in freezer. Priority: Intermediate
Observed: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no running water at hand sink on cook line. Priority: Intermediate
Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Priority: Basic
Observed: Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. Priority: Basic
Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone above lowboy across ovens. Operator had phone removed. Priority: Basic
Observed: Floor area(s) covered with standing water. Observed behind ice machine. Priority: Basic
Observed: In-use knife/knives stored in cracks between pieces of equipment. Observed between table and cooler across cook line. Operator had knife removed. Priority: Basic
Observed: In-use tongs stored on equipment door handle between uses. Observed on oven door at cook line. Priority: Basic
Observed: No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email. Operator printed on site. Priority: Basic
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Original container of toxic substance or chemical does not bear the manufacturer's label. Observed plastic cup with soap not labeled, located bar area. Operator labeled during inspection.
Ceiling tile missing. Located near ice machine.
Ice bucket/shovel stored on floor between uses. Bar area.
Ice scoop handle in contact with ice. Bar area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed metal cup with utensil stored in water at 63°f located bar area. Operator removed the water during inspection.
Wall soiled with accumulated grease, food debris, and/or dust. Inside walk in cooler.
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate3 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Instructed operator regarding the hand wash procedure.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
Handwash sink not accessible for employee use at all times. Observed metal tray with noddles spaghetti on top of the hand wash sink front counter area cook line. Operator removed during inspection.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Jose Meleros.
No paper towels or mechanical hand drying device provided at handwash sink. Manager provided. Bar area.
No soap provided at handwash sink. Bar area. Operator provided during inspection.
Ceiling tile missing. Kitchen near ice machine.
Food stored on floor. Observed plastic container with vegetables stored directly on floor inside walk in cooler. Operator stored properly.
Hole in or other damage to wall. Bar area. Near ice machine.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate3 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw scallops inside walk in cooler. Operator stored properly during inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at back preparation area no vacuum breaker on hose bib
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink not accessible for employee use at all times. Observed plastic trays blocking hand wash sink near dishwasher machine. Manager removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Jose Meleros.
No soap provided at handwash sink. Bar area. Operator provided during inspection.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher bar area Chlorine 00ppm).
Ice scoop handle in contact with ice. Bar area. Operator removed during inspection.
Standing water in walk-in-cooler.
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at back preparation area no vacuum breaker on hose bib.
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.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Oyster and Fish Ceviche.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ice scoop handle in contact with ice. Bar area. Operator removed during inspection.
Feb 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at back preparation area no vacuum breaker on hose bib.
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.
Handwash sink missing in warewashing or food preparation area. Bar area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Current Hotel and Restaurant license not displayed.
No conspicuously located ambient air temperature thermometer in holding unit.
Feb 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority6 Intermediate5 Basic
Show 13 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 0ppm chlorine at dishwasher machine located Bar area.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at back preparation area no vacuum breaker on hose bib.
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.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink missing in warewashing or food preparation area. Bar area.
Handwash sink not accessible for employee use at all times. Bar area. Observed colander inside hand wash sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
No paper towels or mechanical hand drying device provided at handwash sink. Near dishwasher machine. Operator provided.
Clean utensils or equipment stored in dirty drawer or rack. Clean cups stored on dirty rack located at outside bar area.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Plastic containers with cook oil stored directly on floor front counter area.
No conspicuously located ambient air temperature thermometer in holding unit.
No handwashing sign provided at a hand sink used by food employees. Bar area.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 32 violations recorded, none serious enough to require a return visit.
3 High priority9 Intermediate20 Basic
Show 32 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line, raw octopus stored over ready to eat cooked pasta.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler located at outside bar area,5 flan containers date marked for expiration 11/25. Manager discarded items.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at back preparation area no vacuum breaker on hose bib.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed that establishment is using expired test strips that expired 2019.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed in walk in cooler container of oysters without tag.
Handwash sink not accessible for employee use at all times. Observed at back storage area, hand wash sink contained boots and other equipment inside sink, making it inaccessible. Advised manager to remove items from sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available at hand wash sink located in main kitchen entrance.
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. Provided Manager with forms to fill out.
Nonfood-grade basting brush used in food. Observed at coffee station, non food grade brush used.
Observed at upstairs bar area warewashing machine not automatically dispensing the detergent and/or the sanitizer. Chlorine 0ppm. Manger prime dish machine Bar Dishwasher (Chlorine 25ppm)
Carbon dioxide/helium tanks not adequately secured. Observed at upstairs bar area.
Clean cups stored on dirty rack located at outside bar area.
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed cups and utensils store on cart located in outside bar area.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed at upstairs bar area pots stored on floor.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at outside bar area, clean dishes stored on counter not inverted or protected.
Cleaned and sanitized equipment or utensils not properly stored. Observed at back bar area utensils not stored inverted after cleaning.
Current Hotel and Restaurant license not displayed.
Floor area(s) covered with standing water. Observed at upstairs bar, water on floor behind bar. Observed in walk in cooler water throughput on floor.
Food stored on floor. Observed at service counter, 5 containers of oil stored on floor.
Ice scoop handle in contact with ice. Observed at upstairs bar area.
In-use ice scoop stored on soiled surface between uses. Observed in kitchen area, ice scoop stored directly on ice machine.
No handwashing sign provided at a hand sink used by food employees. Observed at back bar area and upstairs bar areano sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans located in outside bar area, with accumulated dust. Observed in kitchen, vents on ice machine with dust build up.
Observed at cook line wet wiping cloth not stored in sanitizing solution between uses.
Observed at cook line wiping cloth sanitizing solution stored on the floor.
Observed in cook line wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed in walk in cooler, no conspicuously located ambient air temperature thermometer in holding unit.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed at kitchen cook line bottle of Gatorade and sports bottle stored in reach in cooler under prep table.
Plumbing system improperly installed or repaired. Observed at mop sink faucet is loose.
Working containers of food removed from original container not identified by common name. Observed at cook line, spray bottle containing water not labeled.
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.