GLASS AND VINE
2820 MCFARLANE ROAD, Miami FL 33133 · 305-444-5002
Last inspected Jul 15, 2026 · 10 visits since November 2023
OCT 24
APR 25
OCT 25
OCT 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter garlic butter (101F - Hot Holding). As per operator for 30 minutes.
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Inspection history
10 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. 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 at cook line reach in cooler packages of mahi not removed from package prior to thawing.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed expired for Kenneth Gilbert 4/12/2026 and Maria Orellano 6/18/2026.
Handwash sink used for purposes other than handwashing. Observed at front counter dessert bar hand sink used to stored pitcher.
Carbon dioxide/helium tanks not adequately secured. Observed at bar area.
Show the remaining 7 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at front counter dessert bar plates not inverted.
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 at cook line reach in cooler packages of mahi not removed from package prior to thawing. Observed at walk in cooler frozen packages of amberjack fish not removed from packaging prior to thawing.
In-use knife/knives stored in cracks between pieces of equipment. Observed stored between cook line reach in coolers. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at standing oven units soiled with old grease and food build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets to reach in cooler across from cook line soiled.
Stored food not covered. Observed at prep area reach in cooler at cook line containers if grilled chicken and sauces stored uncovered.
Worn floors. Observed at kitchen door entrance floors worn.
Oct 28, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets to reach in cooler across from cook line soiled.
Oct 27, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top prep cooler at cook line diced chicken (50F - Cold Holding); sautéed mushrooms (47F - Cold Holding); Alfredo sauce (49F - Cold Holding); as per chef all from the day before. Operator removed to discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in coolers raw hamburger patties (51F - Cold Holding); raw salmon (52F - Cold Holding); mahi mahi (52F - Cold Holding); beef steaks (52F - Cold Holding). As per operator less than 4 hours. Operator began to remove and place into reach in coolers to rapid cool. Observed at flip top prep cooler at cook line diced chicken (50F - Cold Holding); sautéed mushrooms (47F - Cold Holding); Alfredo sauce (49F - Cold Holding); as per chef all from the day before. Operator removed to discard.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at Bain Marie meat balls (112F - Hot Holding); as per chef for less than 3 hours. Chef began to reheat.
Handwash sink not accessible for employee use at all times. Observed for hand sink at cook line blocked by trash can.
Handwash sink used for purposes other than handwashing. Observed at hand sink at cook line used to stored pitcher. Chef removed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink at cook line. Operator provided.
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 2 thawed packages of mahi mahi at cook line reach in cooler not removed from reduced oxygen packaging. Operator discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee open water bottles stored in reach cooler at cook line.
Floor soiled/has accumulation of debris. Observed at cook line.
In-use wet wiping cloth/towel used under cutting board. Observed at cook line prep table.
No handwashing sign provided at a hand sink used by food employees. Observed at shared bathrooms.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets to reach in cooler across from cook line soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at standing reach in freezer unit.
Stored food not covered. Observed at prep area reach in cooler at cook line containers if grilled chicken, cut lettuce, edamame and sauces stored uncovered.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at Triple Sink (Quaternary 400+ppm). Operator began to dilute.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in coolers raw hamburger patties (51F - Cold Holding); raw salmon (52F - Cold Holding). As per cook less than 2 hours. Chef began to place ice onto items to rapid cool.
Handwash sink not accessible for employee use at all times. Observed at hand sink at cook line blocked by trash can.
Handwash sink used for purposes other than handwashing. Observed at hand sink at cook line used to store pitcher.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter prep area.
No soap provided at handwash sink. Observed at front counter prep area.
Bowl or other container with no handle used to dispense food. Observed in containers era of spices at cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at front counter prep area plates not stored in manner with overhead protection. Operator removed to store elsewhere.
Floor soiled/has accumulation of debris. Observed throughout.
Food stored on floor. Observed at dry storage area case of plastic water bottles stored on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in containers of rice and flour throughout kitchen.
In-use wet wiping cloth/towel used under cutting board. Observed throughout kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed at shared bathrooms.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets to reach in cooler across from cook line soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at standing reach in freezer unit. Operator began to clean during inspection.
Stored food not covered. Observed at prep area reach in cooler at cook line containers if grilled chicken and sauces stored uncovered.
Apr 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets to reach in cooler across from cook line soiled.
Apr 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw marinated shrimp (56F - Cold Holding) cooked carrots (52F - Cold Holding) in reach in cooler across from cook line. As per operator since 04/14. Operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw marinated shrimp (56F - Cold Holding) cooked carrots (52F - Cold Holding) in reach in cooler across from cook line. As per operator since 04/14. Operator discarded during inspection. Also observed sage butter (56F - Cold Holding); Tapenade (49F - Cold Holding); shredded cheese (52F - Cold Holding) at front counter reach in cooler across from bar. As per operator for two hours. Operator moved items to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
Handwash sink not accessible for employee use at all times. Observed garbage can blocking handwashing sink in kitchen area. Operator removed during inspection.
Handwash sink used for purposes other than handwashing. Observed container stored in handwashing sink in kitchen area. Operator moved container to dishwasher area.
Bowl or other container with no handle used to dispense food. Observed in container of seasoned flour on prep table across from ice machine. Operator removed bowl.
Floor area(s) covered with standing water. Observed standing water under hand washing sink in kitchen area. Also observed in dishwasher area. Also observed next to ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets to reach in cooler across from cook line soiled.
Stored food not covered. Observed container of cooked potatoes in reach inn cooler across from cook line not covered.
Water leaking from pipe and/or faucet/handle. Observed at handwashing sink in kitchen area. Operator fixed pipe during inspection.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 400ppm) Operator diluted solution Final solution Sanitizer Bucket (Quaternary 200ppm)
Wiping cloth sanitizing solution stored on the floor. Observed Sanitizer bucket stored on the floor throughout establishment.
Working containers of food removed from original container not identified by common name. Container of flour not labeled on top prep shelf across from ice machine l Operator labeled during inspection.
Oct 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at prep area standing reach in freezer, raw burger patties and sliders stored over bags of fries.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at low boy reach in cooler at cook line, raw chicken (62F - Cold Holding); raw burger (61F - Cold Holding). As per operator for 2 hours. Operator removed to place into walk in cooler to rapid cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter garlic butter (101F - Hot Holding). As per operator for 30 minutes.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed 2 gallon of open milk not date marked with open date.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed for can opener.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed for main dish machine. Operator replaced sanitizer and primed solution.
Carbon dioxide/helium tanks not adequately secured. Observed co2 tank at bar 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 at low boy reach in cooler at cook line, 10 packages of reduced oxygen tunas (frozen) not removed from package to begin thawing. Operator removed tunas from packages.
Equipment in poor repair. Observed bar area reach in cooler door broken.
Food stored on floor. Observed at beverage stored area, cases of plastic water bottles stored on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout kitchen.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at interior bar area.
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. Observed reduced oxygen packages of cauliflower with no date and time label. Operator began to label during inspection.
Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink.
Wiping cloth sanitizing solution stored on the floor. Observed at prep counter. Operator removed and stored on lower shelf.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed marinated chicken stored above croquettes located in the prep reach in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with encrusted food debris.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Nov 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 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 at the bar,main units chlorine strength at 0ppm.operator set up 3 compartment sink and called service technician.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prep unit:; marinated chicken,as per operator about 3hrs ago, operator removed to walk-in in freezer for rapid cooling. (46F - Cold Holding) coleslaw (51F - Cold Holding); sliced tomatoes (52F - Cold Holding)as per operator about 2 hrs ago.operator removed to walk-in freezer for rapid cooling.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Bowl or other container with no handle used to dispense food. Observed bowl used to dispense flour from bulk bin.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature of prep unit opposite cookline at approximately 50F. coleslaw (51F - Cold Holding); sliced tomatoes (52F - Cold Holding)as per operator about 2 hrs ago.operator removed to walk-in freezer for rapid cooling.
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
Working containers of food removed from original container not identified by common name. Observed for the bulk sugar and flour bins
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.