GRAN INKA GASTROBAR
11401 NW 12 ST STE E502, Miami FL 33172 · 305-365-7883
Last inspected Aug 17, 2026 · 10 visits since November 2023
MAR 25
OCT 25
MAY 26
JUL 26
AUG 26
— STEADY
5 inspections within 19 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
10 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
What the inspector wrote — 11 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on the phone, gloves one, proceed to handle utensils to prepare food, no gloves changed no hand washing. Manager coached employee on proper glove use and hand washing. Employee washed hands and put gloves on.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler under grill salmon (49F - Cold Holding), raw beef(49F - Cold Holding) According to operator placed 45 minutes ago. Operator placed ice bags on top of food for rapid chill.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added, no vacuum breaker under breaker.
Handwash sink used for purposes other than handwashing. Observed hand sink used as dump sink. Sushi station.
Show the remaining 7 findings ▾
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. Operator provided paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. Observed at kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen., vents and tiles dusty.
Food stored on floor. Observed at storage area cooking oil containers stored on the floor.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed black straws at bar area, no individually wrapped.
Jul 15, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Food-contact surface soiled with food debris, mold-like substance or slime. Food containers at walk in cooler soiled.
Water pressure lacking at hand sink located by kitchen entrance.
Buildup of food debris/soil residue on equipment door handles. Fryer and stove soiled.
Ceiling tile missing. Above two compartment sink.
Cutting board has cut marks and is no longer cleanable. Observed at ceviche station.
Floor tiles missing and/or in disrepair.
Food stored on floor. Boxes with lemons and vegetables stored on floor at walk in cooler and walk in freezer.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen.
May 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
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. See stop sale. According to the manager, the rice is working with time. Cooked around 11:30 and discarded after 4 hours. Employee place label with time on pot.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
Handwash sink used for purposes other than handwashing. Containers stored inside.
No paper towels or mechanical hand drying device provided at handwash sink. Ceviche station.
Floor tiles missing and/or in disrepair. Observed at cook line.
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 ceviche station spoon's handle in contact with sauce.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate9 Basic
Show 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade rusted.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quad sanitizer quad sanitizer in in used and not test strip available.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. Observed at unit by ice machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Observed at reach-in freezer unit.
Ceiling tile missing. Observed over walk-in cooler area and dry storage.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen prep areas.
Cutting board has cut marks and is no longer cleanable.
In-use knife/knives stored in cracks between pieces of equipment. Observed at prep table front counter, staff relocated it.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at unit next to ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener soiled gaskets at cooling units.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at 0ppm, staff provided new bucket retested at 200ppm
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate14 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat sauces at flit top unit cook line, chef moved eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash (73F - Cold Holding) at cook line, as per chef prepared less than hour ago, chef moved the eggs wash to a cold bath to lower temperature. Observed cooked corvina rolls (74F - Cold Holding); cooked shrimproll (73F - Cold Holding) at ceviche station area, as per chef prepared an hour earlier, chef moved the roll into the reach-in cooler for rapid cooling.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. Observed over preparation area on the back and next to hood at rear kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC ducts soiled/dusted at dining room., also at kitchen and ware washing area.
Current Hotel and Restaurant license not displayed. Operator printed and displayed the license.
Cutting board has cut marks and is no longer cleanable. Observed at cook brown cutting board with marks not longer cleanable at kitchen preparation table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cellphone at cook line center isle preparation area.
Equipment in poor repair. Observed at unit several turns gasket at different cooling units kitchen area.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ice scoop handle in contact with ice. Observed at ice bin bar area. Employee moved ice scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in soiled gaskets at different cooling units kitchen units at cook line.
Single-service articles not stored inverted or protected from contamination. Observed at cook line area.
Stored food not covered. Observed container of ice cream at chest freezer uncovered.
Wall soiled with accumulated grease, food debris, and/or dust. Observed around the dishwasher machine.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels stored outside sanitizer bucket all over kitchen preparation area.
Oct 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate9 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash (as per chef less than two hours) (69F - Cold Holding) at preparation table kitchen line, chef moved product to walk in cooler for rapid cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at preparation table kitchen area.
Handwash sink used for purposes other than handwashing. Observed steel wool stored at handwashing sink bar area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quad sanitizer 3 compartment sink and not test kit available.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed hot water sanitizer dishwasher machine and not measuring temperature device to test.
No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towels at hand sink at ceviche station, also at bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a substance like mold at ice machine-bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled/dusted tile ceilings and AC vents all throughout kitchen/preparation area.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards with marks not longer cleanable stored under table next to 3 compartment sink area.
Food stored on floor. Observed container with broth stored on the floor at walk in freezer. Chef relocated item to the rack.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy buildup ice at chest freezer.
No conspicuously located ambient air temperature thermometer in holding unit. Observed not ambient thermometer at reach in cooler at ceviche station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled/dusted fan covers at walk in cooler. Observed soiled gaskets at reach in cooler at cooking line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls behind cooking line soiled with grease.
Wiping cloth sanitizing solution stored on the floor. Observed at ceviche station area.
Apr 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed online menu does not have identify which menu items are served raw (ceviche).
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary testing kit for three compartment sink.
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer at establishment.
Accumulation of debris on exterior of warewashing machine. Observed dish machine exterior soiled.
Buildup of food debris/soil residue on equipment door handles. Observe microwave door handle and reach in cooler door handle soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling tiles soiled.
Equipment in poor repair. Observed reach in cooler located across cook line with torn gaskets.
Floors not maintained smooth and durable. Observed floor near cook line not smooth.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior soiled located across ware wash area. Observed microwave with soiled interior located across cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler and walk in cooler gaskets soiled.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed no light inside walk in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall near mop sink soiled. Observed wall near ware wash area soiled.
Working containers of food removed from original container not identified by common name. Observed several squeeze bottle containing oil and sauces at cook line with no label.
Apr 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 3 high priority.
3 High priority5 Intermediate15 Basic
Show 23 findings ▾
Container of medicine improperly stored. Observed two bottle of medicine (ibuprofen) located on top of reach in freezer. Operator removed immediately.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed diced tomatoes (60F - Cold Holding); shredded cheese (59F - Cold Holding); corn (62F - Cold Holding) at reach in cooler located across cook line. As per operator, items were placed there at 12PM. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (60F - Cold Holding); shredded cheese (59F - Cold Holding); corn (62F - Cold Holding) at reach in cooler located across cook line. As per operator, items were placed there at 12PM. Operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade located near prep table soiled.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed online menu does not have identify which menu items are served raw (ceviche).
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary testing kit for three compartment sink.
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer at establishment.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed online menu does not have consumer advisory.
Accumulation of debris on exterior of warewashing machine. Observed dish machine exterior soiled.
Buildup of food debris/soil residue on equipment door handles. Observe microwave door handle and reach in cooler door handle soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling tiles soiled.
Equipment in poor repair. Observed reach in cooler located across cook line with torn gaskets.
Floors not maintained smooth and durable. Observed floor near cook line not smooth.
Ice bucket/shovel stored on floor between uses. Observed ice bucket on floor near bar area.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between wall and three compartment sink. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 117F. Operator discarded water.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel underneath green cutting board located across cook line. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior soiled located across ware wash area. Observed microwave with soiled interior located across cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler and walk in cooler gaskets soiled.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed no light inside walk in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall near mop sink soiled. Observed wall near ware wash area soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths throughout establishment not stored in quaternary sanitizing solution. Operator discarded cloths.
Working containers of food removed from original container not identified by common name. Observed several squeeze bottle containing oil and sauces at cook line with no label.
Feb 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate12 Basic
Show 14 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. At the time of the inspection observed establishment using Dishmachine Chlorine 0ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on equipment door handles. At the time of the inspection observed door handles at reach in cooler soiled by the preparation area.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. At the time of the inspection observed container with marinara sauce stored in the floor at the walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between equipment by the preparation area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of ice machine soiled. Observed interior of microwave soiled.
No conspicuously located ambient air temperature thermometer in holding unit. At the time of the inspection observed no ambient thermometers inside reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection observed cutting board by the preparation area with cut marks. Observed fan cover in walk in cooler soiled. Observed cooking fryers with accumulation of grease. Observed reach in cooler soiled.
Old labels stuck to food containers after cleaning. At the time of the inspection observed old labels on containers by the 3 compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes stored all over the kitchen.
Working containers of food removed from original container not identified by common name. At the time of the inspection observed bottle of sauces with no labels by the preparation area.
Nov 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 4 high priority.
4 High priority6 Intermediate17 Basic
Show 27 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. At the time of the inspection observed establishment using Dishmachine Chlorine 0ppm.
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the time of the inspection observed shrimp (54F - Cold Holding); cut lettuce (52F - Cold Holding) from the previous date. Observed cut lettuce (46F - Cold Holding); sliced cheese (54F - Cold Holding) in the reach in cooler by the kitchen. Observed tuna (46F - Cold Holding) at the reach in cooler by the front counter. As per chef all items are cold holding from previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed shrimp (54F - Cold Holding); cut lettuce (52F - Cold Holding) at the reach in cooler by the preparation area. Observed cut lettuce (46F - Cold Holding); sliced cheese (54F - Cold Holding) in the reach in cooler by the kitchen. Observed tuna (46F - Cold Holding) at the reach in cooler by the front counter. As per chef all items have been cold holding from previous day.
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.
Manager or person in charge lacking proof of food manager certification. At the time of the inspection person in charge does not have a food manager certificate.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
No soap provided at handwash sink.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Observed container with no handle inside of flour container stored in the dry storage area.
Buildup of food debris/soil residue on equipment door handles. At the time of the inspection observed door handles at reach in cooler soiled by the preparation area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the time of the inspection observed tiles soiled thorough out the kitchen.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. At the time of the inspection observed container with marinara sauce stored in the floor at the walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between equipment by the preparation area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of ice machine soiled. Observed interior of microwave soiled.
No conspicuously located ambient air temperature thermometer in holding unit. At the time of the inspection observed no ambient thermometers inside reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection observed cutting board by the preparation area with cut marks. Observed fan cover in walk in cooler soiled. Observed cooking fryers with accumulation of grease. Observed reach in cooler soiled.
Old labels stuck to food containers after cleaning. At the time of the inspection observed old labels on containers by the 3 compartment sink.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage in reach in cooler in front bar area area. Employee removed.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. At the time of the inspection observed no light in walk in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. At the time of the inspection observed wall soiled behind the 3 compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes stored all over the kitchen.
Working containers of food removed from original container not identified by common name. At the time of the inspection observed bottle of sauces with no labels by the preparation area.
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.