GRAZIANO'S IN THE GABLES
394 GIRALDA AVE, Coral Gables FL 33134 · 305-901-0353
Last inspected Apr 17, 2026 · 7 visits since January 2024
OCT 24
APR 25
JUN 25
NOV 25
APR 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2014052509 | Nov 19, 2014 | Jan 8, 2015 | $200 |
Inspection history
7 visits, newest first
Apr 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
0 High priority7 Intermediate9 Basic
What the inspector wrote — 16 findingsThe state's own report →
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.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris, on kitchen can opener.
No probe thermometer provided to measure temperature of food products.
Show the remaining 12 findings ▾
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable. Grill area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones underneath kitchen slicer.
In-use tongs stored on equipment door handle between uses.
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
Cutting board has cut marks and is no longer cleanable.
Hole in or other damage to wall. Observed by salad station, outlet broken.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Crepe station.
No handwashing sign provided at a hand sink used by food employees. Manager placed the new sign.
Reach-in cooler shelves with rust that has pitted the surface.
Time/temperature control for safety food thawed in an improper manner.
Jun 16, 2025Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed whole marinated chicken (45F - Coolin) inside tightened plastic bags at walk-in cooler from previous day. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground lamb (45F - Cold Holding) at walk-in cooler for more than 24 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground lamb (45F - Cold Holding) at walk-in cooler for more than 24 hours.
Clam/mussel/oyster tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed whole marinated chicken (45F - Coolin) inside tightened plastic bags at walk-in cooler from previous day.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at bar area, also at handwashing sink by grill station.
No soap provided at handwash sink. Observed at bar area and unit at kitchen by wait station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. Observed over preparation area at the kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above dishwasher station area and some at kitchen area.
Clean utensils stored between equipment and wall. Observed at preparation knife stored in between equipment at bar area.
Cutting board has cut marks and is no longer cleanable. Observed a small cutting board at bar area with marks not longer cleanable.
Food stored on floor. Observed two plastic containers with peeled potatoes stored on the walk-in cooler floor.
Ice scoop handle in contact with ice. Observed inside ice machine bin.
No handwashing sign provided at a hand sink used by food employees. Observed at bar area.
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Handwash sink not accessible for employee use at all times. Prep area. Hand sink blocked by garbage container.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food stored on floor. Observed at walk in cooler a box with corn on fooor. Manager placed box on shelf.
In-use knife/knives stored in cracks between pieces of equipment. At front bar.
Open dumpster lid.
Reach-in cooler shelves with rust that has pitted the surface. Cook line.
May 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Stop Sale issued due to food originating from an unapproved source. Observed No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed raw mussels without tag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding), intestines (46F - Cold Holding) inside reach in cooler at grill area. As per employee, for 3 hrs approximately. Employee placed products inside freezer for rapid cooling.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed for mussels.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed No chemical test kit provided when using sanitizer for chlorine and quaternary.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed raw mussels without tags.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls and plates not properly protected at kitchen area and grill area.
Cutting board has cut marks and is no longer cleanable. Observed 2 red cutting boards at washing station.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between oven and prep table at preparation area.
In-use tongs stored on equipment door handle between uses. Observed 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 sugar container
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 73F at dessert station. Employee discarded the water and proceded to wash, rinse and sanitize utensils.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at grill area.
Single-service articles not stored inverted or protected from contamination. Observed Single-service articles not stored inverted on shelves over washing area.
Jan 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meat at walk in cooler at 46°F. As per manager Manager the door was opened because a delivery was in process. Manager transferred the items to reach in freezer.
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. Provided to mana while conducting the inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
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. Sent to operator while conducting the inspection.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable.
In-use knife/knives stored in cracks between pieces of equipment. Back bar.
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.