HYPERFIT KITCHEN
3826 SW 8TH STREET, Coral Gables FL 33134 · 786-271-2345
Last inspected Aug 7, 2026 · 7 visits since October 2023
5 inspections within 4 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellular on prep tables.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. By kitchen entrance.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator placed container with utensils on stove.
In-use wet wiping cloth/towel used under cutting board.
Show the remaining 1 finding ▾
Single-service articles improperly stored. Storage area. Box with disposable containers on floor. Operator placed item on shelf.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellular phones on prep areas.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator placed bucket with utensil on stove.
Presetting of unwrapped silverware and/or tableware outdoors. Pots and pans not properly stored.
Single-service articles improperly stored. Observed by kitchen entrance, a box with disposable cups stored on floor.
Wet wiping cloth not stored in sanitizing solution between uses.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Operator placed LP gas tank outside the establishment.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Ceiling/ceiling tile shows damage or is in disrepair. Observed mainly at office.
Floor area(s) covered with standing water.
Garbage enclosure area in disrepair.
Missing drain plug at dumpster.
Open dumpster lid.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Food thermometer(s) not calibrated according to manufacturer's specifications. Operator calibrated the thermometer while conducting the inspection.
No paper towels or mechanical hand drying device provided at handwash sink. For hand sink at bathroom. Operator placed a new roll.
Buildup of food debris/soil residue on equipment door handles. Hood filters need cleaning.
Food not stored at least 6 inches off of the floor. Observed a box with potatoes. Storage area.
In-use tongs stored on equipment door handle between uses.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen. Operator placed a new roll.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Probe thermometer not used to ensure proper food temperatures.
Buildup of food debris/soil residue on filters.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator placed bucket with utensils on stove.
Single-service articles improperly stored. Observed disposable dishes on floor. Chef placed box on shelf.
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Cutting board has cut marks and is no longer cleanable.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
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.