ISLAS CANARIAS GRILL & BAKERY
3804 SW 137TH AVE, Miami FL 33175 · 305-559-0111
Last inspected Feb 23, 2026 · 9 visits since August 2023
MAY 24
SEP 24
JAN 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed raw chicken stored over raw pork bacon.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
What the inspector wrote — 6 findingsThe state's own report →
Bowl or other container with no handle used to dispense food.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed at hood.
In-use knife/knives stored in cracks between pieces of equipment. Employee was requested by manager to remove spatula.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Show the remaining 2 findings ▾
In-use wet wiping cloth/towel used under cutting board.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. By cook line entrance.
Jul 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Employee with no beard guard/restraint while engaging in food preparation. Manager provided one.
Floors not constructed to be easily cleanable. Observed missing tile grout throughout the cook line and some areas of the kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Observed spatulas stored between the wall and the grill. Employee removed it.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Employee cleaned it.
Jan 23, 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 ▾
Handwash sink used for purposes other than handwashing. Observed a bucket stored in the hws located at cook line. Operator removed it on site.
Equipment in poor repair. Observed microwave handle in disrepair, located at breakfast station.
In-use knife stored in cracks between pieces of equipment. Observed in use spatula, knife stored in between flat grill and wall at front counter station, knifes under grill between brill and under-counter cooler at front line. Employee removed them on site.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens at cook line have some grease accumulation.
No handwashing sign provided at a hand sink used by food employees. No hand wash sing at hws located at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of hot holding unit at cook line soiled.
Reach-in cooler shelves with rust that has pitted the surface, reach in cooler located at ceviche station.
Reach-in freezer interior has accumulation of soil residues, at ceviche station.
Sep 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Observed container wet nesting at main ware washing area.
Floors not constructed to be easily cleanable. Observed deep grout throughout main kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.
Sep 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 5 high priority.
5 High priority2 Intermediate23 Basic
Show 30 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed corvina (49F - Cold Holding); salmon (48F - Cold Holding); cooked fries (102 F - Hot Holding), shrimp marinated (62F - Cold Holding); salmon (52F - Cold Holding); mahi (56F - Cold Holding) inside different reach in cooler units, As per Operator foods were placed more than 4 hours ago.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corvina (49F - Cold Holding); salmon (48F - Cold Holding); cooked fries (102 F - Hot Holding), shrimp marinated (62F - Cold Holding); salmon (52F - Cold Holding); mahi (56F - Cold Holding) inside different reach in cooler units, As per Operator foods were placed more than 4 hours ago. Stop sale was issue. Also observed salmon (52F - Cold Holding); mahi (56F - Cold Holding) inside reach in cooler by the front line. As per operator for less than 2 hours, operator moved foods to freezer to rapidly chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brisket (127F - Hot Holding); lamb (129F - Hot Holding); observed tortilla potato (103F - Hot Holding). stop sale issued.
Toxic substance/chemical improperly stored. Observed a bathroom cleaner bottle stored in preparation table. Employee removed.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Wiping cloth chlorine sanitizer +300 ppm. Operated adjusted the chlorine sanitizer to 100 ppm.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter, hand wash sink. Operator provided it.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portioned pasta on service line not date marked as per operator for more than 24 hours.
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.
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 fish products still in ROP thawed out on the service line.
Cutting board has cut marks and is no longer cleanable.
Employee drinking in a food preparation or other restricted area. Operating removed several thermos stored in a food preparation table.
Equipment and utensils not properly air-dried - wet nesting. Observed container wet nesting at main ware washing area.
Floor area(s) covered with standing water. Observed coffee stores at front counter, not wrapped or protected.
Floor not cleaned when the least amount of food is exposed. Observed soiled floor with food debris at front cook line.
Floors not constructed to be easily cleanable. Observed deep grout throughout main kitchen.
Food stored on floor. Observed food stored on the floor in walk-in pastry freezer and in main walk-in cooler.
Ice buildup in reach-in cooler located in front of the cook line.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine on unsanitized surface.
In-use knife/knives stored in cracks between pieces of equipment. observed knives, being stored between counter and kitchen equipment throughout the kitchen.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed back wall of walk in cooler with mold like substance. Also observed hood filters soiled.
Old labels stuck to food containers after cleaning. Observed at main shelving area at ware washing area.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at front counter beverage cooler.
Stored food not covered. Observed trays of portion steak in walk in cooler uncovered.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed coffee straws stores at front counter, not wrapped or protected.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.
Working containers of food removed from original container not identified by common name. absorbed container of sugar at front counter not labeled.
May 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw liver stored over washed broccoli, cooler located at preparation area. Manager rearranged the food storage on site.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed raw chicken stored over raw pork bacon.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled both oven at cook line at back of the kitchen.
May 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Instructed Manager to set manual ware-washing.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw liver stored over washed broccoli, cooler located at preparation area. Manager rearranged the food storage on site.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed raw chicken stored over raw pork bacon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at front counter observed flan (50-52F - Cold Holding), as per manager for less than 4 hours, manager transferring food to another working unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In holding unit at front lune observed ham croquettes (120F - Hot Holding); Cheese sticks (125F - Hot Holding); beef empanadas (112F - Hot Holding), as per manager all food items for less than 4 hours, employee removed food to be reheated.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled both oven at cook line at back of the kitchen.
Aug 3, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Chicken salad not date marked at walk in cooler. As per manager prepared on the previous day.
Unclean building components, attachments or fixtures. Observed walk in cooler gaskets soiled.
Aug 2, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed at sandwich area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw liver stored over cooked plants in reach in cooler at storage area.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 cracked shell eggs at front counter area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw calamari (62F - Cold Holding); raw chicken (60F - Cold Holding) at top portion of flip top reach in cooler at cook line. As per manager, less than 30 minutes. Manager placed products inside reach in cooler. Observed diced potatoes (46F - Cold Holding); chorizo (47F - Cold Holding); ham (57F - Cold Holding) at reach in cooler drawers across from flat top grill at front counter. As per manager, less than 1 hour. Advised manager to submerge containers in ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed piccadillo (119F - Hot Holding); mashed potatoes (122F - Hot Holding) at steam table. As per manager, for approximately 1 hour. Employee stirred products to distribute heat.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris on vegetable dicer at kitchen preparation area.
Handwash sink not accessible for employee use at all times. Observed reach in cooler blocking hand sink at sandwich area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Chicken salad not date marked at walk in cooler. As per manager prepared on the previous day.
Accumulation of dead or insects in control devices. Observed near back exit door.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse on food scales at preparation area.
Floor area(s) covered with standing water. Observed on floor near walk in cooler.
Food stored on floor. Observed container of ham on floor in walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. Employee cleaned inside of microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of dust in fan at kitchen area.
Unclean building components, attachments or fixtures. Observed walk in cooler gaskets soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at throughout establishment.
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.