OFF THE MILE
245 UNIVERSITY DRIVE, Coral Gables FL 33134
Last inspected Feb 13, 2026 · 6 visits since October 2023
APR 24
SEP 24
APR 25
SEP 25
FEB 26
— STEADY
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
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. Form provided to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Equipment drain line draining into handwash sink. Observed house from the coffee machine draining into the hand wash sink at front counter.
Food stored on floor. Observed at walk in cooler a bag with onions on floor.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed beef at kitchen.
Show the remaining 5 findings ▾
In-use knife/knives stored in cracks between pieces of equipment. Observed at kitchen. Employee removed knife.
In-use wet wiping cloth/towel used under cutting board.
Open dumpster lid.
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Silverware/utensils stored upright with the food-contact surface up. Observed at serving station. Manager replaced utensils.
Sep 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee engaged in food preparation without previously hand washing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken at kitchen. Employee discarded the item.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Equipment and utensils not properly air-dried - wet nesting. At cook line.
Floors not constructed to be easily cleanable. Obser floor at walk in freezer.
Food stored on floor. Observed at walk in cooler French fries boxes on floor. Cook placed boxes on shelves.
Ice scoop handle in contact with ice.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cook line. Handle in contact with ham
Walk in cooler vents soiled with accumulated dust, or mold-like substance.
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 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. Slicer soiled.
Food stored on floor. Chef placed items on shelves.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Soiled dry wiping cloth in use.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee other than cook changing tasks from soil to clean utensils without washing hands.
Food stored on floor. Observed bags with French fries stored on floor at walk in freezer.
Ice scoop handle in contact with ice.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at kitchen touched soiled equipment and went back to work with pastries without hand washing and gloves changed.
Buildup of food debris/soil residue on equipment exterior at cook line.
Cutting board has cut marks and is no longer cleanable.
Floors not constructed to be easily cleanable. Under cooking equipments at kitchen.
In-use wet wiping cloth/towel used under cutting board.
Oct 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Equipment drain line draining into handwash sink. Drain coming from coffee machine.
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. Form provided to operator.
Handwash sink not accessible for employee use at all times. Covered with containers.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at kitchen pots and pans not inverted exposed to dust.
Clean lids stored between equipment and wall in the dishwashing area.
Floors not constructed to be easily cleanable. Observed grease under kitchen equipments.
In-use tongs stored on equipment door handle between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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.