PARALIA
455 GRAND BAY DR, Key Biscayne FL 33149 · 3654500
Last inspected Jun 4, 2026 · 9 visits since December 2023
FEB 24
JUL 24
FEB 25
FEB 26
JUN 26
— STEADY
5 inspections within 34 points of each other. Whatever this kitchen does, it does consistently.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at HWS at bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 1, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico de gallo (51F - Cold Holding); raw shrimp (48F - Cold Holding); calamari (46F - Cold Holding). As per chef less than an hour.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at handwashing sink located at bar area.
Cutting board has cut marks and is no longer cleanable. Observed at cooking line.
In-use tongs stored on equipment door handle between uses. Observed at cooking line.
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards at cook line soiled and can opener soiled. Can opener was taken to be washed and sanitized.
Cutting board has cut marks and is no longer cleanable. Observed at white cutting boards at cook line.
No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at bar area.
Feb 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed cooked tomatoes (71F - Hot Holding) at cook line. As per staff less than 2 hours. Product was reheated 175F.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 500+ppm). New solunion at 200ppm.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing minimum temperature of shrimp. Coached staff on correct temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards at cook line soiled and can opener soiled. Can opener was taken to be washed and sanitized.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at HWS at bar area.
Cutting board has cut marks and is no longer cleanable. Observed at white cutting boards at cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff member doing food preparation while wearing watch and bracelet. Jewelry was removed.
Food stored on floor. Observed plastic water bottles stored on floor at WIC and box of fries on floor at WIF. Both products were removed off floor.
Ice scoop handle in contact with ice. Observed at bar area. Scoop was correctly placed.
No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at bar area.
Plumbing system in disrepair. Observed hand washing sink at bar area in disrepair.
Feb 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed at cook line.
Floor area(s) covered with standing water. Observed by dishwasher area.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed Fl 095056; 095057; 095045; 095044 all expired on 12/09/24.
Jul 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Ceiling tile missing. Observed near dishwasher area.
Cutting board has cut marks and is no longer cleanable. Observed at cook line.
Old labels stuck to food containers after cleaning. Observed old labels on clean containers at drain boards by dishwasher area.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout cook line.
Jul 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 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. Observed Dishwasher (Chlorine 0ppm), help operator set up 3 compartment sink and using it until dishwasher has been fixed.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Ceiling tile missing. Observed near dishwasher area.
Cutting board has cut marks and is no longer cleanable. Observed at cook line.
Old labels stuck to food containers after cleaning. Observed old labels on clean containers at drain boards by dishwasher area.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout cook line.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: shredded cheese 45F, raw shrimp 45F, per manager approximately 2 hours. Shredded cheese voluntarily discarded, shrimp placed in freezer. Shrimp down to 40F.
Handwash sink used for purposes other than handwashing. Employee washed sunglasses in handwash sink.
Exterior door has a gap at the threshold that opens to the outside. Under door from kitchen to bar.
Ice scoop handle in contact with ice. At bar. Removed at time of inspection.
Dec 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the time of the inspection observed cooked chicken (126F - Hot Holding) at hot box auto sham. Chef placed chicken to reheat.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand sink. Chef replaced paper towel.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed walk in cooler ceiling soiled.
Cutting board has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed table fan near ware washing area soiled.
Standing water in floor drain/floor drain draining very slowly. Observed at kitchen.
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.