TINA IN THE GABLES
4700 S LE JEUNE RD, Coral Gables FL 33146
Last inspected Aug 7, 2026 · 9 visits since November 2023
JUL 24
FEB 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator began to pay license during inspection. Awaiting confirmation.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 7, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment went through a change in ownership without plan review and observed establishment only access for customer bathroom is through the kitchen prep area.
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. Observed for 2 new cook employees hired less than 60 days. Provided operator with form to complete.
Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed for packages of meats and pates.
No handwashing sign provided at a hand sink used by food employees. Observed at cook line hand sink.
Show the remaining 2 findings ▾
Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. Observed customers entering kitchen area to use bathroom unescorted
Stored food not covered. Observed container of bread on upper shelf at cook line prep table.
Aug 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 7 high priority.
7 High priority5 Intermediate7 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at reach in cooler rotisserie chicken (58F - Cooling). As per operator from the day before. Operator removed and segregated items to discard.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack egg into bowl then proceeded to grab clean spoon in container with other utensils to stir. Coached employee on proper hand wash procedures.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee plate eggs onto plate then wipe gloved hands on jeans then grabs slice of bread to place on top of sandwich.
Food placed in soiled container/equipment. Observed at reach in freezer loads of bread stored directly on cooler shelf's unwrapped.
Raw animal food stored over canned/bottled drinks. Observed at standing reach in cooler unit, raw shelled eggs stored over drinks. Operator removed and stored at lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at reach in cooler rotisserie chicken (58F - Cooling). As per operator from the day before. Operator removed and segregated items to discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep counter shelled eggs (49F - Ambient); sliced cheese (61F - Cold Holding). As per operator less than 1 hour. Operator placed onto ice bath to rapid cool.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed none available for quaternary sanitizer.
No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment went through a change in ownership without plan review and observed establishment only access for customer bathroom is through the kitchen prep area.
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. Observed for 2 new cook employees hired less than 60 days. Provided operator with form to complete.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no procedures available for sliced cheese and shelled eggs being kept at room temp. Provided operator with form.
Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed for packages of meats and pates.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles and drinks stored at prep counter at cook line throughout.
In-use tongs stored on equipment door handle between uses. Observed on oven handles. Operator removed.
In-use wet wiping cloth/towel used under cutting board. Observed at cook line.
No handwashing sign provided at a hand sink used by food employees. Observed at cook line hand sink.
Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. Observed customers entering kitchen area to use bathroom unescorted
Stored food not covered. Observed container of bread on upper shelf at cook line prep table.
Time/temperature control for safety food thawed in an improper manner. Observed at cook line container of frozen steaks placed to thaw at room temperature. Operator removed and stored at reach in cooler.
Jan 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line reach in coolers raw shelled eggs stored over container of uncovered butter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep counter at cook line sliced cheese (55F - Cold Holding). As per operator less than 2 hours.
Handwash sink used for purposes other than handwashing. Observed for hand sink at barista area used to hold soiled equipment.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand sinks. Operator provided.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed containers of tomato sauce at reach in cooler with date label of 12/22/25, as per operator items were frozen on labeled date and placed to thaw in reach in cooler on 1/14/26. Operator began to change labels.
Cutting board has cut marks and is no longer cleanable. Observed for cutting boards throughout.
Food stored on floor. Observed boxes of shelled eggs and plastic gallons of water store on floor.
In-use tongs stored on equipment door handle between uses. Observed 5 stored on cook line oven door.
Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. Observed customers entering kitchen area to use bathroom unescorted.
Single-service articles not stored inverted or protected from contamination. Observed at storage area unwrapped bowls not inverted.
Stored food not covered. Observed containers of French toast batter, pooled eggs, butter, and tuna salad store uncovered.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed reduced oxygen packages of beef in reach in cooler not labeled with sealed date and time. As per operator was one the night before less than 24, and will be used by the end of the day. Operator began to place labels.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
Water leaking from pipe and/or faucet/handle. Observed at kitchen hand sink faucet leaking when turned off.
Oct 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate11 Basic
Show 12 findings ▾
Handwash sink used for purposes other than handwashing. Observed hand sink used as dump sink with evidence of food remnants.
Bowl or other container with no handle used to dispense food. Observed at dry storage area in a bin of flour. Operator removed. Observed in bin of ice. Operator removed.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 21 seats present at tables, when licensed for only 4.
Floor soiled/has accumulation of debris. Observed behind fixed coolers and equipment tables.
In-use tongs stored on equipment door handle between uses. Observed at oven doors. Operator removed.
In-use wet wiping cloth/towel used under cutting board. Observed throughout kitchen.
No handwashing sign provided at a hand sink used by food employees.observed at all in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at all reach in cooler and freezers gaskets soiled with heavy food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at all reach in coolers and freezers throughout.
Stored food not covered. Observed at prep counter a basket of flatbread/arepas not covered. Observed at cook line prep counter baskets of bread not covered.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed reduced oxygen packages of picana beef not properly labeled with preparation date and time. As per operator items were packaged the day before. Operator began to label items.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
Aug 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority2 Intermediate12 Basic
Show 19 findings ▾
Food stored in ice used for drinks. See stop sale. Observed at coffee bar area ice machine, employee drink stored in ice.
Raw animal food stored over or with unwashed produce. Observed at reach in cooler raw shelled eggs stored over bags of leafy greens.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 3 containers of steamed/cooked potatoes at reach in cooler date marked 7/29/25. Operator segregated items to discard.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 3 containers of steamed/cooked potatoes at reach in cooler date marked 7/29/25. Operator segregated items to discard. Food stored in ice used for drinks. See stop sale. Observed at coffee bar area ice machine, employee drink stored in ice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at kitchen prep counter coleslaw (53F - Cold Holding). As per operator for about 1 hour. Operator placed into reach in coolers.
Handwash sink used for purposes other than handwashing. Observed hand sink used as dump sink with evidence of food remnants.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed new menu available and items, Cesar dressing, hollandaise sauce, raw egg items, smoked salmon items and meat items cooked to order not marked.
Bowl or other container with no handle used to dispense food. Observed at dry storage area in a bin of flour. Operator removed. Observed in bin of ice. Operator removed.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 21 seats present at tables, when licensed for only 4.
Floor soiled/has accumulation of debris. Observed behind fixed coolers and equipment tables.
In-use tongs stored on equipment door handle between uses. Observed at oven doors. Operator removed.
In-use wet wiping cloth/towel used under cutting board. Observed throughout kitchen.
No handwashing sign provided at a hand sink used by food employees.observed at all in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at all reach in cooler and freezers gaskets soiled with heavy food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at all reach in coolers and freezers throughout.
Single-service articles not stored inverted or protected from contamination. Observed at prep area to go plates not stored inverted.
Stored food not covered. Observed at prep counter a basket of flatbread/arepas not covered. Observed at cook line prep counter baskets of bread not covered.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed reduced oxygen packages of picana beef not properly labeled with preparation date and time. As per operator items were packaged the day before. Operator began to label items.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
Apr 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shelled eggs (53F - Ambient) stored on prep counter with ambient temperature of 53F. As per cook for about 1 hour. Chef placed onto ice bath to cool.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep counter, coleslaw (50F - Cold Holding) milk (57F - Cold Holding). As per cook for about 1 hour. Operator placed into reach in cooler to cool.
Handwash sink used for purposes other than handwashing. Observed hand sink used at dump sink.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on cook line oven door handle. Chef removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at prep table stored in standing water of 83F.
In-use wet wiping cloth/towel used under cutting board. Observed under all cutting boards at cook line.
No handwashing sign provided at a hand sink used by food employees. Observed at all hand wash sinks.
Stored food not covered. Observed baked loaf breads stored on top shelf at prep line uncovered.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
Feb 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority7 Intermediate6 Basic
Show 18 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator began to pay license during inspection. Awaiting confirmation.
Raw animal food stored over canned/bottled drinks. Observed raw packages of whole beef picanha stored over juice bottle in reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw packages of whole beef picanha stored on to of bowl of tuna salad at reach in cooler.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shelled eggs (53F - Ambient) stored on prep counter with ambient temperature of 53F. As per cook for about 1 hour. Chef placed onto ice bath to cool.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep counter, coleslaw (50F - Cold Holding) milk (57F - Cold Holding). As per cook for about 1 hour. Operator placed into reach in cooler to cool.
Handwash sink used for purposes other than handwashing. Observed hand sink used at dump sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed for Cesar dressing, hollandaise sauce, raw egg items, smoked salmon items and meat items cooked to order.
No paper towels or mechanical hand drying device provided at handwash sink. Observed for all hand wash sinks. Operator provided.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed none for any employee as well as for cooked Crimar and Joha hired more than 60 days with no training.
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. Provided operator with form to review and complete with all staff.
No soap provided at handwash sink. Observed for all hand wash sinks. Operator provided.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory available for smoke salmon, Cesar dressing, hollandaise and steak items cooked to order on menu.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on cook line oven door handle. Chef removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at prep table stored in standing water of 83F.
In-use wet wiping cloth/towel used under cutting board. Observed under all cutting boards at cook line.
No handwashing sign provided at a hand sink used by food employees. Observed at all hand wash sinks.
Stored food not covered. Observed baked loaf breads stored on top shelf at prep line uncovered.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
Jul 31, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink. Observed for all hand wash sinks.
No handwashing sign provided at a hand sink used by food employees. Observed for hand wash sinks in kitchen area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Nov 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority4 Intermediate9 Basic
Show 16 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken feet stored with raw beef located in chest freezer,dry storage area. Observed raw chicken stored above raw pork ribs located in the standing reach in cooler,entrance to kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Standing reach in cooler,opposite mop sink: opposite mop sink; raw duck,as per operator from yesterday (48F - Cold Holding); precooked pork (49F - Cold Holding)as per operator from yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Standing reach in cooler,opposite mop sink: opposite mop sink; raw duck,as per operator from yesterday (48F - Cold Holding); precooked pork (49F - Cold Holding)as per operator from yesterday.
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-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with accumulation of encrusted food debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available at the time of the inspection.
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.
Ceiling/ceiling tile shows damage or is in disrepair. Observed in the employee bathroom.
Equipment in poor repair. Observed reach in cooler gaskets torn and in disrepair,prep unit opposite cookline.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed for the chest freezer,dry storage area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave oven soiled with encrusted food debris.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in the dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of bulk rice bin soiled. Observed reach in freezer gaskets soiled,chest unit,dry storage area. Observed hood filters soiled with accumulation of grease.
Self-closing device on bathroom door disconnected/broken. Observed for the employee bathroom.
Wall soiled with accumulated grease, food debris, and/or dust. Observed by the 3 compartment sink.
Working containers of food removed from original container not identified by common name. Observed for the bulk rice bin
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.