VINYA AT CORAL GABLES
266 MIRACLE MILE, Coral Gables FL 33134
Last inspected Apr 18, 2025 · 6 visits since September 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
4 inspections, one direction. The current grade is the worst on record.
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 while conducting the inspection.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quad sanitation 0ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over anchovies and milk at walk-in cooler
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Not chlorine test strips available for dishwasher machines.
Clam/mussel/oyster tags not marked with last date served.
Show the remaining 11 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Manager printed and post the consumer advisory at entrance wall.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Manager printed ad post consumer advisory at front entrance wall.
Cutting board has cut marks and is no longer cleanable.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef using wrist watch and bracelet.
Floor soiled/has accumulation of debris. Under 3 compartment sink.
Food stored on floor. Two cases at walk-in freezer.
Ice scoop handle in contact with ice. At ice machine-bin.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in standing water 79°F at cook line.
In-use wet wiping cloth/towel used under cutting board.
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 ▾
Handwash sink not accessible for employee use at all times. At cook line.
Cutting board has cut marks and is no longer cleanable.
Ice buildup in walk-in freezer.
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at cook line. According to cook they are using the eggs for a recipe. Eggs placed back to reach in cooler.
Handwash sink not accessible for employee use at all times. Observed a cart blocking hand sink at cook line. Chef removed cart.
Accumulation of debris on exterior of warewashing machine.
Food stored on floor. Observed bag with potatoes stored on floor. Employee removed potatoes from the floor.
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
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 while conducting 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. Form provided while conducting the inspection.
food ( lettuce )stored near vent at walk in cooler exposed to splash.
Wet mop not stored in a manner to allow the mop to dry.
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use
Cutting board has cut marks and is no longer cleanable.
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.