Berries Coconut Grove
2884 SW 27 Ave, Coconut Grove, FL 33133 · Permanent Food Service · License 2325658
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 12, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at prep cooler pooled eggs (53°F - Cold Holding); as per operator for less than 1 hour from walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at cook line prep counter hollandaise (81°F - Hot Holding). As per operator for 15 minutes. Operator removed and discarded.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed at cook line reach in cooler raw smoked salmon stored over steamed carrots. Operator removed.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed at hand sink across from dish machine blocked by utensil holders.
Code 53, Manager certification and employee training: 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/ Observed approximately 4 employees present with no certified manager. Manager arrived during inspection.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed employees cooler raw lamb and shelled eggs stored in walk in cooler on shelves next to establishment food items. Operator labeled and stored at rear area of walk in cooler.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed at ice bin next to dry storage.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed throughout in dry storage containers of flour and rice.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed at exit next to dish washing area.
Insect control device installed over food preparation area.
Observed stored on top shelf of prep counter next to walk in cooler. Operator removed.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling damaged at storage area next to pizza station above dish machine.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.