Cvi.Che 105 Coral Gables
111 Palermo Ave Ste 108, Coral Gables, FL 33134 · Permanent Food Service · License 2337898
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection4 high priority (2 fixed by the Nov 6 follow-up, 2 fixed on the spot), 4 intermediate, 10 basic-34
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 16, Dishwashing facilities and test kits: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
More time given
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
More time given
- First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed squid (46°F - Cold Holding); chicken (46°F - Cold Holding); beef (46°F - Cold Holding); octopus (46°F - Cold Holding); pork (46°F - Cold Holding); cooked chicken (46°F - Cold Holding); black beans (47°F - Cold Holding) piscos sour (egg whites) (50°F - Cold Holding) swai (47°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed squid (46°F - Cold Holding); chicken (46°F - Cold Holding); beef (46°F - Cold Holding); octopus (46°F - Cold Holding); pork (46°F - Cold Holding); cooked chicken (46°F - Cold Holding); black beans (47°F - Cold Holding) piscos sour (egg whites) (50°F - Cold Holding) swai (47°F - Cold Holding)
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed 3 compartment sink quaternary sanitizer exceeding 500 ppm. Operator changed the sanitizing solution to 200 ppm.
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed wiping cloth sanitizing solution exceed 500 ppm. Operator changed the sanitizing solution and read at 200 ppm.
Fixed on the spot
Intermediate4
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
Observed no temperatures being taken in the cook line and the walk in cooler.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand wash sinks located in the bar area with utensils inside.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels in the hand wash sink located by the coffee making station.
No soap provided at handwash sink.
Observed no soap in the hand wash sinks in the bar area.
Basic10
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed the ice scoop handles in contact with the ice located in the bar area.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed grooved cutting board located by the ceviche bar.
Equipment in poor repair.
Observed walk in cooler and reach in cooler located by the cook line in disrepair.
Code 16, Dishwashing facilities and test kits: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Observed dishmachine # 2 temperature gauges not working properly.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed the interior of both ice machines, located by the warewashing line have an accumulation of a mold like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled guards for the ice machine located by the warewashing area.
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Observed clean utensils stored in a dirty container located by the dishwashing station.
Equipment and utensils not properly air-dried - wet nesting.
Observed wet nesting next to the 3 compartment sink by the dishwasher.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no hand wash sign in the hand wash sinks located in the bar area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tile damaged outside the coffee station.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.