Daniel's Miami

1500 San Ignacio Ave, Coral Gables, FL 33146 · Permanent Food Service · License 2336018

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Aug 5, 2026

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.High priority · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 complaint inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 11 basic (1 repeat)
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug52026

Complaint inspection

16 violations found

First visitAug 5, 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.
16 violations found:
- 4 High priority
- 1 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed at cook line reach in cooler, mashed potatoes (50°F - Cooling). As per label from 8/4/26. Operator removed and discarded.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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 at main dish machine, Dishwasher(Chlorine 10ppm). Operator began to replace empty container.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed none at mop sink with splitter added.
  Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.
  Observed spray hose attached to handwashing sink at dish washing area.
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed front line waiter station hand sink used as dump sink with evidence of coffee dumped inside. Operator cleaned.
  Fixed on the spot
Basic11
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed at walk in cooler frozen packages of mahi placed to begin thawing. Operator began to remove fishes from packaging to properly thaw.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed at cook line reach in cooler, containers of steaks and asparagus stored uncovered. Observed at dessert station reach in cooler, containers of ice cream and gelatos stored uncovered.
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Observed at service hallway ice machine stoned on box of trash can liner boxes. Operator removed.
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  Observed stored between coolers at cook line. Operator removed.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employees energy drink can stored on cook line shelf. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed at dessert area reach in freezer.
- Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  Observed at front line waiter station container of sauce dishes stored next to hand wash sink. Operator removed.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed throughout kitchen area.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee bags stored on prep shelf at dessert station. Operator removed.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed stored in mop bucket at mop sink.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed not secured at coffee prep station of kitchen.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.