Fairchild Tropical Botanic Garden

10901 Old Cutler Rd, Coral Gables, FL 33156 · Permanent Food Service · License 2333807

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Chlorine sanitizer not at proper minimum strength for manual warewashing.High priority, repeat · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
4 high priority (3 fixed by the Sep 17 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 3 basic (1 repeat)
-22
Safety score78

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

Inspection history

1 inspection · 2 visits

Sep152026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitSep 17, 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:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
  Cold holding equipment not maintained in good repair.
  More time given
Official report, on the Florida DBPR website
First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 4 High priority
- 1 Intermediate
- 3 Basic
What 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 reach in at front counter with ambient temp if 48°F, the following TCS foods stored inside for more than 4 hours: chicken salad (46°F - Cold Holding); tuna (45°F - Cold Holding).
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed reach in at front counter with ambient temp if 48°F, the following TCS foods stored inside: cut tomato (46°F - Cold Holding); chicken salad (46°F - Cold Holding); tuna (45°F - Cold Holding); hummus (48°F - Cold Holding).
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed smoked salmon above sauces in reach in cooler in warewash area.
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at 200+ ppm. Operator added water to dilute solution. Final reading: 100 ppm.
  Fixed on the spotRepeat violation
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed on dry dish racks.
  Repeat violation
Basic3
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  Observed in reach in cooler.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed in chest freezer.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in at front counter with ambient temp if 48°F, the following TCS foods stored inside: cut tomato (46°F - Cold Holding); chicken salad (46°F - Cold Holding); tuna (45°F - Cold Holding); hummus (48°F - Cold Holding).
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.