Graziano's Gourmet
229 South Dixie Hwy, Coral Gables, FL 33133 · Permanent Food Service · License 2337630
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection1 intermediate, 10 basic (4 repeats); basic violations cost 12 at most-15
- Safety score85
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 visitAug 31, 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
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed for plated dishes of lasagna, salads and beef meals in walk in cooler prepped the day before.
Basic10
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed cookies at front counter coffee area stored uncovered. Observed dessert tarts at reach in freezer stored uncovered. Operator covered items.
Fixed on the spotRepeat violation
Food stored on floor.
Observed bucket of lard stored on floor at kitchen entrance under hand sink. Operator removed.
Fixed on the spot
Uncovered food stored near sink exposed to splash.
Observed container of sugar at front counter coffee station. Operator removed.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Observed tongs stored on cabinet shelf at front counter.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed in containers of chimmychurri. Operator removed
Fixed on the spot
Ice scoop handle in contact with ice.
Observed at front counter ice bin. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in containers of nuts and mixed fruit.
Repeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed at kitchen prep area. Operator removed.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed at standing reach in cooler and freezer units.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed at cook line shelf to go boxes.
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.