Izakaya Restaurant

159 Aragon Ave, Coral Gables, FL 33134 · Permanent Food Service · License 2324147

Official report

out of 100

Grade B

Safety score 89 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Raw animal food stored over or with unwashed produce.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 complaint inspection
1 high priority (fixed on the spot), 1 intermediate, 5 basic
-11
Safety score89

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct192026

Complaint inspection

7 violations found

First visitOct 19, 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.
7 violations found:
- 1 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed at walk in cooler raw shell eggs at walk in cooler on top of vegetables. Employee placed eggs on bottom shelf.
  Fixed on the spot
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Packaged food has no English labeling.
  Observed for two rice bags at storage area.
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed at storage two bags of rice on floor.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed scoop for rice.
  Ice scoop handle in contact with ice.
  Employee removed scoop.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
- Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul292026B83Complaint inspection7 violations, 3 high priority No follow-up needed

First visitJul 29, 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.
7 violations found:
- 3 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  According to the operator the rice for sushi was set just two hours before the inspection. Employee place label with time marked.
  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 walk in cooler raw shell eggs over vegetables. Action required.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed hand sink at cook line blocked and with items inside. Employees wearing gloves but no hand washing.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  For hand wash at cook line blocked by a prep table.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Hand sink in the back.
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
- Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
  Food Spatulas at 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.
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.