Life Time

237 S Dixie Hwy, Coral Gables, FL 33133 · Permanent Food Service · License 2336887

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Aug 31, 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 · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 31 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 6 basic
-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 visit

Aug312026

Routine inspection

9 violations found

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.
9 violations found:
- 2 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority2
- 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 walk in cooler pinto beans (51°F - Cooling). As per label from 8/30/26. Operator segregated to discard.
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer in spray bottle not at proper minimum strength.
  Observed Triple Sink (Quaternary 500+ppm). Operator began to dilute.
  Fixed on the spot
Intermediate1
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed valve turned off at hand sink at dish washing area.
Basic6
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed stored on oven door handle. Operator removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed soiled at prep area.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed stove top soiled with food and grease build up.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed at cook line reach in cooler.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed at cook line.
  Floor soiled/has accumulation of debris.
  Observed at walk in cooler and freezer.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.