Marhaba Lebanese Cuisine
1533-35 Madruga Ave Ste 3, Coral Gables, FL 33146 · Permanent Food Service · License 2335942
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection1 high priority (no follow-up needed), 4 intermediate (1 fixed on the spot, 1 repeat), 6 basic (4 repeats)-25
- Safety score75
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 visitJul 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
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed carton of shelled eggs and raw beef stored over bags of lettuce.
Intermediate4
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 hummus, prepped meats and sauces in reach in coolers.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener. Operator cleaned.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at kitchen hand sink and front counter.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed expired for Yamileth Gonzalez on 1/26/2026.
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed for containers of cut lettuce, sour cream and diced tomatoes in prep reach in cooler
Repeat violation
Food stored on floor.
Observed case of water stored on floor. Operator removed.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed at ice machine. 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 spices and quinoa.
Hood filter missing from automatic fire suppression/exhaust system.
Observed 1 panel missing.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed missing at bathroom hand sink.
Repeat violation
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.