Off the Mile
245 University Drive, Coral Gables, FL 33134 · Permanent Food Service · License 2335164
What drove the grade
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection2 high priority (no follow-up needed), 2 intermediate, 6 basic (2 repeats)-20
- Safety score80
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 visitSep 17, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.
Utensils soiled.
Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Cook line equipment.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Lids at kitchen, food containers.
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Observed at front counter.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Boxes with food merchandise stored on floor.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling.
Observed at kitchen.
Code 23, Non-food contact surfaces clean: Observed at kitchen no food-contact surface soiled with grease, food debris, dirt, slime or dust.
Cooking equipments sides soiled with grease.
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.
At cook line.
Floors not constructed to be easily cleanable.
Observed at walk in freezer.
Walk in cooler vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.