Rosteakhouse

121 Alhambra Plz Ste 110, Coral Gables, FL 33134 · Permanent Food Service · License 2338509

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.High priority · fixed by the Oct 9 follow-up · 19 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
2 high priority (fixed by the Oct 9 follow-up), 8 intermediate, 10 basic; intermediate violations cost 18 at most
-34
Safety score66

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

Inspection history

1 inspection · 2 visits

Sep292026

Routine inspection

20 violations found · Inspector came back once

Follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
  More time given
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Management already looking a company to fix the floor.
  More time given
Official report, on the Florida DBPR website
First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 2 High priority
- 8 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Intermediate8
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Slicer machine soiled.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Located at cook line. Blocked by a garbage can.
  Handwash sink used for purposes other than handwashing.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at hand sink by dishwasher area.
  No soap provided at handwash sink.
Basic10
- Code 01, Approved source; food safe and unadulterated: Clams/mussels/oysters removed from original container for long-term storage.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Walk in cooler.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Container inside food container at walk in cooler to serve sauce.
  Ice scoop handle in contact with ice.
  Observed at bar. Bartender removed scoop.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Hood filter missing from automatic fire suppression/exhaust system.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Filters soiled.
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Observed all along the kitchen.
  Walk in cooler vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.