Sea Grill
4250 Salzedo St #1425, Coral Gables, FL 33146 · Permanent Food Service · License 2336166
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection3 high priority (2 fixed by the Nov 2 follow-up, 1 fixed on the spot), 2 intermediate (1 repeat), 11 basic (6 repeats); basic violations cost 12 at most-28
- Extension granted on Sep 1, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitNov 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed tags still not marked.
More time given
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
At time of callback inspection still observed
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
More time given
Hole in or other damage to wall.
More time given
Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- 1st follow-up visitSep 1, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
More time given
Code 53, Manager certification and employee training: Required employee training expired for all employees.
More time given
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
More time given
Hole in or other damage to wall.
More time given
Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at front line and cook line coolers garlic in oil (63°F - Cold Holding) tzatziki (46°F - Cold Holding); lamb chops (51°F - Cold Holding); crab cakes (47°F - Cold Holding) marinara sauce (52°F - Cold Holding). As per operator less than 4 hours. Operator placed items onto ice to begin rapid cooling.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed at cook line coolers Alfredo sauce (88°F - Cooling); roasted veggie (71°F - Cooling) as per operator for 2 hours. Advised operator to begin reheating to cool.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed at front line reach in freezer carpaccio stored over uncovered tub of ice cream.
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed for oyster and clam tags.
Repeat violation
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed all employee training expired on 2/20/2026.
Basic11
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed frozen packages of tuna at front line cooler placed to thaw while still vacuum sealed.
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed at front line reach in freezer tub of ice cream stored uncovered.
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.
Observed at front line area scoop handles in contact with flour and breading in rolling containers
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed at walk in freezer.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed for microwave at front line soiled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed at ice machines.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed throughout front line and cook line and at rear kitchen cook line.
Hole in or other damage to wall.
Observed hole in wall across from seafood cooler.
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
Observed throughout kitchen
Repeat violation
Floor soiled/has accumulation of debris.
Observed at cook line.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employees meal stored in cooler at front line.
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.
- Stop sale
- An order that the food can’t be sold or served.