The Collaborative
1350 S. Dixie Hwy, Coral Gables, FL 33146 · Permanent Food Service · License 2336954
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 Sep 30 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 7 basic (2 repeats)-21
- Safety score79
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 30, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at cook line counter cooler, pooled eggs (53°F - Cold Holding); sliced ham (51°F - Cold Holding); as per chef less than 2 hours from walk in.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed at pizza oven reach in cooler area, raw beef picana stored over cheese. Operator removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed Triple Sink (Quaternary 500+ppm). Operator began to dilute.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager not present with at least 5 employees engaging in food prep.
Basic7
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Observed at white chest reach in freezer, packages of raw chicken with date mark 9/25. Operator began to remove.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed at walk in cooler container of pineapples stored on floor. Operator removed.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed at cook line prep counter, utensils in standing water of 63°F.
Repeat violation
In-use tongs stored on equipment door handle between uses.
Observed stored on cook line oven door handles. Operator removed.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in containers of flour at storage shelves.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed on dish drying shelf on cleaned storage containers.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed syored in mop bucket at dish area.
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.