Tina in the Gables
4700 S Le Jeune Rd, Coral Gables, FL 33146 · Permanent Food Service · License 2323481
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection7 high priority (5 fixed by the Oct 9 follow-up, 2 fixed on the spot), 5 intermediate, 7 basic (2 repeats)-45
- Extension granted on Aug 7, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score53
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 visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitAug 7, 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.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More time given
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health.
More time given
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
Code 32, Restrooms: Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area.
More time given
- First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Observed at reach in cooler rotisserie chicken (58°F - Cooling). As per operator from the day before. Operator removed and segregated items to discard.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at prep counter shelled eggs (49°F - Ambient); sliced cheese (61°F - Cold Holding). As per operator less than 1 hour. Operator placed onto ice bath to rapid cool.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed at reach in cooler rotisserie chicken (58°F - Cooling). As per operator from the day before. Operator removed and segregated items to discard.
Code 08, Food protection and cross-contamination: Raw animal food stored over canned/bottled drinks.
Observed at standing reach in cooler unit, raw shelled eggs stored over drinks. Operator removed and stored at lower shelf.
Fixed on the spot
Food placed in soiled container/equipment.
Observed at reach in freezer loads of bread stored directly on cooler shelf's unwrapped.
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee crack egg into bowl then proceeded to grab clean spoon in container with other utensils to stir. Coached employee on proper hand wash procedures.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee plate eggs onto plate then wipe gloved hands on jeans then grabs slice of bread to place on top of sandwich.
Intermediate5
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed no procedures available for sliced cheese and shelled eggs being kept at room temp. Provided operator with form.
Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed for packages of meats and pates.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed for 2 new cook employees hired less than 60 days. Provided operator with form to complete.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed none available for quaternary sanitizer.
Code 51, Other sanitary and safe operation: No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment went through a change in ownership without plan review and observed establishment only access for customer bathroom is through the kitchen prep area.
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed at cook line container of frozen steaks placed to thaw at room temperature. Operator removed and stored at reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed container of bread on upper shelf at cook line prep table.
Repeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed on oven handles. Operator removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee water bottles and drinks stored at prep counter at cook line throughout.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed at cook line.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed at cook line hand sink.
Code 32, Restrooms: Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area.
Observed customers entering kitchen area to use bathroom unescorted
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.