Costa Med

260 Crandon Blvd APT#46, Key Biscayne, FL 33149 · Permanent Food Service · License 2329016

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Jul 15, 2026

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 routine inspection
2 high priority, 1 intermediate (1 repeat), 8 basic (2 repeats)
-26
Administrative complaint on Jul 15
Counts in full until a follow-up finds the problems fixed
-20
Safety score54

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

Inspection history

2 inspections · 2 visits

Latest inspection

Jul152026

Routine inspection

11 violations found

First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 2 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw steak stored on top of raw Bronzino inside reach in cooler located across cooking line. Also observed raw steaks stored over whole raw Bronzino inside walk in cooler.
- Code 12, Handwashing and hygienic practices: Observed Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands properly.
Intermediate1
- Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
  Operator is doing ROP octopus without an approved HACCP plan.
  Repeat violationAdministrative complaint
Basic8
- Code 10, In-use utensils properly stored: Observed In-use utensil knives stored in standing water at 101°F at salad station.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed shelves with rust at dry storage area across 3 compartment sink.
  Observed Reach-in cooler shelves that has pitted the surface across cooking line.
- Code 16, Dishwashing facilities and test kits: Observed Accumulation of lime scale on the inside of the dishmachine.
- Code 21, Wiping cloths and linens: Observed Sanitizer bucket stored on floor under prep table located next to walk in cooler.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed filter of the ice machine with dust.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Observed both Exterior doors has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Observed Ceiling vents soiled with accumulated dust, or mold-like substance located near ice machine.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul152026Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up

Follow-up visitJul 15, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 2 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs over gallon of milk.
  More time given
  At the first visit
  Observed raw shell eggs over cooked beef at WIC.
Intermediate1
- Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
  Observed operator conducting reduced oxygen packaging of raw octopus.
  Administrative complaint
  At the first visit
  Observed operator conducting reduced oxygen packaging of raw beef. Coached operator on correct procedure.
Basic2
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  At the first visit
  Observed WIC gaskets soiled.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  At the first visit
  Observed at ware washing area.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.