Cg Retail LP

2653 S Bayshore Dr, Miami, FL 33133 · Permanent Food Service · License 2338593

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 15 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate (fixed on the spot), 8 basic
-22
Safety score78

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

Inspection history

1 inspection · 1 visit

Oct152026

Routine inspection

13 violations found

First visitOct 15, 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.
13 violations found:
- 4 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at second floor cook line hollandaise (89°F - Hot Holding). As per cook less than 2 hours. Operator placed into Bain Marie to reheat.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed at first floor walk in cooler containers of pooled eggs over lemon sorbet, operator removed and stored correctly.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed at second floor walk in freezer, raw chicken tenders stored over raw ground beef. Operator removed and stored correctly.
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Establishment observed preparing, serving, or selling food to customers with an expired license.
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed at second level hand sink used as dump sink with ice remnants inside. Operator began to remove.
  Fixed on the spot
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed at second floor walk in freezer boxes of food items stored on floor. Operator removed and stored onto shelf.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed dat second floor cook line utensils stored in water of 102°F. Operator placed onto stove to reheat.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed through dry ingredient containers at all three levels. Operator began to remove containers.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed single serve lids stored on floor at stair case to second floor. Operator removed.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at second and third floor hand sinks.
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  Observed at all three levels bug zappers stored on several prep tables and above prep tables on walls.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed vents at first floor prep kitchen above ice cream machine soiled with dust build up.
- 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 at second floor cook line, employee cellphone stored on cutting board. Operator removed.
  Fixed on the spot
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.