Coral Bagels

2750 SW 26 Ave #B, Miami, FL 33133 · Permanent Food Service · License 2323975

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Jul 29, 2026

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority, repeat · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 intermediate, 11 basic (7 repeats); basic violations cost 12 at most
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Jul292026

Routine inspection

16 violations found

First visitJul 29, 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.
16 violations found:
- 2 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at front line ice bath bin french toast batter (46°F - Cold Holding); pooled eggs (47°F - Cold Holding). As per operator less than 3 hours. Operator added more water.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm); establishment is out of chlorine sanitizer for dish machine. Establishment must utilize three compartment sink to sanitize all dishes
  Repeat violation
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed rear kitchen can opener blade soiled.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed at kitchen hand sink used as dump sink with food debris inside.
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed expired for Alejandro Avila 6/11/2026.
Basic11
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed at front line flip top cooler in disrepair.
  Ripped/worn tin foil used as shelf cover.
  Observed at cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed shelves throughout cook line soiled with food debris
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed at front line reach in cooler.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed throughout kitchen.
  Repeat violation
  Floor area(s) covered with standing water.
  Observed at cook line reach in cooler
  Repeat violation
  Hole in or other damage to wall.
  Observed throughout establishment, at dry storage area, front counter behind coolers and dish washing area.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed throughout.
  Repeat violation
  Unclean building components, attachments or fixtures.
  Observed for shelves at cook line and cook line hood filters all heavily spiked with food debris and grease build up.
  Floor soiled/has accumulation of debris.
  Observed throughout kitchen.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.