Gold Coast Kitchen and Cocktails
1633 N Bayshore Dr, Miami, FL 33132 · Permanent Food Service · License 2332777
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 Sep 18 routine inspection2 high priority (no follow-up needed), 2 intermediate (fixed on the spot, 1 repeat), 3 basic (1 repeat)-15
- Safety score85
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 18, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed butter (82°F - Cold Holding) as per operator more than four hours. Provided form TIME AS A PUBLIC CONTROL during inspection.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed butter (82°F - Cold Holding) as per operator more than four hours. See stop sale.
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Operator provided during inspection bar area.
Fixed on the spotRepeat violation
No soap provided at handwash sink.
Operator provided during inspection bar area. Manager provided during inspection.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: Ice bucket/shovel stored on floor between uses.
Kitchen near ice machine. Manager removed during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
Observed cracks ice bucket. Manager discarded during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Operator provided during inspection bar area.
Fixed on the spotRepeat 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.
- Stop sale
- An order that the food can’t be sold or served.