Gramps Getaway

3301 Rickenbacher Cswy, Miami, FL 33149 · Permanent Food Service · License 2326594

Official report

out of 100

Grade F

Safety score 33 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 21 other violations

How the score was calculated

Starting score100
Violations at the Oct 1 complaint inspection
4 high priority (1 fixed on the spot), 5 intermediate (1 fixed on the spot), 13 basic; basic violations cost 12 at most
-47
Complaint after follow-up on Oct 13
Counts in full until a follow-up finds the problems fixed
-20
Safety score33

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

Inspection history

2 inspections · 4 visits

Latest inspection

Oct12026

Complaint inspection

22 violations found · Inspector came back once

Follow-up visitOct 13, 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.
5 violations still not corrected:
- 1 High priority
- 4 Basic
What was still cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Observed chemical-sanitizing dishwashers at both the inside and outside bar areas operating with a chlorine sanitizer strength of 0 ppm, which falls below the required minimum concentration.
  Administrative complaint
Basic4
- Code 14, Food-contact surfaces designed and maintained: Observed gaskets in poor repair at reach in cooler with oysters preparation area and reach in cooler located next to cooking line.
  More time given
- Code 29, Plumbing and backflow prevention: Observed spray hose next to dishwasher machine Water leaking from pipe and/or faucet/handle.
  More time given
- Code 32, Restrooms: Observed Covered waste receptacle not provided in women's bathroom.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Observed some ceiling tile with expanding foam at kitchen area.
  More time given
Official report, on the Florida DBPR website
First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
- 4 High priority
- 5 Intermediate
- 13 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked octopus (47°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked octopus (47°F - Cold Holding), per chef was placed on the line the day before. Chef discarded.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed cut raw tuna stored over cut watermelon inside reach in cooler next to cooking line. Chef removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Observed chemical-sanitizing dishwashers at both the inside and outside bar areas operating with a chlorine sanitizer strength of 0 ppm, which falls below the required minimum concentration.
  The operator was instructed to cease using these non-compliant machines immediately. All equipment must be rerouted to the main kitchen area to be properly washed, rinsed, and sanitized using either the compliant kitchen dishwasher or the three-compartment sink.
Intermediate5
- Code 01, Approved source; food safe and unadulterated: Observed oyster tags not marked with last date served.
  Coached chef and provide Shellfish Tag Guidance.
  Observed oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  Coached chef.
- Code 02, Labeling, date marking and consumer advisory: Observed Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
  Provided to Chef at time of inspection and posted on the bar areas outside and restaurant area.
  Fixed on the spot
- Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of poultry 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/. Chef is working on finish the application for the HACCP plan, until the establishment is approved they will take all Poultry out the marinade ROP before 48 hours. Provided information about ROP to operator.
- Code 31, Handwash sinks and supplies: Observed No paper towels or mechanical hand drying device provided at handwash sink located at bar area inside establishment and the bar area outside.
Basic13
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensils in standing water at cooking line at 107°F.
- Code 14, Food-contact surfaces designed and maintained: Observed Bowl or other container with no handle used inside flour bin at dry storage area.
  Observed Cutting board has cut marks and is no longer cleanable stored at three compartment sink.
  Observed gaskets in poor repair at reach in cooler with oysters preparation area and reach in cooler located next to cooking line.
  Also observed reach in cooler handle in disrepair at dry storage area.
- Code 22, Food-contact surfaces clean and sanitized: Observed Reach-in cooler interior/shelves have accumulation of soil residues when going downstairs to dry storage.
  Observed Accumulation of black mold-like substance in the interior of the ice machine/bin located at kitchen entrance.
- Code 29, Plumbing and backflow prevention: Observed spray hose next to dishwasher machine Water leaking from pipe and/or faucet/handle.
- Code 31, Handwash sinks and supplies: Observed No handwashing sign provided at a hand sink used by food employees located inside kitchen area and also at bar area at restaurant entrance.
- Code 32, Restrooms: Observed Covered waste receptacle not provided in women's bathroom.
- Code 35, Insects, rodents, pests and animals: Observed Insect control device installed over food dry storage area.
- Code 36, Floors, walls, ceilings and ventilation: Observed Wall soiled with accumulated grease, food debris, and/or dust at the back of three compartment sink.
  Observed Ceiling vents soiled with accumulated dust at kitchen area.
  Observed some ceiling tile with expanding foam at kitchen area.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug202026C72Complaint inspection14 violations, 3 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
Official report, on the Florida DBPR website
First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 3 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed diced tomatoes (59°F - Cold Holding); diced watermelon (47°F - Cold Holding); cooked potatoes (47°F - Cold Holding); dumplings (51°F - Cold Holding) inside reach in cooler. As per operator, items were made a day ago. Operator discarded.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed diced tomatoes (59°F - Cold Holding); diced watermelon (47°F - Cold Holding); cooked potatoes (47°F - Cold Holding); dumplings (51°F - Cold Holding) inside reach in cooler. As per operator, items were made a day ago. Operator discarded.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 3 flying insects landing on prep table in kitchen. Observed 5 flying insects landing on bar counter top. Observed approximately 10+ flying insects landing on outside bar counter top.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed establishment sells raw tuna and hamachi on menu with no indication that the product is served raw.
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Observed establishment sells raw tuna and hamachi on menu with no indication that the product is served raw and no consumer advisory posted.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottle containing cleaning solution with no label.
Basic7
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler gasket torn located near hand wash sink.
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed reach in cooler with rusted shelves near cook line.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler located near hand wash sink with an internal temperature of 50°F.
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  Observed cloth used to cover shredded lettuce at reach in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in cooler located across the cook line with soiled interior.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets soiled located at the cook line.
- 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 personal cell phone on top of prep table in kitchen 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.
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.
Stop sale: An order that the food can’t be sold or served.