Gran Inka Gastrobar
11401 NW 12 St Ste E502, Miami, FL 33172 · Permanent Food Service · License 2335971
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 17 complaint inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (1 fixed on the spot, 2 repeats), 5 basic (3 repeats)-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitAug 17, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in cooler under grill salmon (49°F - Cold Holding), raw beef(49°F - Cold Holding) According to operator placed 45 minutes ago. Operator placed ice bags on top of food for rapid chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee on the phone, gloves one, proceed to handle utensils to prepare food , no gloves changed no hand washing. Manager coached employee on proper glove use and hand washing. Employee washed hands and put gloves on.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed splitter added , no vacuum breaker under breaker.
Intermediate3
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand sink used as dump sink. Sushi station.
Repeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Operator provided paper towels.
Fixed on the spotRepeat violation
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed at storage area cooking oil containers stored on the floor.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Observed black straws at bar area, no individually wrapped.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed throughout the kitchen., vents and tiles dusty.
Repeat violation
Ceiling tile missing.
Observed at kitchen.
Repeat violation
Earlier inspections 1
B84Complaint inspection9 violations, 1 high priority No follow-up needed
- First visitJul 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Food containers at walk in cooler soiled.
Code 27, Water source: Water pressure lacking at hand sink located by kitchen entrance.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Boxes with lemons and vegetables stored on floor at walk in cooler and walk in freezer.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed at ceviche station.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Fryer and stove soiled.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Kitchen.
Floor tiles missing and/or in disrepair.
Repeat violation
Ceiling tile missing.
Above two compartment sink.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.