Grand Public
3015 Grand Ave Ste 201, Miami, FL 33133 · Permanent Food Service · License 2336708
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 Oct 8 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate, 3 basic-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 visitOct 8, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at bar watermelon (48°F - Cold Holding). As per operator less than 1 hour. Operator placed onto ice.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed sushi rice (119°F - Hot Holding) as sushi station. As per operator less than 1 hour.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed for soda spray nozzle at bar.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand sink at cook line used as dump sink with ice remnants inside.
Basic3
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed in containers of rice and flour. Operator removed.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed for clean containers at drying rack. Operator began to remove.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Observed missing at sushi station area. Operator replaced tile.
Fixed on the spot
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.