Islas Canarias Grill & Bakery
3804 SW 137th Ave, Miami, FL 33175 · Permanent Food Service · License 2331870
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 Sep 25 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 11 basic (2 repeats); basic violations cost 12 at most-20
- Safety score80
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 25, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed fish (58°F - Cold Holding); salmon (53°F - Cold Holding)at the reach in cooler in the kitchen area. As per manager foods were stored less than 2 hours ago. Manager placed the food in the walk in freezer to bring temperature down.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed reach in cooler shelves with rust at the ceviche station.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed tongs stored on the faucet of the hand wash. Manager removed them.
Fixed on the spot
Basic11
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed chickpeas not covered inside the reach in cooler at the kitchen area.
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Observed ice scoop stored on top of the ice machine. Manager removed it and washed it.
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Observed knives stored between preparation tables. Manager removed them.
Fixed on the spotRepeat violation
In-use tongs stored on equipment door handle between uses.
Manager removed it.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a plastic container used as scoop inside the oatmeal. Manager removed it.
Fixed on the spotRepeat violation
Cutting board has cut marks and is no longer cleanable.
Observed white cutting boards no longer cleanable at the front counter.
Equipment in poor repair.
Observed reach in cooler door gaskets torn at the front line and at the kitchen area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filters soiled. Also observed reach in cooler door gaskets soiled at the kitchen area.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
Observed floor tile missing grout throughout the kitchen area.
Wall soiled with accumulated grease at the kitchen area.
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.