The Grayson Miami

1100 Biscayne Blvd, Miami, FL 33132 · Permanent Food Service · License 2335187

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Jul 22, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
1 high priority (fixed on the spot), 5 intermediate, 7 basic
-25
Safety score75

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

Inspection history

1 inspection · 1 visit

Jul222026

Routine inspection

13 violations found

First visitJul 22, 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.
13 violations found:
- 1 High priority
- 5 Intermediate
- 7 Basic
What 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 butter (69°F - Cold Holding) as per operator less than three hours. Observed operator stored inside reach in cooler near coffee machine.
  Fixed on the spot
Intermediate5
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Quaternary.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Bar area. Operator provided during inspection.
  No soap provided at handwash sink.
  Bar area. Operator provided during inspection.
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Anfernee.
Basic7
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed thawed raw ground beef at prep table. Operator stored under running water during inspection.
  Fixed on the spot
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Observed solid frozen salmon thawed in ROP package. Operator removed from the package during inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed cases of waffle stored directly on floor inside walk in freezer. Operator stored properly during inspection.
  Fixed on the spot
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Operator removed during inspection.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled hand wash sink near coffee machine also observed plastic containers with sugar, rice, flour soiled. Operator stated cleaning during inspection.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed cases of clear plastic cups, cases of cream onions stored directly on floor located storage area. Operator stated removed the cases and store property during inspection.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall soiled located Dishwasher area and near coffee machine. Observed operator started cleaning the area during inspection.
  Fixed on the spot
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.