BERRIES COCONUT GROVE

Name: BERRIES COCONUT GROVE
Address: 2884 SW 27 AVE, COCONUT GROVE, FL, 331333760, US
Rating: 43.3

2884 SW 27 AVE, COCONUT GROVE, FL 331333760

License #2325658

43.3 Grade F / 100

Failing Health Score

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Quick take

BERRIES COCONUT GROVE in COCONUT GROVE currently holds an InspectFL Health Score of 43.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 75 total violations — 12 critical, 13 major, 50 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 29, 2026 shows 18 observation rows: 1 critical, 2 major, and 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water of 84F.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates at cook line top shelf not stored inverted.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go trays at cook line top shelf not stored inverted. Chef began to invert.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed establishment unable to locate recent batches of oyster tags.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in containers of flour and chimmychurry.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink at storage area used as dump sink with ice discarded.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed for hose under prep table near ovens.
[08B-12-5] Stored food not covered. Observed at beverage station pitcher of tea stored uncovered. Operator placed cover. Observed containers in reach in cooler stored uncovered.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at exit door next to dish area.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at dessert station reach in cooler.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed for high temp dish machine gauge in operable.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at oven doors. Chef removed.
[36-22-4] Floor area(s) covered with standing water. Observed at dish area.
[16-01-4] Dishmachine has no data plate/operating specifications. Observed establishment with no secondary means of monitoring rinse temperature at high temp dish machine.
[10-01-5] 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 container of sugar. Operator removed.
[08B-38-4] Food stored on floor. Observed boxes of produce , breads and fries in walk in cooler/ freezer stored on floor.

Disposition: Emergency order recommended
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on top shelf at cook line not inverted and not in immediate use.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwashing sink across from dishwasher not accessible for employees.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen area.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[22-08-4] Interior of ovens throughout has accumulation of black substance/grease/food debris.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line in water of 81F.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed at dry storage area where canned goods, bags of rice, flour, dry beans and spices are stored at the entrance of kitchen, with no door separation, approximately 15-20 rodent droppings present on floor under wire shelves throughout area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line flip top cooler cooked sausage (50F - Cold Holding); pooled eggs (51F - Cold Holding) as per chef for less than 3 hours from walk in cooler. Observed at cook line reach in drawer coolers, mahi mahi (50F - Cold Holding); raw salmon (48F - Cold Holding); raw chicken breast (50F - Cold Holding); raw beef steaks (52F - Cold Holding); raw shrimp (49F - Cold Holding); cooked chicken wings (54F - Cold Holding); diced ham (51F - Cold Holding); calamari (48F - Cold Holding) as per chef for less than 3 hours from walk in cooler. Operator began to remove items and store at reach in freezer and placed ice bags to help rapid cool items.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line a container of melted butter (89F - Cold Holding). As per chef for less than 2 hours. Chef began to increase heat to reheat.
[08B-12-5] Stored food not covered. Observed at chest reach in freezer, containers of yuca fries and tostones uncovered.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer in bar as well as in walk-in freezer.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed at bottom of storage shelves.
[10-08-5] Ice scoop handle in contact with ice. Observed in ice bin.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink used as dump sink.
[10-01-5] 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 container flour, sugar and rice throughout kitchen.

Disposition: Inspection Completed - No Further Action
[08B-38-4] Food stored on floor. Observed boxes of beef and vegetables stored in floor in walk in freezer.
[22-08-4] Interior of ovens throughout has accumulation of black substance/grease/food debris.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table cooked ground beef (89F - Hot Holding). As per chef for less than 2 hours. Began to reheat.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on top shelf at cook line not inverted and not in immediate use.
[10-01-5] 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 container sugar and rice throughout kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer in bar as well as in walk-in freezer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed being used as dump sink with discarded ice and soiled dishes stored inside.
[08B-12-5] Stored food not covered. Observed at chest reach in freezer, containers of yuca fries and tostones uncovered. Employee covered during inspection.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed for oyster tags.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed at bottom of storage shelves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at service line counter chimmichurri (76F - Cold Holding). As per chef for 2 hours. Chef placed onto ice. Observed at cook line coolers raw salmon (48F - Cold Holding); cooked chicken wings (54F - Cold Holding). As per chef for less than 4 hours.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in a container of pico de gallo at cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwashing sink across from dishwasher not accessible for employees.

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