DOC B'S FRESH KITCHEN

Name: DOC B'S FRESH KITCHEN
Address: 301 MIRACLE MILE, CORAL GABLES, FL, 33134, US
Rating: 70.6

301 MIRACLE MILE, CORAL GABLES, FL 33134

License #2335577

🥗 Healthy/Vegan ℹ️

70.6 Grade C / 100

Mixed Health Record

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Latest inspection

May 14, 2026 · 7 findings · 1 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

DOC B'S FRESH KITCHEN in CORAL GABLES currently holds an InspectFL Health Score of 70.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, inspectors documented 47 total violations — 7 critical, 7 major, 33 minor.

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The latest inspection on May 14, 2026 shows 7 observation rows: 1 critical, 1 major, and 5 minor.

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Inspector notes

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DOC B'S FRESH KITCHEN has some meaningful issues on record. Would you still eat here?

C record

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*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: Met Inspection Standards
[10-08-5] Ice scoop handle in contact with ice. Chef removed spoon.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Chef removed knife.
[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 at walk in cooler scoops handle in contact with food (Mc and cheese) chef removed the scoop.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[36-02-5] Unsealed concrete floor in food preparation, cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauce prepared on site at 50F. front reach in cooler at cook line no marking temperature property. The chef set up the top of the unit with ice. Technician was contacted for service. Lower part of the unit cooling ok.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled at cook line. Chef sent equipment for washing.

Disposition: Met Inspection Standards
[36-22-4] Floor area(s) covered with standing water. Observed next to ware washing area and inside walk in cooler.
[36-17-5] Floor tiles missing and/or in disrepair. Observed missing floor tiles in cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed 2 pair of tongs hanging from oven door handle at cook line. Employee removed the tongs.
[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 scoop inside pizza flour with handle in contact with product. Employee placed the handle upwards.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over pizza oven soiled.
[21-01-4] Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Observed at preparation area.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over ground beef inside walk in cooler.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cooked sweet potato without time mark. As per manager, for an hour and a half. Manager properly marked the product.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and provided to manager via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled with food debris at pizza station. Employee discarded the item.
[31B-03-4] No soap provided at handwash sink. Observed next to ware washing area.