GARCIA SEAFOOD GRILLE&FISH MKT

Name: GARCIA SEAFOOD GRILLE&FISH MKT
Address: 398 NW RIVER DR, MIAMI, FL, 33128, US
Rating: 0

398 NW RIVER DR, MIAMI, FL 33128

License #2324316

🦞 Seafood ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

June 30, 2026 · 12 findings · 1 critical

Complaint Full

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Quick take

GARCIA SEAFOOD GRILLE&FISH MKT in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on June 30, 2026. Across those visits, inspectors documented 124 total violations — 21 critical, 52 major, 51 minor.

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Record snapshot

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The latest inspection on June 30, 2026 shows 12 observation rows: 1 critical, 6 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

124

Coverage note

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GARCIA SEAFOOD GRILLE&FISH MKT has a rough inspection history. Would you risk it?

F 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
[22-20-5] Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Observed: Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[01C-03-4] Observed: Clam/mussel/oyster tags not marked with last date served. Observed tags not marked with last day of sale.
[40-06-5] Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone above lowboy across ovens. Operator had phone removed.
[36-22-4] Observed: Floor area(s) covered with standing water. Observed behind ice machine.
[31A-11-4] Observed: Handwash sink used for purposes other than handwashing. Observed at cook line; spoons stored in hand sink. Observed outside of walk in freezer; shoes stored in hand sink. Operator removed all items during inspection.
[10-20-4] Observed: In-use tongs stored on equipment door handle between uses. Observed on oven door at cook line.
[16-37-1] Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] Observed: No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink outside of walk in freezer.
[31B-03-4] Observed: No soap provided at handwash sink. Observed no soap at hand sink outside of walk in freezer.
[41-10-4] Observed: Toxic substance/chemical improperly stored. Observed soap and spray stored on rack above clean pots and lowboy in ware wash area.
[27-16-4] Observed: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no running water at hand sink on cook line.

Disposition: Warning Issued
[22-20-5] Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Observed: Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[01C-03-4] Observed: Clam/mussel/oyster tags not marked with last date served. Observed tags not marked with last day of sale.
[40-06-5] Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone above lowboy across ovens. Operator had phone removed.
[12A-05-4] Observed: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from personal cup while at cook line preparing food. Inspector spoke to manager about proper hand wash techniques and the importance of fixing hand sink at cook line.
[11-27-4] Observed: 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. Observed no form or kit; inspector provided via email. Operator printed on site.
[36-22-4] Observed: Floor area(s) covered with standing water. Observed behind ice machine.
[31A-11-4] Observed: Handwash sink used for purposes other than handwashing. Observed at cook line; spoons stored in hand sink. Observed outside of walk in freezer; shoes stored in hand sink. Operator removed all items during inspection.
[10-17-4] Observed: In-use knife/knives stored in cracks between pieces of equipment. Observed between table and cooler across cook line. Operator had knife removed.
[10-20-4] Observed: In-use tongs stored on equipment door handle between uses. Observed on oven door at cook line.
[02B-01-5] Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
[51-13-4] Observed: No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email. Operator printed on site.
[16-37-1] Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] Observed: No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink outside of walk in freezer.
[31B-03-4] Observed: No soap provided at handwash sink. Observed no soap at hand sink outside of walk in freezer.
[01D-01-5] Observed: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no proof of parasite destruction for ceviche on menu; no heat treatment.
[08A-05-6] Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak above heavy cream in cooler across oven. Operator removed.
[08A-20-5] Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak above clams in cooler across oven. Operator removed.
[12A-09-4] Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw chicken with gloved hands then continue cooking food on grill. Inspector spoke to manager about proper hand wash techniques and the importance of fixing hand sink at cook line.
[01B-02-5] Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in storage area: fish heads (57F - Cold Holding). As per operator, used for soup and was at room temp for more than 4 hours.
[03A-02-5] Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in storage area: fish heads (57F - Cold Holding). As per operator, used for soup and was at room temp for more than 4 hours.
[41-10-4] Observed: Toxic substance/chemical improperly stored. Observed soap and spray stored on rack above clean pots and lowboy in ware wash area.
[27-16-4] Observed: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no running water at hand sink on cook line.

Disposition: Met Inspection Standards
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher bar area Chlorine 00ppm).
[10-08-5] Ice scoop handle in contact with ice. Bar area. Operator removed during inspection.
[29-49-6] Standing water in walk-in-cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw scallops inside walk in cooler. Operator stored properly during inspection.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at back preparation area no vacuum breaker on hose bib
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
[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.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed plastic trays blocking hand wash sink near dishwasher machine. Manager removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Jose Meleros.
[31B-03-4] No soap provided at handwash sink. Bar area. Operator provided during inspection.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at upstairs bar area.
[24-06-4] Clean cups stored on dirty rack located at outside bar area.
[24-24-4] Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed cups and utensils store on cart located in outside bar area.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed at upstairs bar area pots stored on floor.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at outside bar area, clean dishes stored on counter not inverted or protected.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed at back bar area utensils not stored inverted after cleaning.
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-22-4] Floor area(s) covered with standing water. Observed at upstairs bar, water on floor behind bar. Observed in walk in cooler water throughput on floor.
[08B-38-4] Food stored on floor. Observed at service counter, 5 containers of oil stored on floor.
[10-08-5] Ice scoop handle in contact with ice. Observed at upstairs bar area.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed in kitchen area, ice scoop stored directly on ice machine.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at back bar area and upstairs bar areano sign.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans located in outside bar area, with accumulated dust. Observed in kitchen, vents on ice machine with dust build up.
[21-12-4] Observed at cook line wet wiping cloth not stored in sanitizing solution between uses.
[21-38-4] Observed at cook line wiping cloth sanitizing solution stored on the floor.
[21-07-4] Observed in cook line wiping cloth chlorine sanitizing solution not at proper minimum strength.
[05-09-4] Observed in walk in cooler, no conspicuously located ambient air temperature thermometer in holding unit.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed at kitchen cook line bottle of Gatorade and sports bottle stored in reach in cooler under prep table.
[29-07-5] Plumbing system improperly installed or repaired. Observed at mop sink faucet is loose.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed at cook line, spray bottle containing water not labeled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line, raw octopus stored over ready to eat cooked pasta.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler located at outside bar area,5 flan containers date marked for expiration 11/25. Manager discarded items.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at back preparation area no vacuum breaker on hose bib.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed that establishment is using expired test strips that expired 2019.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed in walk in cooler container of oysters without tag.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed at back storage area, hand wash sink contained boots and other equipment inside sink, making it inaccessible. Advised manager to remove items from sink.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available at hand wash sink located in main kitchen entrance.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided Manager with forms to fill out.
[14-14-4] Nonfood-grade basting brush used in food. Observed at coffee station, non food grade brush used.
[16-59-1] Observed at upstairs bar area warewashing machine not automatically dispensing the detergent and/or the sanitizer. Chlorine 0ppm. Manger prime dish machine Bar Dishwasher (Chlorine 25ppm)