GIRALDAS

Name: GIRALDAS
Address: 3250 NE 1 AVE STE# 106, MIAMI, FL, 33137, US
Rating: 50.9

3250 NE 1 AVE STE# 106, MIAMI, FL 33137

License #2333577

🫔 Latin American ℹ️

50.9 Grade F / 100

Failing Health Score

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Latest inspection

August 25, 2025 · 22 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GIRALDAS in MIAMI currently holds an InspectFL Health Score of 50.9 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 August 25, 2025. Across those visits, inspectors documented 80 total violations — 11 critical, 24 major, 45 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 26, 2024

The latest inspection on August 25, 2025 shows 22 observation rows: 1 critical, 5 major, and 16 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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DBPR

Community reaction

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Community pulse

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GIRALDAS 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
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed holes at ceiling tile above dishwasher area above entrance of walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents and ceiling dusty above ware washing area,prep area and kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers not inverted by ware washing area above three compartment sink.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at prep table across cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee open bottle of water stored over a salt container by storage.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee phone stored above salt container by storage area.
[14-11-5] Equipment in poor repair. Observed reach in freezer by front counter disconnected not working. Observed a reach in cooler not working and being used as a table at kitchen by cook line. Observed reach in cooler gasket torn across cook line by salad station.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on walk in freezer entrance floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 98°F at steam table.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet cloth stored under green cutting board at kitchen.
[38-01-4] Light shield damaged/in disrepair. Observed light shield damage above mop sink area.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided by email.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no sign at mens bathroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled by juice area front counter. Observed walk in cooler fan soiled. Observed hoods heavily soiled at cook line. Observed under grilled soiled with accumulation of grease.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket near mop sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed a squeeze bottle of cooking oil not labeled at cook line. Observed salt container not labeled at storage area. Employee labeled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (53F - Cold Holding); pico de gallo (55F - Cold Holding) at reach in cooler across cook line. As per manager less than 2 hours. Manager put ice for rapid chill.
[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. Provided by email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed 3 cutting boards with black mold-like substance at storage area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed two sponges for cleaning stored inside hand sink by front counter.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink by three compartment sink. Observed no paper towel at hand sink by cook line.Employee provided.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink by cook line. Observed no soap at hand sink by mens and womens bathroom.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine/bin.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents at ware washing area,kitchen and preparation area heavily dusty.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at storage dry area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee open bottle of water stored over preparation table. Manager removed during inspection.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer and reach in freezer at front counter.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed cloth under cutting board at preparation area. Employee removed.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided by email.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink at mens bathroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed single service stored above prep sink not inverted.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored on preparation area at kitchen and juice station. Manager removed during inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottle of cooking oil at cook line not labeled. Observed sugar container at front counter not labeled. Manager labeled.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee at cook line proceeded to put gloves on with no wash hands. Manager coached employee to wash hands before put gloves on.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken container stored over raw beef boxes at walk in cooler. Manager stored correctly based upon minimum cooking temperature.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (46F - Cold Holding) at preparation area reach in cooler. As per manager stored less than 2 hours. Manager removed to walk in cooler for rapid chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mash potatoes (120F - Hot Holding) stored at storage hot holding unit. As per manager less than 1 hour. Manager turn on high the temperature of holding unit.
[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. Provided by email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed a yellow and white cutting board heavily soiled with black mold-like substance stored at dry storage area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed wet towel and cleaning sponge stored inside hand sink at front counter. Manager discarded.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand sink ware washing area. Manager provided.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink at cook line. Manager provided.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a spray bottle with degreaser not labeled at cook line. Manager labeled.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty at prep area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep table across cook line. Employee removed the phone.
[36-22-4] Floor area(s) covered with standing water. Observed in front of walk in freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at mens room.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on cleaned plastic containers stored on storage rack.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at juice station.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Observed cooked chicken skewer in same container of raw chicken at cook line. Employee discarded the chicken skewer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken salad inside walk in cooler. Employee properly arranged products by cooking temperatures.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed manager washed hands with gloves on. Coached manager on proper handwashing procedures.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board next to cook line heavily soiled with black-mood like substance.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed glass cleaner brushes inside hand sink at juice station. Employee removed the brushes.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed next to prep station. Manager provided paper towels.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser at washing area and table cleaner at front counter are not properly labeled. Manager labeled spray bottles.
[16-59-1] Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm). Employee started to set up triple sink.