GRAMPS GETAWAY

Name: GRAMPS GETAWAY
Address: 3301 RICKENBACHER CSWY, MIAMI, FL, 33149, US
Rating: 36

3301 RICKENBACHER CSWY, MIAMI, FL 33149

License #2326594

36 Grade F / 100

Failing Health Score

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Latest inspection

October 1, 2026 · 22 findings · 4 critical

Complaint Full

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Minor

Usually lower-risk context.

Quick take

GRAMPS GETAWAY in MIAMI currently holds an InspectFL Health Score of 36 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 1, 2026. Across those visits, inspectors documented 39 total violations — 7 critical, 10 major, 22 minor.

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The latest inspection on October 1, 2026 shows 22 observation rows: 4 critical, 5 major, and 13 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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GRAMPS GETAWAY 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.

Official DBPR inspection report ↗

Disposition: Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at cooking line at 107F.
[14-01-5] Observed Bowl or other container with no handle used inside flour bin at dry storage area.
[29-11-4] Observed spray hose next to dishwasher machine Water leaking from pipe and/or faucet/handle.
[22-20-5] Observed Accumulation of black mold-like substance in the interior of the ice machine/bin located at kitchen entrance.
[31B-02-4] Observed No paper towels or mechanical hand drying device provided at handwash sink located at bar area inside establishment and the bar area outside.
[32-12-6] Observed Covered waste receptacle not provided in womens bathroom.
[36-34-5] Observed Ceiling vents soiled with accumulated dust at kitchen area.
[35B-02-4] Observed Insect control device installed over food dry storage area.
[02A-01-5] Observed Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Provided to Chef at time of inspection and posted on the bar areas outside and restaurant area.
[22-16-4] Observed Reach-in cooler interior/shelves have accumulation of soil residues when going downstairs to dry storage.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked octopus (47F - Cold Holding)
[22-52-4] Observed chemical-sanitizing dishwashers at both the inside and outside bar areas operating with a chlorine sanitizer strength of 0 ppm, which falls below the required minimum concentration. The operator was instructed to cease using these non-compliant machines immediately. All equipment must be rerouted to the main kitchen area to be properly washed, rinsed, and sanitized using either the compliant kitchen dishwasher or the three-compartment sink.
[31B-04-4] Observed No handwashing sign provided at a hand sink used by food employees located inside kitchen area and also at bar area at restaurant entrance.
[03G-50-2] Operator is conducting reduced oxygen packaging of poultry without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Chef is working on finish the application for the HACCP plan, until the establishment is approved they will take all Poultry out the marinade ROP before 48 hours. Provided information about ROP to operator.
[36-27-5] Observed Wall soiled with accumulated grease, food debris, and/or dust at the back of three compartment sink.
[36-37-5] Observed some ceiling tile with expanding foam at kitchen area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked octopus (47F - Cold Holding), per chef was placed on the line the day before. Chef discarded.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed cut raw tuna stored over cut watermelon inside reach in cooler next to cooking line. Chef removed.
[14-09-4] Observed Cutting board has cut marks and is no longer cleanable stored at three compartment sink.
[14-11-5] Observed gaskets in poor repair at reach in cooler with oysters preparation area and reach in cooler located next to cooking line. Also observed reach in cooler handle in disrepair at dry storage area.
[01C-05-4] Observed oyster tags not maintained in chronological order according to the last date they were served in the establishment. Coached chef.
[01C-03-4] Observed oyster tags not marked with last date served. Coached chef and provide Shellfish Tag Guidance.

Official DBPR inspection report ↗

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed diced tomatoes (59F - Cold Holding); diced watermelon (47F - Cold Holding); cooked potatoes (47F - Cold Holding); dumplings (51F - Cold Holding) inside reach in cooler. As per operator, items were made a day ago. Operator discarded.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment sells raw tuna and hamachi on menu with no indication that the product is served raw and no consumer advisory posted.
[14-11-5] Equipment in poor repair. Observed reach in cooler gasket torn located near hand wash sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (59F - Cold Holding); diced watermelon (47F - Cold Holding); cooked potatoes (47F - Cold Holding); dumplings (51F - Cold Holding) inside reach in cooler. As per operator, items were made a day ago. Operator discarded.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler with rusted shelves near cook line.
[35A-02-8] Live, small flying insects found. Observed 3 flying insects landing on prep table in kitchen. Observed 5 flying insects landing on bar counter top. Observed approximately 10+ flying insects landing on outside bar counter top.
[21-05-5] Cloth used as a food-contact surface. Observed cloth used to cover shredded lettuce at reach in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle containing cleaning solution with no label.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment sells raw tuna and hamachi on menu with no indication that the product is served raw.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler located near hand wash sink with an internal temperature of 50F.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled located at the cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone on top of prep table in kitchen area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler located across the cook line with soiled interior.