GRAZIANO'S

Name: GRAZIANO'S
Address: 11421 & 11415 NW 41 STREET, DORAL, FL, 33178, US
Rating: 78.6

11421 & 11415 NW 41 STREET, DORAL, FL 33178

License #2334335

🫔 Latin American ℹ️

78.6 Grade C / 100

Mixed Health Record

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Latest inspection

February 9, 2026 · 8 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GRAZIANO'S in DORAL currently holds an InspectFL Health Score of 78.6 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 February 9, 2026. Across those visits, inspectors documented 38 total violations — 6 critical, 10 major, 22 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 15, 2025

The latest inspection on February 9, 2026 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

GRAZIANO'S has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a bucket with no handle used to scoop ice in ice machine at dry storage area. Manager removed item.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at cook line and multiple severs in the dining wearing watches and bracelets while engaging in food service.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic and metal containers on shelves at prep area and warewashing area wet nesting.
[22-16-4] Reach-in cooler /Walk in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in meat cooler soiled with debris.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed STEWED BEEF (49F - Cooling) at walk in cooler, as per manager made the day prior.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed STEWED BEEF (49F - Cooling) at walk in cooler, as per manager made the day prior.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at prep table soiled with food debris.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plans for sandwiches and pastries containing a protein. Provided time as a health control form to manager.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed frying pans not kept inverted located on top shelving above prep coolers.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed spatula between prep coolers, across from kitchen cookline. Chef removed kitchen utensils from between equipment.
[10-20-4] In-use tongs stored on oven door handle between uses at kitchen cookline. Chef removed tongs from oven door handles.
[21-04-4] In-use wet wiping cloth/towel used under cutting board located at kitchen prep counters. Chef removed wiping cloth from under cutting boards.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef/steaks (44F-46F Cold Holding) located at reach in cooler drawers under grill station of kitchen cookline, less than 4 hours. Advised to Chef to add ice to cooler drawers, due to extreme heat from grill station.
[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 (78F-121F Hot Holding) located at steam table unit located between prep coolers, across from cookline, less than 4 hours. Chef removed and began to reheat to 165F at kitchen stovetop.
[27-18-4] Hot water with a temperature of at least 85 degrees Fahrenheit not provided or maintained throughout food establishment at peak hours. After running hot water for approximately 5 minutes at handwash sinks, prep sinks, triple sinks and mop sink throughout food establishment, observed hot water fluctuating between 86F-78F.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon offered on breakfast menu, not identified with a symbol or asterisk, indicating that menu items contain raw or undercooked animal foods covered by the consumer advisory.
[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. Emailed employee agreement forms to operator.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed reduced oxygen packaging method used to vacuum package raw beef/steaks and raw fish, missing time and date product was packaged and not used within 48 hours, all located at display cooler at meat station.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all food employee training provided by Rooties Bar and Grill expired as of 2023.