GRAZIANO'S IN THE GABLES

Name: GRAZIANO'S IN THE GABLES
Address: 394 GIRALDA AVE, CORAL GABLES, FL, 33134, US
Rating: 61.1

394 GIRALDA AVE, CORAL GABLES, FL 33134

License #2323512

61.1 Grade F / 100

Failing Health Score

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Latest inspection

April 17, 2026 · 16 findings · 0 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

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Quick take

GRAZIANO'S IN THE GABLES in CORAL GABLES currently holds an InspectFL Health Score of 61.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 17, 2026. Across those visits, inspectors documented 66 total violations — 5 critical, 22 major, 39 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 16, 2025

The latest inspection on April 17, 2026 shows 16 observation rows: no critical rows, 7 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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GRAZIANO'S IN THE GABLES 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
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grill 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 cell phones underneath kitchen slicer.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[21-10-4] Soiled dry wiping cloth in use.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[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.
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris, on kitchen can opener.
[05-13-5] Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
[05-10-4] Probe thermometer not used to ensure proper food temperatures.

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. Observed over preparation area at the kitchen.
[22-20-5] Accumulation of black/green 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 above dishwasher station area and some at kitchen area.
[24-14-4] Clean utensils stored between equipment and wall. Observed at preparation knife stored in between equipment at bar area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed a small cutting board at bar area with marks not longer cleanable.
[08B-38-4] Food stored on floor. Observed two plastic containers with peeled potatoes stored on the walk-in cooler floor.
[10-08-5] Ice scoop handle in contact with ice. Observed inside ice machine bin.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at bar area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed whole marinated chicken (45F - Coolin) inside tightened plastic bags at walk-in cooler from previous day. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground lamb (45F - Cold Holding) at walk-in cooler for more than 24 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground lamb (45F - Cold Holding) at walk-in cooler for more than 24 hours.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed whole marinated chicken (45F - Coolin) inside tightened plastic bags at walk-in cooler from previous day.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at bar area, also at handwashing sink by grill station.
[31B-03-4] No soap provided at handwash sink. Observed at bar area and unit at kitchen by wait station.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls and plates not properly protected at kitchen area and grill area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed 2 red cutting boards at washing station.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between oven and prep table at preparation area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed 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 sugar container
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 73F at dessert station. Employee discarded the water and proceded to wash, rinse and sanitize utensils.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at grill area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed Single-service articles not stored inverted on shelves over washing area.
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. Observed No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed raw mussels without tag.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding), intestines (46F - Cold Holding) inside reach in cooler at grill area. As per employee, for 3 hrs approximately. Employee placed products inside freezer for rapid cooling.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed for mussels.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed No chemical test kit provided when using sanitizer for chlorine and quaternary.
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed raw mussels without tags.