THE COLLABORATIVE

Name: THE COLLABORATIVE
Address: 1350 S. DIXIE HWY, CORAL GABLES, FL, 33146, US
Rating: 44.4

1350 S. DIXIE HWY, CORAL GABLES, FL 33146

License #2336954

44.4 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 11 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE COLLABORATIVE in CORAL GABLES currently holds an InspectFL Health Score of 44.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 52 total violations — 11 critical, 10 major, 31 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 13, 2025

The latest inspection on September 30, 2026 shows 11 observation rows: 3 critical, 1 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

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

Would you eat here?

THE COLLABORATIVE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed stored on cook line oven door handles. Operator removed.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500+ppm). Operator began to dilute.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed syored in mop bucket at dish area.
[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/ Observed manager not present with at least 5 employees engaging in food prep.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on dish drying shelf on cleaned storage containers.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in containers of flour at storage shelves.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line prep counter, utensils in standing water of 63F.
[08B-38-4] Food stored on floor. Observed at walk in cooler container of pineapples stored on floor. Operator removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at pizza oven reach in cooler area, raw beef picana stored over cheese. Operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line counter cooler, pooled eggs (53F - Cold Holding); sliced ham (51F - Cold Holding); as per chef less than 2 hours from walk in.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed at white chest reach in freezer, packages of raw chicken with date mark 9/25. Operator began to remove.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Observed for plastic gallons of shortening stored on floor in front of walk in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line oven doors. Operator removed.
[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 in containers of sugar. Operator removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed intensive in standing water of 90F at cook line prep counter. Operator removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for ovens at cook line soiled with burnt on food residue.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed for ROP 6 packages of marinating octopus. Operator segregated items to remove.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at chest reach in freezer ROP packages of ground beef stored on top of containers of lobster meat.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed for containers of tahini, garlic confite and aioli in walk in cooler prepared 3/4 and 2/12.
[22-59-4] Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed manifold reaching 195F.
[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 for reduced oxygen packaged snapper and octopus in reach in/walk in cooler.