TINA IN THE GABLES

Name: TINA IN THE GABLES
Address: 4700 S LE JEUNE RD, CORAL GABLES, FL, 33146, US
Rating: 65.2

4700 S LE JEUNE RD, CORAL GABLES, FL 33146

License #2323481

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

65.2 Grade F / 100

Failing Health Score

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Latest inspection

August 7, 2026 · 6 findings · 0 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TINA IN THE GABLES in CORAL GABLES currently holds an InspectFL Health Score of 65.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 7, 2026. Across those visits, DBPR recorded 25 total findings; InspectFL has detailed violation rows for 19 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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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

None on file yet

The latest inspection on August 7, 2026 shows 6 observation rows: no critical rows, 3 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

*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: Call Back - Extension given, pending
[32-16-5] Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. Observed customers entering kitchen area to use bathroom unescorted
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at cook line hand sink.
[08B-12-5] Stored food not covered. Observed container of bread on upper shelf at cook line prep table.
[03G-50-2] Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging 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/. Observed for packages of meats and pates.
[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. Observed for 2 new cook employees hired less than 60 days. Provided operator with form to complete.
[51-12-5] No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment went through a change in ownership without plan review and observed establishment only access for customer bathroom is through the kitchen prep area.

Official DBPR inspection report ↗

Disposition: Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed at cook line container of frozen steaks placed to thaw at room temperature. Operator removed and stored at reach in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on oven handles. Operator removed.
[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. Observed for 2 new cook employees hired less than 60 days. Provided operator with form to complete.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed none available for quaternary sanitizer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at cook line hand sink.
[08B-27-4] Food placed in soiled container/equipment. Observed at reach in freezer loads of bread stored directly on cooler shelfs unwrapped.
[08B-12-5] Stored food not covered. Observed container of bread on upper shelf at cook line prep table.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at cook line.
[51-12-5] No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment went through a change in ownership without plan review and observed establishment only access for customer bathroom is through the kitchen prep area.
[32-16-5] Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. Observed customers entering kitchen area to use bathroom unescorted
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee plate eggs onto plate then wipe gloved hands on jeans then grabs slice of bread to place on top of sandwich.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep counter shelled eggs (49F - Ambient); sliced cheese (61F - Cold Holding). As per operator less than 1 hour. Operator placed onto ice bath to rapid cool.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at reach in cooler rotisserie chicken (58F - Cooling). As per operator from the day before. Operator removed and segregated items to discard.

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