DirtyFLRestaurant Inspection Data

CVI.CHE 105 CORAL GABLES

CVI.CHE 105 CORAL GABLES has 5 health inspections on file for its CORAL GABLES location, with an overall rating of 2.7/5. Food safety practices have remained consistent.

111 PALERMO AVE STE 108

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/3/2025

Inspection #: Visit ID: 10882796

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed barramundi fillet portions thawing bin rop bag(30°F) , also a tuna Bloch at sushi bar (30°F). Instructed staff to remove from rop package. **Corrective Action Taken** Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket at some cooling units.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer dishwasher machine at bar 0ppm, sanitizer replaced retested at 50ppm. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quad sanitizer sink at 0 ppm, technician fix it retested at 200 ppm. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink by main dishwasher machine entrance.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at handwashing sink by main dishwasher machine entrance.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed bat handwashing sink next to prep area.

Inspection Date: 3/31/2025

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusted AC vents at kitchen areas.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed serving spoon inside bean container inside walk-in cooler.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at storage rack at ware washing area.
  • 08B-38-4:Basic - Food stored on floor. Observed few cases of food stored at walk-in freezer floor.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket at 0ppm, staff provided new buckets solution retested at 200ppm. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 3 containers of cooked beans at walk-in cooler at 46/47°F for over 24 hours. Kitchen manager voluntarily discarded the bean containers. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 3 containers of cooked beans at walk-in cooler at 46/47°F for over 24 hours. Kitchen manager voluntarily discarded the bean containers.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.

Inspection Date: 12/11/2024

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
  • 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed the oxygen packing machine used, according to the manager, just for different sauces.

Inspection Date: 5/17/2024

Inspection #: Visit ID: 8571520

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils at front counter bar. Chef sent utensils to the dishwashing area. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
  • 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed at most of hand wash sinks not enough pressure for hot water.

Inspection Date: 12/11/2023

Inspection #: Visit ID: 8509853

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing at some units in the kitchen.

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Last Enriched At: 5/14/2025
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