DirtyFLRestaurant Inspection Data

EMILY CAFE AND DELI & FRUIT STORE

EMILY CAFE AND DELI & FRUIT STORE has 6 health inspections on file for its CORAL GABLES location, with an overall rating of 2.7/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

999 PONCE DE LEON BLVD

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

2/9/2026· 1mo ago

Visit ID: 13493211

Met Inspection Standards

1 high, 1 int, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife at cook line. Employee removed knife. Corrected On-Site Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Kitchen. Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs discarded. **Corrective Action Taken** Warning
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Warning

8/14/2025· 7mo ago

Visit ID: 10912615

Met Inspection Standards

1 high, 2 int, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees at cook line.
  • 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Operator placed scoop on top. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee changed task from soiled to clean equipment without hand washing and gloves change.
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

3/4/2025· 1y ago

1 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

9/23/2024· 1y 5mo ago

1 high, 2 int, 7 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled.
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils at cook line.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in the kitchen with no hair restraint.
  • 10-13-5:Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 33-19-4:Basic - Observed cardboard pile on ground outside of the building.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container with white rice cooked previous days without label.

4/8/2024· 1y 11mo ago

Visit ID: 8502805

Met Inspection Standards

1 int, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

9/18/2023· 2y 5mo ago

Visit ID: 8339643

Met Inspection Standards

2 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled at cook line.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed at reach in cooler a container with cooked chicken not labeled.
  • 11-27-4:Intermediate - 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. Form provided to operator Corrected On-Site
  • 11-26-1:Intermediate - 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. Form provided to operator. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★☆ (4.0/5)
(51 reviews)

Price Level

$

Opening Hours

Monday:8:00 AM – 4:00 PM
Tuesday:8:00 AM – 4:00 PM
Wednesday:8:00 AM – 4:00 PM
Thursday:8:00 AM – 4:00 PM
Friday:8:00 AM – 4:00 PM
Saturday:8:00 AM – 4:00 PM
Sunday:Closed
✓ Currently Open

Features

✓ Meal Delivery
✓ Restaurant

Restaurant Features

Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0