DirtyFLRestaurant Inspection Data

FAIRWAYS BAR & GRILL

FAIRWAYS BAR & GRILL maintains a 2.7/5 food safety rating based on 6 health department inspections in CORAL GABLES. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

1200 Anastasia Avenue
Florida, 33134
Miami-Dade County County

Overall Food Safety Rating

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

All Inspection Reports

3/6/2026· 1mo ago

Visit ID: 13514839

Follow-up Inspection Required

4 high, 6 int, 22 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed at kitchen.
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed utensils at kitchen.
  • 24-05-4:Basic - Clean, pots and pans not stored inverted or in a protected manner.
  • 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 yellow fin raw tuna stored in vacuum packaging bags not longer frozen.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at kitchen. Chef removed and discarded the cup. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones on some preparation tables.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed several employees at kitchen without hair restraint.
  • 08B-38-4:Basic - Food stored on floor. Observed at kitchen plastic oil containers.
  • 14-69-4:Basic - Ice buildup in reach-in freezer at kitchen.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Employee removed tongs. Corrected On-Site
  • 10-01-5:Basic - 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 for flour in contact with the product.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at kitchen.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing in some reach in coolers.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed in some area on the kitchen.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in some reach in coolers and freezers.
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 [email protected]
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing bacon in standing water.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour containers.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee at kitchen cutting bread for service with bare hands.
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 [email protected]
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook breaking raw shell eggs and then grabbed cut tomatoes and didn't wash hands or changed gloves.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
  • 03G-43-2:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 [email protected]
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at kitchen can opener soiled. Observed also slicer soiled.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels all around the kitchen.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. All around the kitchen.
  • 03G-50-1:Intermediate - 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. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 [email protected]
  • 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 some products in the walk in cooler. Chef discarded the product. Corrected On-Site

9/8/2025· 7mo ago

Visit ID: 10915230

Met Inspection Standards

1 high, 2 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed at walk in freezer some boxers on floor.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Cook line
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at cook line.
  • 29-08-4:Basic - Plumbing system in disrepair. Observed plumbing in disrepair at hand sink at cook line.
  • 12A-19-4:High Priority - Employee washed hands with cold water. Employee at cook line.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.

3/20/2025· 1y ago

2 high, 2 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC dusted over dishwasher machine area.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned sanitized glasses stored next to kitchen handwashing sink expose to splash. Staff move cart to another location. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken raw shell eggs stored over pasteurized eggs and egg whites, staff relocated eggs correctly. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.

12/3/2024· 1y 4mo ago

2 int, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By ice machine.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating while cutting ham at cook line.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Cook line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter(bar)

5/16/2024· 1y 11mo ago

Visit ID: 8642569

Met Inspection Standards

3 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed 4 unisex restroom without Covered waste receptacle.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee phone next to spices on spices storage rack. Employee removed the phone.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed in 4 unisex employee bathrooms.

3/28/2024· 2y ago

Visit ID: 8363475

Met Inspection Standards

1 basic

  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. At the time of the routine inspection, upon review of the license, there is a change in seating from 75 units to 225 seats. A form for seating evaluation has been submitted and does not preclude serving the general public as the license is current and active. Routine inspection after a year in a completed remodeling. Just a new DBA requested and added.

Additional Information

Contact Information

Google Rating

★★★★½ (4.5/5)
(22 reviews)

Opening Hours

Monday:7:00 – 11:00 AM, 11:30 AM – 5:00 PM, 5:30 – 8:00 PM
Tuesday:7:00 – 11:00 AM, 11:30 AM – 8:00 PM
Wednesday:7:00 – 11:00 AM, 11:30 AM – 9:00 PM
Thursday:7:00 – 11:00 AM, 11:30 AM – 9:00 PM
Friday:7:00 – 11:00 AM, 11:30 AM – 9:00 PM
Saturday:7:00 – 11:00 AM, 11:30 AM – 9:00 PM
Sunday:7:00 – 11:00 AM, 11:30 AM – 9:00 PM
✓ Currently Open

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Last Enriched At: 5/14/2025

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