DirtyFLRestaurant Inspection Data

OFF THE MILE

OFF THE MILE located in CORAL GABLES has undergone 6 health department inspections, achieving a 2.0/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 6 reports on file

245 University Drive
Florida, 33134
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

2/13/2026· 3w ago

Visit ID: 13520549

Met Inspection Standards

1 high, 1 int, 7 basic

  • 08B-38-4:Basic - Food stored on floor. Observed at walk in cooler a bag with onions on floor.
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed beef at kitchen.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at kitchen. Employee removed knife. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 33-16-4:Basic - Open dumpster lid.
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed at serving station. Manager replaced utensils.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Observed house from the coffee machine draining into the hand wash sink at front counter.

9/15/2025· 5mo ago

Visit ID: 10895900

Met Inspection Standards

2 high, 1 int, 6 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At cook line.
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Obser floor at walk in freezer.
  • 08B-38-4:Basic - Food stored on floor. Observed at walk in cooler French fries boxes on floor. Cook placed boxes on shelves. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 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. Cook line. Handle in contact with ham
  • 36-34-5:Basic - Walk in cooler vents soiled with accumulated dust, or mold-like substance.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee engaged in food preparation without previously hand washing.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken at kitchen. Employee discarded the item. **Corrective Action Taken**
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

4/7/2025· 11mo ago

Visit ID: 8894126

Met Inspection Standards

1 high, 1 int, 4 basic

  • 08B-38-4:Basic - Food stored on floor. Chef placed items on shelves. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.

9/19/2024· 1y 5mo ago

1 high, 5 basic

  • 08B-38-4:Basic - Food stored on floor. Observed bags with French fries stored on floor at walk in freezer.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 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.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee other than cook changing tasks from soil to clean utensils without washing hands.

4/19/2024· 1y 10mo ago

Visit ID: 8537288

Met Inspection Standards

1 high, 4 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment exterior at cook line.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Under cooking equipments at kitchen.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at kitchen touched soiled equipment and went back to work with pastries without hand washing and gloves changed.

10/26/2023· 2y 4mo ago

Visit ID: 8341043

Met Inspection Standards

4 int, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at kitchen pots and pans not inverted exposed to dust.
  • 24-14-4:Basic - Clean lids stored between equipment and wall in the dishwashing area.
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Observed grease under kitchen equipments.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Drain coming from coffee machine.
  • 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
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Covered with containers.
  • 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.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.3/5)
(105 reviews)

Opening Hours

Monday:7:30 AM – 3:00 PM
Tuesday:7:30 AM – 3:00 PM
Wednesday:7:30 AM – 3:00 PM
Thursday:7:30 AM – 3:00 PM
Friday:7:30 AM – 3:00 PM
Saturday:7:30 AM – 3:00 PM
Sunday:Closed
✗ Currently Closed

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0