DirtyFLRestaurant Inspection Data

PARALIA

PARALIA located in KEY BISCAYNE has undergone 7 health department inspections, achieving a 2.8/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 7 reports on file

455 Grand Bay Drive
Florida, 33149
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 7 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 10928410

Follow-up Inspection Required

2 high, 3 int, 6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at white cutting boards at cook line. Repeat Violation Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff member doing food preparation while wearing watch and bracelet. Jewelry was removed. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. Observed plastic water bottles stored on floor at WIC and box of fries on floor at WIF. Both products were removed off floor. Corrected On-Site Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at bar area. Scoop was correctly placed. Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at bar area. Warning
  • 29-08-4:Basic - Plumbing system in disrepair. Observed hand washing sink at bar area in disrepair. Warning
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed cooked tomatoes (71F - Hot Holding) at cook line. As per staff less than 2 hours. Product was reheated 175F. Corrected On-Site Warning
  • 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 Triple Sink (Quaternary 500+ppm). New solunion at 200ppm. Corrected On-Site Warning
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing minimum temperature of shrimp. Coached staff on correct temperature. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards at cook line soiled and can opener soiled. Can opener was taken to be washed and sanitized. **Corrective Action Taken** Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at HWS at bar area. Warning

2/18/2026· 3w ago

Visit ID: 13634919

Met Inspection Standards

1 int, 2 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at white cutting boards at cook line. Repeat Violation Warning - From follow-up inspection 2026-02-18: Observed at white cutting boards at cook line. **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at bar area. Warning - From follow-up inspection 2026-02-18: Observed at hand washing sink at bar area. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards at cook line soiled and can opener soiled. Can opener was taken to be washed and sanitized. **Corrective Action Taken** Warning - From follow-up inspection 2026-02-18: Observed white cutting boards at cook line soiled and can opener soiled. **Time Extended**

2/7/2025· 1y 1mo ago

2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed by dishwasher area.
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed Fl 095056; 095057; 095045; 095044 all expired on 12/09/24.

7/8/2024· 1y 8mo ago

1 high, 1 int, 5 basic

  • 36-36-4:Basic - Ceiling tile missing. Observed near dishwasher area.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers at drain boards by dishwasher area.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout cook line.
  • 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 Dishwasher (Chlorine 0ppm), help operator set up 3 compartment sink and using it until dishwasher has been fixed. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

7/8/2024· 1y 8mo ago

1 int, 5 basic

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Observed near dishwasher area. - From follow-up inspection 2024-07-08: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. - From follow-up inspection 2024-07-08: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers at drain boards by dishwasher area. - From follow-up inspection 2024-07-08: **Time Extended**
  • 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2024-07-08: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout cook line. - From follow-up inspection 2024-07-08: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. - From follow-up inspection 2024-07-08: **Time Extended**

2/27/2024· 2y ago

Visit ID: 8577264

Met Inspection Standards

1 high, 1 int, 2 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Under door from kitchen to bar.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At bar. Removed at time of inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: shredded cheese 45F, raw shrimp 45F, per manager approximately 2 hours. Shredded cheese voluntarily discarded, shrimp placed in freezer. Shrimp down to 40F. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee washed sunglasses in handwash sink.

12/18/2023· 2y 2mo ago

Visit ID: 8372330

Met Inspection Standards

1 high, 1 int, 6 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed walk in cooler ceiling soiled.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed table fan near ware washing area soiled.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Observed at kitchen.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the time of the inspection observed cooked chicken (126F - Hot Holding) at hot box auto sham. Chef placed chicken to reheat. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand sink. Chef replaced paper towel. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★☆ (4.2/5)
(215 reviews)

Price Level

$$

Features

✓ Restaurant

Restaurant Features

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

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