GRANK INKA GASTROBAR
11401 NW 12 ST STE E502
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/10/2025
High Priority
2
Intermediate
1
Basic
14
Total
17
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-36-4:Basic - Ceiling tile missing. Observed over preparation area on the back and next to hood at rear kitchen.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC ducts soiled/dusted at dining room., also at kitchen and ware washing area. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator printed and displayed the license. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook brown cutting board with marks not longer cleanable at kitchen preparation table. Repeat Violation
- 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 an employee cellphone at cook line center isle preparation area.
- 14-11-5:Basic - Equipment in poor repair. Observed at unit several turns gasket at different cooling units kitchen area.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at ice bin bar area. Employee moved ice scoop. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in soiled gaskets at different cooling units kitchen units at cook line.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed at cook line area.
- 08B-12-5:Basic - Stored food not covered. Observed container of ice cream at chest freezer uncovered.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed around the dishwasher machine.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels stored outside sanitizer bucket all over kitchen preparation area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat sauces at flit top unit cook line, chef moved eggs. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash (73F - Cold Holding) at cook line, as per chef prepared less than hour ago, chef moved the eggs wash to a cold bath to lower temperature. Observed cooked corvina rolls (74F - Cold Holding); cooked shrimproll (73F - Cold Holding) at ceviche station area, as per chef prepared an hour earlier, chef moved the roll into the reach-in cooler for rapid cooling. **Corrective Action Taken** Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 3/10/2025 revealed 17 total violations (2 high priority, 1 intermediate, 14 basic).
Inspection on 10/25/2024
High Priority
1
Intermediate
5
Basic
9
Total
15
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a substance like mold at ice machine-bin.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled/dusted tile ceilings and AC vents all throughout kitchen/preparation area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with marks not longer cleanable stored under table next to 3 compartment sink area.
- 08B-38-4:Basic - Food stored on floor. Observed container with broth stored on the floor at walk in freezer. Chef relocated item to the rack. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy buildup ice at chest freezer.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed not ambient thermometer at reach in cooler at ceviche station.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled/dusted fan covers at walk in cooler. Observed soiled gaskets at reach in cooler at cooking line.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls behind cooking line soiled with grease.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed at ceviche station area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash (as per chef less than two hours) (69F - Cold Holding) at preparation table kitchen line, chef moved product to walk in cooler for rapid cooling. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at preparation table kitchen area.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool stored at handwashing sink bar area.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quad sanitizer 3 compartment sink and not test kit available.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed hot water sanitizer dishwasher machine and not measuring temperature device to test.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towels at hand sink at ceviche station, also at bar area.
Food safety inspection conducted on 10/25/2024 revealed 15 total violations (1 high priority, 5 intermediate, 9 basic).
Inspection on 4/4/2024
High Priority
0
Intermediate
3
Basic
10
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed dish machine exterior soiled. Warning - From follow-up inspection 2024-04-04: Observed dish machine exterior soiled. **Time Extended**
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observe microwave door handle and reach in cooler door handle soiled. Repeat Violation Warning - From follow-up inspection 2024-04-04: Observe microwave door handle and reach in cooler door handle soiled. **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling tiles soiled. Repeat Violation Warning - From follow-up inspection 2024-04-04: Observed kitchen ceiling tiles soiled. **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler located across cook line with torn gaskets. Warning - From follow-up inspection 2024-04-04: Observed reach in cooler located across cook line with torn gaskets. **Time Extended**
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed floor near cook line not smooth. Warning - From follow-up inspection 2024-04-04: Observed floor near cook line not smooth. **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior soiled located across ware wash area. Observed microwave with soiled interior located across cook line. Repeat Violation Warning - From follow-up inspection 2024-04-04: Observed oven interior soiled located across ware wash area. Observed microwave with soiled interior located across cook line. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler and walk in cooler gaskets soiled. Warning - From follow-up inspection 2024-04-04: Observed reach in cooler and walk in cooler gaskets soiled. **Time Extended**
- 38-04-4:Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed no light inside walk in freezer. Warning - From follow-up inspection 2024-04-04: Observed no light inside walk in freezer. **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall near mop sink soiled. Observed wall near ware wash area soiled. Warning - From follow-up inspection 2024-04-04: Observed wall near mop sink soiled. Observed wall near ware wash area soiled. **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottle containing oil and sauces at cook line with no label. Warning - From follow-up inspection 2024-04-04: Observed several squeeze bottle containing oil and sauces at cook line with no label. **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed online menu does not have identify which menu items are served raw (ceviche). Warning - From follow-up inspection 2024-04-04: Observed online menu does not have identify which menu items are served raw (ceviche). **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary testing kit for three compartment sink. Warning - From follow-up inspection 2024-04-04: Observed no quaternary testing kit for three compartment sink. **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer at establishment. Warning - From follow-up inspection 2024-04-04: Observed no probe thermometer at establishment. **Time Extended**
Food safety inspection conducted on 4/4/2024 revealed 13 total violations (0 high priority, 3 intermediate, 10 basic).
Inspection on 4/3/2024
High Priority
3
Intermediate
5
Basic
15
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed dish machine exterior soiled. Warning
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observe microwave door handle and reach in cooler door handle soiled. Repeat Violation Warning
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling tiles soiled. Repeat Violation Warning
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler located across cook line with torn gaskets. Warning
- 36-11-4:Basic - Floors not maintained smooth and durable. Observed floor near cook line not smooth. Warning
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket on floor near bar area. Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between wall and three compartment sink. Operator removed. Corrected On-Site Repeat Violation Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 117F. Operator discarded water. Corrected On-Site Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel underneath green cutting board located across cook line. Operator removed. Corrected On-Site Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior soiled located across ware wash area. Observed microwave with soiled interior located across cook line. Repeat Violation Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler and walk in cooler gaskets soiled. Warning
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed no light inside walk in freezer. Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall near mop sink soiled. Observed wall near ware wash area soiled. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths throughout establishment not stored in quaternary sanitizing solution. Operator discarded cloths. Corrected On-Site Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottle containing oil and sauces at cook line with no label. Warning
- 41-07-4:High Priority - Container of medicine improperly stored. Observed two bottle of medicine (ibuprofen) located on top of reach in freezer. Operator removed immediately. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed diced tomatoes (60F - Cold Holding); shredded cheese (59F - Cold Holding); corn (62F - Cold Holding) at reach in cooler located across cook line. As per operator, items were placed there at 12PM. Operator discarded. Corrected On-Site Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (60F - Cold Holding); shredded cheese (59F - Cold Holding); corn (62F - Cold Holding) at reach in cooler located across cook line. As per operator, items were placed there at 12PM. Operator discarded. Corrected On-Site Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade located near prep table soiled. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed online menu does not have identify which menu items are served raw (ceviche). Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary testing kit for three compartment sink. Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer at establishment. Warning
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed online menu does not have consumer advisory. Warning
Food safety inspection conducted on 4/3/2024 revealed 23 total violations (3 high priority, 5 intermediate, 15 basic).
Inspection on 2/9/2024
High Priority
1
Intermediate
1
Basic
12
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2024-02-09: Accumulation of debris inside warewashing machine. **Time Extended**
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. At the time of the inspection observed door handles at reach in cooler soiled by the preparation area. - From follow-up inspection 2024-02-09: At the time of the inspection observed door handles at reach in cooler soiled by the preparation area. **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-02-09: Current Hotel and Restaurant license not displayed. **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-02-09: Exterior door has a gap at the threshold that opens to the outside. **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. At the time of the inspection observed container with marinara sauce stored in the floor at the walk in cooler. - From follow-up inspection 2024-02-09: At the time of the inspection observed containers of marinara sauce and containers with raw chicken in the floor at walk in cooler. **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between equipment by the preparation area. - From follow-up inspection 2024-02-09: Observed knife stored in between equipment by the preparation area. **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of ice machine soiled. Observed interior of microwave soiled. - From follow-up inspection 2024-02-09: Observed interior of ice machine soiled. Observed interior of microwave soiled. **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. At the time of the inspection observed no ambient thermometers inside reach in cooler. - From follow-up inspection 2024-02-09: At the time of the inspection observed no ambient thermometers inside reach in cooler. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection observed cutting board by the preparation area with cut marks. Observed fan cover in walk in cooler soiled. Observed cooking fryers with accumulation of grease. Observed reach in cooler soiled. - From follow-up inspection 2024-02-09: Observed fan cover in walk in cooler soiled. Observed cooking fryers with accumulation of grease. Observed reach in cooler soiled. **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. At the time of the inspection observed old labels on containers by the 3 compartment sink. - From follow-up inspection 2024-02-09: At the time of the inspection observed old labels on containers by the 3 compartment sink. **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes stored all over the kitchen. - From follow-up inspection 2024-02-09: Observed wet wiping clothes stored all over the kitchen. **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. At the time of the inspection observed bottle of sauces with no labels by the preparation area. - From follow-up inspection 2024-02-09: At the time of the inspection observed bottle of sauces with no labels by the preparation area. **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. At the time of the inspection observed establishment using Dishmachine Chlorine 0ppm. - From follow-up inspection 2024-02-09: At the time of the inspection observed establishment using Dishmachine Chlorine 0ppm. **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-02-09: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Time Extended**
Food safety inspection conducted on 2/9/2024 revealed 14 total violations (1 high priority, 1 intermediate, 12 basic).
Inspection on 11/3/2023
High Priority
4
Intermediate
6
Basic
17
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle inside of flour container stored in the dry storage area.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. At the time of the inspection observed door handles at reach in cooler soiled by the preparation area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the time of the inspection observed tiles soiled thorough out the kitchen.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 08B-38-4:Basic - Food stored on floor. At the time of the inspection observed container with marinara sauce stored in the floor at the walk in cooler.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between equipment by the preparation area.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of ice machine soiled. Observed interior of microwave soiled.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. At the time of the inspection observed no ambient thermometers inside reach in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection observed cutting board by the preparation area with cut marks. Observed fan cover in walk in cooler soiled. Observed cooking fryers with accumulation of grease. Observed reach in cooler soiled.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. At the time of the inspection observed old labels on containers by the 3 compartment sink.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage in reach in cooler in front bar area area. Employee removed. Corrected On-Site
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. At the time of the inspection observed no light in walk in freezer.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the time of the inspection observed wall soiled behind the 3 compartment sink.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes stored all over the kitchen.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the time of the inspection observed bottle of sauces with no labels by the preparation area.
- 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. At the time of the inspection observed establishment using Dishmachine Chlorine 0ppm.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the time of the inspection observed shrimp (54F - Cold Holding); cut lettuce (52F - Cold Holding) from the previous date. Observed cut lettuce (46F - Cold Holding); sliced cheese (54F - Cold Holding) in the reach in cooler by the kitchen. Observed tuna (46F - Cold Holding) at the reach in cooler by the front counter. As per chef all items are cold holding from previous day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed shrimp (54F - Cold Holding); cut lettuce (52F - Cold Holding) at the reach in cooler by the preparation area. Observed cut lettuce (46F - Cold Holding); sliced cheese (54F - Cold Holding) in the reach in cooler by the kitchen. Observed tuna (46F - Cold Holding) at the reach in cooler by the front counter. As per chef all items have been cold holding from previous day.
- 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.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. At the time of the inspection person in charge does not have a food manager certificate.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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.
- 31B-03-4:Intermediate - No soap provided at handwash sink.
Food safety inspection conducted on 11/3/2023 revealed 27 total violations (4 high priority, 6 intermediate, 17 basic).