Armstrong Jazz House
Last inspected: Dec 17, 2025
61
Score
Going back to 2022, Armstrong Jazz House has eight inspections in the public record. On Dec 17, 2025, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
Looking across the full record, “buildup of food debris/soil residue on equipment door handles” is the recurring theme, flagged three times.
Restaurants in Coral Gables average 68, so Armstrong Jazz House trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Food stored in ice used for drinks. Bar tender discarded the ice. See stop sale. **Corrected On-Site**
08B-56-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
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.
53B-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
61
Jun 24, 2025
Complaint Full
No violations found.
100
Jan 2, 2025
Complaint Full
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils inside hand wash sink by ware washing area. Operator removed utensils. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container stored inside flour container on dry storage shelf. Operator removed container. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stored on shelf in front of three compartment sink.
24-08-4
Basic - Food stored on floor. Observed oil plastic container stored on kitchen floor. Operator removed container from floor. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed on prep table in kitchen. Operator removed towel. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters over grill in kitchen. Also, observed soiled reach in cooler gaskets under grill. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour container on dry storage shelf. Operator labeled container. **Corrected On-Site**
02D-01-5
64
Dec 10, 2024
Complaint Full
No violations found.
100
Sep 20, 2024
Complaint Full
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Person in charge of the kitchen picked up a towel from the floor and placed it on prep area. No hand washing or gloves change.
12A-10-4
High Priority - Metal stem-type thermometer soiled.
22-12-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink.kitchen.
31B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers at kitchen.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed poultry being thawed inside a container with water, at dishwasher area.
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Cooked Beef.
02D-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
36-27-5
Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets at kitchen's units.
23-24-4
Basic - Floors not constructed to be easily cleanable.
36-12-4
Basic - Food stored on floor. Box with potatoes on floor.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - Plumbing system in disrepair. Faucet at three compartment sink.
29-08-4
33
Nov 21, 2023
Food-Licensing Inspection
3 major violations. 1 minor violation.
View 4 violations
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 while conducting the licensing inspection.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
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 while conducting the licensing inspection. **Corrected On-Site**
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
70
Dec 28, 2022
Food-Licensing Inspection
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
03G-05-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in the reach in cooler goat meat over fish
08A-17-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the bar hand wash sink used to store dirty glasses.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No soap provided at handwash sink. Observed no soap at the hand wash sink by the oven Observed at the dishwashing area hand wash sink no paper towels or soap
31B-03-4
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 salmon thawed in the ROP Package
06-09-1
Basic - Garbage can located outside has no lid or lid open/broken.
33-15-4
Basic - Working containers of food removed from original container not identified by common name. Observed at the bar area glass containers with liquids without name lable.
02D-01-5
41
Dec 2, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning**
50-08-7
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is selling fish tartare and ceviche. Those items are in the menu. **Warning**
01D-01-5
High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
29-37-4
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. **Warning**
53B-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Units at prep area. **Warning**
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans no inverted. **Warning**
24-05-4
52
Frequently Asked Questions
When was Armstrong Jazz House last inspected?
The most recent health inspection at Armstrong Jazz House on file is from Dec 17, 2025. The public record contains eight inspections in total.
What is the most common violation at Armstrong Jazz House?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited three times, more than any other issue at Armstrong Jazz House.
How does Armstrong Jazz House compare to other restaurants in Coral Gables?
Armstrong Jazz House most recently scored 61 out of 100, which is lower than the Coral Gables average of 68.
Has Armstrong Jazz House's inspection record improved over time?
Results have been roughly steady. Inspections at Armstrong Jazz House have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Armstrong Jazz House means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Armstrong Jazz House inspected?
Based on the inspection history on file, Armstrong Jazz House is inspected around three times per year on average.
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