Calamillor Gourmet Experience
Last inspected: Feb 3, 2026
52
Score
Calamillor Gourmet Experience appears in inspection records 10 times, starting in 2023. On Feb 3, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly 10 violations earlier in the record.
Across the inspection history, “wet wiping cloth not stored” is the issue that surfaces most often, recorded three times.
That's lower than the typical Miami restaurant, which scores around 74. This restaurant has more on its record than most do.
10
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a split with a hose with no vacuum breaker inside mop sink.
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a spoon and a small piece of banana inside hand wash sink next to slicer in front counter. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for raw oysters offered as a special. Provided Consumer Advisory information to the operator for immediate correction. **Corrective Action Taken**
02A-01-5
Basic - Clean utensils stored between equipment and wall. Observed spatulas stored between wall at the back of three compartment sink.
24-14-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean buckets with dessert rings mold stored on floor at kitchen entrance.
24-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drinking bottles on top of prep table, also observed on top of three compartment sink stored employee food. Operator corrected both violations. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed bucket of oil stored on floor. Operator removed. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop in contact with ice. Operator removed. **Corrected On-Site**
10-08-5
Basic - Wet mop not stored in a manner to allow the mop to dry next to three compartment sink. Operator removed. **Corrected On-Site**
42-01-4
52
Sep 23, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board located at food prep table with cut marks and no longer cleanable.
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between wall and three compartment sink. Operator removed. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler near front prep area with soiled gaskets. Operator wiped down immediately. **Corrected On-Site**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of food prep table not stored in quaternary sanitizing solution. Operator removed. **Corrected On-Site**
21-12-4
82
Feb 26, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
43
Dec 16, 2024
Routine - Food
2 minor violations.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food in Good Condition, Safe, and Unadulterated
FL-13
90
Apr 29, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Also observed no chlorine test strips available for dish machines. **Warning** - From follow-up inspection 2024-04-29: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine at dish area. **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed packages of cured meats stored inside reduced oxygen packaging at walk in cooler and front counter area. Observed establishment submitted HACCP to OPQ and waiting for approval. **Warning** - From follow-up inspection 2024-04-29: Observed packages of cured meats stored inside reduced oxygen packaging at walk in cooler and front counter area. Observed establishment submitted HACCP to OPQ and waiting for approval. **Time Extended**
03G-54-1
86
Apr 22, 2024
Routine - Food
6 critical violations. 7 major violations. 13 minor violations.
View 26 violations
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 cook remove bread from toaster with bare hands and began assembling sandwich. Manager coached employee and voluntarily discarded bread. **Corrective Action Taken** **Warning**
09-01-4
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 dish machine at dish area and coffee bar not properly dispensing sanitizer. Dishwasher (Chlorine 0ppm); Coffee Bar: Dishwasher (Chlorine 0ppm) **Warning**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked cut potatoes (107F - Cooling) at walk in cooler 2. As per chef for more than 2 hours. Chef took product to be reheated to 165. **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (64F - Cold Holding); liquid eggs (65F - Cold Holding) inside of proofer cabinet. As per employee for less than 30 mins. Observed hard boiled eggs (45F - Cold Holding) at reach in cooler at sandwich preparation area. As per chef since previous day. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs (45F - Cold Holding) at reach in cooler at sandwich preparation area. As per chef since previous day. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pooled eggs stored over ready to eat mushrooms and raw fish on top of ready to eat sauces inside of reach in cooler. Observed raw salmon stored over tuna salad at top portion of preparation cooler. **Warning**
08A-05-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed quaternary ammonium solution at 0ppm at all sanitizer buckets and observed chlorine dish machines at 0ppm. **Warning**
16-33-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tag missing last date served, chef added date. **Corrected On-Site** **Warning**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked cut potatoes cooling inside closed container and stacked directly on top of each other. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stored deli slicer guard and can opener blade soiled with old food debris. Observed stored baking sheets soiled with old food debris at bakery area. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dish area blocked by trash can and dirty pots stored inside sink. **Warning**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Also observed no chlorine test strips available for dish machines. **Warning**
16-62-1
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Unable to dispense soap at handwash sink in bakery area. **Warning**
31B-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone and drink stored on top of shelf in preparation area. **Warning**
40-06-5
Basic - Floor area(s) covered with standing water. Observed standing water on floor in dish area **Warning**
36-22-4
Basic - Food stored on floor. Observed cooking oil stored on the floor in dry storage area. **Warning**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of soiled ice machine. **Warning**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water at 107F and 93F at cook line and preparation table. Chef removed water. **Corrective Action Taken** **Warning**
10-07-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed packages of cured meats stored inside reduced oxygen packaging at walk in cooler and front counter area. Observed establishment submitted HACCP to OPQ and waiting for approval. **Warning**
03G-54-1
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe under three compartment sink onto floor. Manager repaired pipe during inspection. **Corrected On-Site** **Warning**
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor in dish area **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored inside of sanitizer at back preparation table. Chef removed the water inside of sanitizer bucket. **Corrective Action Taken** **Warning**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at front counter and in kitchen **Warning**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of salt not labeled at stove near preparation area. **Warning**
02D-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured in dry storage area. **Warning**
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled at preparation area **Warning**
22-20-5
11
Dec 13, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Observed establishment conducts reduced oxygen packing on raw fish, raw beef, cured meats and hard cheeses and held more than 48 hours. Observed establishment is cooking fish utilizing sous vide method. **Warning** - From follow-up inspection 2023-10-23: Observed establishment conducts reduced oxygen packing on cured meats and hard cheeses and held more than 48 hours. **Time Extended** - From follow-up inspection 2023-12-13: Observed establishment conducts reduced oxygen packaging for cured meat hard cheese and sauces. Observed establishment submitted HACCP plan and waiting for approval. **Time Extended**
03G-50-1
90
Oct 23, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Observed establishment conducts reduced oxygen packing on raw fish, raw beef, cured meats and hard cheeses and held more than 48 hours. Observed establishment is cooking fish utilizing sous vide method. **Warning** - From follow-up inspection 2023-10-23: Observed establishment conducts reduced oxygen packing on cured meats and hard cheeses and held more than 48 hours. **Time Extended**
03G-50-1
90
Aug 23, 2023
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed raw branding and raw salmon stored inside reduced oxygen packaging at walk in cooler. As per operator, for approximately 3 hours. Employee cut all packages. **Corrected On-Site** **Warning**
03G-04-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Observed establishment conducts reduced oxygen packing on raw fish, raw beef, cured meats and hard cheeses and held more than 48 hours. Observed establishment is cooking fish utilizing sous vide method. **Warning**
03G-50-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed containers of cooked tomatoes and chorizo cooling inside completely closed containers. Chef took items to place on shallow pan. **Corrected On-Site** **Warning**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the time of the of the inspection observed no paper towel at hand wash sink located near the cook line. employee replenished paper towel. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. At the time of the location observed no hand soap in the hand wash sink located by the cook line. employee replenished hand soap. **Corrected On-Site** **Warning**
31B-03-4
Basic - Wiping cloth DDBSA sanitizing solution not at proper minimum strength. Observed DDBSA solution at 0ppm. Chef took solution to replenish. **Corrective Action Taken** **Warning**
21-08-4
Basic - Bowl or other container with no handle used to dispense food. At the time of the inspection observed cup with no handle inside of rice bucket. employee removed cup. **Corrected On-Site** **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at ceiling vent at front preparation area. **Warning**
36-34-5
Basic - Clean utensils stored between equipment and wall. Observed knives stored between equipment, located in the prep area. Operator removed knives. **Corrected On-Site** **Warning**
24-14-4
Basic - Cutting board has cut marks and is no longer cleanable. At the time of the inspection observed cutting board with cut marks located in the prep area. employee discarded cutting board. **Corrected On-Site** **Warning**
14-09-4
Basic - Floor area(s) covered with standing water. Located near walk in cooler and ware washing area. **Warning**
36-22-4
Basic - Food storage container/container lid cracked or broken. At the time of the inspection observed container with Almonds cracked, located at the dry storage area. **Warning**
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection observed hand wash sink with food debris. **Warning**
23-03-4
Basic - Water draining onto floor surface. At the time of the inspection observed water draining onto floor from underneath the 3 compartment sink located at the ware-washing area. **Warning**
29-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth not stored in the sanitizing solution. employee placed wiping cloth in sanitizing solution. **Corrected On-Site** **Warning**
21-12-4
35
Feb 7, 2023
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom.
31B-02-4
Intermediate - No soap provided at handwash sink. Employee restroom.
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
78
Frequently Asked Questions
When was Calamillor Gourmet Experience last inspected?
The most recent health inspection at Calamillor Gourmet Experience on file is from Feb 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Calamillor Gourmet Experience?
Across the inspection record, “wet wiping cloth not stored” has been cited three times, more than any other issue at Calamillor Gourmet Experience.
How does Calamillor Gourmet Experience compare to other restaurants in Miami?
Calamillor Gourmet Experience most recently scored 52 out of 100, which is lower than the Miami average of 74.
Has Calamillor Gourmet Experience's inspection record improved over time?
Yes. Recent inspections at Calamillor Gourmet Experience have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Calamillor Gourmet Experience means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Calamillor Gourmet Experience inspected?
Based on the inspection history on file, Calamillor Gourmet Experience is inspected around three times per year on average.
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