Calista Taverna
Last inspected: Apr 15, 2026
52
Score
Inspectors have visited Calista Taverna 12 times, with records going back to 2022. Inspectors last stopped by on Apr 15, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near 10 violations per visit.
When inspectors have written things up, “ceiling/ceiling tile shows damage or is in disrepair” has been the most frequent reason, cited seven times.
Compared to other Coral Gables restaurants (averaging 68), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
1
Critical latest
1
Major latest
8
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at kit need more hand washing before gloves change.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled.
22-02-4
Basic - Cardboard used to line food-contact shelves. Observed at walk in cooler.
14-05-4
Basic - Cove molding at floor/wall juncture broken/missing. By kitchen entrance.
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop located on top of soiled ice machine. Manager removed scoop. **Corrected On-Site**
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. For units at front counter.
22-16-4
Basic - Wood food-contact surface not properly sealed. Observed at cook line.
14-06-4
52
Dec 2, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at kitchen changing gloves without previously washing hands.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by cook line.
22-02-4
Basic - Cardboard used to line food-contact shelves. At walk in cooler.
14-05-4
Basic - Ceiling tile missing. Cook line.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen by ware washing area. **Repeat Violation**
36-32-5
Basic - Clean utensils stored between equipment and wall. Observed knives at cook line.
24-14-4
Basic - Ice machine exterior soiled.
23-01-4
Basic - Ice scoop handle in contact with ice. Observed at front bar.
10-08-5
58
Feb 4, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at kitchen employees changing tasks, no hand washing, no gloves changing.
12A-07-5
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. Observed no certificates for employee training. Manager filled out certificates to be completed in front of me. **Corrective Action Taken**
53B-01-5
Basic - Cardboard used to line food-contact shelves. Observed cardboard used on food-contact shelves in walk in cooler.
14-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in disrepair above dishwashing area. Approximately three tiles missing and also observed utility lines exposed. Time extension was given for previous inspections and is still in disrepair. **Repeat Violation** **Admin Complaint**
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and bowls not stored inverted or in protected manner.
24-05-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board in kitchen area.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled kitchen equipment. Observed soiled gaskets in reach in reach in cooler in kitchen area.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed calamari and lamb placed in a bucket of water on the floor. Operator placed them off the floor and placed in walk in cooler to continue to thaw. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk in cooler with rust. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dishwasher soiled with debris. **Repeat Violation**
36-27-5
52
Oct 21, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above dishwashing station. - From follow-up inspection 2024-10-21: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-10-21: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, cel, over prep area at kitchen. - From follow-up inspection 2024-10-21: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Freezer at cook line with door loose. - From follow-up inspection 2024-10-21: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-10-21: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dishwasher. - From follow-up inspection 2024-10-21: **Time Extended**
36-27-5
74
Oct 18, 2024
Routine - Food
3 critical violations. 5 major violations. 13 minor violations.
View 21 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at kitchen employees changing tasks, no hand washing, no gloves changing.
12A-07-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting boards.
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 46°F, soft cheese 46° F. Chef transferred items to walk in cooler.
03A-02-5
Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.
02A-04-4
Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Front bar.
27-24-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Location is recently selling oysters .
02B-01-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
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.
02A-01-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Kitchen.
23-24-4
Basic - Cardboard used to line food-contact shelves. Walk in cooler.
14-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above dishwashing station.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, cel, over prep area at kitchen.
40-06-5
Basic - Equipment in poor repair. Freezer at cook line with door loose.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Kitchen, cook line.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of equipments.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dishwasher.
36-27-5
20
May 23, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-05-23: for new employees. **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen. - From follow-up inspection 2024-05-23: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe broken at sanitizer dispenser. - From follow-up inspection 2024-05-23: **Time Extended**
29-11-4
82
May 16, 2024
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting boards need to be sanitized. Observed food containers soiled.
22-45-4
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
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
22-02-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe broken at sanitizer dispenser.
29-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at cook line.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No container installed for catching grease from hood drip tray. Hood.
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior for cooking equipment's
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
22-16-4
43
Feb 12, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-02-12: employees in process for new certifications since they change the whole crew less than two months ago. **Time Extended**
53B-01-5
90
Nov 15, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at cook line and kitchen too much time with same gloves even when changing tasks.
12A-07-5
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.
53B-01-5
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 inspection. **Corrected On-Site**
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
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 while conducting the inspection.
11-27-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Reach in freezer at kitchen.
14-71-4
Basic - Standing water in bottom of reach-in-cooler. Kitchen.
29-49-6
47
Jun 26, 2023
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
90
Jun 23, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 48°F, chicken 48°F, cheese 48°F. According to the cook the items were brought to the reach in cooler around 10 am from walk in cooler. **Warning**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed at walk in cooler raw shell eggs over lemons
08A-04-5
Intermediate - No hot running water at three-compartment sink. Observed at three compartment sink at front bar. Manager fixed the connection. **Corrected On-Site**
27-06-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at cook line not cooling properly.
14-74-7
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwashing area.
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Wiping cloth sanitizing solution stored on the floor. At cook line.
21-38-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
47
Dec 19, 2022
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ribs 50°F lamb 50°F, chicken 50°, cut tomatoes 50°F, fish 50°F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at cook line: lamb 50°F, chicken 50°, cut tomatoes 50°F, fish 50°F.
03A-02-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked. Employees unable to wash hands.
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.manager cleaned the bin for the ice machine. **Corrected On-Site**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets and kitchen fan.
23-24-4
Basic - Clean knives stored between equipment and wall. **Corrected On-Site**
24-14-4
Basic - Dumpster overflowing garbage.
33-14-4
Basic - Grill has accumulation of black substance/grease/food debris.
22-08-4
Basic - In-use tongs stored in cracks between pieces of equipment.
10-17-4
Basic - Open dumpster lid.
33-16-4
39
Frequently Asked Questions
When was Calista Taverna last inspected?
The most recent health inspection at Calista Taverna on file is from Apr 15, 2026. The public record contains 12 inspections in total.
What is the most common violation at Calista Taverna?
Across the inspection record, “ceiling/ceiling tile shows damage or is in disrepair” has been cited seven times, more than any other issue at Calista Taverna.
How does Calista Taverna compare to other restaurants in Coral Gables?
Calista Taverna most recently scored 52 out of 100, which is lower than the Coral Gables average of 68.
Has Calista Taverna's inspection record improved over time?
Results have been roughly steady. Inspections at Calista Taverna have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Calista Taverna 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 Calista Taverna inspected?
Based on the inspection history on file, Calista Taverna is inspected around four times per year on average.
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