Costa Elis Cafe
Last inspected: Jan 30, 2026
52
Score
The health department has logged eight inspections at Costa Elis Cafe, the earliest from 2022. Costa Elis Cafe was last inspected on Jan 30, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to eight violations.
The most common issue across all inspections has been “buildup of food debris/soil residue on equipment door handles”, showing up five times.
Compared to other Coral Gables restaurants (averaging 68), there's room to close the gap. This restaurant has more on its record than most do.
8
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 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. Employee at cook line.
12A-10-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at cook line.
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen.
36-06-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.
10-04-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line.
38-07-4
Basic - Standing water in floor drain/floor drain draining very slowly. Kitchen.
29-19-4
Basic - Floors not constructed to be easily cleanable. Observed at kitchen.
36-12-4
52
Jul 17, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee in the cook line manipulating money and back to work without handle washing or change gloves.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs at room temperature. Operator discarded the eggs( 6 pieces). **Corrective Action Taken**
03A-02-5
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in freezer at cook line.
23-24-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line.
38-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line.
36-27-5
55
Jan 21, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook at cook line.
12A-07-5
Basic - Buildup of food debris/soil residue on equipment door handles. Units at kitchen.
23-24-4
Basic - Floors not constructed to be easily cleanable.
36-12-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At main reach in cooler.
05-09-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Container at reach in cooler with cooked food not labeled ( more than 24 hours).
02D-01-5
64
Aug 1, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at Cook line missing thermometer.
05-09-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed gaskets broken at reach in cooler at cook line.
14-10-4
70
Apr 4, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Sep 15, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 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.
11-27-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
67
Feb 2, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Single-service articles improperly stored. Disposable containers stored on floor. Operator placed SS on shelves. **Corrected On-Site**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers with cooked food ( lamb) with more than 24 hours not labeled. Operator put a label to item, reach in cooler at cook line.
02D-01-5
70
Jul 18, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Buildup of food debris/soil residue on equipment door handles. Handles soiled.
23-24-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Clean utensils stored between equipment and wall. **Corrected On-Site**
24-14-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
82
Frequently Asked Questions
When was Costa Elis Cafe last inspected?
The most recent health inspection at Costa Elis Cafe on file is from Jan 30, 2026. The public record contains eight inspections in total.
What is the most common violation at Costa Elis Cafe?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited five times, more than any other issue at Costa Elis Cafe.
How does Costa Elis Cafe compare to other restaurants in Coral Gables?
Costa Elis Cafe most recently scored 52 out of 100, which is lower than the Coral Gables average of 68.
Has Costa Elis Cafe's inspection record improved over time?
No. Recent inspections at Costa Elis Cafe have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Costa Elis Cafe 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 Costa Elis Cafe inspected?
Based on the inspection history on file, Costa Elis Cafe is inspected around two times per year on average.
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