Cvi.Che 105 Coral Gables
Last inspected: Mar 31, 2026
64
Score
Public records show six inspections at Cvi.Che 105 Coral Gables stretching back to 2023. The newest entry in the record is dated Mar 31, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to eight violations.
Looking across the full record, “wet mop not stored in a manner to allow the mop to dry” is the recurring theme, flagged three times.
Cvi.Che 105 Coral Gables' latest score of 64 falls below the Coral Gables average of 68. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
6
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish 45 f chicken 44 f Beef 44 f on cold kitchen area. cook place bags of ice on top of the food items off temperature. **Corrective Action Taken**
03A-02-5
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. **Corrected On-Site**
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen can opener soiled soil. **Corrected On-Site**
22-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen beef being thawed in standing water.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
64
Oct 3, 2025
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quad sanitizer sink at 0 ppm, technician fix it retested at 200 ppm. **Corrected On-Site**
22-43-4
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 chlorine sanitizer dishwasher machine at bar 0ppm, sanitizer replaced retested at 50ppm. **Corrected On-Site**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink by main dishwasher machine entrance.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at handwashing sink by main dishwasher machine entrance.
31B-03-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed bat handwashing sink next to prep area.
31B-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket at some cooling units.
23-03-4
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 barramundi fillet portions thawing bin rop bag(30°F) , also a tuna Bloch at sushi bar (30°F). Instructed staff to remove from rop package. **Corrective Action Taken** **Repeat Violation**
06-09-1
35
Mar 31, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 3 containers of cooked beans at walk-in cooler at 46/47°F for over 24 hours. Kitchen manager voluntarily discarded the bean containers.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 3 containers of cooked beans at walk-in cooler at 46/47°F for over 24 hours. Kitchen manager voluntarily discarded the bean containers. **Corrective Action Taken**
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusted AC vents at kitchen areas.
36-34-5
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.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed serving spoon inside bean container inside walk-in cooler.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at storage rack at ware washing area.
24-08-4
Basic - Food stored on floor. Observed few cases of food stored at walk-in freezer floor.
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
10-06-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket at 0ppm, staff provided new buckets solution retested at 200ppm. **Corrected On-Site**
21-08-4
47
Dec 11, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
03D-01-5
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed the oxygen packing machine used, according to the manager, just for different sauces.
03G-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
67
May 17, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed at most of hand wash sinks not enough pressure for hot water.
27-19-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils at front counter bar. Chef sent utensils to the dishwashing area. **Corrected On-Site**
24-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
82
Dec 11, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
95
Frequently Asked Questions
When was Cvi.Che 105 Coral Gables last inspected?
The most recent health inspection at Cvi.Che 105 Coral Gables on file is from Mar 31, 2026. The public record contains six inspections in total.
What is the most common violation at Cvi.Che 105 Coral Gables?
Across the inspection record, “wet mop not stored in a manner to allow the mop to dry” has been cited three times, more than any other issue at Cvi.Che 105 Coral Gables.
How does Cvi.Che 105 Coral Gables compare to other restaurants in Coral Gables?
Cvi.Che 105 Coral Gables most recently scored 64 out of 100, which is lower than the Coral Gables average of 68.
Has Cvi.Che 105 Coral Gables' inspection record improved over time?
No. Recent inspections at Cvi.Che 105 Coral Gables have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cvi.Che 105 Coral Gables 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 Cvi.Che 105 Coral Gables inspected?
Based on the inspection history on file, Cvi.Che 105 Coral Gables is inspected around three times per year on average.
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