El Gran Inka
Last inspected: Feb 23, 2026
14
Score
Across the available record, El Gran Inka has seven inspections on file, the first dated 2022. On Feb 23, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around 16 violations each, up from closer to 13 violations before.
Looking across the full record, “floor area(s) covered with standing water” is the recurring theme, flagged four times.
The city-wide average sits at 57, which El Gran Inka's 14 doesn't quite reach. There are enough flags in the record to merit a second thought.
7
Inspections
3
Critical latest
7
Major latest
16
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
3 critical violations. 7 major violations. 16 minor violations.
View 26 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked potatoes at RIC across 3CS. Product was removed. **Corrected On-Site**
08A-05-6
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 raw beef patties over raw salmon at WIF.
08A-17-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing minimum concentration of chlorine. Coached staff on correct procedure. **Corrective Action Taken**
53B-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside HWS next to 3CS. **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips. **Repeat Violation**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing HWS.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. Observed at ware washing HWS.
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed top of DM soiled.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside panka next to WIF. Bowl was removed. **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 at plastic containers stored on shelf next to 3CS.
24-08-4
Basic - Equipment in poor repair. Observed WIF gaskets in disrepair and light over WIF in disrepair.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed under back exit.
35B-01-4
Basic - Floor area(s) covered with standing water. Observed at ware washing area floor. **Repeat Violation**
36-22-4
Basic - No Heimlich maneuver/choking sign posted. Provided choking poster via email. **Repeat Violation**
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at RIC across fryers.
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at ware washing HWS.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIF gaskets soiled, RIC gaskets soiled across from 3CS, and exterior of ice machine.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. Observed raw shrimp not covered at RIC across from fryers.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at ware washing walls.
36-27-5
Basic - Shelves with rust that has pitted the surface. Observed at shelf next to WIF.
14-33-4
14
Mar 11, 2025
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. **Repeat Violation**
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed old food residue stored inside hand washing sink at cook line. **Repeat Violation**
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Floor area(s) covered with standing water. Observed at cook line. **Repeat Violation**
36-22-4
Basic - Food stored on floor. Observed case of raw chicken stored on floor inside walk in freezer.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
10-07-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
51-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in cooler at cook line. **Repeat Violation**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
52
Jul 3, 2024
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
23
Apr 22, 2024
Routine - Food
1 critical violation. 14 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb missing back flow at mop sink.
29-34-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle stored in dry rice container.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots stored over three compartments sink not inverted.
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor area(s) covered with standing water. Observed throughout kitchen.
36-22-4
Basic - Food stored on floor. Observed in walk in freezer floor.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line stove top soiled with accumulated grease and old food debris.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler at the end of the cookline.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish and chicken thawing at room temperature at cook line and dry storage area.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen area.
36-27-5
43
Feb 29, 2024
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Copper or copper alloys in contact with foods with a pH below 6 at bar. Operator removed. **Corrected On-Site** **Warning**
14-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 11/09/23 Expired **Warning**
53B-05-5
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. Provided operator with the Vomiting and Diarrhea clean up form **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed out cup in bar hand wash sink. Operator educated employee. **Corrected On-Site** **Warning**
31A-11-4
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. Provided Operator with the Food Reporting Agreement, not all employees were able to sign by completion of inspection. Operator will have all others sign by next routine inspection. **Corrective Action Taken** **Warning**
11-26-1
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee eating in a food preparation or other restricted area. Operator educated employee. **Warning**
12B-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit on line. **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees in either male or female restroom. **Warning**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Operator removed and rewashed. **Corrected On-Site** **Warning**
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish left out to thaw. Educated operator on proper handling. **Corrected On-Site** **Warning**
06-01-5
Basic - Water leaking from pipe at hand washing sink at bar. **Warning**
29-11-4
39
Feb 9, 2023
Routine - Food
1 critical violation. 10 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. At the time of the inspection operator paid license. Confirmation number 226039017. **Corrected On-Site**
50-17-3
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
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.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Floor drains soiled /has accumulation of debris.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled. Observed exterior of reach in coolers soiled. Observed fan cover in reach in cooler soiled
23-03-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
52
Sep 21, 2022
Routine - Food
1 critical violation. 2 major violations. 13 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Observed isopropyl alcohol stored on cook line.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink used to stored containers.
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed stored in corn.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Drain covered in debris heavily soiled.
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Food stored on floor. Observed container of cooking oil stored on floor in kitchen.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
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. Observed exterior of microwave soiled. Observed reach in cooler fan cover soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at three compartment sink.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed bread crumbs and spices in storage area missing labels.
02D-01-5
37
Frequently Asked Questions
When was El Gran Inka last inspected?
The most recent health inspection at El Gran Inka on file is from Feb 23, 2026. The public record contains seven inspections in total.
What is the most common violation at El Gran Inka?
Across the inspection record, “floor area(s) covered with standing water” has been cited four times, more than any other issue at El Gran Inka.
How does El Gran Inka compare to other restaurants in Key Biscayne?
El Gran Inka most recently scored 14 out of 100, which is lower than the Key Biscayne average of 57.
Has El Gran Inka's inspection record improved over time?
No. Recent inspections at El Gran Inka have averaged around 16 violations per visit, up from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at El Gran Inka 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 El Gran Inka inspected?
Based on the inspection history on file, El Gran Inka is inspected around two times per year on average.
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