Gari Maria Restaurant.
Last inspected: Dec 12, 2025
90
Score
Public records show six inspections at Gari Maria Restaurant. stretching back to 2022. The most recent report on file is from Dec 12, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly 12 violations earlier in the record.
The most common issue across all inspections has been “no paper towels”, showing up four times.
Among Miami restaurants, the typical score is 74; Gari Maria Restaurant. is comfortably above that bar. The full picture is one of consistent compliance.
6
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 12, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
90
Dec 6, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
May 29, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above plantains. Employee placed raw eggs at the bottom of the reach in cooler. **Corrected On-Site**
08A-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef soup inside the reach in cooler not date marked. As per employee food was cooked Sunday.
02C-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at thefront counter. Employee provided paper towel. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed a white cutting board not longer cleanable.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of the ice machine. Employee stored it inside a bucket. **Corrected On-Site** **Repeat Violation**
10-12-5
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl used as scoop inside the flour. Employee removed it.
14-01-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
55
Feb 6, 2024
Routine - Food
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
High Priority - Observed employee failed to wash hands before putting on gloves to initiate a task working with food. Employee was coach to wash hands before putting on gloves.
12A-07-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee used her cell phone and then engaged in food preparation.
12A-13-4
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 employee adding cheese to a ready to eat food with bare hand.
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed no sanitizer of any kind at the time of the inspection.
22-45-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
22-38-5
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. Form was provided.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter.
31B-02-4
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. Form was provided.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food inside the reach in cooler not date marked.
02C-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored next to the hand wash sink.
42-01-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of the ice machine.
10-12-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee was eating in a food preparation table.
12B-02-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
26
Jun 28, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice @ 50° F inside the reach in cooler. As per employee rice was cooked yesterday. Stop sale was issued.
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 Shell egg in use or stored with cracks. Employee discarded it.
01B-14-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose was connected at the time of the inspection.
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at both bathrooms. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. O at both bathrooms.
31B-03-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Observed a bags of onions stored on the floor inside the walk in cooler. Employee removed it. **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the reach in freezer.
22-16-4
43
Dec 29, 2022
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed rice at 90° F and rice and beans at 79° F as per operator they were cooked less than 2 hrs. **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above raw chicken. Operator placed shell eggs at the bottom. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-2
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No hot running water at three-compartment sink. Observed water reached 77° F after water running for approximately five minutes. **Warning**
27-06-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter and at the woman's bathroom. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink.at the hand wash sink at the front counter. **Warning**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water reached 77°F after water running for approximately five minutes. **Warning**
27-16-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in touch with rice. Operator removed it. **Corrected On-Site** **Warning**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the woman's bathroom. **Repeat Violation** **Warning**
31B-04-4
Basic - No hot running water at mop sink. Observed water reached 77° F after water running for approximately five minutes. **Warning**
27-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. **Warning**
23-03-4
Basic - Hole in or other damage to wall. Observed a hole on the wall on the way to the mop sink. **Warning**
36-24-5
Basic - Food stored on floor. Observed a plastic container with flour stored on the floor. Operator removed it. **Corrected On-Site** **Warning**
08B-38-4
29
Frequently Asked Questions
When was Gari Maria Restaurant. last inspected?
The most recent health inspection at Gari Maria Restaurant. on file is from Dec 12, 2025. The public record contains six inspections in total.
What is the most common violation at Gari Maria Restaurant.?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Gari Maria Restaurant..
How does Gari Maria Restaurant. compare to other restaurants in Miami?
Gari Maria Restaurant. most recently scored 90 out of 100, which is higher than the Miami average of 74.
Has Gari Maria Restaurant.'s inspection record improved over time?
Yes. Recent inspections at Gari Maria Restaurant. have averaged around five violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Gari Maria Restaurant. means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Gari Maria Restaurant. inspected?
Based on the inspection history on file, Gari Maria Restaurant. is inspected around two times per year on average.
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