Grand Cafe
Last inspected: Feb 27, 2026
82
Score
Across the available record, Grand Cafe has nine inspections on file, the first dated 2022. On Feb 27, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near 10 violations per visit across recent inspections.
Across the inspection history, “in-use tongs stored on stove door handle between uses” is the issue that surfaces most often, recorded four times.
Among Miami restaurants, the typical score is 74; Grand Cafe is comfortably above that bar. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Observed pizza station added in dining room containing oven, reach in cooler, mixer, handwashing sink and prep. No plan review submitted and approved. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - From follow-up inspection 2026-02-27: Establishment is in current conversation with plan review to update plans to add renovations. Assisted manager with application. **Time Extended**
51-14-7
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. - From follow-up inspection 2026-02-27: Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Manager instructed employee to defrost and cooler and chip away ice buildup. **Corrective Action Taken** - From follow-up inspection 2026-02-27: Basic - Ice buildup in walk-in freezer. Manager instructed employee to defrost and cooler and chip away ice buildup. **Time Extended**
14-69-4
82
Dec 17, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Observed establishment using time without temperature control for sushi rice identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. As per manager rice had only 30mins prior to start of inspection. Manager coached employee and instructed him to add time marking.
03F-02-5
High Priority - Observed raw shell eggs stored over/not properly separated from various ready-to-eat foods in walk in cooler. Advised manager and he rearranged. **Corrected On-Site**
08A-05-6
Intermediate - Observed pizza station added in dining room containing oven, reach in cooler, mixer, handwashing sink and prep. No plan review submitted and approved. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
51-14-7
Basic - Observed avocado not washed prior to preparation. Manager instructed employee to remove from line and wash. **Corrective Action Taken**
08B-39-4
Basic - Old labels stuck to food containers after cleaning. Manager instructed employee to remove labels and rewash containers. **Corrected On-Site**
16-46-4
Basic - Clean pots and pans not stored inverted or in a protected manner. Manager inverted. **Corrected On-Site**
24-05-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Ice buildup in walk-in freezer. Manager instructed employee to defrost and cooler and chip away ice buildup. **Corrective Action Taken**
14-69-4
52
Aug 18, 2025
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Non-food grade paper towels used as liner for cut container of vegetables.
14-86-1
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs were located on prep table with an ambient temperature of 76°F. **Repeat Violation**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter stored on prep table at 81F - Cold Holding. Per chef butter is kept on table during morning rush. Advised that all foods are to be kept at proper temperature in order to eliminate temperature abuse.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area next to stove.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. Discussed and emailed form to operator.
11-26-1
Intermediate - Observed establishment offering raw salmon and raw tuna but Menu does not identify that items contain raw or undercooked animal foods covered by the consumer advisory. **Repeat Violation**
02B-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep table in kitchen area.
40-06-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Food storage container and container lid cracked or broken.
14-38-4
Basic - In-use knife stored in cracks between reach in coolers in kitchen area.
10-17-4
Basic - In-use tongs stored on stove door handle between uses.
10-20-4
Basic - Insect control device installed over food preparation area in kitchen area.
35B-02-4
Basic - Observed case of pizza boxes stored on floor in kitchen area.
25-05-4
Basic - Observed various Foods stored on floor under shelves in walk in cooler/ freezer and prep area. **Repeat Violation**
08B-38-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
26
Jan 22, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
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 chef prep and plate food with his bare hands. Advised manager and she instructed him to discard food, wash hands and put on gloves. **Corrected On-Site**
09-01-4
High Priority - Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Located on prep table.
03A-20-4
Basic - Clean pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed various foods stored on floor under shelves in walk in cooler and in prep area. Manager instructed employee to move to shelf. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Observed oranges not washed prior to preparation. Oranges were taken from the box they were delivered in and placed in juicer without washing first. Manager instructed employee to wash and place in clean container for storage. **Corrective Action Taken**
08B-39-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
52
Jul 9, 2024
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
39
Jan 11, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining cut leafy greens.
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. Observed waffles being stored in thank you bags.
14-31-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Located on prep table in pizza station. Manager moved to reach in cooler. **Corrected On-Site** **Repeat Violation**
03A-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils in hand washing sink. Chef removed. **Corrected On-Site**
31A-09-4
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.
10-20-4
Basic - Working containers of food removed from original container not identified by common name. Observed various squeeze bottles not labeled.
02D-01-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed case of oil being stored on floor in upstairs storage area. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between prep table and reach in cooler.
10-17-4
45
Aug 7, 2023
Routine - Food
5 critical violations. 7 major violations. 8 minor violations.
View 20 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a pan of cooked egg plant. Located under flat grill. **Warning**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. Observed bread being stored directly in thank you bags. Located in reach in cooler. **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored on top of various ready to eat foods in walk in cooler. **Warning**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Temperature was 78°F and eggs were located on prep table in kitchen area. **Warning**
03A-03-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice stored in rice holder without time marking. **Warning**
03F-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. Discussed and emailed form to operator. **Corrective Action Taken** **Warning**
11-26-1
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. Discussed and emailed form to operator. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in ware wash area being blocked by milkshake machine. **Warning**
31A-09-4
Intermediate - Handwash sink removed from kitchen area. Must be reinstalled in the same location where removed. Showed manager plans approved by DBPR. **Warning**
31A-04-4
Intermediate - Nonfood-grade basting brush used in food. **Warning**
14-14-4
Intermediate - Whole fruit displayed on front counter for self-service not wrapped and no utensils provided. Advised manager and he instructed employee to wrap. **Corrected On-Site** **Warning**
08B-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink behind front counter used as a dump sink. **Warning**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Cloth used as a food-contact surface. Observed wiping cloth directly lining sushi rice. **Warning**
21-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag being stored on side of flat grill and employee drinks being stored on prep tables throughout establishment. **Warning**
40-06-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Warning**
14-11-5
Basic - Food stored on floor. Observed containers of food being stored on floor in walk in cooler and various sodas stored on floor in upstairs dry storage area. **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located behind front counter. **Warning**
31B-04-4
16
Feb 6, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomato sauce at 70F - Cold Holding located on top of microwave. As per chef sauce had only been out for about an hour. Chef moved to reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container being stored in kitchen hand washing sink.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area.
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled with accumulated dust.
36-34-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
55
Aug 12, 2022
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed case of raw shell eggs being stored on top of various crates of milk. Located in walk in cooler.
08A-05-6
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled with accumulated dust.
36-34-5
Basic - Clean pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Single-service articles improperly stored. Observed case of takeout cups being stored on floor in dry storage area.
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Located in kitchen juice station.
29-49-6
64
Frequently Asked Questions
When was Grand Cafe last inspected?
The most recent health inspection at Grand Cafe on file is from Feb 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Grand Cafe?
Across the inspection record, “in-use tongs stored on stove door handle between uses” has been cited four times, more than any other issue at Grand Cafe.
How does Grand Cafe compare to other restaurants in Miami?
Grand Cafe most recently scored 82 out of 100, which is higher than the Miami average of 74.
Has Grand Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Grand Cafe have averaged around 10 violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Grand Cafe 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 Grand Cafe inspected?
Based on the inspection history on file, Grand Cafe is inspected around three times per year on average.
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