Grank Inka Gastrobar
Last inspected: Oct 14, 2025
43
Score
Grank Inka Gastrobar has been inspected eight times since 2022. The most recent report on file is from Oct 14, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near 14 violations per visit.
When inspectors have written things up, “no chemical test kit provided when using sanitizer” has been the most frequent reason, cited five times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. There are enough flags in the record to merit a second thought.
8
Inspections
0
Critical latest
4
Major latest
9
Minor latest
Inspection History
Oct 14, 2025
Routine - Food
4 major violations. 9 minor violations.
View 13 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade rusted.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quad sanitizer quad sanitizer in in used and not test strip available.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No soap provided at handwash sink. Observed at unit by ice machine.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at reach-in freezer unit.
23-24-4
Basic - Ceiling tile missing. Observed over walk-in cooler area and dry storage. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen prep areas.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at prep table front counter, staff relocated it. **Corrected On-Site**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at unit next to ice machine.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener soiled gaskets at cooling units.
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at 0ppm, staff provided new bucket retested at 200ppm **Corrected On-Site**
21-08-4
43
Mar 10, 2025
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
33
Oct 25, 2024
Routine - Food
1 critical violation. 5 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash (as per chef less than two hours) (69F - Cold Holding) at preparation table kitchen line, chef moved product to walk in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at preparation table kitchen area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool stored at handwashing sink bar area.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quad sanitizer 3 compartment sink and not test kit available.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed hot water sanitizer dishwasher machine and not measuring temperature device to test.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towels at hand sink at ceviche station, also at bar area.
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled/dusted fan covers at walk in cooler. Observed soiled gaskets at reach in cooler at cooking line.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls behind cooking line soiled with grease.
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at ceviche station area.
21-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a substance like mold at ice machine-bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled/dusted tile ceilings and AC vents all throughout kitchen/preparation area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with marks not longer cleanable stored under table next to 3 compartment sink area.
14-09-4
Basic - Food stored on floor. Observed container with broth stored on the floor at walk in freezer. Chef relocated item to the rack. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy buildup ice at chest freezer.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed not ambient thermometer at reach in cooler at ceviche station.
05-09-4
33
Apr 4, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
45
Apr 3, 2024
Routine - Food
3 critical violations. 5 major violations. 15 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (60F - Cold Holding); shredded cheese (59F - Cold Holding); corn (62F - Cold Holding) at reach in cooler located across cook line. As per operator, items were placed there at 12PM. Operator discarded. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed diced tomatoes (60F - Cold Holding); shredded cheese (59F - Cold Holding); corn (62F - Cold Holding) at reach in cooler located across cook line. As per operator, items were placed there at 12PM. Operator discarded. **Corrected On-Site** **Repeat Violation** **Warning**
01B-02-5
High Priority - Container of medicine improperly stored. Observed two bottle of medicine (ibuprofen) located on top of reach in freezer. Operator removed immediately. **Corrected On-Site** **Warning**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade located near prep table soiled. **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed online menu does not have identify which menu items are served raw (ceviche). **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary testing kit for three compartment sink. **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer at establishment. **Warning**
05-08-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed online menu does not have consumer advisory. **Warning**
02B-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall near mop sink soiled. Observed wall near ware wash area soiled. **Warning**
36-27-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed dish machine exterior soiled. **Warning**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observe microwave door handle and reach in cooler door handle soiled. **Repeat Violation** **Warning**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling tiles soiled. **Repeat Violation** **Warning**
36-34-5
Basic - Equipment in poor repair. Observed reach in cooler located across cook line with torn gaskets. **Warning**
14-11-5
Basic - Floors not maintained smooth and durable. Observed floor near cook line not smooth. **Warning**
36-11-4
Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket on floor near bar area. **Warning**
10-14-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between wall and three compartment sink. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 117F. Operator discarded water. **Corrected On-Site** **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel underneath green cutting board located across cook line. Operator removed. **Corrected On-Site** **Warning**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior soiled located across ware wash area. Observed microwave with soiled interior located across cook line. **Repeat Violation** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler and walk in cooler gaskets soiled. **Warning**
23-03-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed no light inside walk in freezer. **Warning**
38-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths throughout establishment not stored in quaternary sanitizing solution. Operator discarded cloths. **Corrected On-Site** **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottle containing oil and sauces at cook line with no label. **Warning**
02D-01-5
18
Feb 9, 2024
Routine - Food
1 critical violation. 1 major violation. 12 minor violations.
View 14 violations
High Priority - - From initial inspection : 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. At the time of the inspection observed establishment using Dishmachine Chlorine 0ppm. - From follow-up inspection 2024-02-09: At the time of the inspection observed establishment using Dishmachine Chlorine 0ppm. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-02-09: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. At the time of the inspection observed old labels on containers by the 3 compartment sink. - From follow-up inspection 2024-02-09: At the time of the inspection observed old labels on containers by the 3 compartment sink. **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection observed cutting board by the preparation area with cut marks. Observed fan cover in walk in cooler soiled. Observed cooking fryers with accumulation of grease. Observed reach in cooler soiled. - From follow-up inspection 2024-02-09: Observed fan cover in walk in cooler soiled. Observed cooking fryers with accumulation of grease. Observed reach in cooler soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. At the time of the inspection observed no ambient thermometers inside reach in cooler. - From follow-up inspection 2024-02-09: At the time of the inspection observed no ambient thermometers inside reach in cooler. **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of ice machine soiled. Observed interior of microwave soiled. - From follow-up inspection 2024-02-09: Observed interior of ice machine soiled. Observed interior of microwave soiled. **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between equipment by the preparation area. - From follow-up inspection 2024-02-09: Observed knife stored in between equipment by the preparation area. **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Food stored on floor. At the time of the inspection observed container with marinara sauce stored in the floor at the walk in cooler. - From follow-up inspection 2024-02-09: At the time of the inspection observed containers of marinara sauce and containers with raw chicken in the floor at walk in cooler. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-02-09: Exterior door has a gap at the threshold that opens to the outside. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-02-09: Current Hotel and Restaurant license not displayed. **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. At the time of the inspection observed bottle of sauces with no labels by the preparation area. - From follow-up inspection 2024-02-09: At the time of the inspection observed bottle of sauces with no labels by the preparation area. **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes stored all over the kitchen. - From follow-up inspection 2024-02-09: Observed wet wiping clothes stored all over the kitchen. **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. At the time of the inspection observed door handles at reach in cooler soiled by the preparation area. - From follow-up inspection 2024-02-09: At the time of the inspection observed door handles at reach in cooler soiled by the preparation area. **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2024-02-09: Accumulation of debris inside warewashing machine. **Time Extended**
16-03-4
43
Nov 3, 2023
Routine - Food
4 critical violations. 6 major violations. 17 minor violations.
View 27 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the time of the inspection observed shrimp (54F - Cold Holding); cut lettuce (52F - Cold Holding) from the previous date. Observed cut lettuce (46F - Cold Holding); sliced cheese (54F - Cold Holding) in the reach in cooler by the kitchen. Observed tuna (46F - Cold Holding) at the reach in cooler by the front counter. As per chef all items are cold holding from previous day.
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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. At the time of the inspection observed establishment using Dishmachine Chlorine 0ppm.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed shrimp (54F - Cold Holding); cut lettuce (52F - Cold Holding) at the reach in cooler by the preparation area. Observed cut lettuce (46F - Cold Holding); sliced cheese (54F - Cold Holding) in the reach in cooler by the kitchen. Observed tuna (46F - Cold Holding) at the reach in cooler by the front counter. As per chef all items have been cold holding from previous day.
03A-02-5
Intermediate - No soap provided at handwash sink.
31B-03-4
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 - Manager or person in charge lacking proof of food manager certification. At the time of the inspection person in charge does not have a food manager certificate.
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
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.
11-26-1
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. At the time of the inspection observed container with marinara sauce stored in the floor at the walk in cooler.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between equipment by the preparation area.
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of ice machine soiled. Observed interior of microwave soiled.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At the time of the inspection observed no ambient thermometers inside reach in cooler.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection observed cutting board by the preparation area with cut marks. Observed fan cover in walk in cooler soiled. Observed cooking fryers with accumulation of grease. Observed reach in cooler soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. At the time of the inspection observed old labels on containers by the 3 compartment sink.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage in reach in cooler in front bar area area. Employee removed. **Corrected On-Site**
12B-13-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. At the time of the inspection observed no light in walk in freezer.
38-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the time of the inspection observed wall soiled behind the 3 compartment sink.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes stored all over the kitchen.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. At the time of the inspection observed bottle of sauces with no labels by the preparation area.
02D-01-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle inside of flour container stored in the dry storage area.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. At the time of the inspection observed door handles at reach in cooler soiled by the preparation area.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the time of the inspection observed tiles soiled thorough out the kitchen.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
13
Nov 8, 2022
Routine - Food
4 critical violations. 7 major violations. 14 minor violations.
View 25 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak and cooked steak in the same container.
08A-05-6
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed waitress handling dirty dishes and serving plates no hand wash.
12A-28-4
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 in sushi rice at the sushi station. Employee discarded during inspection.
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp at 49°F in reach in cooler. Employee moved to walk in cooler during inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
11-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Manager clean can opener during inspection. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside hand wash sink in kitchen area.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to dishwasher area. Employee restocked during inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed in kitchen area. Employee restocked during inspection. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice,cooked beans and cooked pasta over 24 hours not date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed cleaning solution not labeled with common name.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed in sugar container, employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout kitchen.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in cook line. Also above walk-in cooler entrance,
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. Observed in handicap bathroom l
32-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 87°F in kitchen area.
10-07-4
Basic - Old labels stuck to food containers after cleaning. Observed throughout kitchen.
16-46-4
Basic - Stored food not covered. Observed cooked beans not covered in reach in cooler. **Repeat Violation**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar,flour and rice containers not labeled with common name.
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in preparation table.
12B-07-4
Basic - Food stored on floor. Observed plastic container with raw limes stored on floor at the bar area.
08B-38-4
14
Frequently Asked Questions
When was Grank Inka Gastrobar last inspected?
The most recent health inspection at Grank Inka Gastrobar on file is from Oct 14, 2025. The public record contains eight inspections in total.
What is the most common violation at Grank Inka Gastrobar?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited five times, more than any other issue at Grank Inka Gastrobar.
How does Grank Inka Gastrobar compare to other restaurants in Miami?
Grank Inka Gastrobar most recently scored 43 out of 100, which is lower than the Miami average of 74.
Has Grank Inka Gastrobar's inspection record improved over time?
Results have been roughly steady. Inspections at Grank Inka Gastrobar have averaged around 14 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Grank Inka Gastrobar 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 Grank Inka Gastrobar inspected?
Based on the inspection history on file, Grank Inka Gastrobar is inspected around three times per year on average.
Nearby Restaurants