Izakaya Restaurant
Last inspected: Apr 22, 2026
45
Score
Izakaya Restaurant has been inspected 11 times since 2023. Inspectors last stopped by on Apr 22, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
The most common issue across all inspections has been “food stored on floor”, showing up three times.
Compared to other Coral Gables restaurants (averaging 68), there's room to close the gap. This restaurant has more on its record than most do.
11
Inspections
3
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at reach in cooler at front counter the following items out of temperature: Salmon 50, octopus 50°F, imitation crab 50°F **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 50 F, Octopus 50 F, Crab 50 F. previous inspection observed unit located closer to the hand sink. Present inspection observed unit close to the kitchen entrance. **Warning**
03A-02-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. At sushi station, employees don't use thermometer to check temperature.
05-10-4
Basic - Bowl or other container with no handle used to dispense food. **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
23-24-4
Basic - Cardboard used to line food-contact shelves. **Warning**
14-05-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. **Warning**
14-25-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at kitchen . **Warning**
10-07-4
45
Oct 24, 2025
Routine - Food
No violations found.
100
Oct 20, 2025
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at front( sushi station) three item at 46°F, salmon, tuna and imitation crab. According to the employee all items were brought from the walk in cooler in the morning around 10:00 am.
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees manipulating phones and back to work with clean equipments without Han washing.
12A-09-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at cook line several bottles of water stored in hand sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi station.
31B-02-4
Intermediate - No soap provided at handwash sink. Located in the back of the restaurant.
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. For hand sink located in the back
31B-04-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment in poor repair. According to the manager the unit is not cooling properly. A technician is in his way to the restaurant. Temperatures taking inside are good, items still holding temperature at 41°F.
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Observed a bag with flour at st
08B-47-4
41
Feb 3, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork above lobster tail in reach in cooler next to cook line.
08A-20-5
Intermediate - Equipment drain line draining into handwash sink. Observed a drain line( pvc pipe) going from a reservoir on the wall ending at the hand wash. No water stored in the container whatsoever.
31A-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink next to cook line with utensils stored in it.
31A-11-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on rim of ice machine at back of house.
22-31-4
Basic - Floor soiled/has accumulation of debris. Observed accumulation of debris under cooking equipment near cook line.
36-73-4
Basic - Food stored on floor. Observed bag of onions and boxes of veggies on the floor in storage room next to restrooms. **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand wash sink next to ice machine at back of house.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in reach in coolers throughout establishment.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in walk in cooler.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at sushi station.
36-27-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not stored inverted or in a protected manner.
24-05-4
45
Oct 2, 2024
Routine - Food
No violations found.
100
Oct 1, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Employee washed hands with cold water. Observed employees washing hands with cold water and not soap.
12A-19-4
Intermediate - No soap provided at handwash sink. Observed not soap at cook line.Cook line.
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-4
Intermediate - No hot running water at three-compartment sink.
27-06-4
Intermediate - Hot water supply not maintained during peak periods.
27-18-4
Basic - Cloth used as a food-contact surface. Prep area.
21-05-5
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
Basic - Food stored on floor. Observed at storage are a bag with onions on floor. Employee placed onions bag on shelf. **Corrected On-Site**
08B-38-4
Basic - No hot running water at mop sink.
27-10-4
47
Mar 28, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights not shield at storage area. **Warning** - From follow-up inspection 2024-03-28: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Sushi counter. **Warning** - From follow-up inspection 2024-03-28: **Time Extended**
14-06-4
90
Mar 15, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
50
Aug 28, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
67
Feb 17, 2023
Food-Licensing Inspection
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Equipment drain line draining into handwash sink. Pipe coming from utensils at front counter at sushi station.
31A-10-4
Basic - Food stored on floor. Observed a box with vegetables stored on floor. Walk in cooler.
08B-38-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
74
Jan 9, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
61
Frequently Asked Questions
When was Izakaya Restaurant last inspected?
The most recent health inspection at Izakaya Restaurant on file is from Apr 22, 2026. The public record contains 11 inspections in total.
What is the most common violation at Izakaya Restaurant?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Izakaya Restaurant.
How does Izakaya Restaurant compare to other restaurants in Coral Gables?
Izakaya Restaurant most recently scored 45 out of 100, which is lower than the Coral Gables average of 68.
Has Izakaya Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Izakaya Restaurant have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Izakaya Restaurant 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 Izakaya Restaurant inspected?
Based on the inspection history on file, Izakaya Restaurant is inspected around three times per year on average.
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