Mamey
Last inspected: Mar 31, 2026
45
Score
Mamey has been inspected eight times since 2022. The most recent report on file is from Mar 31, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near nine violations each time.
Across the inspection history, “in-use tongs stored on equipment door handle between uses” is the issue that surfaces most often, recorded five times.
That's lower than the typical Coral Gables restaurant, which scores around 68. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
3
Major latest
4
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler raw beef patties stored over precooked sweet potato cubes. Operator removed. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler containers of Coleslaw, garlic confit tartar sauce and sofrito date marked more than 7 days from preparation date. Operator began to remove items. **Corrective Action Taken**
02C-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for mussel tags. **Repeat Violation**
01C-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed expired for Christian Pasco 11/29/2025.
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Observed blocked by serving trays. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Food stored on floor. Observed at walk in freezer boxes of fries stored on floor. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed stored on cook line oven. Operator removed. **Corrected On-Site**
10-20-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed stored on floor at cook line.
21-38-4
45
Oct 29, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler cooked rice (46F - Cold Holding). As per label from Friday 10/24/25. Operator removed to discard.
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at Triple Sink (Quaternary 0ppm). Operator drained water and began to reset sink. **Corrective Action Taken**
22-43-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in freezer bins of raw chicken and raw beef stored over fries and breads.
08A-20-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for mussel tags. **Repeat Violation**
01C-03-4
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 buried in container of flour. Chef removed. **Corrected On-Site**
10-01-5
Basic - Standing water in bottom of reach-in-cooler. Observed at cook line reach in cooler. **Repeat Violation**
29-49-6
Basic - Food stored on floor. Observed at walk in freezer boxes of fries stored on floor.
08B-38-4
50
May 7, 2025
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line reach in cooler, raw chicken and raw beef stored over raw snapper and grouper.
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at cook line reach in cooler, a container of coleslaw dated 4/27/25. Operator discarded.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at waiter station of kitchen butter (77F - Cold Holding). As per operator for about 2 hours. Operator stored onto ice to cool and maintain. **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Observed 1 can of corn dented. Operator voluntarily discarded can.
01B-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at cook line used as dump sink, with ice discarded inside. Operator cleaned sink. **Corrected On-Site**
31A-11-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for mussel tags.
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine. Operator cleaned during inspection. **Corrected On-Site**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees sealed water bottle stored on prep counter at cook line. Employee removed. **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Observed at rear of kitchen next to walk in cooler, crates of onions and potatoes stored on floor.
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Operator removed. **Corrected On-Site** **Repeat Violation**
10-20-4
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 in container of flour and sugar at center prep area.
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interiors of oven soiled with burnt on food residue. **Repeat Violation**
22-08-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink at cook line. **Repeat Violation**
29-20-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed packages of prosciutto and roasted labeled 2/20/25 not removed from ROP in walk in freezer.
03G-54-1
30
Aug 19, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line steam table shredded beef (98F - Hot Holding); as per chef for 2 hours, chef began to reheat beef. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in freezer, raw chicken stored over loaves of bread. Chef removed and stored item correctly. **Corrected On-Site**
08A-05-6
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Chef removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for ovens at cook line.
22-08-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand washing sink at front cook line.
29-20-5
64
Dec 14, 2023
Complaint Full
1 critical violation. 2 major violations. 13 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler raw pork stored over raw fish. Chef removed and stored in proper area. **Corrected On-Site**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand wash sink located at salad prep area.
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand wash sink at front line, cook dumping food waste into sink.
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed a container of flour and sugar not labeled.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed in container of sugar. Employee removed and discarded. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen ceilings soiled.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at front line prep area and back prep area, plates for service not inverted for protection.
24-05-4
Basic - Clean linens stored on floor. Observed at front line prep area, wiping clothes lining the floor.
21-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at back prep area near walk in cooler, employee backpack stored on shelf near seasonings.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack in dish washing area, containers not stored to properly dry.
24-08-4
Basic - Floor area(s) covered with standing water. Observed in walk in cooler.
36-22-4
Basic - Food stored on floor. Observed in walk in freezer food stored.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at front line oven tongs were stored on door handle. **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. at the hand wash sink located at salad prep area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods at front line prep area hoods soiled with grease. Observed throughout kitchen, equipment soiled with food debris. Observed at salad prep area, shelves with an accumulation of dust.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler at front line prep area.
29-49-6
37
Oct 27, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed fish, Wahoo just received from Halperns cannot be served raw , no letter of parasite destruction available, as per operator will be served cooked. Usual supplier,Mediterranean out of stock temporarily.
01D-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored above oat milk located in the walk-in cooler. **Corrected On-Site** **Repeat Violation**
08A-02-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At the time of the inspection no thermal strips or non reversible thermometers available for the high temperature dish machine. **Repeat Violation**
16-62-1
Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
10-20-4
Basic - Stored food not covered. Observed for the washed vegetables located in the walk-in cooler. **Corrected On-Site**
08B-12-5
61
Jun 2, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
55
Aug 3, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the prep area cook line, cooked onions (74F - Cold Holding); cheese (67F - Cold Holding). As per operator, holding less than 20 minutes. The operator added more ice. **Corrective Action Taken**
03A-02-5
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed high temperature dish machine not reaching 180F. Dishwasher (Temperature 95).
16-54-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle using with rice. The operator removed the container. **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Food items stored on the floor in the walk in cooler. The operator removed the items. **Corrected On-Site** **Repeat Violation**
08B-47-4
67
Frequently Asked Questions
When was Mamey last inspected?
The most recent health inspection at Mamey on file is from Mar 31, 2026. The public record contains eight inspections in total.
What is the most common violation at Mamey?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited five times, more than any other issue at Mamey.
How does Mamey compare to other restaurants in Coral Gables?
Mamey most recently scored 45 out of 100, which is lower than the Coral Gables average of 68.
Has Mamey's inspection record improved over time?
Results have been roughly steady. Inspections at Mamey have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mamey 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 Mamey inspected?
Based on the inspection history on file, Mamey is inspected around two times per year on average.
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