Sea Grill
Last inspected: Nov 20, 2025
45
Score
Going back to 2022, Sea Grill has nine inspections in the public record. The newest entry in the record is dated Nov 20, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
There hasn't been much movement either way: counts have stayed near 14 violations per visit across recent inspections.
The most common issue across all inspections has been “clam/mussel/oyster tags not maintained”, showing up six times.
That's lower than the typical Coral Gables restaurant, which scores around 68. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
1
Major latest
8
Minor latest
Inspection History
Nov 20, 2025
Complaint Full
2 critical violations. 1 major violation. 8 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 at cook line reach in cooler raw breaded chicken stored in same container as breaded veal chops.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line flip top cooler garlic in oil (53F - Cold Holding); marinara sauce (48F - Cold Holding); As per chef from walk in less than 2 hours ago. Items were placed next to cooling pan of Alfredo sauce in flip top cooler and lost temperature. Chef placed into reach in freezer to rapid cool. **Repeat Violation**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for oyster tags. **Repeat Violation**
01C-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machines. **Repeat Violation**
22-20-5
Basic - Floor soiled/has accumulation of debris. Observed at cook line. **Repeat Violation**
36-73-4
Basic - Hole in or other damage to wall. Observed hole in wall across from seafood cooler. **Repeat Violation**
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer. **Repeat Violation**
14-69-4
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 at front line area scoop handles in contact with flour and breading in rolling containers.
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in bathrooms.
31B-04-4
Basic - Stored food not covered. Observed at outdoor seating area a bowl of Parmesan cheese and pitchers of water stored uncovered. **Repeat Violation**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
36-27-5
45
Oct 16, 2025
Routine - Food
3 critical violations. 7 major violations. 11 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw chicken stored over buckets of bases in walk in cooler.
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed for 4 thawing packages of tuna at front line coolers.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front line diced tomatoes (52F - Cold Holding); cut lettuce (51F - Cold Holding). As per operator less than 2 hours.
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for oyster tags. **Repeat Violation**
01C-05-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed for oyster tags. **Repeat Violation**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed for can opener and near slicer. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed vegetable chopper stored inside hand sink at Oreo area of kitchen, employee removed. **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 8+ employees engaging in food preparation with no certified manager present.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at dishwashing area hand sink.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at dishwashing area washing area hand sink.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machines.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour and sugar.
14-01-5
Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed no present at any areas that stored the oysters, walk in cooler and reach in coolers.
01C-06-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed for 4 thawing packages of tuna at front line coolers. Operator removed to discard.
06-09-1
Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen and cook line. **Repeat Violation**
36-73-4
Basic - Hole in or other damage to wall. Observed hoke in wall across from seafood cooler.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine.
10-12-5
Basic - Plumbing system in disrepair. Observed bag placed in top of hand wash faucet at kitchen prep area to not be used.
29-08-4
Basic - Stored food not covered. Observed container of sugar at dry storage area stored uncovered,
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
18
Apr 22, 2025
Routine - Food
5 major violations. 3 minor violations.
View 8 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for oyster tags. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for oyster and clam tags. **Repeat Violation**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed for mussel and clams at front counter reach in cooler with no tag. **Repeat Violation**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at entrance of kitchen soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink throughout used as dump sinks with soiled utensils and ice present.
31A-11-4
Basic - Floor soiled/has accumulation of debris. Observed throughout cook line and rear kitchen area. **Repeat Violation**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Observe at cook line.
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 dry foods containers throughout. **Repeat Violation**
10-01-5
52
Nov 4, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for oyster tags. **Warning** - From follow-up inspection 2024-11-04: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for oyster and clam tags. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-04: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at entrance of kitchen soiled. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-04: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed throughout cook line and rear kitchen area. **Warning** - From follow-up inspection 2024-11-04: **Time Extended**
36-73-4
70
Nov 1, 2024
Routine - Food
4 critical violations. 6 major violations. 4 minor violations.
View 14 violations
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 serving employee place soiled dishes into dish washing area, then proceeded to front area to get bread for another table without washing. Coached employee on proper hand washing procedures. Employee washed hands. **Warning**
12A-13-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed serving employee discarded soiled dishes at dish washing area then proceed to run hands under water for about 5 seconds, then dry with paper towels. Coached employee on proper hand washing procedures. Employee rewashed hands. **Warning**
12A-17-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee preparing raw fish in kitchen prep table area then dropped items onto floor, picked them up and discarded and proceeded to continue prepping other raw fish without removing gloves or washing hands. Coached employee on proper hand washing procedures. Employee removed gloves and washed hands. **Warning**
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep coolers, fish patties (47F - Cold Holding); lobster bisque (47F - Cold Holding); lentil soup (46F - Cold Holding); garlic in oil (57F - Cold Holding); tomato sauce (48F - Cold Holding). As per chef all items were placed at coolers from walk in cooler about 3 hours ago for opening. Chef began to place items onto ice to rapid cool. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for oyster tags. **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for oyster and clam tags. **Repeat Violation** **Warning**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed for oysters and clams at front counter reach in cooler with no tag. **Warning**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at entrance of kitchen soiled. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed for hand wash sink at dish washer area blocked by utensils rack. **Repeat Violation** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in dish washing area. **Warning**
31B-02-4
Basic - Floor soiled/has accumulation of debris. Observed throughout cook line and rear kitchen area. **Warning**
36-73-4
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 at dessert area cook line, in rolling containers of flour, corn meal and sugar. **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at pizza cook station utensils in standing water of 86F. Chef discarded water and replaced utensils. **Corrected On-Site** **Warning**
10-07-4
Basic - Silverware/utensils dried with a towel/cloth. Observed employee at dish rack station drying utensils that came from dish machine and placing to store in container. **Repeat Violation** **Warning**
24-17-4
25
May 20, 2024
Routine - Food
3 critical violations. 6 major violations. 14 minor violations.
View 23 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 2 cans of peeled tomatoes dented at dry stored area. Chef segregated to return to shipping company. **Corrective Action Taken** **Repeat Violation**
01B-01-4
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 stored over raw fish. **Repeat Violation**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler lobster bisque (47F - Cold Holding); lentil soup (46F - Cold Holding). As per chef was placed about 2 hours ago. Chef placed items into walk in freezer to rapid cool. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster and mussel tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed at hand wash sink in the middle of the kitchen prep area clocked by the trash can with a baking sheet stored on top. Chef removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at front line counter handwashing sink used to store wiping cloths. Chef removed. **Corrected On-Site**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6 employees engaged in food preparation with no certified food manager present.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at cook line. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at hand washing sink at cook line.
31B-03-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles at cook line as well as in kitchen prep area.
10-20-4
Basic - Can opener blade not readily removable for cleaning or replacement. Observed at entrance of kitchen.
14-21-4
Basic - Clean utensils stored between equipment and wall. Observed metal spatula at cook line stored between cutting board and prep table.
24-14-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at front line prep area, packages of tuna not cut open and removed from packaging in reach in cooler thawing, chef began to cut open packages to properly thaw. **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. Observed at shared employee bathroom in kitchen area. **Repeat Violation**
32-12-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at cook line employee cup of coffee with no lid stored on prep table.
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed throughout cook line and kitchen equipment gaskets in disrepair. **Repeat Violation**
23-03-4
Basic - Silverware/dishware dried with a towel/cloth. Observed employee drying water goblets with a towel after they were washed.
24-17-4
Basic - Single-service articles improperly stored. Observed at rear of kitchen boxes of to go plates stored on the floor.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed at kitchen area prep table, frozen octopus in standing water thawing. Chef turned on faucet to run water. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at rear of kitchen storage area. **Repeat Violation**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of oil at cook line not labeled.
02D-01-5
17
Dec 14, 2023
Complaint Full
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in freezer raw frozen chicken stored over raw frozen seafood items. Observed in walk in cooler shelled eggs stored over dough. Chef advised employee to removed and store in correct order. **Corrected On-Site** **Warning** - From follow-up inspection 2023-12-14: Still observed in walk in freezer raw beef over raw fish. **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2023-12-14: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-14: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler several containers of food that had smashed beans, risotto and soups not date marked. **Warning** - From follow-up inspection 2023-12-14: Still observed in walk in cooler several containers of food that had smashed beans, risotto and soups not date marked. **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2023-12-14: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout kitchen, handles on coolers and ovens soiled **Warning** - From follow-up inspection 2023-12-14: Still throughout kitchen, handles on coolers and ovens soiled. **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at back kitchen area ceiling tiles broken. **Warning** - From follow-up inspection 2023-12-14: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at cook line serving plates stored on top shelf not inverted. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-14: Observed plates stored on top shelf not inverted. **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at front counter prep area packages of tuna still vacuum sealed while thawing. Chef advises employee to remove from packing and place in container to thaw. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-12-14: Still observed at front counter prep area packages of tuna still vacuum sealed while thawing. **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Observed in bathroom in kitchen area. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-14: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board.Observed at front cook line. **Warning** - From follow-up inspection 2023-12-14: Observed wiping cloth under cutting board **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in back kitchen area, hood filters with an accumulation of dust. Observed throughout front and back kitchen equipment and gaskets are soiled. **Warning** - From follow-up inspection 2023-12-14: Observed hoods still with an accumulation of dust. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-12-14: **Time Extended**
14-17-4
41
Dec 13, 2023
Complaint Full
4 critical violations. 8 major violations. 14 minor violations.
View 26 violations
High Priority - Dented/rusted cans present. See stop sale. Observed at front cook line three cans of clam juice dented. Advised chef to discard **Warning**
01B-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in freezer raw frozen chicken stored over raw frozen seafood items. Observed in walk in cooler shelled eggs stored over dough. Chef advised employee to removed and store in correct order. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in coolers at the front cook line lobster bisque (47F - Cold Holding); lentil soup (47F - Cold Holding) as per chef was prepared the day before. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in coolers at the front cook line lobster bisque (47F - Cold Holding); lentil soup (47F - Cold Holding) as per chef was prepared the day before. See Stop Sale. **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed in walk in cooler. **Warning**
01C-10-4
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. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed at hand wash sink in cook line blocked with storage racks. **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available. **Repeat Violation** **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in bathroom for employees No paper towels. **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler several containers of food that had smashed beans, risotto and soups not date marked. **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout kitchen, handles on coolers and ovens soiled **Warning**
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at back kitchen area ceiling tiles broken. **Warning**
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at cook line serving plates stored on top shelf not inverted. **Repeat Violation** **Warning**
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at front counter prep area packages of tuna still vacuum sealed while thawing. Chef advises employee to remove from packing and place in container to thaw. **Corrective Action Taken** **Warning**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. Observed in bathroom in kitchen area. **Repeat Violation** **Warning**
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at front cook line employee cellphone stored on prep table. **Warning**
40-06-5
Basic - Food stored on floor. Observed in entrance of kitchen, three boxes of fish stored on floor. Employee removed and placed onto counter. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.Observed at front cook line. **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in back kitchen area, hood filters with an accumulation of dust. Observed throughout front and back kitchen equipment and gaskets are soiled. **Warning**
23-03-4
Basic - Paper bag used as garbage container. At the front register. **Warning**
33-02-4
Basic - Walk-in freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed in dry store age area of kitchen where water heater is located, mops not stored to dry. **Warning**
42-01-4
12
Sep 2, 2022
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed container inside the cook line hand sink. The operator removed the container. **Corrected On-Site**
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed rinse temp gauge not moving.
16-38-5
Basic - Single-service articles improperly stored. Observed boxes of Togo containers stored on the floor in dry storage area.
25-05-4
Basic - Stored food not covered. Observed cooked ribs stored in the walk in cooler not covered. The operator wrapped the item. **Corrected On-Site**
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Observed small container with no handle using with mixed sugar. **Corrected On-Site**
14-01-5
55
Frequently Asked Questions
When was Sea Grill last inspected?
The most recent health inspection at Sea Grill on file is from Nov 20, 2025. The public record contains nine inspections in total.
What is the most common violation at Sea Grill?
Across the inspection record, “clam/mussel/oyster tags not maintained” has been cited six times, more than any other issue at Sea Grill.
How does Sea Grill compare to other restaurants in Coral Gables?
Sea Grill most recently scored 45 out of 100, which is lower than the Coral Gables average of 68.
Has Sea Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Sea Grill have averaged around 14 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sea Grill 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 Sea Grill inspected?
Based on the inspection history on file, Sea Grill is inspected around three times per year on average.
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