Shadow Wagyu
Last inspected: Feb 10, 2026
86
Score
Going back to 2022, Shadow Wagyu has 12 inspections in the public record. The most recent visit was on Feb 10, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to five violations per visit.
When inspectors have written things up, “in-use tongs stored on equipment door handle between uses” has been the most frequent reason, cited four times.
Restaurants in Coral Gables average 68, so Shadow Wagyu is doing better than most peers. On the whole, the file is mixed but not concerning.
12
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by sanitizer buckets. Employee removed. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-10: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at rear storage area. **Warning** - From follow-up inspection 2026-02-10: **Time Extended**
36-27-5
86
Dec 10, 2025
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
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 400+ppm). Employee diluted solution. **Corrected On-Site** **Warning**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer packages of raw shrimp and fish stored over ice cream sandwiches. Operator removed and stored correctly. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed at reach in freezer and walk in cooler, reduced oxygen packaged raw beef's and steaks, as per date label more than 48 hours. Operator segregated items to stop sale. **Warning**
03G-50-1
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed dish washing employee did not know the proper quaternary sanitizer concentration when testing ppm. Coached employee on proper way to fill and test sanitizer solutions. **Warning**
53B-16-4
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 Jose Delfino 10/15/2025. No other manager cert I ate available. **Warning**
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by sanitizer buckets. Employee removed. **Corrected On-Site** **Warning**
31A-09-4
Basic - Food stored on floor. Observed at walk in cooler, container of onions and mayonnaise stored on floor under shelf. **Warning**
08B-38-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed for reduced oxygen packages of steaks and beef's at front counter display. As per operator steaks and items are used within 48 hours. **Repeat Violation** **Warning**
03G-53-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at rear storage area. **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed at dry storage shelf containers of ketchup, slices and bread crumbs removed from original packaging not labeled. **Warning**
02D-01-5
41
Jul 8, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at standing reach in freezer, raw hamachi stored with and under raw packages of whole beef. Employee removed and stored correctly. **Corrected On-Site**
08A-20-5
Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven handle. Chef removed and stored in container of water on grill. **Corrected On-Site**
10-20-4
Basic - Reach-in freezer interior have accumulation of soil residues.
22-16-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed for reduce oxygen packaged beef in walk in cooler. As per chef was done 1 day ago. Employee began to place labels. **Corrective Action Taken** **Repeat Violation**
03G-53-1
74
Nov 7, 2024
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
78
Sep 30, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed next to fryer potato fries (68F - Hot Holding). As per operator for 1 hour. Operator removed and stored in walk in. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-09-30: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no plan available for potato fries kept at room temperature at cook line. Provided operator with firm to complete. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-09-30: **Time Extended**
03F-10-5
78
Sep 27, 2024
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 no letter of parasite destruction for Hachimi fish served raw on menu. Advised operator they are not allowed to serve raw until they receive a letter of parasite destruction from vendor. **Warning**
01D-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed next to fryer potato fries (68F - Hot Holding). As per operator for 1 hour. Operator removed and stored in walk in. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no plan available for potato fries kept at room temperature at cook line. Provided operator with firm to complete. **Corrective Action Taken** **Warning**
03F-10-5
Basic - Stored food not covered. Observed in standing reach freezer wagyu steaks uncovered/wrapped. **Warning**
08B-12-5
Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven door handle. Operator removed. **Corrected On-Site** **Warning**
10-20-4
61
Apr 30, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed for the prep reach in cooler.
05-09-4
95
Feb 6, 2024
Routine - Food
No violations found.
100
Dec 5, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator performs ROP on raw beef on site **Warning**
03G-50-1
Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Plumbing system in disrepair. Observed drain pipe leaking,3 compartment sink. **Warning**
29-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed for the togo food containers located by the cookline,standing reach in freezer. **Corrected On-Site** **Warning**
25-06-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed for raw beef, kitchen and meat market. **Warning**
03G-53-1
74
Aug 24, 2023
Routine - Food
1 minor violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
95
May 30, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef with ice cream,pancakes located in the standing reach in freezer. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available at the time of the inspection. **Warning**
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. Observed for David B, Bennie S as per operator working at the establishment for more than 2 months **Warning**
53B-01-5
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. Observed for Cody K, Kendrick R. **Warning**
53B-14-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed unisex bathroom door not self closing. **Warning**
32-04-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed in the kitchen. **Warning**
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. **Warning**
35B-01-4
Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the prep counter. **Corrected On-Site** **Warning**
21-04-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in the ware washing area, dry storage area. **Warning**
38-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled,cookline **Warning**
22-08-4
45
Aug 24, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover dusty.
23-03-4
90
Frequently Asked Questions
When was Shadow Wagyu last inspected?
The most recent health inspection at Shadow Wagyu on file is from Feb 10, 2026. The public record contains 12 inspections in total.
What is the most common violation at Shadow Wagyu?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited four times, more than any other issue at Shadow Wagyu.
How does Shadow Wagyu compare to other restaurants in Coral Gables?
Shadow Wagyu most recently scored 86 out of 100, which is higher than the Coral Gables average of 68.
Has Shadow Wagyu's inspection record improved over time?
No. Recent inspections at Shadow Wagyu have averaged around five violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Shadow Wagyu 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 Shadow Wagyu inspected?
Based on the inspection history on file, Shadow Wagyu is inspected around three times per year on average.
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