The Collaborative
Last inspected: Mar 31, 2026
41
Score
The Collaborative is a restaurant located at 1350 S. Dixie Hwy, Coral Gables, FL.
Health inspection records are available below. Check the inspection history and violations section for details on past inspections conducted by the local health department.
9
Inspections
3
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
41
Mar 31, 2026
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
41
Oct 29, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
52
May 7, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
50
Jan 13, 2025
Routine - Food
No violations found.
100
Jun 26, 2024
Routine - Food
3 minor violations.
86
Oct 27, 2023
Routine - Food
2 major violations. 1 minor violation.
78
Jun 13, 2023
Routine - Food
3 major violations. 2 minor violations.
61
Aug 3, 2022
Routine - Food
No violations found.
100
Violations — Mar 31, 2026 Inspection
Basic - Food stored on floor. Observed for plastic gallons of shortening stored on floor in front of walk in cooler.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line oven doors. Operator removed. **Corrected On-Site**
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 containers of sugar. Operator removed. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed intensive in standing water of 90F at cook line prep counter. Operator removed. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for ovens at cook line soiled with burnt on food residue.
22-08-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed for ROP 6 packages of marinating octopus. Operator segregated items to remove. **Repeat Violation** **Admin Complaint**
03G-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at chest reach in freezer ROP packages of ground beef stored on top of containers of lobster meat.
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 for containers of tahini, garlic confite and aioli in walk in cooler prepared 3/4 and 2/12.
02C-01-5
Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed manifold reaching 195F.
22-59-4
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 for reduced oxygen packaged snapper and octopus in reach in/walk in cooler. **Repeat Violation** **Admin Complaint**
03G-50-1
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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