The Collaborative
Last inspected: Mar 31, 2026
41
Score
The Collaborative appears in inspection records 11 times, starting in 2022. The Collaborative was last inspected on Mar 31, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to six violations.
The most common issue across all inspections has been “operator is doing a special process”, showing up four times.
By comparison, the average Coral Gables facility scores 68, putting The Collaborative on the weaker side. The pattern in the record is worth a careful look.
11
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.
View 10 violations
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
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
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
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
41
Jan 5, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at front counter pizza oven area plates stored on counter. - From follow-up inspection 2026-01-05: **Time Extended**
24-05-4
95
Oct 29, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed for ROP packages of branzino, shrimp and octopus. Operator segregated items to remove. **Repeat Violation**
01B-13-4
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 packages of branzino, shrimp and octopus. Operator segregated items to remove. **Repeat Violation** **Admin Complaint**
03G-04-5
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 branzino, shrimp and octopus in walk in cooler. **Repeat Violation** **Admin Complaint**
03G-50-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand sink.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at front counter pizza oven area plates stored on counter.
24-05-4
Basic - Food stored on floor. Observed at rear of kitchen plastic gallons of cooking oil stored on floor.
08B-38-4
52
Oct 13, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line oven doors. Operator removed. **Warning** - From follow-up inspection 2025-10-13: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at hood filters at pizza oven area. **Warning** - From follow-up inspection 2025-10-13: **Time Extended**
23-03-4
90
May 7, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 11 filets of ROP salmon in walk in cooler not frozen and with no approved HAACP. **Warning**
01B-13-4
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 packages of salmon and octopus in walk in cooler. Operator segregated items to remove. **Warning**
03G-04-5
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 salmon and octopus in walk in cooler. **Repeat Violation** **Warning**
03G-50-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink pizza oven station. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed for employee engaging in food preparation. **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed for employee engaging in food preparation. **Warning**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line oven doors. Operator removed. **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at hood filters at pizza oven area. **Warning**
23-03-4
50
Jan 13, 2025
Routine - Food
No violations found.
100
Nov 4, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw egg yolks stored over containers of beef stock. **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 for reduced oxygen packaged branzino and octopus in reach in freezers of kitchen. **Warning**
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine in kitchen. **Warning**
22-20-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at bar reach in freezer. **Warning**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front line hand wash sink. **Warning**
31B-04-4
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 for reduced oxygen packaged beef tenderloins and chicken in walk in cooler. Chef began to remove. **Corrective Action Taken** **Warning**
03G-54-1
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket next to dish machine. **Repeat Violation** **Warning**
42-01-4
61
Jun 26, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Old labels stuck to food containers after cleaning. Observed in walk in cooler a container with beef tartare labeled with a tuna tartare old label. Operator removed and placed correct label. **Corrected On-Site**
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed at prep sink a container of whole beef thawing at room temperature. Employee removed and placed under running water. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
86
Oct 27, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for the oyster tags.
01C-05-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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 the bulk flour bin. **Corrected On-Site**
10-01-5
78
Jun 13, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
61
Aug 3, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was The Collaborative last inspected?
The most recent health inspection at The Collaborative on file is from Mar 31, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Collaborative?
Across the inspection record, “operator is doing a special process” has been cited four times, more than any other issue at The Collaborative.
How does The Collaborative compare to other restaurants in Coral Gables?
The Collaborative most recently scored 41 out of 100, which is lower than the Coral Gables average of 68.
Has The Collaborative's inspection record improved over time?
No. Recent inspections at The Collaborative have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at The Collaborative 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 The Collaborative inspected?
Based on the inspection history on file, The Collaborative is inspected around three times per year on average.
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