BERRIES COCONUT GROVE

Name: BERRIES COCONUT GROVE
Address: 2884 SW 27 AVE, COCONUT GROVE, FL, 331333760, US
Rating: 0

2884 SW 27 AVE, COCONUT GROVE, FL 331333760

License #2325658

0 Grade F / 100

Failing Health Score

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Latest inspection

October 12, 2026 · 11 findings · 3 critical

Routine - Food

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Quick take

BERRIES COCONUT GROVE in COCONUT GROVE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 16 times from Florida DBPR, with the most recent inspection on October 12, 2026. Across those visits, inspectors documented 203 total violations — 30 critical, 42 major, 131 minor.

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The latest inspection on October 12, 2026 shows 11 observation rows: 3 critical, 2 major, and 6 minor.

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Inspection coverage

100%

Inspector notes

203

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BERRIES COCONUT GROVE has a rough inspection history. Would you risk it?

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employees cooler raw lamb and shelled eggs stored in walk in cooler on shelves next to establishment food items. Operator labeled and stored at rear area of walk in cooler.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at exit next to dish washing area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler pooled eggs (53F - Cold Holding); as per operator for less than 1 hour from walk in cooler.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling damaged at storage area next to pizza station above dish machine.
[35B-02-4] Insect control device installed over food preparation area. Observed stored on top shelf of prep counter next to walk in cooler. Operator removed.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed at hand sink across from dish machine blocked by utensil holders.
[53A-05-6] 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 approximately 4 employees present with no certified manager. Manager arrived during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line prep counter hollandaise (81F - Hot Holding). As per operator for 15 minutes. Operator removed and discarded.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line reach in cooler raw smoked salmon stored over steamed carrots. Operator removed.
[10-08-5] Ice scoop handle in contact with ice. Observed at ice bin next to dry storage.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed throughout in dry storage containers of flour and rice.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in containers of flour and chimmychurry.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates at cook line top shelf not stored inverted.
[16-01-4] Dishmachine has no data plate/operating specifications. Observed establishment with no secondary means of monitoring rinse temperature at high temp dish machine.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at exit door next to dish area.
[36-22-4] Floor area(s) covered with standing water. Observed at dish area.
[08B-38-4] Food stored on floor. Observed boxes of produce , breads and fries in walk in cooler/ freezer stored on floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at oven doors. Chef removed.
[10-01-5] 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 sugar. Operator removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water of 84F.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed for high temp dish machine gauge in operable.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go trays at cook line top shelf not stored inverted. Chef began to invert.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at dessert station reach in cooler.
[08B-12-5] Stored food not covered. Observed at beverage station pitcher of tea stored uncovered. Operator placed cover. Observed containers in reach in cooler stored uncovered.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed for hose under prep table near ovens.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed establishment unable to locate recent batches of oyster tags.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink at storage area used as dump sink with ice discarded.

Disposition: Emergency order recommended
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on top shelf at cook line not inverted and not in immediate use.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer in bar as well as in walk-in freezer.
[10-08-5] Ice scoop handle in contact with ice. Observed in ice bin.
[10-01-5] 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 flour, sugar and rice throughout kitchen.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line in water of 81F.
[22-08-4] Interior of ovens throughout has accumulation of black substance/grease/food debris.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed at bottom of storage shelves.
[08B-12-5] Stored food not covered. Observed at chest reach in freezer, containers of yuca fries and tostones uncovered.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen area.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed at dry storage area where canned goods, bags of rice, flour, dry beans and spices are stored at the entrance of kitchen, with no door separation, approximately 15-20 rodent droppings present on floor under wire shelves throughout area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line flip top cooler cooked sausage (50F - Cold Holding); pooled eggs (51F - Cold Holding) as per chef for less than 3 hours from walk in cooler. Observed at cook line reach in drawer coolers, mahi mahi (50F - Cold Holding); raw salmon (48F - Cold Holding); raw chicken breast (50F - Cold Holding); raw beef steaks (52F - Cold Holding); raw shrimp (49F - Cold Holding); cooked chicken wings (54F - Cold Holding); diced ham (51F - Cold Holding); calamari (48F - Cold Holding) as per chef for less than 3 hours from walk in cooler. Operator began to remove items and store at reach in freezer and placed ice bags to help rapid cool items.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line a container of melted butter (89F - Cold Holding). As per chef for less than 2 hours. Chef began to increase heat to reheat.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwashing sink across from dishwasher not accessible for employees.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink used as dump sink.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in a container of pico de gallo at cook line.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on top shelf at cook line not inverted and not in immediate use.
[08B-38-4] Food stored on floor. Observed boxes of beef and vegetables stored in floor in walk in freezer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer in bar as well as in walk-in freezer.
[10-01-5] 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 sugar and rice throughout kitchen.
[22-08-4] Interior of ovens throughout has accumulation of black substance/grease/food debris.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed at bottom of storage shelves.
[08B-12-5] Stored food not covered. Observed at chest reach in freezer, containers of yuca fries and tostones uncovered. Employee covered during inspection.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at service line counter chimmichurri (76F - Cold Holding). As per chef for 2 hours. Chef placed onto ice. Observed at cook line coolers raw salmon (48F - Cold Holding); cooked chicken wings (54F - Cold Holding). As per chef for less than 4 hours.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table cooked ground beef (89F - Hot Holding). As per chef for less than 2 hours. Began to reheat.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed for oyster tags.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwashing sink across from dishwasher not accessible for employees.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed being used as dump sink with discarded ice and soiled dishes stored inside.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[08B-38-4] Food stored on floor. Observed in walk in freezer boxes of fries stored on floor
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer in bar as well as in walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line coolers. Chef removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at interior of oven.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
[08B-12-5] Stored food not covered. Observed in walk in cooler container of fish stored uncovered.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in freezer raw beef stored over fries.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line cooler conch batter (52F - Cold Holding); as per chef for 2 hours. Chef placed onto ice. Observed next to oven raw bacon (51F - Cold Holding) as per operator for 20 minutes from walk in. Chef placed back into walk in cooler.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwashing sink across from dishwasher not accessible for employees.
[53A-05-6] 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 no CFM with 5 employees on duty.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at pizza area hand sink.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in container of flour in dry storage area. Operator removed bowl.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on prep table not properly protected.
[12B-13-4] Employee beverage container in a cold holding unit with food to be served to customers. Observed employee personal beverage stored in direct contact with cooked pasta in reach in cooler across from cook line. Operator segregated pasta to be discarded.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal water bottle stored on prep table at salad station. Operator removed bottle.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed throughout establishment.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[14-17-4] Equipment storage shelves with rust that has pitted the surface.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer at bar.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles. Also observed tongs stored on lid to reach in cooler in prep area.
[10-01-5] 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 handle stored inside container of flour in preparation area. Operator removed scoop.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled with accumulation of grease.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at gaskets throughout kitchen.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed at wait table next to three compartment sink in kitchen area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed single service containers not inverted on top shelf prep table across from cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at reach in coolers across from cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm).
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of flour not labeled in dry storage area. Operator labeled container during inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Employee beverage container in a cold holding unit with food to be served to customers. Observed employee personal beverage stored in direct contact with cooked pasta in reach in cooler across from cook line. Operator segregated pasta to be discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch batter (52F - Cold Holding); raw fish (50F - Cold Holding); pico de gallo (48F - Cold Holding); pool eggs (48F - Cold Holding); egg whites (49F - Cold Holding); raw chicken 53 ( - Cold Holding); raw beef steaks (52F - Cold Holding); seafood mix (50F - Cold Holding) in reach in cooler across from cook line. As per operator for less than four hours.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwashing sink across from dishwasher not accessible for employees.
[53A-05-6] 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 no CFM with 6 employees on duty.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in containers of rice, flour, seasoning and sugar in kitchen area. Chef removed bowls.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen ceiling tiles dusty.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed in shared employee bathroom located in kitchen area.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed at cook line prep table, a cup of coffee uncovered on prep table. Chef removed and discarded item.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 2 employee cellphones stored on prep table across from cook line. Chef removed items.
[08B-38-4] Food stored on floor. Observed boxes of oxtails, breads and beef stored on the floor in the walk in freezer.
[10-08-5] Ice scoop handle in contact with ice. Observed at ice machine near dry storage area. Chef stored correctly.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line. Chef removed tongs and stored in a container at cook line.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop stored in a container of sugar, chef removed and stored properly.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven at end of cook line soiled with food build up.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from cook line cooked wings (51F - Cold Holding); calamari (52F - Cold Holding); salmon croquettes (51F - Cold Holding); bread chicken (50F - Cold Holding); raw chicken (51F - Cold Holding). As per chef was stored the night before. Chef began removing items to discard.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from cook line cooked wings (51F - Cold Holding); calamari (52F - Cold Holding); salmon croquettes (51F - Cold Holding); bread chicken (50F - Cold Holding); raw chicken (51F - Cold Holding). As per chef was stored the night before. Chef began removing items to discard. Observed at prep table cooler across from cook line conch fritters batter (46F - Cold Holding); hollandaise sauce (56F - Cold Holding) as per chef for less than 2 hours. Chef placed items on ice to rapid cool.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for mussel tags.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed for mussel tags.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at prep table soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at handwashing sink next to dry storage area, ice disposed into sink. Chef began to remove during inspection.
[31B-03-4] No soap provided at handwash sink. Observed at hand wash sink next to walk in cooler and at hand wash sink in shared employee bathroom. Operator provided soap.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed next to soda/ ice machine area of kitchen. Filters not dated.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed for the reach in freezer opposite cookline.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents above cookline, salad station soiled with mold like substance.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed for the food containers stored on the shelves by the ware washing area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
[08B-38-4] Food stored on floor. Observed boxes containing waffle mix stored on the dry storage floor.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled with accumulation of food debris, convection unit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of bulk bins soiled.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed green onions, cilantro stored above cooked oxtails located in the walk-in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed for the squeeze bottles by the salad station.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine strength at 0ppm, operator set up 3 compartment sink,called service technician.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed below dish machine, by beer cooler .
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed for the oyster tags.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with accumulation of encrusted food debris.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no thermal label or nonreversible thermometer available at the time of the inspection for the high temperature dish machine.
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. Observed final rinse temperature at approximately 150F. Operator set up 3 compartment sink call service technician