SEA GRILL

Name: SEA GRILL
Address: 4250 SALZEDO ST #1425, CORAL GABLES, FL, 33146, US
Rating: 0

4250 SALZEDO ST #1425, CORAL GABLES, FL 33146

License #2336166

🍽️ American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 1, 2026 · 7 findings · 0 critical

Routine - Food (follow-up)

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Quick take

SEA GRILL in CORAL GABLES 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 10 times from Florida DBPR, with the most recent inspection on September 1, 2026. Across those visits, inspectors documented 143 total violations — 20 critical, 43 major, 80 minor.

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The latest inspection on September 1, 2026 shows 7 observation rows: no critical rows, 2 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

143

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Inspection timeline

Inspection History

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Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[36-22-4] Floor area(s) covered with standing water. Observed throughout front line and cook line and at rear kitchen cook line.
[36-24-5] Hole in or other damage to wall. Observed hole in wall across from seafood cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed for oyster and clam tags.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for microwave at front line soiled.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee training expired on 2/20/2026.

Official DBPR inspection report ↗

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front line and cook line coolers garlic in oil (63F - Cold Holding) tzatziki (46F - Cold Holding); lamb chops (51F - Cold Holding); crab cakes (47F - Cold Holding) marinara sauce (52F - Cold Holding). As per operator less than 4 hours. Operator placed items onto ice to begin rapid cooling.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at front line reach in freezer carpaccio stored over uncovered tub of ice cream.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.
[36-22-4] Floor area(s) covered with standing water. Observed throughout front line and cook line and at rear kitchen cook line.
[36-73-4] Floor soiled/has accumulation of debris. Observed at cook line.
[36-24-5] Hole in or other damage to wall. Observed hole in wall across from seafood cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees meal stored in cooler at front line.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machines.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed for oyster and clam tags.
[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 at front line area scoop handles in contact with flour and breading in rolling containers
[06-09-2] 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. See stop sale. Observed frozen packages of tuna at front line cooler placed to thaw while still vacuum sealed.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed at cook line coolers Alfredo sauce (88F - Cooling); roasted veggie (71F - Cooling) as per operator for 2 hours. Advised operator to begin reheating to cool.
[08B-12-5] Stored food not covered. Observed at front line reach in freezer tub of ice cream stored uncovered.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for microwave at front line soiled.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee training expired on 2/20/2026.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machines.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in a container of flour and sugar.
[01C-06-5] 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.
[06-09-1] 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.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout kitchen and cook line.
[36-24-5] Hole in or other damage to wall. Observed hoke in wall across from seafood cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine.
[29-08-4] Plumbing system in disrepair. Observed bag placed in top of hand wash faucet at kitchen prep area to not be used.
[08B-12-5] Stored food not covered. Observed container of sugar at dry storage area stored uncovered,
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[08A-05-6] 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.
[01B-13-4] 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.
[03A-02-5] 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.
[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 oyster tags.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed for oyster tags.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed for can opener and near slicer.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed vegetable chopper stored inside hand sink at Oreo area of kitchen, employee removed.
[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 8+ employees engaging in food preparation with no certified manager present.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at dishwashing area hand sink.
[31B-03-4] No soap provided at handwash sink. Observed at dishwashing area washing area hand sink.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout cook line and rear kitchen 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 at dessert area cook line, in rolling containers of flour, corn meal and sugar.
[10-07-4] 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.
[24-17-4] 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.
[12A-13-4] 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.
[12A-17-4] 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.
[12A-29-4] 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.
[03A-02-5] 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.
[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 oyster tags.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed for oyster and clam tags.
[01C-10-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at entrance of kitchen soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed for hand wash sink at dish washer area blocked by utensils rack.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in dish washing area.

Disposition: Met Inspection Standards
[14-21-4] Can opener blade not readily removable for cleaning or replacement. Observed at entrance of kitchen.
[24-14-4] Clean utensils stored between equipment and wall. Observed metal spatula at cook line stored between cutting board and prep table.
[06-09-1] 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.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed at shared employee bathroom in kitchen area.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] 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.
[10-20-4] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed throughout cook line and kitchen equipment gaskets in disrepair.
[24-17-4] Silverware/dishware dried with a towel/cloth. Observed employee drying water goblets with a towel after they were washed.
[25-05-4] Single-service articles improperly stored. Observed at rear of kitchen boxes of to go plates stored on the floor.
[06-01-5] 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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed at rear of kitchen storage area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottles of oil at cook line not labeled.
[01B-01-4] 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.
[08A-20-5] 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.
[03A-02-5] 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.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed oyster and mussel tags not marked with last date served.
[31A-09-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at front line counter handwashing sink used to store wiping cloths. Chef removed.
[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 6 employees engaged in food preparation with no certified food manager present.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at cook line.
[31B-03-4] No soap provided at handwash sink. Observed at hand washing sink at cook line.

Disposition: Warning Issued
[14-17-4] Walk-in freezer shelves with rust that has pitted the surface.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed throughout kitchen, handles on coolers and ovens soiled
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed at back kitchen area ceiling tiles broken.
[24-05-4] 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.
[06-09-1] 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.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed in bathroom in kitchen area.
[40-06-5] 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.
[08B-38-4] Food stored on floor. Observed in entrance of kitchen, three boxes of fish stored on floor. Employee removed and placed onto counter.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.Observed at front cook line.
[23-03-4] 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.
[33-02-4] Paper bag used as garbage container. At the front register.
[42-01-4] 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.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed at front cook line three cans of clam juice dented. Advised chef to discard
[08A-20-5] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed in walk in cooler.
[11-27-4] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed at hand wash sink in cook line blocked with storage racks.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed in bathroom for employees No paper towels.
[02C-02-5] 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.