SAWA
360 SAN LORENZO AVE STE# 1500 · CORAL GABLES · Dade County · FL 33146
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
30 full violation description(s) documented by the inspector during this visit.
High Priority 8
22-41-4High Priority – 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. 0 ppm
12A-07-4High Priority – Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed a kitchen chef changing his gloves without washing his hands.
12A-04-5High Priority – Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed dishwasher was touching dirty plates and the trash can then went straight to touching clean plates without washing his hands.
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed by the front food runner area cheese (55°F – Cold Holding); cooked tofu (52°F – Cold Holding) white rice (48°F – Cold Holding). In cooler by kitchen entrance.
08A-05-4High Priority – Raw animal food stored over ready-to-eat food. Observed raw shell eggs over butter in the reach in cooler in the storage area.
08A-22-4High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw chicken over raw beef inside the reach in cooler. Advised, the chef removed it. **Corrected On-Site**
02C-01-4High Priority – Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening. Observed foods in the reach in cooler marked more than 7 days. Chef mentioned that he forgot to change the labels.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Observed approximately 3 live roaches by the kitchen wall and approximately 1 live roach on the floor by the cook line and approximately 3 live roaches on the floor and approximately 2 on the wall by the dishwasher area. Also approximately 1 live by the paper napkins in the kitchen area. Manager discarded the napkins.
Intermediate 7
31A-13-4Intermediate – Employee used handwash sink as a dump sink.
53A-03-6Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
31A-03-4Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Observed lobsters being thawed inside the hand wash sink by the cook line. Advised the manager, he removed the lobster. **Corrected On-Site**
22-28-4Intermediate – Interior of reach-in cooler soiled with accumulation of food residue.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-03-4Intermediate – No soap provided at handwash sink by the cook line and dishwasher area. **Corrected On-Site**
03D-19-4Intermediate – Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. at 13:53 raw pork (52°F – Cooling then 15:23 57°F)
Basic 15
14-01-4Basic – Bowl or other container with no handle used to dispense food. Observed a bowl without handle using for vegetables. Also observed plastic cup with no handle using for sugar and sauces in the dry storage.
36-36-4Basic – Ceiling tile missing. Observed by the dish washer area.
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable.
35A-03-4Basic – Dead roaches on premises. Observed 2 dead roaches by the kitchen area and another 2 by the dish washer area.
36-22-4Basic – Floor area(s) covered with standing water. By three compartment sink
08B-47-4Basic – Food not stored at least 6 inches off of the floor. Observed containers of food on the floor by the dishwasher area. (Sauces). Also in the storage area, observed containers of sauces on the floor.
14-69-4Basic – Ice buildup in reach-in freezer. Observed by the dry storage
10-08-4Basic – Ice scoop handle in contact with ice by the bar and storage area.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a spoon and ice cream scoop in standing water. Advised, the employee removed the water. **Corrected On-Site**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Observed by the cook line behind the sushi area.
06-04-4Basic – Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed pork and beef thawing in room temperature by the dishwasher area.
14-67-4Basic – Reach-in cooler gasket torn/in disrepair. Observed by the storage room
29-11-4Basic – Water leaking from pipe and/or faucet/handle. In three compartment sink
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses.
Inspector observations synchronized from DBPR on August 11, 2026 1:46 AM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
5 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.