GRANK INKA GASTROBAR
11401 NW 12 ST STE E502 · MIAMI · Dade County · FL 33172
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
27 full violation description(s) documented by the inspector during this visit.
High Priority 4
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. At the time of the inspection observed establishment using Dishmachine Chlorine 0ppm.
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the time of the inspection observed shrimp (54F – Cold Holding); cut lettuce (52F – Cold Holding) from the previous date. Observed cut lettuce (46F – Cold Holding); sliced cheese (54F – Cold Holding) in the reach in cooler by the kitchen. Observed tuna (46F – Cold Holding) at the reach in cooler by the front counter. As per chef all items are cold holding from previous day.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed shrimp (54F – Cold Holding); cut lettuce (52F – Cold Holding) at the reach in cooler by the preparation area. Observed cut lettuce (46F – Cold Holding); sliced cheese (54F – Cold Holding) in the reach in cooler by the kitchen. Observed tuna (46F – Cold Holding) at the reach in cooler by the front counter. As per chef all items have been cold holding from previous day.
Intermediate 6
11-27-4Intermediate – 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.
53A-01-7Intermediate – Manager or person in charge lacking proof of food manager certification. At the time of the inspection person in charge does not have a food manager certificate.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
53B-01-5Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
31B-03-4Intermediate – No soap provided at handwash sink.
Basic 17
16-03-4Basic – Accumulation of debris inside warewashing machine.
14-01-5Basic – Bowl or other container with no handle used to dispense food. Observed container with no handle inside of flour container stored in the dry storage area.
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. At the time of the inspection observed door handles at reach in cooler soiled by the preparation area.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the time of the inspection observed tiles soiled thorough out the kitchen.
50-09-4Basic – Current Hotel and Restaurant license not displayed.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside.
08B-38-4Basic – Food stored on floor. At the time of the inspection observed container with marinara sauce stored in the floor at the walk in cooler.
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between equipment by the preparation area.
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of ice machine soiled. Observed interior of microwave soiled.
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. At the time of the inspection observed no ambient thermometers inside reach in cooler.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection observed cutting board by the preparation area with cut marks. Observed fan cover in walk in cooler soiled. Observed cooking fryers with accumulation of grease. Observed reach in cooler soiled.
16-46-4Basic – Old labels stuck to food containers after cleaning. At the time of the inspection observed old labels on containers by the 3 compartment sink.
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage in reach in cooler in front bar area area. Employee removed. **Corrected On-Site**
38-04-4Basic – Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. At the time of the inspection observed no light in walk in freezer.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. At the time of the inspection observed wall soiled behind the 3 compartment sink.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes stored all over the kitchen.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. At the time of the inspection observed bottle of sauces with no labels by the preparation area.
Inspector observations synchronized from DBPR on October 19, 2026 2:03 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.