CAFFE ABBRACCI
318 ARAGON AVE · CORAL GABLES · Dade County · FL 331345011
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
22 full violation description(s) documented by the inspector during this visit.
High Priority 2
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees changing tasks from dirty equipment to clean es or food at kitchen without hand wash.
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. All prep tables must be sanitized.
Intermediate 5
11-01-5Intermediate – Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
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.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, slicer, opener, food containers soiled.
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.
05-14-5Intermediate – Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food.
Basic 15
16-21-4Basic – Accumulation of debris on exterior of warewashing machine.
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Observed in most of the units at kitchen.
24-06-4Basic – Clean utensils or equipment stored in dirty drawer or rack. Observed utensils stored in a dirty rack at kitchen.
24-14-4Basic – Clean utensils stored between equipment and wall. Knife at disposal area.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable.
13-03-4Basic – Employee with no hair restraint while engaging in food preparation.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting.
36-63-4Basic – Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed equipments, handles, gaskets, crevices, all soiled with food debris at kitchen.
36-64-5Basic – Objectionable odors in bathroom or other areas of the establishment. Smell awful by the kitchen entrance, bread bin, clean linens and coffee station.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues.
21-11-4Basic – Sanitizing solution for wiping cloths not free of food debris and visible soil. Three compartment sink.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed in the kitchen and adjacent areas/ rooms within the kitchen with food debris.
21-09-4Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Inspector observations synchronized from DBPR on October 13, 2026 3:21 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
2 observation(s)
3 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.