How many health inspections has COSTAZUL had?

COSTAZUL has had 22 inspections according to Florida DBPR records.

Has COSTAZUL ever been shut down?

No, COSTAZUL has no emergency closures on record.

What are the most common violations at COSTAZUL?

The most frequently cited violations at COSTAZUL are: Chemical properly stored, Proper ventilation, Food contact surfaces.

What does Florida violation V08 (Proper hand/arm washing) mean?

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

What does Florida violation V13 (Parasite destruction) mean?

PARASITE SURVIVAL: Without proper freezing or cooking, parasites in fish (Anisakis, tapeworm), pork (Trichinella), and wild game survive to infect consumers. Anisakis larvae in raw sushi cause severe abdominal pain and allergic reactions. Tapeworm cysts in undercooked pork/beef grow into 15-30 foot worms in intestines. Proper freezing (-4°F for 7 days) kills parasites. Fish intended for raw consumption (sushi, sashimi, ceviche, tartare) must be frozen to -4°F for 7 days, or -31°F for 15 hours before service. Exception: tuna species and aquacultured fish fed processed feed. Pork and wild game must reach minimum internal cooking temperature. Document all freezing records.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

COSTAZUL

160 GIRALDA AV, Coral Gables, FL 33134

Miami-Dade County · Permanent Food Service · Owner: SEA GOOD VIBES, LLC · License: SEA2328016

COSTAZUL in Coral Gables, FL has 22 inspections on record with 204 total violations (9.3 per inspection) and 0 emergency closures.

22Inspections

204Violations

0Closures

Data current as of January 31, 2025

Inspection History (22)

Jan 31, 2025 — Routine - Food· 7 violations (1 high priority)· Inspection Completed - No Further Action

Aug 15, 2024 — Routine - Food· 6 violations · Inspection Completed - No Further Action

High Priority Violations

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V38 Waste properly disposed

Basic Violations

V51 Premises clean

Apr 22, 2024 — Routine - Food· 7 violations · Inspection Completed - No Further Action

High Priority Violations

V14 Food contact surfaces

COSTAZUL

Inspection History (22)

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How Does This Facility Compare?

Frequently Asked Questions

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