107 Taste
Last inspected: Dec 1, 2025
100
Score
Across the available record, 107 Taste has nine inspections on file, the first dated 2023. The most recent report on file is from Dec 1, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about eight violations before that.
The pattern that stands out is “time/temperature control for safety food”, which has been cited three times.
107 Taste's latest score of 100 sits above the Miami Lakes average of 74. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
No violations found.
100
Nov 24, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (98F - Hot Holding); cooked beef (108F - Hot Holding); eggs rolls (87F - Hot Holding) for less than 4 hours as per operator, operator reheated at 165°F. **Corrected On-Site** **Repeat Violation** **Warning**
03B-01-6
High Priority - Metal stem-type thermometer soiled. **Warning**
22-12-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wiping towels in chlorine sanitizer solution of 200 ppm. Operator add water, recheck chlorine 100 ppm. **Corrected On-Site** **Warning**
41-27-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator washing hand on three compartment sink. Instructed operator regarding the hand washing procedure. **Corrective Action Taken** **Warning**
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken (109/98F - Cooling); rice (100/87F - Cooling) covered, in walk in cooler. Operator uncovered. **Corrected On-Site** **Warning**
03D-15-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Food stored on floor. Observed vegetable in plastic container on kitchen floor. Operator properly stored it. **Corrected On-Site** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled. **Warning**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on top of preparation table, operator placed inside sanitizer bucket. **Corrected On-Site** **Warning**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer solution of 200 ppm. Opera add water. **Corrective Action Taken** **Repeat Violation** **Warning**
21-07-4
41
Jul 28, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast (109F - Hot Holding); at the cook line, for less than 4 hours as per operator, operator reheated at 165°F during inspection. **Corrected On-Site** **Repeat Violation**
03B-01-6
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go container on top of front counter, operator properly stored it. **Corrected On-Site**
25-06-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping towel storage in chlorine sanitation solution of 0 ppm, operator add chlorine during inspection, rechecked chlorine 100 ppm. **Corrected On-Site** **Repeat Violation**
21-07-4
78
Jan 16, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on table in front of the cook line, for less than 4 hours as per operator. Operator stored in reach in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (119F - Hot Holding); cooked chicken (122F - Hot Holding) in front of the cook line for less than 4 hours, operator reheated at 165°F. **Corrected On-Site**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked beef (128/122F - Cooling) covered with plastic in walk in cooler, operator uncovered. **Corrected On-Site**
03D-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping towels with chlorine sanitation bucket of0 ppm. Operator add chlorine recheck 100 ppm. **Corrected On-Site**
21-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on preparation table. Operator placed in chlorine sanitation solution of 100 ppm. **Corrected On-Site**
21-12-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
55
Sep 4, 2024
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. instructed operator regarding the hand washing procedure. Operator washed hands. **Corrected On-Site**
12A-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty dishes in hand sink located at the front line.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test trip.
16-37-1
Intermediate - 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/
53A-05-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned pots stored on kitchen floor, operator rewashed and properly stored. **Corrected On-Site**
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Observed oils container on kitchen floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in hot water 82°F. Operator discarded it. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
43
Apr 15, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken (109/98F - Cooling); cooked beef (88/76F - Cooling) inside deep container and covered. Operator uncovered and change container during inspection. **Corrected On-Site**
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with disinfectant with no label.
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellular phone storage above preparation line. Operator removed it. **Corrected On-Site**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed it.
10-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go container no inverted located above preparation line.
25-06-4
67
Jan 22, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned pots on kitchen floor, operator properly stored it. **Corrected On-Site**
24-07-4
95
Jun 16, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
61
Jan 6, 2023
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Frequently Asked Questions
When was 107 Taste last inspected?
The most recent health inspection at 107 Taste on file is from Dec 1, 2025. The public record contains nine inspections in total.
What is the most common violation at 107 Taste?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at 107 Taste.
How does 107 Taste compare to other restaurants in Miami Lakes?
107 Taste most recently scored 100 out of 100, which is higher than the Miami Lakes average of 74.
Has 107 Taste's inspection record improved over time?
Yes. Recent inspections at 107 Taste have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at 107 Taste means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is 107 Taste inspected?
Based on the inspection history on file, 107 Taste is inspected around three times per year on average.
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