Ai Tallarin Ultimate Asian Street Food Experience
Last inspected: Jan 8, 2026
78
Score
Ai Tallarin Ultimate Asian Street Food Experience appears in inspection records 10 times, starting in 2022. The most recent report on file is from Jan 8, 2026. 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 six violations before that.
When inspectors have written things up, “no measuring device available” has been the most frequent reason, cited four times.
Restaurants in Miami Beach average 69, so Ai Tallarin Ultimate Asian Street Food Experience is doing better than most peers. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at the cook line.
23-24-4
Basic - Food stored on floor. Observed a case of water bottles in the floor at the front counter. The owner put them on a shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filter soiled.
23-03-4
78
Oct 8, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over soup that was cooling. The owner put the beef on the bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the cook portioning beef then put on gloves to prepare an order without washing her hands.
12A-07-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a yellow liquid not labeled. The owner labeled it degreaser. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Observed a case of water bottles on the floor. The owner put them on a shelf. **Corrected On-Site**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the cook line. The owner had them labeled. **Corrected On-Site**
02D-01-5
55
May 16, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-05-16: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gasket in disrepair reach in cooler across cook line. - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-05-16: **Time Extended**
14-11-5
90
Apr 16, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler located at cook line cooked noodles (56F - Cold Holding), as per employee for less than 4 hours. Instructed employee to add ice on product to rapidly cool. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the reach in cooler at storage area raw steak over sliced cabbage.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed operator had closed the drain of the hws, filled it up with water to thaw raw chicken. Operator removed plug, raw chicken and drained the hws. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used as scoop in the fried rice.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not inverted at storage area.
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation with not wearing hair restrain.
13-03-4
Basic - Equipment in poor repair. Observed under counter cooler at cook line with gaskets torn. Observed rust on storage area underneath the prep table at cook line. **Repeat Violation**
14-11-5
Basic - Insect control device installed over food preparation area. Observed bug zapper installed over clean kitchen containers.
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of the microwave soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp in a container with standing water thawing on to of the prep cooler.
06-01-5
45
Jan 24, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observe Kevin Mentrano hired more than 60 days with no food handler certificate. - From follow-up inspection 2025-01-24: **Time Extended**
53B-02-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gasket in disrepair reach in cooler across cook line. - From follow-up inspection 2025-01-24: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed water on floor y cook line. - From follow-up inspection 2025-01-24: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2025-01-24: **Time Extended**
42-01-4
78
Oct 23, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observe Kevin Mentrano hired more than 60 days with no food handler certificate.
53B-02-5
Basic - Floor area(s) covered with standing water. Observed water on floor y cook line.
36-22-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Equipment in poor repair. Observed gasket in disrepair reach in cooler across cook line.
14-11-5
78
Mar 6, 2024
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken broth (84F - Hot Holding) at room temperature at cook line. As per cook for approximately 30 minutes.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork soup (63F - Cold Holding); chicken soup (60F - Cold Holding) at room temperature at cook line. As per cook for approximately 30 minutes.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over soy sauce at walk in cooler.
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed jalapeños stored inside of a thank you bag at walk in cooler.
14-31-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed shelf in front of hand washing sink at hallway.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic bucket inside hand washing sink at kitchen.
31A-11-4
Intermediate - 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. Observed employees Kevin, Yoan And Juliana with no health reporting agreement. Printed and provided employee health agreement and employee's reviewed and signed. **Corrected On-Site**
11-26-1
Intermediate - Non-pitting surface rust on food-contact equipment. Observed interior of microwave with rust.
22-31-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of preparation table at cook line.
21-12-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
22-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 88F at cook line.
10-07-4
Basic - Equipment in poor repair. Observed gaskets soiled at reach in cooler at cook line. Observed bowl chipped at cook line.
14-11-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed knife sharpener stored on floor at kitchen under hand washing sink.
24-26-4
29
Sep 27, 2023
Routine - Food
1 critical violation. 6 major violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef at walk-in cooler.
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked with shelf used for employees personal belongings ext to reach-in cooler at kitchen entrance.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside hand washing sink at kitchen area.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to reach-in cooler near entrance to kitchen area. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink next to reach-in cooler near entrance to kitchen area. **Repeat Violation**
31B-03-4
47
Mar 23, 2023
Routine - Food
1 critical violation. 7 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed canned mushrooms (124F - Hot Holding) located on kitchen prep counter, less than 4 hours. Chef placed onto flat top grill to reheat to 135F and above. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - 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. Printed written procedures for employees to follow in response to a vomiting or diarrheal event clean, provided to employee. **Warning**
11-27-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection. **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizing dish machine at kitchen area, no measuring device available for measuring utensil surface temperature provided at time of inspection. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, observed next to corner handwash sink, located between reach in cooler and kitchen entranceway. **Warning**
31B-02-4
Intermediate - 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. Printed employee health reporting agreement form, provided to employee. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink, observed next to corner handwash sink, located between reach in cooler and kitchen entranceway. **Warning**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 78F, after running water for approximately 6 minutes at all handwash sinks at kitchen area. **Warning**
27-16-4
Basic - Bowl or other container with no handle used to dispense food located inside a container of fried rice, at kitchen area. **Warning**
14-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry, stored in mop bucket, in front of handwash sink, not in use, at time of inspection. **Warning**
42-01-4
Basic - Old labels stuck to food containers after cleaning located on plastic containers stored on shelving, above kitchen prep/rinse sink. **Warning**
16-46-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons/tongs stored in standing water at 102F, on kitchen counter. **Warning**
10-07-4
35
Nov 3, 2022
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Manager coached employee about proper glove use and hand washing. **Corrected On-Site**
12A-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed food containers not inverted.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve containers no inverted. Operator inverted single serve containers. **Corrected On-Site**
25-06-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Operator replaced soiled cloth with clean one. **Corrected On-Site**
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed bucket with flour no labeled. Operator labeled flour container. **Corrected On-Site** **Repeat Violation**
02D-01-5
64
Frequently Asked Questions
When was Ai Tallarin Ultimate Asian Street Food Experience last inspected?
The most recent health inspection at Ai Tallarin Ultimate Asian Street Food Experience on file is from Jan 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at Ai Tallarin Ultimate Asian Street Food Experience?
Across the inspection record, “no measuring device available” has been cited four times, more than any other issue at Ai Tallarin Ultimate Asian Street Food Experience.
How does Ai Tallarin Ultimate Asian Street Food Experience compare to other restaurants in Miami Beach?
Ai Tallarin Ultimate Asian Street Food Experience most recently scored 78 out of 100, which is higher than the Miami Beach average of 69.
Has Ai Tallarin Ultimate Asian Street Food Experience's inspection record improved over time?
Yes. Recent inspections at Ai Tallarin Ultimate Asian Street Food Experience have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Ai Tallarin Ultimate Asian Street Food Experience 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 Ai Tallarin Ultimate Asian Street Food Experience inspected?
Based on the inspection history on file, Ai Tallarin Ultimate Asian Street Food Experience is inspected around three times per year on average.
Nearby Restaurants