Divieto Ristorante
Last inspected: Mar 26, 2026
29
Score
Divieto Ristorante appears in inspection records 12 times, starting in 2022. Divieto Ristorante was last inspected on Mar 26, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around nine violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded six times.
Restaurants in Miami average 74, so Divieto Ristorante trails the local norm. There are enough flags in the record to merit a second thought.
12
Inspections
5
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed HAMBURGER PATTY (62F - Cold Holding) in reach in cooler at cook line. **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed MARINARA (50F - Cooling); MUSHROOM GRAVY (49F - Cooling) at walk in cooler, as per chef made the day prior. Observed CUT TUNA (46F - Cooling)) in reach coolers at cook line. Observed HAMBURGER PATTY (62F - Cold Holding) in reach in cooler at cook line. **Warning**
01B-13-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 155) not sanitizing properly. **Warning**
22-49-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed MARINARA (50F - Cooling); MUSHROOM GRAVY (49F - Cooling) at walk in cooler, as per chef made the day prior. **Warning**
03D-02-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed CUT TUNA (46F - Cooling)) in reach coolers at cook line. **Warning**
03D-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed in handwashing sink at cook line a soiled bowl. **Warning**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment missing hot water measuring device for dishwasher. **Repeat Violation** **Warning**
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled With mildew like substance. **Warning**
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food handling wearing bracelets and watches. **Repeat Violation** **Warning**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers at warewashing area shelf wet nesting. **Repeat Violation** **Warning**
24-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board at cook line. Manager removed towel. **Corrected On-Site** **Repeat Violation** **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sodagun drainage, holster soiled with slime like substance. **Warning**
23-03-4
Basic - Soiled dry wiping cloth in use. Observed multiple soiled dry wiping cloths in use at cook line. **Warning**
21-10-4
29
Jul 24, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinara sauce (56F - Cold Holding);; sliced tomatoes (56F - Cold Holding), as per chef less than one hour. **Warning** - From follow-up inspection 2025-07-24: Observed marinara sauce (51F - Cold Holding);; sliced tomatoes (51F - Cold Holding) **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 155). **Repeat Violation** **Warning** - From follow-up inspection 2025-07-24: Observed Dishwasher (Temperature 115F) **Admin Complaint**
22-49-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no hot water measuring device for high temperature dish machine. **Warning** - From follow-up inspection 2025-07-24: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers on drying rack at ware washing area wet nesting. **Warning** - From follow-up inspection 2025-07-24: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gasket at warmer located at cook line. **Warning** - From follow-up inspection 2025-07-24: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at salad station. **Warning** - From follow-up inspection 2025-07-24: **Time Extended**
29-49-6
58
Jul 15, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinara sauce (56F - Cold Holding);; sliced tomatoes (56F - Cold Holding), as per chef less than one hour. **Warning**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 155). **Repeat Violation** **Warning**
22-49-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no hot water measuring device for high temperature dish machine. **Warning**
16-62-1
Intermediate - 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. **Warning**
53B-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at cook line engaging in food preparation while wearing a bracelet. **Warning**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers on drying rack at ware washing area wet nesting. **Warning**
24-08-4
Basic - Equipment in poor repair. Observed torn gasket at warmer located at cook line. **Warning**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle at cook line. **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed Towel under cutting board at salad station. Manager removed towel. **Corrected On-Site** **Warning**
21-04-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at salad station. **Warning**
29-49-6
45
Apr 4, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-04: Observed no quaternary test strips available. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting boards located at front counter. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-04: Observed at cutting boards located at front counter. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed walk-in freezer and cooler door gaskets in disrepair. **Warning** - From follow-up inspection 2025-04-04: Observed walk-in freezer and cooler door gaskets in disrepair. **Time Extended**
14-11-5
82
Mar 26, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine with a temperature of 139F.. **Warning**
22-49-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sinks at cook line with metal container inside. **Repeat Violation** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available. **Repeat Violation** **Warning**
16-37-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee doing food preparation at preparation area while wearing watch. **Repeat Violation** **Warning**
13-07-4
Basic - Equipment in poor repair. Observed walk-in freezer and cooler door gaskets in disrepair. **Warning**
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach-in cooler next to hand washing sink at preparation area. **Warning**
05-09-4
Basic - Stored food not covered. Observed Formaggio not covered at walk-in cooler. Coached manager on correct procedure. **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed flour not labeled at preparation area. Coached manager on correct procedure. **Warning**
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting boards located at front counter. **Repeat Violation** **Warning**
14-09-4
Basic - Dead roaches on premises. Observed one dead roach under three compartment sink. Informed manager to removed it from the floor. **Warning**
35A-03-4
50
Dec 4, 2024
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
22
Jan 5, 2024
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese (47F - Cold Holding); quinoa (58F - Cold Holding). RIC 2: raw tuna (51F - Cold Holding); meat balls (47F - Cold Holding); bolognese sauce (47F - Cold Holding); pasta (67F - Cold Holding); cooked carrots (48F - Cold Holding). RIC 3: Alfredo sauce (50F - Cold Holding); white rice (52F - Cold Holding); raw chicken (47F - Cold Holding). RIC 4: potatoes (49F - Cold Holding) all located at front line coolers, across from cookline. Ambient temperatures displayed on all coolers observed between 53F - 58F. Observed raw chicken (54F - Cold Holding) in reach in cooler at middle prep kitchen area, across from stove top. As per Chef, raw chicken has been stored in cooler unit since Sunday, 12/31/23. **Warning** - From follow-up inspection 2024-01-05: RIC 2 w/ ambient temperature 54F: meatballs 49F -(Cold Holding); ravioli 58F -(Cold Holding); heavy cream 50F - Cold Holding); butter 60F - Cold Holding) RIC 3 w/ ambient temperature 52F: risotto 58F -(Cold Holding); raw chicken 42F - (Cold Holding); raw beef 51F - (Cold Holding); cooked potatoes 51F - (Cold Holding) RIC 4: shredded mozzarella cheese 49F -(Cold Holding) Advised to Chef to submerge food containers in ice and place into walk in freezer for rapid cooling. Cold holding equipment not maintaining proper temperatures of +or- 41F and below. Do not store time/temperature control for safety food in these units, until the unit is repaired. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed a rolling cart used to store clean equipment, placed directly next to hand wash sink, near warewashing area. **Warning** - From follow-up inspection 2024-01-05: **Time Extended**
24-27-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-05: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable located the kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-05: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment and equipment door handle and between uses. **Warning** - From follow-up inspection 2024-01-05: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops stored in water at 78F behind the steam table. **Warning** - From follow-up inspection 2024-01-05: **Time Extended**
10-07-4
67
Jan 3, 2024
Complaint Full
5 critical violations. 1 major violation. 11 minor violations.
View 17 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (54F - Cold Holding) in reach in cooler at middle prep kitchen area, across from stove top. As per Chef, raw chicken has been stored in cooler unit since Sunday, 12/31/23. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed creme brulee (77F - Hot Holding) located on rolling rack at kitchen area, less than 4 hours. Chef placed food item into walk in freezer for rapid cooling. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese (47F - Cold Holding); quinoa (58F - Cold Holding). RIC 2: raw tuna (51F - Cold Holding); meat balls (47F - Cold Holding); bolognese sauce (47F - Cold Holding); pasta (67F - Cold Holding); cooked carrots (48F - Cold Holding). RIC 3: Alfredo sauce (50F - Cold Holding); white rice (52F - Cold Holding); raw chicken (47F - Cold Holding). RIC 4: potatoes (49F - Cold Holding) all located at front line coolers, across from cookline. Ambient temperatures displayed on all coolers observed between 53F - 58F. Observed raw chicken (54F - Cold Holding) in reach in cooler at middle prep kitchen area, across from stove top. As per Chef, raw chicken has been stored in cooler unit since Sunday, 12/31/23. **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked pasta noodles (50F - Cooling from 11am, previous day, stored inside walk in cooler, food not cooled within 6 hours. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pasta noodles (50F - Cooling from 11am, previous day, stored inside walk in cooler, food not cooled within 6 hours. **Warning**
03D-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use sink labeled "employee hand wash sink" to fill a plastic pitcher with water, then poured water into cooking pot. Observed sink drainer stored in hand wash sink at bar. **Warning**
31A-11-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed a rolling cart used to store clean equipment, placed directly next to hand wash sink, near warewashing area. **Warning**
24-27-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation** **Warning**
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna in walk in cooler not removed from reduced oxygen package, informed chef on proper storage. **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable located the kitchen. **Repeat Violation** **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a bottle of Gatorade stored next to the cutting board near the salad station. **Repeat Violation** **Warning**
40-06-5
Basic - In-use tongs stored on equipment and equipment door handle and between uses. **Warning**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil inside of bread crumbs container located near the walk in cooler. Chef removed utensil from contact with the product. **Corrected On-Site** **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops stored in water at 78F behind the steam table. **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under green cutting board located across from kitchen stove top. **Repeat Violation** **Warning**
21-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum pan stored in shelves not inverted located in the dry storage area. **Warning**
25-06-4
Basic - Standing water in bottom of reach-in-cooler located at salad station, near dipper well. **Repeat Violation** **Warning**
29-49-6
25
Dec 1, 2023
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
High Priority - - From initial inspection : High 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. Observed chlorine sanitizer at 0ppm, located behind bar. **Warning** - From follow-up inspection 2023-12-01: Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at 0ppm, located behind bar. Establishment has a hot water sanitizing dish machine at main kitchen, advised to use until dish machine behind bar is repaired. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-01: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel in hand sink located at the bar area. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-01: Observed no paper towel in hand sink located at the bar area. **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Observed no soap in hand sink located at the bar area. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-01: Observed no soap in hand sink located at the bar area. **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water provided at hand sink by the coffee station, unable to take a temperature. **Warning** - From follow-up inspection 2023-12-01: Observed no water provided at hand sink by the coffee station, unable to take a temperature. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sing at hand sink in bar area. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-01: Observed no hand wash sing at hand sink in bar area. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets torn in reach in cooler by the preparation area located across from the kitchen office. **Warning** - From follow-up inspection 2023-12-01: Observed gaskets torn in reach in cooler by the preparation area located across from the kitchen office. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the time of the inspection observed employee personal drinks stored above preparation area. Chef removed personal drinks from prep area. **Corrected On-Site** **Warning** - From follow-up inspection 2023-12-01: At the time of the inspection observed employee personal drinks stored above preparation area. **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth stored in all preparations area throughout the kitchen. **Warning** - From follow-up inspection 2023-12-01: At the time of the inspection observed wet wiping cloth stored in all preparations area throughout the kitchen. **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Uncovered food stored near sink exposed to splash. Observed containers of dried limes, lemons and lychee stored next to sink, located in the bar area. **Warning** - From follow-up inspection 2023-12-01: Uncovered food stored near sink exposed to splash. Observed containers of dried limes, lemons and lychee stored next to sink, located in the bar area. **Time Extended**
08B-54-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water in side reach in cooler by salad station. Observed standing water by the dishwashing area. **Warning** - From follow-up inspection 2023-12-01: Observed standing water by the dishwashing area. **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks by the salad station area. **Warning** - From follow-up inspection 2023-12-01: Observed cutting board with marks by the salad station area. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch or missing. Observed no mesh screening covering holes of outside shed used to stored single service items. **Warning** - From follow-up inspection 2023-12-01: Observed no mesh screening covering holes of outside shed used to stored single service items. **Time Extended**
35B-13-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2023-12-01: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored above prep coolers across from cook line. **Warning** - From follow-up inspection 2023-12-01: Observed plates not inverted stored above prep coolers across from cook line. **Time Extended**
24-05-4
35
Nov 30, 2023
Routine - Food
4 critical violations. 4 major violations. 15 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the time of the inspection observed lasagna (87F - Hot Holding); Alfredo sauce (89F - Hot Holding) cooked pork (131F - Hot Holding); all located at steam table near the cook line, less than 4 hours. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed pasta (50F - Cold Holding); cooked potatoes (51F - Cold Holding); lentils (48F - Cold Holding) all cold holding in walk in cooler, as per chef since Monday 11/27/23, more than 4 hours. Ambient temperature displayed at 45F at walk in cooler. Chef left door open of walk in freezer to lower temperatures of walk in cooler unit. Observed rice (60F - Cold Holding); crushed potatoes (59F - Cold Holding) all cold holding located at reach in cooler across from the cook line, less than 4 hours. Observed lobster ravioli (50F - Cold Holding); pasta (60F - Cold Holding); bolognese (63F - Cold Holding) all cold holding at reach in cooler across from the pasta station, less than 4 hours. Ambient temperature on both coolers observed between 55F -53F. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed pasta (50F - Cold Holding); poked potatoes (51F - Cold Holding); lentils (48F - Cold Holding) all cold holding in walk in cooler, as per chef since Monday 11/27. **Warning**
01B-02-5
High 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. Observed chlorine sanitizer at 0ppm, located behind bar. **Warning**
22-41-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water provided at hand sink by the coffee station, unable to take a temperature. **Warning**
27-16-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel in hand sink located at the bar area. **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap in hand sink located at the bar area. **Repeat Violation** **Warning**
31B-03-4
Basic - Uncovered food stored near sink exposed to splash. Observed containers of dried limes, lemons and lychee stored next to sink, located in the bar area. **Warning**
08B-54-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth stored in all preparations area throughout the kitchen. **Warning**
21-12-4
Basic - Wiping cloth used for food spills also used for other purposes. Observed chefs at cook line using soiled wiping clothes to wipe cutting boards and tongs that have been in contact with various food items, then using the same wiping cloth to wipe food spills from tableware as food is being served. **Warning**
21-30-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of salt not labeled located under the microwave near the salad station. **Warning**
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored above prep coolers across from cook line. **Warning**
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed grouper and raw tuna not removed from reduced oxygen packaging, no longer frozen, stored in cooler drawers under cookline. **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks by the salad station area. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the time of the inspection observed employee personal drinks stored above preparation area. Chef removed personal drinks from prep area. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment in poor repair. Observed gaskets torn in reach in cooler by the preparation area located across from the kitchen office. **Warning**
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between equipment located near the steam table in front of cook line. **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging in equipment next to the pasta cook line. **Warning**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sing at hand sink in bar area. **Repeat Violation** **Warning**
31B-04-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Screening is not 16-mesh to the inch or missing. Observed no mesh screening covering holes of outside shed used to stored single service items. **Warning**
35B-13-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in side reach in cooler by salad station. Observed standing water by the dishwashing area. **Warning**
29-49-6
17
Jan 24, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
43
Jul 7, 2022
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed several glasses in the hws in the coffee bar area. The manager moved the items. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. The manager brought towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at the bar. The manager brought soap. **Corrected On-Site**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at the prep cooler at the cook line entrance.
14-09-4
Basic - Equipment in poor repair. Observed gasket on the reach in cooler by the ice machine torn. Observed torn gaskets on prep cooler at the cook line.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Observed next to the cook line entrance.The chef removed the tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets reach in cooler soiled at the bar. The manager got the gaskets cleaned. **Corrected On-Site**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed 3 large containers in the prep area not labeled. The manager labeled the containers. **Corrected On-Site**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on the shelf next to the ice machine. The chef moved the items. **Corrected On-Site**
40-06-5
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Frequently Asked Questions
When was Divieto Ristorante last inspected?
The most recent health inspection at Divieto Ristorante on file is from Mar 26, 2026. The public record contains 12 inspections in total.
What is the most common violation at Divieto Ristorante?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Divieto Ristorante.
How does Divieto Ristorante compare to other restaurants in Miami?
Divieto Ristorante most recently scored 29 out of 100, which is lower than the Miami average of 74.
Has Divieto Ristorante's inspection record improved over time?
Results have been roughly steady. Inspections at Divieto Ristorante have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Divieto Ristorante means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Divieto Ristorante inspected?
Based on the inspection history on file, Divieto Ristorante is inspected around three times per year on average.
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