Il Pastaiolo
Last inspected: Mar 9, 2026
41
Score
Inspectors have visited Il Pastaiolo seven times, with records going back to 2022. The most recent visit was on Mar 9, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Inspection results have stayed in a similar range over the last few visits, averaging around 12 violations each.
The pattern that stands out is “no chemical test kit provided when using sanitizer”, which has been cited six times.
Compared to other Miami Beach restaurants (averaging 69), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
2
Critical latest
3
Major latest
6
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Raw animal food stored over canned/bottled drinks. Observed shrimp stored over bottles of water.
08A-11-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Repeat Violation**
01C-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed old food residue inside HWS.
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed oil container on floor at cook line.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside RIC. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
41
Oct 3, 2025
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster broth (77F - Cold Holding); mushroom butter (76F - Cold Holding) with not enough ice to cover the pan at cook line, as per chef for approximately 1 hour prior. **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over diced ham inside RIC at cook line.
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
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 Dishwasher (Chlorine 0ppm), advised chef to set up the 3 compartment sink.
22-41-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Repeat Violation**
01C-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside RIC.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
27
Mar 27, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster broth (77F - Cold Holding); mushroom butter (76F - Cold Holding) stored next to the cook line for less than 3 hours, as per operator. Operator placed items inside reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Handwash sink not accessible for employee use at all times. By a container with beef thawing.
31A-09-4
Intermediate - Observed no chlorine or quantnary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Basic - Equipment in poor repair. Observed gaskets torn in the flip top reach in cooler
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs and spatulas in standing water of 98F. Operator removed water. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef thawing in standing water. Operator removed water and placed inside reach in cooler. **Corrected On-Site**
06-01-5
52
Dec 11, 2024
Routine - Food
3 critical violations. 7 major violations. 3 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy cream (92F - Cold Holding) next to the cook line. As per the cook it was left out all night. The cook discarded it.
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. Observed heavy cream (92F - Cold Holding) next to the cook line. As per the cook it was left out all night. The cook discarded it.
01B-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Clam tags not marked with last date served.
01C-03-4
Intermediate - Establishment not maintaining clam tags for 90 days.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a pan with utensils in the hand washing sink at the cook line.
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 paper towels or mechanical hand drying device provided at handwash sink. Observed at the kitchen entrance. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at the kitchen entrance.
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the kitchen entrance.
31B-04-4
Basic - Equipment in poor repair. Observed a gasket coming off the door on the 3 door upright cooler.
14-11-5
Basic - Employee eating in a food preparation or other restricted area. Observed an employee eating from a plate on a cutting board at the cook line.
12B-02-4
27
May 13, 2024
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Bolognese (52F - Cold Holding); Shrimp (52F - Cold Holding) at cooling drawer at cookline. As per chef, 2 hours. Products were removed and placed in reach-in cooler for rapid cooling. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hose stored inside hand washing sink at cookline. Hose was removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed filet mignon and ribeye not asterisked to consumer advisory on menu. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink at cookline. **Warning**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed near kitchen entrance. **Warning**
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen. **Repeat Violation** **Warning**
36-37-5
Basic - Equipment in poor repair. Observed reach-in cooler gaskets in disrepair at unit between cookline and mop sink and reach-in cooler behind preparation area closer to mop sink. Observed cooling drawer gaskets in disrepair at cookline, advised chef to avoid using unit unit since the gaskets are so damaged. **Warning**
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in cooler close to cookline. Chef added ambient thermometer. **Corrected On-Site** **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach-on cooler gaskets near cookline. **Warning**
23-03-4
41
Nov 15, 2023
Routine - Food
3 critical violations. 6 major violations. 2 minor violations.
View 11 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee pick up item from floor.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 50f, bacon and peas 51f, held less than 4hrs
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 105/109/104f, marinara sauce 125/120/126f items held more than 4f,
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener glad rusted.
22-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk inside reach in cooler Operator placed date mark on item. **Corrected On-Site**
02C-03-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink.
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing station on cook line blocked by garbage can.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside hand washing station at cook line.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Water leaking from pipe and/or faucet/handle. Condensation build up on AC Duct above food preparation area.
29-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
36-37-5
32
Dec 19, 2022
Routine - Food
1 critical violation. 6 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw meat over raw fries in upright freezer.
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled and can opener soiled at three compartment sink and can opener at end of prep table.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by garbage can. Manager removed it. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At time of inspection.
16-37-1
Intermediate - Non-pitting surface rust on food-contact equipment. Observed bottom of table rusted next to ice machine.
22-31-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no sign for under cooked or raw oysters in establishment. Provided poster **Corrected On-Site**
02A-01-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no poster for raw item consumption poster. Provided poster.**Corrected On-Site** **Corrected On-Site**
02B-02-5
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles ready for use not labeled at top of grill area.
02D-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottle drink on top of prep cooler. Manager removed it. **Corrected On-Site**
12B-13-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored above reach in cooler not inverted. Manager had them inverted. **Corrective Action Taken**
24-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen area.
36-37-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas stored in water at 89°f next to grill line. Manager removed the utensils and discarded water. **Corrected On-Site**
10-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaged in food preparation not wearing a beard guard, at grill area.
13-04-4
35
Frequently Asked Questions
When was Il Pastaiolo last inspected?
The most recent health inspection at Il Pastaiolo on file is from Mar 9, 2026. The public record contains seven inspections in total.
What is the most common violation at Il Pastaiolo?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited six times, more than any other issue at Il Pastaiolo.
How does Il Pastaiolo compare to other restaurants in Miami Beach?
Il Pastaiolo most recently scored 41 out of 100, which is lower than the Miami Beach average of 69.
Has Il Pastaiolo's inspection record improved over time?
Results have been roughly steady. Inspections at Il Pastaiolo have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Il Pastaiolo 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 Il Pastaiolo inspected?
Based on the inspection history on file, Il Pastaiolo is inspected around two times per year on average.
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