Pastito
Last inspected: Mar 13, 2026
58
Score
Inspectors have visited Pastito 10 times, with records going back to 2022. The newest entry in the record is dated Mar 13, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed 10 ppm for sanitizer bucket in back. Operator added more chlorine; final reading was 100 ppm. **Corrected On-Site**
22-52-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed none at kitchen hand sink.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe on site.
05-08-4
Basic - No copy of latest inspection report available. Observed no copy on site.
51-18-6
58
Nov 10, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at less than 50 ppm. Operator added more sanitizer, final reading: 100 ppm. **Corrected On-Site** **Warning**
22-42-4
High Priority - Toxic substance/chemical improperly stored. Observed surface cleaner stored on dry food rack with condiments. Employee removed during inspection. **Corrected On-Site** **Warning**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink; hose attachment no breaker. **Warning**
29-42-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine sanitizer. **Warning**
16-37-1
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. Observed no training for Itzamar. As per employee, her certificate is at another store. **Warning**
53B-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse and keys stored on prep table. Employee removed items. **Corrected On-Site** **Warning**
40-06-5
Basic - Single-service articles improperly stored. Observed container of SS utensils stored on floor under front counter. Operator placed onto shelf. **Corrected On-Site** **Warning**
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use. **Warning**
42-01-4
45
Aug 28, 2025
Routine - Food
No violations found.
100
Aug 27, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in with ambient temperature of 50F. The following tcs foods stored inside for more than 4 hours: butter (53F - Cold Holding); sweet potato cooked (52F - Cold Holding); cooked mushroom (53F - Cold Holding); salmon smoked (52F - Cold Holding); ground beef (51F - Cold Holding); vegan beef (52F - Cold Holding); Alfredo sauce (52F - Cold Holding). **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in with ambient temperature of 50F. The following tcs foods stored inside for more than 4 hours: butter (53F - Cold Holding); sweet potato cooked (52F - Cold Holding); cooked mushroom (53F - Cold Holding); salmon smoked (52F - Cold Holding); ground beef (51F - Cold Holding); vegan beef (52F - Cold Holding); Alfredo sauce (52F - Cold Holding). **Warning**
03A-02-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in with ambient temperature of 50F. The following tcs foods stored inside for more than 4 hours: butter (53F - Cold Holding); sweet potato cooked (52F - Cold Holding); cooked mushroom (53F - Cold Holding); salmon smoked (52F - Cold Holding); ground beef (51F - Cold Holding); vegan beef (52F - Cold Holding); Alfredo sauce (52F - Cold Holding). **Warning**
14-74-7
70
Mar 18, 2025
Routine - Food
3 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
86
Oct 7, 2024
Food-Licensing Inspection
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (64 F - Cold Holding); heavy cream (64 F - Cold Holding) at reach in cooler precipitation area front counter. As per operator for about three hours. Operator moved the products to the walk in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
Basic - No conspicuously located ambient air temperature thermometer in holding units. At preparation area.
05-09-4
Basic - No container installed for catching grease from hood drip tray. Operator provided the trays. **Corrected On-Site**
14-73-4
Basic - No handwashing sign provided at a hand sink used by food employees front counter.
31B-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
70
Apr 2, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
47
Nov 2, 2023
Food-Licensing Inspection
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Quail eggs (50 F - Cold Holding); pico de gallo (53 F - Cold Holding) at reach in cooler. As per operator for about one hour. Operator moved the products to the walk in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (101 F - Hot Holding); and shredded pork (124 F - Hot Holding) at steam table. As per operator for less than one hour. Operator moved the products to the kitchen area to be reheated. final temperatures cooked pork (167 F - Reheating); shredded pork (170 F - Reheating). **Corrected On-Site**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed French fried under time control no written procedures. Written procedures was provided by email. **Corrective Action Taken**
03F-10-5
Basic - Food stored on floor. Observed an oil container stored on floor under preparation table.
08B-38-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed two sanitizer buckets at preparation table next to quail eggs and French fried. Operator relocated the sanitizer buckets. **Corrected On-Site**
21-44-1
61
Mar 13, 2023
Routine - Food
3 critical violations. 2 major violations. 14 minor violations.
View 19 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed cooked yellow rice with vegetables stored in a supermarket plastic bag. Operator discarded the rice. **Corrected On-Site**
14-15-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the front counter potato salad (51F - Cold Holding). Per operator less than one hour Potato salad is over ice
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the chlorine sanitizing solution concentration at 200 ppm. Operator is diluting the concentration **Corrective Action Taken**
41-18-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand wash sink obstructed by a portable stair and a plastic bucket.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the back area hand wash sink used to store spatulas. Observed the front counter hand wash sink with an aluminum scraper in it.
31A-11-4
Basic - Floor soiled/has accumulation of debris. Observed the floor around the grill soiled.
36-73-4
Basic - Floors not constructed to be easily cleanable. Observed the floor not easily cleanable. Grout is missing between tiles at the back area.
36-12-4
Basic - Food not stored at least 6 inches off of the floor. Observed oil stored on the floor of the back area.
08B-47-4
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 handle of scoop in the rice container touching the food.
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed the walk in cooler with no ambient thermometer
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler shelves soiled with dry food
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed some plastic forks located at the front counter not inverted. Operator removed the forks that were not inverted
25-06-4
Basic - Soiled dry wiping cloth in use. Observed a soiled wet wash cloth in use by the rice makers.
21-10-4
Basic - Stored food not covered. Observed beans stored in the walk in cooler not covered. Food temperature 43F.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled near the triple sink
36-27-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed the door handle of the hot kitchen reach in cooler soiled.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled at the back area and front counter.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed the white cutting board of the front line grooved.
14-09-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed the sanitizing step was not used when a big pot was cleaned.
16-13-5
26
Jul 28, 2022
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperatures . Observed in the walk in cooler raw chicken stored over raw pork
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the front counter Caesar salad (47F - Cold Holding). Per operator less than two hours. Operator will add water to the ice to improve the cooling process . **Corrective Action Taken**
03A-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the triple sink chlorine sanitizer solution at 10 ppm Operator increased the chlorine sanitizing solution concentration to 50 ppm **Corrected On-Site**
22-42-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard used as liner in the walk incooler **Repeat Violation**
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the dishwashing area the return vents soiled.
36-34-5
Basic - Food not stored at least 6 inches off of the floor. Observed oil stored on the floor of the kitchen area **Repeat Violation**
08B-47-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop stored on top of the ice machine dirty surface
10-12-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven has accumulation of black substance/grease/food debris..
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the exterior of the oven soiled with food
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall behind the vegetables cleaning sink with black dirt.
36-27-5
43
Frequently Asked Questions
When was Pastito last inspected?
The most recent health inspection at Pastito on file is from Mar 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pastito?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Pastito.
How does Pastito compare to other restaurants in Miami?
Pastito most recently scored 58 out of 100, which is lower than the Miami average of 74.
Has Pastito's inspection record improved over time?
Results have been roughly steady. Inspections at Pastito have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pastito means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Pastito inspected?
Based on the inspection history on file, Pastito is inspected around three times per year on average.
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