Pastor Restaurant
Last inspected: Apr 20, 2026
61
Score
Pastor Restaurant has been inspected 10 times since 2023. On Apr 20, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have flagged more than earlier ones: around 13 violations per visit lately, up from roughly six violations before.
The pattern that stands out is “wall soiled with accumulated grease, food debris, and/or dust”, which has been cited five times.
By comparison, the average Coral Gables facility scores 68, putting Pastor Restaurant on the weaker side. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Apr 20, 2026
Complaint Full
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed food containers stored inside hand sink. **Repeat Violation**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Repeat Violation**
53A-01-7
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils hanging at cook line.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Observed at walk in freezer cases with merchandise stored on floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen needs deep cleaning for shelves.
23-03-4
Basic - Walk in cooler vents soiled with accumulated food dust, or mold-like substance.
36-34-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen needs deep.
36-27-5
61
Mar 31, 2026
Complaint Full
5 critical violations. 9 major violations. 13 minor violations.
View 27 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 two dishwasher machines. One in the bar and the other one at dishwasher area, no sanitizing properly.
22-49-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees at kitchen that were required to use gloves, putting gloves without hand washing.
12A-07-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at Dishwashing station. **Corrected On-Site**
31B-02-4
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.
53B-01-5
Intermediate - Nonfood-grade basting brush used in food.
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at walk in cooler mashed potatoes cooked on site not labeled.
02C-02-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line.
36-06-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers for créme brûlée not properly stored.
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.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
08B-49-4
Basic - Floor tiles missing and/or in disrepair. Observed around the kitchen.
36-17-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooking equipment, walking cooler fan covers, hood filters , reach in cooler gaskets
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed duck being thawed in standing water.
06-01-5
Basic - Walk-in cooler/ shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By dishwasher area and cook line
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
10
Mar 24, 2026
Complaint Full
4 minor violations.
View 4 violations
Basic - Floors not constructed to be easily cleanable. Observed at cook line.
36-12-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line.
22-16-4
Basic - Worn, torn and/or soiled floors/carpeting. Kitchen.
36-10-4
82
Oct 7, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees changing tasks from clean to soiled equipment and back to duty without proper hand washing.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at cook line, knives' handles soiled.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. At kitchen.
36-32-5
Basic - Clean utensils stored between equipment and wall.
24-14-4
Basic - Duct tape used to repair nonfood-contact surface. **Repeat Violation**
14-71-4
Basic - Floors not constructed to be easily cleanable. Underneath equipments.
36-12-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Plumbing system in disrepair. Hose for prep sink.
29-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
36-27-5
Basic - vents soiled with accumulated dust, or mold-like substance. Observed at walk in cooler and walk in freezer.
36-34-5
43
Apr 29, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Food stored on floor. Observed at walk in freezer.
08B-38-4
Basic - Duct tape used to repair nonfood-contact surface. Observed at cook line. Reach in cooler.
14-71-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door gaskets.
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
78
Apr 1, 2025
Routine - Food
No violations found.
100
Dec 11, 2024
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
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.
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Kitchen.
24-06-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
36-63-4
Basic - Floor tiles missing and/or in disrepair. Cook line.
36-17-5
50
Jun 18, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Disposables stored inside, by bar area.
31A-11-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen.
36-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf at walk in cooler.
23-03-4
Basic - Stored food not covered. Walk in cooler not cooling process.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold at dishwashing area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
64
Jan 31, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food containers soiled at kitchen.
22-02-4
Intermediate - No soap provided at handwash sink. Front bar.
31B-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils stored in a dirty drawer.
24-06-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reaching cooler at cook line soiled.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Right beside the stove.
36-27-5
64
Jan 9, 2023
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
50
Frequently Asked Questions
When was Pastor Restaurant last inspected?
The most recent health inspection at Pastor Restaurant on file is from Apr 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pastor Restaurant?
Across the inspection record, “wall soiled with accumulated grease, food debris, and/or dust” has been cited five times, more than any other issue at Pastor Restaurant.
How does Pastor Restaurant compare to other restaurants in Coral Gables?
Pastor Restaurant most recently scored 61 out of 100, which is lower than the Coral Gables average of 68.
Has Pastor Restaurant's inspection record improved over time?
No. Recent inspections at Pastor Restaurant have averaged around 13 violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pastor Restaurant 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 Pastor Restaurant inspected?
Based on the inspection history on file, Pastor Restaurant is inspected around three times per year on average.
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