Tinta Y Cafe Miami Shores
Last inspected: Mar 25, 2026
29
Score
Tinta Y Cafe Miami Shores appears in inspection records eight times, starting in 2022. On Mar 25, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around eight violations to closer to 13 violations.
“Employee personal items stored” comes up most often, recorded four times in the inspection record.
Compared to other Miami Shores restaurants (averaging 71), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
6
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
6 critical violations. 1 major violation. 5 minor violations.
View 12 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) in kitchen area. Operator remade bucket for final concentration Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (67F - Cold Holding) inside reach in cooler across from cook line. Operator adding product to TPHC form. **Corrective Action Taken**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining containers of basil and cilantro next to steam table.
14-86-1
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored inside dirty water at cook line.
10-05-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grab trash can and continue to prep food without changing gloves and washing hands.
12A-29-4
High Priority - Container of medicine improperly stored. Observed container of icy hot stored over prep cooler in back prep area.
41-07-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tuna salad not date marked stored inside reach in cooler at front counter. As per operator product was prepared 4 days prior to inspection. Operator labeled product. **Corrected On-Site**
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In back prep and dish areas.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage in dish area.
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on top of prep cooler across from cook line. **Repeat Violation**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in back prep area and next to cook line. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of salt not labeled at front counter.
02D-01-5
29
Oct 14, 2025
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 400ppm); manager put more water, Recheck Triple Sink (Chlorine 100ppm). Observed Sanitizer Bucket (Chlorine 400ppm); manager prepared new solution Recheck Sanitizer Bucket (Chlorine 100ppm) by front counter. **Corrected On-Site**
41-18-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bean soup (125F - Hot Holding); mash potatoes (118F - Hot Holding), as per operator less than 2 hours. Manager Reheated; Recheck bean soup (165F - Reheating); mash potatoes (178F - Reheating). **Corrected On-Site**
03B-01-6
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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 new employee Juan hired less than 60 days.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed butter on the prep table near cook line with time but no written plan provided. Provided to manager.
03F-10-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Diego Aguirre and Carlos Santamarina expired.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By ware washing area.
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee purse stored above prep table across three compartment sink.
40-06-5
Basic - Food stored on floor. Observed a box of milk stored on floor under empanadas display front counter. Observed cooking oil container stored on floor by mop sink area.
08B-38-4
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 touching flour and sugar. By three compartment sink. Employee stored correctly. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled by front counter.
23-03-4
35
Jan 13, 2025
Routine - Food
3 major violations. 12 minor violations.
View 15 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink near dishwasher area. Operator provided paper towel during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink near dishwasher area.
31B-03-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm). Coached operator to set up three compartment sink until dishmachine is functioning properly.
16-55-4
Basic - No Heimlich maneuver/choking sign posted. Provided by email.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods at cook line soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers above three compartment sink.
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink area.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar stored inside container at coffee station not labeled and Salt stored inside a container at cook line not labeled. Operator labeled during inspection. **Corrected On-Site**
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine. Operator started clean up the machine. **Corrective Action Taken**
16-21-4
Basic - Ceiling tile missing. Observed at ware washing area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents at dishwasher area and preparation area heavily dusty.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean trays not inverted at storage dry condiments area. Operator inverted during inspection. **Corrected On-Site**
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean cups stored inside a plastic container stored on floor. Operator stored correctly during inspection. **Corrected On-Site**
24-07-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed at bathrooms.
32-12-5
41
Sep 16, 2024
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 Pork stock (53F - Cold Holding) at cook line. As per employee for less than 4 hrs. Employee placed products inside cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
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. Discussed and provided to manager via email. **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed cup inside hand sink at front counter. Employee removed the cup. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit provided for chlorine dishwasher.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside rice container at prep area. **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack on prep table at dry storage area. **Repeat Violation**
40-06-5
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at mop sink.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
52
Jun 14, 2024
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
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.
11-27-4
Basic - Food stored on floor. Observed a case of milk stored on floor at the coffee station. Employee rearranged properly. **Corrected On-Site**
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
35B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag next to coffee grinder at front counter. Employee removed. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink next to coffee grinder at the front counter. Employee removed during inspection. **Corrected On-Site**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed on rice container at preparation area. Employee removed. **Corrected On-Site**
14-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line.
21-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at coffee station.
21-12-4
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 scoop on sugar container at preparation area. Employee removed. **Corrected On-Site**
10-01-5
58
Jan 31, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. salmon (79F - Hot Holding) According to manager prepared 90 minutes ago. Employee put salmon inside oven to reheat to 165. **Corrective Action Taken**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Observed establishment is missing chlorine test kit. **Repeat Violation**
16-37-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Employee with no hair restraint while engaging in food preparation.Observed cook handling food without a hair restraint.
13-03-4
Basic - Food stored on floor.Observed a box limes and box of cooking oil being stored in the floor in the storage area by back door. Also 3 white plastic containers with rice, sugar,flour under the 3 sink compartment. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at pre area between prep tables. Manager removed knifes. **Corrected On-Site**
10-17-4
Basic - Working containers of food removed from original container not identified by common name.Observed a sugar container next to coffee machine without a label **Repeat Violation**
02D-01-5
58
Jun 27, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
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
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
50
Aug 17, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
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 dish machine at 0ppm chlorine after running several times. Establishment set up 3 compartment sink to 200ppm quaternary during inspection. **Corrective Action Taken**
22-41-4
Basic - Bowl or other container with no handle used to dispense food. Observed quart container in flour, employee removed. **Corrected On-Site**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Sugar, flour, employee labeled during inspection. **Corrected On-Site**
02D-01-5
Basic - Reach-in cooler interior has accumulation of soil residues. Upright stainless steel cooler adjacent from dishwasher area.
22-16-4
74
Frequently Asked Questions
When was Tinta Y Cafe Miami Shores last inspected?
The most recent health inspection at Tinta Y Cafe Miami Shores on file is from Mar 25, 2026. The public record contains eight inspections in total.
What is the most common violation at Tinta Y Cafe Miami Shores?
Across the inspection record, “employee personal items stored” has been cited four times, more than any other issue at Tinta Y Cafe Miami Shores.
How does Tinta Y Cafe Miami Shores compare to other restaurants in Miami Shores?
Tinta Y Cafe Miami Shores most recently scored 29 out of 100, which is lower than the Miami Shores average of 71.
Has Tinta Y Cafe Miami Shores' inspection record improved over time?
No. Recent inspections at Tinta Y Cafe Miami Shores have averaged around 13 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Tinta Y Cafe Miami Shores 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 Tinta Y Cafe Miami Shores inspected?
Based on the inspection history on file, Tinta Y Cafe Miami Shores is inspected around two times per year on average.
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