Toro Toro
Last inspected: Nov 24, 2025
45
Score
Toro Toro appears in inspection records nine times, starting in 2022. On Nov 24, 2025, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around 12 violations per visit lately, up from roughly eight violations before.
Across the inspection history, “clean glasses” is the issue that surfaces most often, recorded five times.
Toro Toro's latest score of 45 falls below the Miami average of 74. The pattern in the record is worth a careful look.
9
Inspections
2
Critical latest
3
Major latest
4
Minor latest
Inspection History
Nov 24, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen food workers.
12A-09-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen workers.
12A-07-5
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen can opener soiled. **Repeat Violation**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
Basic - Accumulation of debris on drainboards or equivalent.
16-15-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed kitchen stuff wearing washes while working with food.
13-07-4
Basic - Food stored on floor. Observed boxes of bananas on floor next to buffet area.
08B-38-4
45
Jul 7, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen employee touching dirty Utensils and engaging in food preparation.
12A-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can Opener food debris throughout.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observe kitchen utensils inside Employee handwashing sink next to three compartment sink.
31A-11-4
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.
11-26-1
Basic - Floor soiled/has accumulation of debris. Clean underneath all kitchen work table, from old food debris.
36-73-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employees cell phone on top of food preparation area, next to walk in cooler.
40-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Frozen butter being thawed in room temperature next to walk in cooler.
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all top surfaces of kitchen shelves soiled.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dry storage location.
24-05-4
47
Oct 25, 2024
Routine - Food
1 critical violation. 5 major violations. 10 minor violations.
View 16 violations
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. **Corrected On-Site**
12A-29-4
Intermediate - Handwash sink not accessible for employee use at all times. Dishwasher area.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen wiping cloth and dirty clothes, utensils, inside dishwasher employee hand washing sink.
31A-11-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Food stored on floor. Containers of vegetable oil kitchen floor.
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.
10-01-5
Basic - Open condiments provided for self-service not properly protected. **Corrected On-Site**
08B-04-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean where needed throughout kitchen area.
36-27-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones.
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
32
Aug 14, 2024
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on the line touching soiled apron and then engage in food preparation.
12A-28-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
05-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Most kitchen employees.
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen shelves from food debris.
23-03-4
45
Jan 23, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 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
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Floor soiled/has accumulation of debris. Under kitchen fryer.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooking area.
36-27-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
58
Sep 5, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
70
Jun 16, 2023
Routine - Food
4 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
78
Feb 1, 2023
Complaint Full
7 minor violations.
View 7 violations
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling tile missing. Dishwasher area.
36-36-4
Basic - Hole in or other damage to wall. Missing wall Tiles, dishwasher area.
36-24-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of mold like substance to walk-in cooler door gaskets.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
70
Aug 30, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen can opener with food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed Mop bucket and garbage blocking employee hand sink dishwasher area.
31A-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
78
Frequently Asked Questions
When was Toro Toro last inspected?
The most recent health inspection at Toro Toro on file is from Nov 24, 2025. The public record contains nine inspections in total.
What is the most common violation at Toro Toro?
Across the inspection record, “clean glasses” has been cited five times, more than any other issue at Toro Toro.
How does Toro Toro compare to other restaurants in Miami?
Toro Toro most recently scored 45 out of 100, which is lower than the Miami average of 74.
Has Toro Toro's inspection record improved over time?
No. Recent inspections at Toro Toro have averaged around 12 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Toro Toro 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 Toro Toro inspected?
Based on the inspection history on file, Toro Toro is inspected around three times per year on average.
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