Trattoria Pampered Chef
Last inspected: Apr 21, 2026
78
Score
Trattoria Pampered Chef has been inspected 10 times since 2022. Inspectors last stopped by on Apr 21, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Across the inspection history, “ceiling/ceiling tile shows damage or is in disrepair” is the issue that surfaces most often, recorded two times.
Among Miami Lakes restaurants, the typical score is 74; Trattoria Pampered Chef is comfortably above that bar. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
22-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage in front of walk in cooler door.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
36-34-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils stored in standing water at 90°F, operator placed on top of the stove to reheat it. **Corrective Action Taken**
10-07-4
78
Oct 9, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic and oil mixture (61F - Cold Holding); cooked onions (55F - Cold Holding) for less than 4 hours as per operator. Operator stored in reach in cooler. **Corrective Action Taken**
03A-02-5
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. Observed removed the fish from the ROP package during inspection. **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Observed oil container on kitchen floor. operator properly stored it. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
74
Mar 18, 2025
Routine - Food
3 minor violations.
View 3 violations
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 - Food stored on floor. Observed oil container on kitchen floor.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
86
Nov 15, 2024
Routine - Food
No violations found.
100
Nov 6, 2024
Routine - Food
1 critical violation. 1 major violation. 2 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 dishwasher machine with chlorine sanitation solution of 0 ppm.
22-41-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
05-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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
70
Apr 24, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in used utensils inside hot water at 84°F. Operator discarded it. **Corrected On-Site**
10-05-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole on the ceiling located above the hood.
36-32-5
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 employee washed dishes with not sanitation solutions. Instructed operator regarding the three compartment sink procedure. Operator properly set up the three compartment sink. **Corrected On-Site**
16-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
67
Feb 15, 2024
Routine - Food
No violations found.
100
Feb 13, 2024
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. Spaghetti sauce. **Warning**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (55°F - Cold Holding); garlic mixture (58°F - Cold Holding) on preparation table for less than 4 hours as per operator. Operator placed inside reach in cooler. **Corrective Action Taken** **Warning**
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 chicken (110°F - Hot Holding); risotto (109°F - Hot Holding); cooked vegetables (104°F - Hot Holding); chicken broth (88°F - Hot Holding) on preparation table for less than 4 hours as per operator, operator placed on top of the stove be reheated. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket on preparation table. Operator properly stored it. **Corrected On-Site** **Warning**
41-10-4
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. **Warning**
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. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta without date marked, was prepared from more than 24 hours as per operator, operator properly labeled it. **Corrected On-Site** **Warning**
02C-02-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on ovens doors handle. **Warning**
10-20-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on preparation table. Operator properly stored it. **Warning**
21-44-1
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
35
Jun 30, 2023
Routine - Food
No violations found.
100
Oct 26, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Hot and Cold Holding Temperatures
FL-21
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
58
Frequently Asked Questions
When was Trattoria Pampered Chef last inspected?
The most recent health inspection at Trattoria Pampered Chef on file is from Apr 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at Trattoria Pampered Chef?
Across the inspection record, “ceiling/ceiling tile shows damage or is in disrepair” has been cited two times, more than any other issue at Trattoria Pampered Chef.
How does Trattoria Pampered Chef compare to other restaurants in Miami Lakes?
Trattoria Pampered Chef most recently scored 78 out of 100, which is higher than the Miami Lakes average of 74.
Has Trattoria Pampered Chef's inspection record improved over time?
Results have been roughly steady. Inspections at Trattoria Pampered Chef have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Trattoria Pampered Chef means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Trattoria Pampered Chef inspected?
Based on the inspection history on file, Trattoria Pampered Chef is inspected around three times per year on average.
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