Tutto Pizza & Pasta
Last inspected: Jan 6, 2026
39
Score
Going back to 2022, Tutto Pizza & Pasta has eight inspections in the public record. The newest entry in the record is dated Jan 6, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around 10 violations each.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded four times.
By comparison, the average Key Biscayne facility scores 57, putting Tutto Pizza & Pasta on the weaker side. This restaurant has more on its record than most do.
8
Inspections
1
Critical latest
4
Major latest
8
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Employee washed hands with no soap. Observed staff at pizza preparation area wash hands with no soap at hand washing sink at front counter.
12A-20-4
Intermediate - No soap provided at handwash sink. Observed at hand washing sink next to dish machine and at hand washing sink at front counter next to pizza oven. Soap was provided. **Corrected On-Site**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory posted for tartare shown on digital menu. Advisory was printed and posted on front counter wall. **Corrected On-Site**
02B-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at hand washing sink next to dish machine.
31B-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed plastic spray bottle unlabeled at front counter. Bottle was labeled. **Corrected On-Site**
41-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed no drop down ceiling at front kitchen area.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled over oven at back kitchen area.
36-34-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from an open container at pizza prep area.
12B-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation while wearing watch at preparation tables across 3CS.
13-07-4
Basic - Equipment in poor repair. Observed pizza prep table reach-in cooler gaskets in disrepair.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler and walk-freezer gaskets soiled and walk-in cooler fan guards soiled. **Repeat Violation**
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand washing sink next to pizza oven draining slowly.
29-20-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all over kitchen area.
36-02-5
39
Mar 6, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
58
Oct 17, 2024
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2024-10-17: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-10-17: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-10-17: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine chemical test kit expired on 07-2023. - From follow-up inspection 2024-10-17: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on ice machine by back exit door. - From follow-up inspection 2024-10-17: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans at shelf at cook line not inverted. Observed plates and bowls not inverted at shelf underneath kitchen oven. - From follow-up inspection 2024-10-17: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth underneath cutting board at preparation area. - From follow-up inspection 2024-10-17: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at walk in cooler soiled. - From follow-up inspection 2024-10-17: **Time Extended**
23-03-4
55
Aug 16, 2024
Routine - Food
2 critical violations. 7 major violations. 8 minor violations.
View 17 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Coached server on correct procedures and washed hands. **Corrective Action Taken**
12A-02-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm), chef discarded and replaced with new sanitizer solution. Final reading 200ppm. **Corrected On-Site**
22-43-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed food manager German Arias certification expired 04-05-2024 provided by Prometic services.
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside hand washing sink by dishwasher. **Repeat Violation**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine chemical test kit expired on 07-2023.
16-37-1
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth underneath cutting board at preparation area.
21-04-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at walk in cooler soiled.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on ice machine by back exit door.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans at shelf at cook line not inverted. Observed plates and bowls not inverted at shelf underneath kitchen oven.
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean containers at shelf above 3 compartment sink.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Observed several tongs on oven doors throughout kitchen area.
10-20-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment utilizing reduced oxygen packaging for raw meats and raw chicken and not removed from package within 48 hours. **Warning**
03G-54-1
25
Feb 7, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
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. Food service employee handled cooked breads. Manager intervened. **Corrective Action Taken**
09-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in kitchen Hand wash sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at Hand wash sink. Replaced by manager.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle. Marked by manager
41-17-4
Basic - Bathroom door left open other than during cleaning or maintenance. Rear employee restroom door left open. closed by manager. **Corrected On-Site**
32-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks container on prep table. Moved by manager. **Corrected On-Site**
12B-07-4
58
Oct 18, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Fish not held frozen before, during and after being packaged using a reduced oxygen packaging method. At the time of the inspection observed salmon stored in reach in cooler by the cook line thawed out in vacuum sealed bag.
03G-04-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
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. Provided to operator. Operator posted. **Corrected On-Site**
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. Provided to operator, operator reviewed and staff signed. **Corrected On-Site**
11-26-1
Basic - In-use tongs stored on equipment door handle between uses. At the time of the inspection observed utensils stored on equipment located in the kitchen.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the of the inspection observed hood filter soiled. Observed walk in cooler and freezer fan cover soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth stored on preparation table.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the time of the inspection observed employee bottle of water inside reach in cooler. Employee removed bottle of water. **Corrected On-Site**
40-06-5
50
Jun 27, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
43
Oct 27, 2022
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw fish in reach in cooler on cookline. Operator rearranged reach in cooler. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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 (Chlorine 0ppm) informed operator to stop using dish washer until it has been repaired and to only wash dishes in three compartment sink.
22-41-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles of bleach and degreaser missing label. Operator added name to bottles. **Corrected On-Site**
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking and preparing food with no hair restraint.
13-03-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed working bottles of oil on cookline missing label.
02D-01-5
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 handle touching flour. Operator lifted handle. **Corrected On-Site**
10-01-5
Basic - Ceiling tile missing in ware wash area
36-36-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn on cookline.
14-11-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
32
Frequently Asked Questions
When was Tutto Pizza & Pasta last inspected?
The most recent health inspection at Tutto Pizza & Pasta on file is from Jan 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Tutto Pizza & Pasta?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Tutto Pizza & Pasta.
How does Tutto Pizza & Pasta compare to other restaurants in Key Biscayne?
Tutto Pizza & Pasta most recently scored 39 out of 100, which is lower than the Key Biscayne average of 57.
Has Tutto Pizza & Pasta's inspection record improved over time?
Results have been roughly steady. Inspections at Tutto Pizza & Pasta have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Tutto Pizza & Pasta 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 Tutto Pizza & Pasta inspected?
Based on the inspection history on file, Tutto Pizza & Pasta is inspected around three times per year on average.
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