DirtyFLRestaurant Inspection Data

107 TASTE

107 TASTE located in CORAL GABLES has undergone 6 health department inspections, achieving a 2.4/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

355 Alcazar Avenue
Florida, 33134
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

2/9/2026· 1mo ago

Visit ID: 13512326

Met Inspection Standards

1 high, 1 int, 3 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys on prep area at kitchen.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed cook line. Employee removed the knife and took it two the dishwashing Station. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 12A-19-4:High Priority - Employee washed hands with cold water. Observed at cook line.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

9/4/2025· 6mo ago

Visit ID: 10914746

Met Inspection Standards

3 high, 1 int, 2 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler Raw shell eggs over vegetables.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork found in reach in cooler at 46°F
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

3/3/2025· 1y ago

1 high, 4 int, 6 basic

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Women. Corrected On-Site
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Walk in cooler.
  • 08B-38-4:Basic - Food stored on floor. Observed a container with raw chicken stored on cook line's floor. Employee placed the container on shelf. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 29-08-4:Basic - Plumbing system in disrepair. Observed at coffee station.
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at kitchen touched cleaning mop.
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food container stored inside hand sink.
  • 02D-06-5:Intermediate - Packaged food has no English labeling. Observed at storage spice container label per in Chinese.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Located at dishwashing area. Operator fixed the hot water valve. Corrected On-Site

9/23/2024· 1y 5mo ago

3 basic

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Women restroom. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line.

3/18/2024· 1y 11mo ago

Visit ID: 8556925

Met Inspection Standards

1 int, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed filters soiled, hood at kitchen.
  • 36-24-5:Basic - Hole in or other damage to wall. By mop sink at kitchen.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Kitchen.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen. Operator opened the faucet. Corrected On-Site

11/20/2023· 2y 3mo ago

Visit ID: 8367761

Met Inspection Standards

1 high, 3 int, 2 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer at cook line..
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee at cook line.
  • 11-27-4: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. Form provided while conducting the inspection. Corrected On-Site
  • 11-26-1: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. Form provided while conducting the inspection. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen at dishwashing area.

Additional Information

Contact Information

Google Rating

★★★★½ (4.8/5)
(1,236 reviews)

Price Level

$$

Opening Hours

Monday:11:30 AM – 10:00 PM
Tuesday:11:30 AM – 10:00 PM
Wednesday:11:30 AM – 10:00 PM
Thursday:11:30 AM – 10:00 PM
Friday:11:30 AM – 10:00 PM
Saturday:12:00 – 10:00 PM
Sunday:12:00 – 10:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0