DirtyFLRestaurant Inspection Data

PASTOR RESTAURANT

Pastor Restaurant in Coral Gables has undergone 6 health inspections, with 2 high-priority, 9 intermediate, and 30 basic violations identified to date, and an average food safety rating of 3.0 out of 5. The recent trend shows a decline in overall compliance, but there have been no violations within the last 90 days.

Last inspection: 2 weeks ago · 8 reports on file

2611 Ponce de Leon Boulevard
Florida, 33134
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 8 health inspection reports

All Inspection Reports

3/31/2026· 2w ago

Visit ID: 13662087

Follow-up Inspection Required

5 high, 9 int, 13 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers for créme brûlée not properly stored.
  • 06-09-1: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.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed around the kitchen.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooking equipment, walking cooler fan covers, hood filters , reach in cooler gaskets
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed duck being thawed in standing water.
  • 14-17-4:Basic - Walk-in cooler/ shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By dishwasher area and cook line
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed two dishwasher machines. One in the bar and the other one at dishwasher area, no sanitizing properly.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees at kitchen that were required to use gloves, putting gloves without hand washing.
  • 09-01-4: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.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at Dishwashing station. Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at walk in cooler mashed potatoes cooked on site not labeled.
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

3/24/2026· 3w ago

Visit ID: 13655240

Met Inspection Standards

4 basic

  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Observed at cook line.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line.
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Kitchen.

10/7/2025· 6mo ago

Visit ID: 10926402

Met Inspection Standards

2 high, 1 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. At kitchen.
  • 24-14-4:Basic - Clean utensils stored between equipment and wall.
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Repeat Violation
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Underneath equipments.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 29-08-4:Basic - Plumbing system in disrepair. Hose for prep sink.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
  • 36-34-5:Basic - vents soiled with accumulated dust, or mold-like substance. Observed at walk in cooler and walk in freezer.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees changing tasks from clean to soiled equipment and back to duty without proper hand washing.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at cook line, knives' handles soiled.

4/29/2025· 11mo ago

Visit ID: 10740965

Met Inspection Standards

5 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door gaskets.
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Observed at cook line. Reach in cooler.
  • 08B-38-4:Basic - Food stored on floor. Observed at walk in freezer.

4/1/2025· 1y ago

Visit ID: 10740767

Met Inspection Standards
  • N/A:No Violations Were Observed

12/11/2024· 1y 4mo ago

4 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Kitchen.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cook line.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

6/18/2024· 1y 10mo ago

Visit ID: 8603225

Met Inspection Standards

2 int, 5 basic

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf at walk in cooler.
  • 08B-12-5:Basic - Stored food not covered. Walk in cooler not cooling process.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold at dishwashing area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Disposables stored inside, by bar area.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

1/31/2024· 2y 2mo ago

Visit ID: 8375299

Met Inspection Standards

2 int, 5 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils stored in a dirty drawer.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reaching cooler at cook line soiled.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Right beside the stove.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food containers soiled at kitchen.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Front bar.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.3/5)
(213 reviews)

Price Level

$$$

Opening Hours

Monday:11:45 AM – 2:30 PM, 5:00 – 10:00 PM
Tuesday:11:45 AM – 2:30 PM, 5:00 – 10:00 PM
Wednesday:11:45 AM – 2:30 PM, 5:00 – 10:00 PM
Thursday:11:45 AM – 2:30 PM, 5:00 – 10:00 PM
Friday:11:45 AM – 11:00 PM
Saturday:11:00 AM – 11:00 PM
Sunday:11:00 AM – 9:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

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

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