DirtyFLRestaurant Inspection Data

TUTTO PIZZA & PASTA

TUTTO PIZZA & PASTA located in KEY BISCAYNE has undergone 6 health department inspections, achieving a 1.4/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 6 reports on file

328 CRANDON BLVD STE 111

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 6 health inspection reports

All Inspection Reports

1/6/2026· 2mo ago

Visit ID: 10942021

Met Inspection Standards

1 high, 4 int, 8 basic

  • 36-37-5: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.
  • 36-34-5: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.
  • 12B-12-5: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.
  • 13-07-4: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.
  • 14-11-5:Basic - Equipment in poor repair. Observed pizza prep table reach-in cooler gaskets in disrepair.
  • 23-03-4: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
  • 29-20-5: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.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all over kitchen area.
  • 12A-20-4: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.
  • 31B-03-4: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
  • 02B-02-5: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
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at hand washing sink next to dish machine.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed plastic spray bottle unlabeled at front counter. Bottle was labeled. Corrected On-Site

3/6/2025· 1y ago

1 high, 1 int, 6 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs in oven door at cook line. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water on top of reach in freezer by cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Observed raw chicken stored inside walk in cooler not covered.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinara sauce (62F - Cold Holding) on top of reach in cooler at pizza station, as per chef for approximately 30 minutes prior.
  • 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 cooked lasagna inside walk in cooler no date marked, as per chef for more than 24 hours prior.

10/17/2024· 1y 4mo ago

4 int, 4 basic

  • 22-20-5: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**
  • 24-05-4: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**
  • 21-04-4: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**
  • 23-03-4: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**
  • 01C-05-4: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-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-10-17: **Time Extended**
  • 53A-05-6: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**
  • 16-37-1: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**

8/16/2024· 1y 6mo ago

2 high, 7 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on ice machine by back exit door.
  • 24-05-4: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.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean containers at shelf above 3 compartment sink.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed several tongs on oven doors throughout kitchen area.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth underneath cutting board at preparation area.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at walk in cooler soiled.
  • 03G-54-1: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
  • 22-43-4: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
  • 12A-02-4: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**
  • 11-07-5: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.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 53A-03-7: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.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside hand washing sink by dishwasher. Repeat Violation
  • 53A-05-6: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/
  • 16-37-1: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.

2/7/2024· 2y 1mo ago

Visit ID: 8530099

Met Inspection Standards

1 high, 3 int, 2 basic

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Rear employee restroom door left open. closed by manager. Corrected On-Site
  • 12B-07-4: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
  • 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. Food service employee handled cooked breads. Manager intervened. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in kitchen Hand wash sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at Hand wash sink. Replaced by manager.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle. Marked by manager

10/18/2023· 2y 4mo ago

Visit ID: 8358366

Met Inspection Standards

1 high, 3 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 40-06-5: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
  • 10-20-4: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.
  • 23-03-4: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.
  • 21-12-4: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.
  • 03G-04-5: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.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 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. Provided to operator. Operator posted. 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. Provided to operator, operator reviewed and staff signed. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★½ (4.5/5)
(808 reviews)

Price Level

$$

Opening Hours

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

Features

✓ Meal Delivery
✓ Restaurant
✓ Store

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