DirtyFLRestaurant Inspection Data

MISTERO

MISTERO maintains a 1.4/5 food safety rating based on 3 health department inspections in MIAMI. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 3 reports on file

11652 N KENDALL DR, MIAMI 33176

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 3 health inspection reports

All Inspection Reports

1/20/2026· 1mo ago

Visit ID: 13557717

Met Inspection Standards

2 high

  • 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of herbs at salad reach in cooler. - From follow-up inspection 2026-01-20: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw salmon stored over cheese inside reach in cooler at cook line. - From follow-up inspection 2026-01-20: **Time Extended**

1/20/2026· 1mo ago

Visit ID: 13558014

Met Inspection Standards

2 high, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside container of risotto inside reach in cooler across from cook line.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water across from cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dessert reach in cooler gaskets soiled.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw squid and raw shrimp thawing inside standing water in prep area.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of parsley inside reach in cooler across from cook line. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roux (74F - Cold Holding) at prep area, as per operator for one hour.

10/23/2025· 4mo ago

Visit ID: 10877448

Follow-up Inspection Required

5 high, 2 int

  • 22-41-4: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). Operator replaced sanitizer for final concentration Chlorine 100ppm. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of herbs at salad reach in cooler.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 10/1/2025
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw salmon stored over cheese inside reach in cooler at cook line.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce (118F - Hot Holding) at steam table, as per operator for one hour.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serving raw salmon carpaccio, not marked on menu. Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Jairo S expired.