DirtyFLRestaurant Inspection Data

TASTIGO KITCHEN

TASTIGO KITCHEN in MIAMI has 2 health inspections on record with an overall food safety rating of 1.9/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 2 reports on file

2770 SW 27TH AVE UNIT 1, MIAMI 33133

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 2 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 13535703

Met Inspection Standards

3 high, 6 int, 6 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed serving bowls and plates at from counter stored with no over head protection. Operator removed and stored at shelves. Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed at front counter ice scoop stored on top of ice machine.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in steamer of rice. Operator removed. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Observed box of plastic to go bowls stored on floor at front counter. Operator removed and stored in shelf. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed at front counter, to go trays not stored inverted. Operator inverted during inspection. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop buckets at lobby.
  • 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 primed machine new Dishwasher (Chlorine 50ppm). Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed at walk in cooler, raw shelled eggs stored over bean sprouts. Operator removed and stored at lower shelf. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler raw chicken stored over cooked beef. Operator removed and stored correctly. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at dish area blocked by storage rack.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at cook line used as dump sink with food remnants in sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at all sinks in kitchen. Operator provided. Corrected On-Site Repeat Violation
  • 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. Observed not available for dish washing and prep cook employee. Operator printed form and had employees review and sign. Corrected On-Site
  • 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 for cooked breaded chicken and minced beef in reach in coolers. Operator placed date label onto items, Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water valve turned off at both bathrooms. Operator turned on hot water. Corrected On-Site

9/30/2025· 5mo ago

Visit ID: 13531220

Met Inspection Standards

4 int, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed none available. Operator will be using quaternary.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.