DirtyFLRestaurant Inspection Data

TORO TORO

TORO TORO in Miami, FL has a history of health inspections showing a total of 6 inspections with 5 high-priority violations, 20 intermediate violations, and 33 basic violations, resulting in an average food safety rating of 1.7/5. There have been no violations in the last 90 days, and the recent trend is stable, but the prior violations indicate ongoing compliance concerns at an overall low score.

Last inspection: 4 months ago · 6 reports on file

100 Chopin Plaza
Miami, Florida, 33131
Miami-Dade County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

11/24/2025· 4mo ago

Visit ID: 13454540

Met Inspection Standards

2 high, 3 int, 4 basic

  • 16-15-4:Basic - Accumulation of debris on drainboards or equivalent.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed kitchen stuff wearing washes while working with food.
  • 08B-38-4:Basic - Food stored on floor. Observed boxes of bananas on floor next to buffet area.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen workers.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen food workers.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen can opener soiled. Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

7/7/2025· 9mo ago

Visit ID: 10923569

Met Inspection Standards

1 high, 3 int, 6 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dry storage location.
  • 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 Employees cell phone on top of food preparation area, next to walk in cooler.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Clean underneath all kitchen work table, from old food debris.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all top surfaces of kitchen shelves soiled.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed Frozen butter being thawed in room temperature next to walk in cooler.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen employee touching dirty Utensils and engaging in food preparation.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can Opener food debris throughout.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observe kitchen utensils inside Employee handwashing sink next to three compartment sink.
  • 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.

10/25/2024· 1y 5mo ago

1 high, 5 int, 10 basic

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 08B-38-4:Basic - Food stored on floor. Containers of vegetable oil kitchen floor.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  • 08B-04-4:Basic - Open condiments provided for self-service not properly protected. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean where needed throughout kitchen area.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dishwasher area.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen wiping cloth and dirty clothes, utensils, inside dishwasher employee hand washing sink.
  • 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.
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

8/14/2024· 1y 8mo ago

1 high, 4 int, 5 basic

  • 05-11-4:Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Most kitchen employees.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen shelves from food debris.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on the line touching soiled apron and then engage in food preparation.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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.
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

1/23/2024· 2y 2mo ago

Visit ID: 8492008

Met Inspection Standards

3 int, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under kitchen fryer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooking area.
  • 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.
  • 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.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

9/5/2023· 2y 7mo ago

Visit ID: 8383251

Met Inspection Standards

2 int, 3 basic

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. Corrected On-Site Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 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.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★☆ (4.2/5)
(1,082 reviews)

Price Level

$$

Opening Hours

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

Features

✓ Restaurant
✓ Bar

Restaurant Features

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

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