107 TASTE
355 ALCAZAR AVE, Coral Gables FL 33134 · 305-542-8519
Last inspected Jul 20, 2026 · 7 visits since November 2023
SEP 24
MAR 25
SEP 25
FEB 26
JUL 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
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. Form provided while conducting the inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019027754 | Apr 19, 2019 | Jul 11, 2019 | $360 |
Inspection history
7 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Cardboard used to line food-contact shelves.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters soiled.
Show the remaining 1 finding ▾
Walk in cooler vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Employee washed hands with cold water. Observed at cook line.
Probe thermometer not used to ensure proper food temperatures.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys on prep area at kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Observed cook line. Employee removed the knife and took it two the dishwashing Station.
Wet mop not stored in a manner to allow the mop to dry.
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler Raw shell eggs over vegetables.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork found in reach in cooler at 46°F
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Floor area(s) covered with standing water.
In-use knife/knives stored in cracks between pieces of equipment.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at kitchen touched cleaning mop.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Handwash sink used for purposes other than handwashing. Observed food container stored inside hand sink.
Packaged food has no English labeling. Observed at storage spice container label per in Chinese.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Located at dishwashing area. Operator fixed the hot water valve.
Bathroom door left open other than during cleaning or maintenance. Women.
Cardboard used to line food-contact shelves. Walk in cooler.
Food stored on floor. Observed a container with raw chicken stored on cook line's floor. Employee placed the container on shelf.
In-use knife/knives stored in cracks between pieces of equipment.
Plumbing system in disrepair. Observed at coffee station.
Reach-in freezer interior/shelves have accumulation of soil residues.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bathroom door left open other than during cleaning or maintenance. Women restroom.
Current Hotel and Restaurant license not displayed.
In-use knife/knives stored in cracks between pieces of equipment. At cook line.
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen. Operator opened the faucet.
Buildup of food debris/soil residue on equipment door handles. Observed filters soiled, hood at kitchen.
Hole in or other damage to wall. By mop sink at kitchen.
Soiled dry wiping cloth in use. Kitchen.
Nov 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee at cook line.
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. Form provided while conducting the inspection.
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. Form provided while conducting the inspection.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen at dishwashing area.
Ice buildup in reach-in freezer at cook line..
In-use knife/knives stored in cracks between pieces of equipment. At cook line.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.