107 TASTE
6705 MAIN ST, Miami Lakes FL 33014 · 786-558-8183
Last inspected Dec 1, 2025 · 7 visits since January 2024
APR 24
SEP 24
JAN 25
JUL 25
NOV 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on table in front of the cook line, for less than 4 hours as per operator. Operator stored in reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Dec 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Metal stem-type thermometer soiled.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (98F - Hot Holding); cooked beef (108F - Hot Holding); eggs rolls (87F - Hot Holding) for less than 4 hours as per operator, operator reheated at 165°F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wiping towels in chlorine sanitizer solution of 200 ppm. Operator add water, recheck chlorine 100 ppm.
Employee washed hands in a sink other than an approved handwash sink. Observed operator washing hand on three compartment sink. Instructed operator regarding the hand washing procedure.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken (109/98F - Cooling); rice (100/87F - Cooling) covered, in walk in cooler. Operator uncovered.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Observed vegetable in plastic container on kitchen floor. Operator properly stored it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on top of preparation table, operator placed inside sanitizer bucket.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer solution of 200 ppm. Opera add water.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast (109F - Hot Holding); at the cook line, for less than 4 hours as per operator, operator reheated at 165°F during inspection.
Single-service articles not stored inverted or protected from contamination. Observed to go container on top of front counter, operator properly stored it.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping towel storage in chlorine sanitation solution of 0 ppm, operator add chlorine during inspection, rechecked chlorine 100 ppm.
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on table in front of the cook line, for less than 4 hours as per operator. Operator stored in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (119F - Hot Holding); cooked chicken (122F - Hot Holding) in front of the cook line for less than 4 hours, operator reheated at 165°F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked beef (128/122F - Cooling) covered with plastic in walk in cooler, operator uncovered.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on preparation table. Operator placed in chlorine sanitation solution of 100 ppm.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping towels with chlorine sanitation bucket of0 ppm. Operator add chlorine recheck 100 ppm.
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. instructed operator regarding the hand washing procedure. Operator washed hands.
Handwash sink used for purposes other than handwashing. Observed dirty dishes in hand sink located at the front line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test trip.
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/
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned pots stored on kitchen floor, operator rewashed and properly stored.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Observed oils container on kitchen floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in hot water 82°F. Operator discarded it.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken (109/98F - Cooling); cooked beef (88/76F - Cooling) inside deep container and covered. Operator uncovered and change container during inspection.
Spray bottle containing toxic substance not labeled. Observed spray bottle with disinfectant with no label.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellular phone storage above preparation line. Operator removed it.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed it.
Single-service articles not stored inverted or protected from contamination. Observed to go container no inverted located above preparation line.
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned pots on kitchen floor, operator properly stored it.
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.