AI TALLARIN
723 LINCOLN LN N STE 105, Miami Beach FL 33139 · (305) 490-7550
Last inspected Jul 15, 2026 · 10 visits since September 2023
OCT 24
APR 25
OCT 25
JAN 26
JUL 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef at walk-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a cook preparing dumplings go to the back of the kitchen and put pork in the walk in cooler the went back and made more dumplings.
Handwash sink used for purposes other than handwashing. Observed a splitter going to a hose and the water dripping into a pan in the sink at the cook line.
Bowl or other container with no handle used to dispense food. Observed in container of rice. The cook removed it.
Food stored on floor. OB two bags of shrimp on the walk in cooler floor. The cook put the on a shelf.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler gasket soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in the reach in cooler at the cook line.
Jan 8, 2026Inspection 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 ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Buildup of food debris/soil residue on equipment door handles. Observed at the cook line.
Food stored on floor. Observed a case of water bottles in the floor at the front counter. The owner put them on a shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filter soiled.
Oct 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the cook portioning beef then put on gloves to prepare an order without washing her hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over soup that was cooling. The owner put the beef on the bottom shelf.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled. Observed a spray bottle with a yellow liquid not labeled. The owner labeled it degreaser.
Food stored on floor. Observed a case of water bottles on the floor. The owner put them on a shelf.
Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the cook line. The owner had them labeled.
May 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Observed gasket in disrepair reach in cooler across cook line.
Wet mop not stored in a manner to allow the mop to dry.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the reach in cooler at storage area raw steak over sliced cabbage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler located at cook line cooked noodles (56F - Cold Holding), as per employee for less than 4 hours. Instructed employee to add ice on product to rapidly cool.
Handwash sink used for purposes other than handwashing. Observed operator had closed the drain of the hws, filled it up with water to thaw raw chicken. Operator removed plug, raw chicken and drained the hws.
Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used as scoop in the fried rice.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not inverted at storage area.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation with not wearing hair restrain.
Equipment in poor repair. Observed under counter cooler at cook line with gaskets torn. Observed rust on storage area underneath the prep table at cook line.
Insect control device installed over food preparation area. Observed bug zapper installed over clean kitchen containers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of the microwave soiled.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp in a container with standing water thawing on to of the prep cooler.
Jan 24, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observe Kevin Mentrano hired more than 60 days with no food handler certificate.
Equipment in poor repair. Observed gasket in disrepair reach in cooler across cook line.
Floor area(s) covered with standing water. Observed water on floor y cook line.
Wet mop not stored in a manner to allow the mop to dry.
Oct 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observe Kevin Mentrano hired more than 60 days with no food handler certificate.
Equipment in poor repair. Observed gasket in disrepair reach in cooler across cook line.
Floor area(s) covered with standing water. Observed water on floor y cook line.
Wet mop not stored in a manner to allow the mop to dry.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. Observed jalapeños stored inside of a thank you bag at walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over soy sauce at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork soup (63F - Cold Holding); chicken soup (60F - Cold Holding) at room temperature at cook line. As per cook for approximately 30 minutes.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken broth (84F - Hot Holding) at room temperature at cook line. As per cook for approximately 30 minutes.
Handwash sink not accessible for employee use at all times. Observed shelf in front of hand washing sink at hallway.
Handwash sink used for purposes other than handwashing. Observed plastic bucket inside hand washing sink at kitchen.
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 employees Kevin, Yoan And Juliana with no health reporting agreement. Printed and provided employee health agreement and employee's reviewed and signed.
Non-pitting surface rust on food-contact equipment. Observed interior of microwave with rust.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed knife sharpener stored on floor at kitchen under hand washing sink.
Equipment in poor repair. Observed gaskets soiled at reach in cooler at cook line. Observed bowl chipped at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 88F at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of preparation table at cook line.
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate0 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef at walk-in cooler.
Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked with shelf used for employees personal belongings ext to reach-in cooler at kitchen entrance.
Handwash sink used for purposes other than handwashing. Observed plastic container inside hand washing sink at kitchen area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink next to reach-in cooler near entrance to kitchen area.
No soap provided at handwash sink next to reach-in cooler near entrance to kitchen area.
Sep 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizing dish machine at kitchen area, no measuring device available for measuring utensil surface temperature provided at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink, observed next to corner handwash sink, located between reach in cooler and kitchen entranceway.
No soap provided at handwash sink, observed next to corner handwash sink, located between reach in cooler and kitchen entranceway.
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.