DIVIETO RISTORANTE
10650 NW 41 ST, Miami FL 33178 · 305-763-8893
Last inspected Jun 29, 2026 · 13 visits since November 2023
JAN 24
DEC 24
MAR 25
JUL 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no hot water measuring device for high temperature dish machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2017023685 | Apr 3, 2017 | Jun 13, 2017 | $160 |
Inspection history
13 visits, newest first
Jun 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food handling wearing bracelets and watches.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers at warewashing area shelf wet nesting.
Soiled dry wiping cloth in use. Observed multiple soiled dry wiping cloths in use at cook line.
May 13, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 155) not sanitizing properly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food handling wearing bracelets and watches.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers at warewashing area shelf wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sodagun drainage, holster soiled with slime like substance.
Soiled dry wiping cloth in use. Observed multiple soiled dry wiping cloths in use at cook line.
Mar 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed MARINARA (50F - Cooling); MUSHROOM GRAVY (49F - Cooling) at walk in cooler, as per chef made the day prior.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 155) not sanitizing properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed MARINARA (50F - Cooling); MUSHROOM GRAVY (49F - Cooling) at walk in cooler, as per chef made the day prior. Observed CUT TUNA (46F - Cooling)) in reach coolers at cook line. Observed HAMBURGER PATTY (62F - Cold Holding) in reach in cooler at cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed HAMBURGER PATTY (62F - Cold Holding) in reach in cooler at cook line.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed CUT TUNA (46F - Cooling)) in reach coolers at cook line.
Handwash sink used for purposes other than handwashing. Observed in handwashing sink at cook line a soiled bowl.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment missing hot water measuring device for dishwasher.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled With mildew like substance.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food handling wearing bracelets and watches.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers at warewashing area shelf wet nesting.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board at cook line. Manager removed towel.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sodagun drainage, holster soiled with slime like substance.
Soiled dry wiping cloth in use. Observed multiple soiled dry wiping cloths in use at cook line.
Jul 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 155).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinara sauce (56F - Cold Holding);; sliced tomatoes (56F - Cold Holding), as per chef less than one hour.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no hot water measuring device for high temperature dish machine.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers on drying rack at ware washing area wet nesting.
Equipment in poor repair. Observed torn gasket at warmer located at cook line.
Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at salad station.
Jul 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 155).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinara sauce (56F - Cold Holding);; sliced tomatoes (56F - Cold Holding), as per chef less than one hour.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no hot water measuring device for high temperature dish machine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at cook line engaging in food preparation while wearing a bracelet.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers on drying rack at ware washing area wet nesting.
Equipment in poor repair. Observed torn gasket at warmer located at cook line.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle at cook line.
In-use wet wiping cloth/towel used under cutting board. Observed Towel under cutting board at salad station. Manager removed towel.
Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at salad station.
Apr 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
Cutting board has cut marks and is no longer cleanable. Observed at cutting boards located at front counter.
Equipment in poor repair. Observed walk-in freezer and cooler door gaskets in disrepair.
Mar 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine with a temperature of 139F..
Handwash sink used for purposes other than handwashing. Observed hand washing sinks at cook line with metal container inside.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
Cutting board has cut marks and is no longer cleanable. Observed at cutting boards located at front counter.
Dead roaches on premises. Observed one dead roach under three compartment sink. Informed manager to removed it from the floor.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee doing food preparation at preparation area while wearing watch.
Equipment in poor repair. Observed walk-in freezer and cooler door gaskets in disrepair.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach-in cooler next to hand washing sink at preparation area.
Stored food not covered. Observed Formaggio not covered at walk-in cooler. Coached manager on correct procedure.
Working containers of food removed from original container not identified by common name. Observed flour not labeled at preparation area. Coached manager on correct procedure.
Dec 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed bolognese (48F - cooling) at reach-in cooler at preparation area. As per manger cooked yesterday.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw mussels at walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed bolognese (48F - cooling). As per manger cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef patties (51F - Cold Holding) at reach-in cooler at cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at preparation area.
Handwash sink used for purposes other than handwashing. Observed sink drainer stored in hand wash sink at bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
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/
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter at coffee area with no service date.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna in walk in cooler not removed from reduced oxygen package while thawing. Chef removed vacuum seal from bags.
Cutting board has cut marks and is no longer cleanable. Observed at cutting boards located at front counter.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee doing food preparation at front counter while wearing bracelet.
Equipment and utensils not properly air-dried - wet nesting. Observed at metal container on shelf next to three compartment sink.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk-in freezer door.
Standing water in bottom of reach-in-cooler. located at salad station, near dipper well.
Time/temperature control for safety food thawed in an improper manner. Observed veal being thawed outside. Chef placed item under running water.
Jan 5, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese (47F - Cold Holding); quinoa (58F - Cold Holding). RIC 2: raw tuna (51F - Cold Holding); meat balls (47F - Cold Holding); bolognese sauce (47F - Cold Holding); pasta (67F - Cold Holding); cooked carrots (48F - Cold Holding). RIC 3: Alfredo sauce (50F - Cold Holding); white rice (52F - Cold Holding); raw chicken (47F - Cold Holding). RIC 4: potatoes (49F - Cold Holding) all located at front line coolers, across from cookline. Ambient temperatures displayed on all coolers observed between 53F - 58F. Observed raw chicken (54F - Cold Holding) in reach in cooler at middle prep kitchen area, across from stove top. As per Chef, raw chicken has been stored in cooler unit since Sunday, 12/31/23.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed a rolling cart used to store clean equipment, placed directly next to hand wash sink, near warewashing area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable located the kitchen.
In-use tongs stored on equipment and equipment door handle and between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops stored in water at 78F behind the steam table.
Jan 3, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority1 Intermediate11 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pasta noodles (50F - Cooling from 11am, previous day, stored inside walk in cooler, food not cooled within 6 hours.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked pasta noodles (50F - Cooling from 11am, previous day, stored inside walk in cooler, food not cooled within 6 hours.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (54F - Cold Holding) in reach in cooler at middle prep kitchen area, across from stove top. As per Chef, raw chicken has been stored in cooler unit since Sunday, 12/31/23.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese (47F - Cold Holding); quinoa (58F - Cold Holding). RIC 2: raw tuna (51F - Cold Holding); meat balls (47F - Cold Holding); bolognese sauce (47F - Cold Holding); pasta (67F - Cold Holding); cooked carrots (48F - Cold Holding). RIC 3: Alfredo sauce (50F - Cold Holding); white rice (52F - Cold Holding); raw chicken (47F - Cold Holding). RIC 4: potatoes (49F - Cold Holding) all located at front line coolers, across from cookline. Ambient temperatures displayed on all coolers observed between 53F - 58F. Observed raw chicken (54F - Cold Holding) in reach in cooler at middle prep kitchen area, across from stove top. As per Chef, raw chicken has been stored in cooler unit since Sunday, 12/31/23.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed creme brulee (77F - Hot Holding) located on rolling rack at kitchen area, less than 4 hours. Chef placed food item into walk in freezer for rapid cooling.
Handwash sink used for purposes other than handwashing. Observed employee use sink labeled "employee hand wash sink" to fill a plastic pitcher with water, then poured water into cooking pot. Observed sink drainer stored in hand wash sink at bar.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed a rolling cart used to store clean equipment, placed directly next to hand wash sink, near warewashing area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna in walk in cooler not removed from reduced oxygen package, informed chef on proper storage.
Cutting board has cut marks and is no longer cleanable located the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a bottle of Gatorade stored next to the cutting board near the salad station.
In-use tongs stored on equipment and equipment door handle and between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil inside of bread crumbs container located near the walk in cooler. Chef removed utensil from contact with the product.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops stored in water at 78F behind the steam table.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under green cutting board located across from kitchen stove top.
Single-service articles not stored inverted or protected from contamination. Observed aluminum pan stored in shelves not inverted located in the dry storage area.
Standing water in bottom of reach-in-cooler located at salad station, near dipper well.
Jan 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored above prep coolers across from cook line.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks by the salad station area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the time of the inspection observed employee personal drinks stored above preparation area. Chef removed personal drinks from prep area.
Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth stored in all preparations area throughout the kitchen.
Dec 1, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
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 chlorine sanitizer at 0ppm, located behind bar.
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. Observed no paper towel in hand sink located at the bar area.
No soap provided at handwash sink. Observed no soap in hand sink located at the bar area.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water provided at hand sink by the coffee station, unable to take a temperature.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored above prep coolers across from cook line.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks by the salad station area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the time of the inspection observed employee personal drinks stored above preparation area. Chef removed personal drinks from prep area.
Equipment in poor repair. Observed gaskets torn in reach in cooler by the preparation area located across from the kitchen office.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sing at hand sink in bar area.
Open dumpster lid.
Screening is not 16-mesh to the inch or missing. Observed no mesh screening covering holes of outside shed used to stored single service items.
Standing water in bottom of reach-in-cooler. Observed standing water in side reach in cooler by salad station. Observed standing water by the dishwashing area.
Uncovered food stored near sink exposed to splash. Observed containers of dried limes, lemons and lychee stored next to sink, located in the bar area.
Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth stored in all preparations area throughout the kitchen.
Nov 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 4 high priority.
4 High priority4 Intermediate15 Basic
Show 23 findings ▾
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 chlorine sanitizer at 0ppm, located behind bar.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed pasta (50F - Cold Holding); poked potatoes (51F - Cold Holding); lentils (48F - Cold Holding) all cold holding in walk in cooler, as per chef since Monday 11/27.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed pasta (50F - Cold Holding); cooked potatoes (51F - Cold Holding); lentils (48F - Cold Holding) all cold holding in walk in cooler, as per chef since Monday 11/27/23, more than 4 hours. Ambient temperature displayed at 45F at walk in cooler. Chef left door open of walk in freezer to lower temperatures of walk in cooler unit. Observed rice (60F - Cold Holding); crushed potatoes (59F - Cold Holding) all cold holding located at reach in cooler across from the cook line, less than 4 hours. Observed lobster ravioli (50F - Cold Holding); pasta (60F - Cold Holding); bolognese (63F - Cold Holding) all cold holding at reach in cooler across from the pasta station, less than 4 hours. Ambient temperature on both coolers observed between 55F -53F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the time of the inspection observed lasagna (87F - Hot Holding); Alfredo sauce (89F - Hot Holding) cooked pork (131F - Hot Holding); all located at steam table near the cook line, less than 4 hours.
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. Observed no paper towel in hand sink located at the bar area.
No soap provided at handwash sink. Observed no soap in hand sink located at the bar area.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water provided at hand sink by the coffee station, unable to take a temperature.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored above prep coolers across from cook line.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed grouper and raw tuna not removed from reduced oxygen packaging, no longer frozen, stored in cooler drawers under cookline.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks by the salad station area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the time of the inspection observed employee personal drinks stored above preparation area. Chef removed personal drinks from prep area.
Equipment in poor repair. Observed gaskets torn in reach in cooler by the preparation area located across from the kitchen office.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between equipment located near the steam table in front of cook line.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging in equipment next to the pasta cook line.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sing at hand sink in bar area.
Open dumpster lid.
Screening is not 16-mesh to the inch or missing. Observed no mesh screening covering holes of outside shed used to stored single service items.
Standing water in bottom of reach-in-cooler. Observed standing water in side reach in cooler by salad station. Observed standing water by the dishwashing area.
Uncovered food stored near sink exposed to splash. Observed containers of dried limes, lemons and lychee stored next to sink, located in the bar area.
Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth stored in all preparations area throughout the kitchen.
Wiping cloth used for food spills also used for other purposes. Observed chefs at cook line using soiled wiping clothes to wipe cutting boards and tongs that have been in contact with various food items, then using the same wiping cloth to wipe food spills from tableware as food is being served.
Working containers of food removed from original container not identified by common name. Observed container of salt not labeled located under the microwave near the salad station.
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.