FERRARO'S KITCHEN
1099 NE 79 ST, Miami FL 33138 · 305.965.7147
Last inspected Mar 25, 2026 · 8 visits since February 2024
MAY 24
OCT 24
APR 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 25 points off where it started.
Food with mold-like growth. See stop sale. Observed one moldy strawberry inside walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
What the inspector wrote — 9 findingsThe state's own report →
Food with mold-like growth. See stop sale. Observed one moldy strawberry inside walk in cooler.
Non-food grade paper/paper towel used as liner for food container. Observed raw salmon wrapped inside non food grade paper towel at salad reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp and raw squid stored over ready to eat sauces on table top cooler across from combi oven.
Clam/mussel/oyster tags not marked with last date served. Observed clam tags not marked with last date served. Advised operator to add date on tags moving forward.
Show the remaining 5 findings ▾
Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed fresh clams missing tag stored inside walk in cooler. Operator provided tag.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli slicer blade soiled.
Food stored on floor. Observed container of onions stored on floor inside walk in cooler.
In-use wet wiping cloth/towel used under cutting board. Observed towels under cutting boards at cook line and prep areas.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled.
Nov 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed small cutting board at bar area above dishwasher.
Food stored on floor. Observed two boxes of bread on walk in freezer floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled by cook line.
Oct 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 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 bar; Dishwasher (Chlorine 0ppm) by bar.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish not commercially packaged stored over cooked lasagna containers at walk in freezer.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed two cutting boards soiled with mold-like substance at front counter.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By front counter bar.
Cutting board has cut marks and is no longer cleanable. Observed small cutting board at bar area above dishwasher.
Employee eating in a food preparation or other restricted area. Observed employee eating at front prep area cook line.
Food stored on floor. Observed two boxes of bread on walk in freezer floor.
No mop sink or curbed cleaning facility provided at establishment. Observed mop sink blocked not accessible by bathrooms hallway.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled by cook line.
Time/temperature control for safety food thawed in an improper manner. Observed frozen calamari thawing at three compartment sink with standing water. Employee turn on running water to thawed properly.
Jun 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Observed employee discarded utensils water in the hand sink.
Cutting board has cut marks and is no longer cleanable. Observed green cutting board at bar area.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door at kitchen.
Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted across cook line and cashier station.
Apr 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority2 Intermediate14 Basic
Show 19 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw lamb at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (62F - Cold Holding) stored at prep table across cook line. As per chef less than 3 hours. Employee stored at reach in cooler for rapid chill.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. Observed employee discarded utensils water in the hand sink.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment is doing ROP on cooked veel, cooked meatballs, cooked mushrooms, cooked pork no HACCP plan submitted. Employee started opening bags.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed a bowl with no handle stored inside salt container at bread station. Manager removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen.
Cloth used as a food-contact surface. Observed cloth covering pasta across cook line.
Cutting board has cut marks and is no longer cleanable. Observed green cutting board at bar area.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door at kitchen.
Food stored on floor. Observed cooking oil plastic containers stored on floor under hand sink by ware washing area. Manager removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored inside a container with standing water at 77°F. Manager stored on dry container.
In-use wet wiping cloth/towel used under cutting board. Observed cloth under cutting board at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan on walk in cooler dusty.
Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted across cook line and cashier station.
Single-service articles improperly stored. Observed SS to go plates stored under ware washing area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed cloth at bread station and ware washing area. Manager removed.
Working containers of food removed from original container not identified by common name. Observed olive oil at cook line not labeled.
Oct 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate12 Basic
Show 16 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a splitter added with no vacuum breaker at mop sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no DM Chlorine test strips.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink. Operator provided paper towel.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed Soap dispenser broken at hand sink. Operator provided soap.
Bowl or other container with no handle used to dispense food. Observed a bowl with no handle inside sea salt container. Operator removed the bowl.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates stored not inverted at preparation area next to microwave and at front counter.
Cloth used as a food-contact surface. Observed towel covering pasta at front counter.
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 5 fillets of frozen sea bass thawing inside walk in cooler not removed from ROP. Customer open fish bags for proper thawing.
Cutting board has cut marks and is no longer cleanable. Observed cutting board no longer cleanable.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed chef wearing a wrist watch at preparation area.
Employee with no hair restraint while engaging in food preparation. Observed chef with no hair restraint at preparation area.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment with license approved 36 seats and at time of inspection saw 80 seats at establishment.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door at kitchen.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at wait station stored in standing water at room temperature.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution at preparation area at front counter.
May 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container of raw beef stored over peeled cucumbers in reach-in cooler. Operator rearranged items to prevent cross contamination at time of inspection.
In-use tongs stored on equipment door handle between uses.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked lamb shanks, cooked salsa and various cooked food in walk-in freezer.
Time/temperature control for safety food thawed in an improper manner. Observed frozen octopus, lamb shanks and other frozen food thawing in standing water in three compartment sink. Operator moved items to reach-in cooler and walk-in cooler.
Feb 22, 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 ▾
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. Provided and or reviewed the 2017 food code changes, Big 6 Foodborne Illnesses, up for vomit and diarreal events
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. Provided and or reviewed the 2017 food code changes, Big 6 Foodborne Illnesses, up for vomit and diarreal events
Carbon dioxide/helium tanks not adequately secured.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Box of oil in prep area.
In-use tongs stored on equipment door handle between uses. Tongs on oven door.
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.