MISTERO
11652 N KENDALL DR, Miami FL 33176
Last inspected Aug 20, 2026 · 8 visits since November 2023
FEB 24
DEC 24
OCT 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over croquetas inside reach in cooler. Operator relocated products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce (120F - Hot Holding); demi glace (119F - Hot Holding) in mini steam table next to stove, as per operator for less than 2 hours. Operator took products to be reheated.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at hose bibbs located at mop sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser unable to dispense paper towels. Operator changed battery.
Show the remaining 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled with mold like substance behind bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of parsley inside reach in cooler across from cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roux (74F - Cold Holding) at prep area, as per operator for one hour.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside container of risotto inside reach in cooler across from cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water across from cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dessert reach in cooler gaskets soiled.
Time/temperature control for safety food thawed in an improper manner. Observed raw squid and raw shrimp thawing inside standing water in prep area.
Jan 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of herbs at salad reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw salmon stored over cheese inside reach in cooler at cook line.
Oct 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 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 Dishwasher (Chlorine 0ppm). Operator replaced sanitizer for final concentration Chlorine 100ppm.
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of herbs at salad reach in cooler.
Operating with an expired Division of Hotels and Restaurants license. 10/1/2025
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw salmon stored over cheese inside reach in cooler at cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce (118F - Hot Holding) at steam table, as per operator for one hour.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serving raw salmon carpaccio, not marked on menu.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Jairo S expired.
Feb 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handler training expired for employees Humberto S, Alain P, and Carlos M.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handle soiled next to cook line.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler on cook line with ambient temperature 51F.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer located inside walk in cooler
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted located in front of cook line.
Dec 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority4 Intermediate10 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 risotto (45F - Cooling) inside of walk in cooler. As per operator was made previous day.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over sauces inside of walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed risotto (45F - Cooling) inside of walk in cooler. As per operator was made previous day.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer inside reach in cooler broken.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine.
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. Observed no employee training for Rodrigo M and Diego H. As per operator both employees have been working here over 3 months.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handler training expired for employees Humberto S, Alain P, and Carlos M.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handle soiled next to cook line.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler on cook line with ambient temperature 51F.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed containers of raw squid and raw beef stored on floor in front of standing reach in cooler in kitchen. Operator picked up products.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer located inside walk in cooler
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 82F in kitchen near fryer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted located in front of cook line.
Time/temperature control for safety food thawed in an improper manner. Observed raw squid and raw beef thawing in standing water in front of standing reach in cooler.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
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. Observed risotto (53F - Cold Holding). As per employee for more than 6 hours. Employee discarded item.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed risotto (53F - Cold Holding). As per employee for more than 6 hours. Employee discarded item.
No paper towels or mechanical hand drying device provided at handwash sink, located at cooking line. Employee provided paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Observed reach in cooler gaskets torn, located at cooking line.
Floor soiled/has accumulation of debris, throughout kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris, located at cooking line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, located at cooking line. Observed reach in freezer gaskets soiled.
Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
Reach-in coolers interior have accumulation of soil residues, located at cooking line.
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Handwash sink not accessible for employee use at all times. Employee hand wash sink in dish area blocked by cutting board, corrected, employee removed cutting board during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pastas, cooked sauces, all held over 24 hrs not date marked.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected, employee removed drink during inspection.
Food stored on floor. Box of seafood stored on floor in walk in cooler, corrected manager placed food on shelf at time of inspection.
In-use tongs stored on equipment door handle between uses.
Wet wiping cloth not stored in sanitizing solution between uses.
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.