PASTOR RESTAURANT
2611 PONCE DE LEON BLVD, Coral Gables FL 33134 · (305)444-2024
Last inspected Apr 30, 2026 · 13 visits since January 2024
OCT 25
MAR 26
MAR 26
APR 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
★ 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--2019028050 | Apr 23, 2019 | Jul 12, 2019 | $160 |
Inspection history
13 visits, newest first
Apr 30, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 30, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 30, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor tiles missing and/or in disrepair. Observed around the kitchen.
Walk-in cooler/ shelves with rust that has pitted the surface.
Apr 20, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Observed food containers stored inside hand sink.
Manager or person in charge lacking proof of food manager certification.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils hanging at cook line.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Observed at walk in freezer cases with merchandise stored on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen needs deep cleaning for shelves.
Walk in cooler vents soiled with accumulated food dust, or mold-like substance.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen needs deep.
Apr 13, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 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. Three compartment sink set up with chlorine at 100 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer at front counter bar.
Handwash sink used for purposes other than handwashing. Observed at hand sink at dishwasher area with a food container inside.
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw filet mignon tartare offered on the menu and not identified as raw with an asterisk.
In-use knife/knives stored in cracks between pieces of equipment. Kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Wall soiled with accumulated grease, food debris, and/or dust. By the stove.
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 31, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 27 recorded, 5 high priority.
5 High priority9 Intermediate13 Basic
Show 28 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed two dishwasher machines. One in the bar and the other one at dishwasher area, no sanitizing properly.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees at kitchen that were required to use gloves, putting gloves without hand washing.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Raw animal food stored over/not properly separated from ready-to-eat food.
Stop Sale issued due to food not being in a wholesome, sound condition.
Food-contact surface soiled with food debris, mold-like substance or slime.
Handwash sink not accessible for employee use at all times.
Handwash sink used for purposes other than handwashing.
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
No paper towels or mechanical hand drying device provided at handwash sink. Located at Dishwashing station.
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.
Nonfood-grade basting brush used in food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at walk in cooler mashed potatoes cooked on site not labeled.
Accumulation of debris inside warewashing machine.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers for créme brûlée not properly stored.
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.
Cutting board has cut marks and is no longer cleanable.
Employee personal food not properly identified and segregated from food to be served to the public.
Floor tiles missing and/or in disrepair. Observed around the kitchen.
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooking equipment, walking cooler fan covers, hood filters, reach in cooler gaskets
Time/temperature control for safety food thawed in an improper manner. Observed duck being thawed in standing water.
Walk-in cooler/ shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. By dishwasher area and cook line
Wet wiping cloth not stored in sanitizing solution between uses.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
Mar 24, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Floors not constructed to be easily cleanable. Observed at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line.
Worn, torn and/or soiled floors/carpeting. Kitchen.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees changing tasks from clean to soiled equipment and back to duty without proper hand washing.
Operating with an expired Division of Hotels and Restaurants license.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed at cook line, knives' handles soiled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tile shows damage or is in disrepair. At kitchen.
Clean utensils stored between equipment and wall.
Duct tape used to repair nonfood-contact surface.
Floors not constructed to be easily cleanable. Underneath equipments.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Plumbing system in disrepair. Hose for prep sink.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
vents soiled with accumulated dust, or mold-like substance. Observed at walk in cooler and walk in freezer.
Apr 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door gaskets.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Duct tape used to repair nonfood-contact surface. Observed at cook line. Reach in cooler.
Food stored on floor. Observed at walk in freezer.
Apr 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Clean utensils or equipment stored in dirty drawer or rack. Kitchen.
Cutting board has cut marks and is no longer cleanable.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Floor tiles missing and/or in disrepair. Cook line.
Jun 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. Disposables stored inside, by bar area.
No paper towels or mechanical hand drying device provided at handwash sink.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf at walk in cooler.
Stored food not covered. Walk in cooler not cooling process.
Wall soiled with accumulated grease, food debris, and/or dust. Mold at dishwashing area.
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food containers soiled at kitchen.
No soap provided at handwash sink. Front bar.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Clean utensils or equipment stored in dirty drawer or rack. Utensils stored in a dirty drawer.
Ice scoop handle in contact with ice.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reaching cooler at cook line soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Right beside the stove.
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.