TORO TORO
100 CHOPIN PLAZA, Miami FL 33131 · 305-577-1000
Last inspected Aug 24, 2026 · 7 visits since September 2023
AUG 24
OCT 24
JUL 25
NOV 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate12 Basic
What the inspector wrote — 19 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.observed most ready to eat food exceeds 7 days.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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.
Handwash sink used for purposes other than handwashing. Observed napkins and utensils inside of employee hand washing sink.
Show the remaining 15 findings ▾
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris inside warewashing machine.
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in employee, personal belongings in food preparation area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen staff wearing jewelry and watches during food preparation.
Floor soiled/has accumulation of debris. Cook line.
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed Most kitchen reach in cooler soil.
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Nov 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen workers.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen food workers.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen can opener soiled.
No probe thermometer provided to measure temperature of food products.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Accumulation of debris on drainboards or equivalent.
Accumulation of debris on exterior of warewashing machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed kitchen stuff wearing washes while working with food.
Food stored on floor. Observed boxes of bananas on floor next to buffet area.
Jul 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen employee touching dirty Utensils and engaging in food preparation.
Food-contact surface soiled with food debris, mold-like substance or slime. Can Opener food debris throughout.
Handwash sink used for purposes other than handwashing. Observe kitchen utensils inside Employee handwashing sink next to three compartment sink.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dry storage location.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employees cell phone on top of food preparation area, next to walk in cooler.
Floor soiled/has accumulation of debris. Clean underneath all kitchen work table, from old food debris.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all top surfaces of kitchen shelves soiled.
Time/temperature control for safety food thawed in an improper manner. Observed Frozen butter being thawed in room temperature next to walk in cooler.
Oct 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate10 Basic
Show 16 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Handwash sink not accessible for employee use at all times. Dishwasher area.
Handwash sink used for purposes other than handwashing. Observed kitchen wiping cloth and dirty clothes, utensils, inside dishwasher employee hand washing sink.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris in three-compartment sink.
Accumulation of debris inside warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones.
Employee with no beard guard/restraint while engaging in food preparation.
Food stored on floor. Containers of vegetable oil kitchen floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Open condiments provided for self-service not properly protected.
Soiled dry wiping cloth in use.
Wall soiled with accumulated grease, food debris, and/or dust. Clean where needed throughout kitchen area.
Aug 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on the line touching soiled apron and then engage in food preparation.
No probe thermometer provided to measure temperature of food products.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Ambient air thermometer not located in the warmest part of the cold holding unit.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Most kitchen employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen shelves from food debris.
Soiled dry wiping cloth in use.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 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.
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.
Probe thermometer not used to ensure proper food temperatures.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Floor soiled/has accumulation of debris. Under kitchen fryer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Soiled dry wiping cloth in use.
Wall soiled with accumulated grease, food debris, and/or dust. Cooking area.
Sep 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 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.
No probe thermometer provided to measure temperature of food products.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. Bar area.
Wet mop not stored in a manner to allow the mop to dry.
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.