TRATTORIA PAMPERED CHEF
7347 MIAMI LAKES DR, Miami Lakes FL 33014 · 305.825.8919
Last inspected May 8, 2026 · 9 visits since February 2024
NOV 24
MAR 25
OCT 25
APR 26
MAY 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
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
9 visits, newest first
May 8, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed green leaf (71F - Cold Holding) on preparation table for less than 4 hours as per operator. Operator placed under ice.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken breast (42F - Cold Holding); cooked pasta (40F - Cold Holding) in reach in cooler, was cooked from more than 24 hours as per operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. Operator properly secured it.
Show the remaining 5 findings ▾
Cutting board has cut marks and is no longer cleanable. Operator discarded it.
Floor soiled/has accumulation of debris.
In-use tongs stored on equipment door handle between uses. Operator removed it.
Soiled dry wiping cloth in use.
Wall soiled with accumulated grease, food debris, and/or dust.
Apr 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage in front of walk in cooler door.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils stored in standing water at 90°F, operator placed on top of the stove to reheat it.
Oct 9, 2025Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic and oil mixture (61F - Cold Holding); cooked onions (55F - Cold Holding) for less than 4 hours as per operator. Operator stored in reach in cooler.
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 removed the fish from the ROP package during inspection.
Food stored on floor. Observed oil container on kitchen floor. operator properly stored it.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
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.
Food stored on floor. Observed oil container on kitchen floor.
In-use wet wiping cloth/towel used under cutting board.
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 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 machine with chlorine sanitation solution of 0 ppm.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in used utensils inside hot water at 84°F. Operator discarded it.
Ceiling/ceiling tile shows damage or is in disrepair. Observed hole on the ceiling located above the hood.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washed dishes with not sanitation solutions. Instructed operator regarding the three compartment sink procedure. Operator properly set up the three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Feb 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. Spaghetti sauce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (55°F - Cold Holding); garlic mixture (58°F - Cold Holding) on preparation table for less than 4 hours as per operator. Operator placed inside reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (110°F - Hot Holding); risotto (109°F - Hot Holding); cooked vegetables (104°F - Hot Holding); chicken broth (88°F - Hot Holding) on preparation table for less than 4 hours as per operator, operator placed on top of the stove be reheated.
Toxic substance/chemical improperly stored. Observed sanitizer bucket on preparation table. Operator properly stored it.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta without date marked, was prepared from more than 24 hours as per operator, operator properly labeled it.
Carbon dioxide/helium tanks not adequately secured.
In-use tongs stored on equipment door handle between uses. Observed tongs on ovens doors handle.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on preparation table. Operator properly stored it.
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.