Murano by Ferraro
601 N Federal Hwy Ste 101, Hallandale Beach, FL 33009 · Permanent Food Service · License 1625740
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection1 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw veal stored above fish in walk-in cooler. Operator corrected.
Fixed on the spot
Intermediate4
Code 01, Approved source; food safe and unadulterated: Clam and oyster tags not marked with last date served.
Clam and oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed Beef Carpaccio, Tuna Tartare, Tuna Carpaccio, Caviar, all missing "ASTERISK " (*) which denotes Consumer Advisory for raw or under cooked items.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed no date mark on Venison sauce. Per operator, prepared 36-48 hours prior. Operator added date.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.