Top Taste
955 NW 3 Ave #1, Florida City, FL 33034 · Permanent Food Service · License 2331186
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection1 high priority (no follow-up needed), 3 intermediate, 13 basic; basic violations cost 12 at most-24
- Safety score76
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 visitOct 5, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed sweet plantain (113°F - Hot Holding) at steam table, as per operator for less that an hour. Advised operator to reheat product.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cook rice, cook oxtails, cook chicken stew, cooked cabbage not date marked at 3 doors reach in cooler, as per operator for less than 2 days.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed frying pans heavily soiled with old food debris near dry storage entrance.
Non-pitting surface rust on food-contact equipment.
Observed shelves at reach in freezer.
Basic13
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed cook rice , cook fish, cooked cabbage at 3 doors reach in cooler. Also observed cook black beans not covered at walk in cooler.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed on oven door at cook line.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee personal water bottle stored at prep table across cook line.
Code 14, Food-contact surfaces designed and maintained: Walk-in coolershelves with rust that has pitted the surface.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed under white cutting board across cook line.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of microwave heavily soiled with old food debris.
Walk-in cooler interior/shelves have accumulation of soil residues.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Observed at handwash sink near the triple sink.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall next to the triple sink. Also Observed wall behind cook line. Observed walk in cooler wall soiled.
Floor soiled/has accumulation of debris.
Observed floor behind cook line. Observed walk in cooler floor heavily soiled.
Code 38, Lighting: Twenty (20) foot-candles of light not provided inside equipment where food is stored.
Observed at 3 door reach in cooler.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed no poster.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.