107 Taste
1190 SW 2 Ave, Miami, FL 33130 · Permanent Food Service · License 2336965
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection1 high priority (no follow-up needed), 2 intermediate, 6 basic (1 repeat)-16
- Safety score84
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 visitSep 21, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed Lysol wipes stored on top of prep table next to microwave.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed shelves rust at dry storage area.
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Cook lacked knowledge of the cooling process. Educated during inspection and provided with a cooling poster.
Basic6
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee bottle water on top of table with clean equipment stored.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Observed under reach in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice build up the floor entrance of the walk in freezer. Also observed ice buildup on small freezer across dishwasher machine.
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
Observed on top of prep table.
Code 36, Floors, walls, ceilings and ventilation: Observed Ceiling vents soiled with accumulated food debris, dust substance on top of dishwasher machin3.
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.