107 Taste

5966 S Dixie Hwy Ste. 103A, Miami, FL 33143 · Permanent Food Service · License 2337930

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Sep 8, 2026

What drove the grade

Shell eggs not stored at an ambient air temperature of 45°F or less.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
3 high priority (fixed on the spot), 1 intermediate, 3 basic
-15
Safety score85

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep82026

Routine inspection

7 violations found

First visitSep 8, 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.
7 violations found:
- 3 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed eggs under cook line; not in use. Employees placed back into walk in cooler for rapid chill. As per operator, less than 4 hours.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed next to cook line: spring rolls (88°F - Hot Holding). As per operator, less than 2 hours. Employees placed into walk in cooler. Observed under handsink: shrimp (89°F - Hot Holding). As per operator, less than 3 hours.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed butane on top of low boy cooler. Employees dumped water removed during inspection.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed dry dish racks soiled above triple sink.
Basic3
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed on prep table next to utensils and above dry food.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets in coolers soiled.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.observed in bucket; not in use.
Official report, on the Florida DBPR website

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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.