Amor DI Pasta
2320 NE 2 Ave, Miami, FL 33137 · Permanent Food Service · License 2335882
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection6 high priority (5 no follow-up needed, 1 fixed on the spot, 2 repeats), 1 intermediate (1 repeat), 7 basic (2 repeats)-35
- Safety score65
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 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed desserts by front counter panacota, tiramisu dated 08-27 exceeding seven days of preparation. Observed cooked lasagna inside reach in coolers gaskets across three compartment sink dated 08-21 exceeding the 7 days of preparation.
Repeat violation
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed desserts by front counter panacota, tiramisu dated 08-27 exceeding seven days of preparation. Observed cooked lasagna inside reach in coolers gaskets across three compartment sink dated 08-21 exceeding the 7 days of preparation.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed butter (55°F - Cold Holding) at front counter by prep area. As per employee portion it less than 2 hours.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed raw chicken frozen container stored over raw beef carpaccio at freezer by kitchen entrance.
Code 29, Plumbing and backflow prevention: Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.
Observed a hose connected under hand sink at mop sink.
Repeat violation
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed Sanitizer Bucket (Chlorine 200ppm); by prep area front counter. Employee diluted with water. Recheck; Sanitizer Bucket (Chlorine 50ppm).
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed squeeze plastic bottle with soap at hand sink ware washing area not labeled.
Repeat violation
Basic7
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in coolers and freezer front counter torn.
Repeat violation
Ice buildup in reach-in freezer at freezer by pizza station.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
By prep area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in coolers gaskets soiled throughout the establishment.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed water leaking from hand sink by ware washing area.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed back kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Back kitchen.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.