Ciao Ristorante
16347 SW 88 St, Miami, FL 33196 · Permanent Food Service · License 2335908
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection2 high priority (no follow-up needed), 3 basic-9
- Safety score91
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 4, 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 priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed mashed potatoes (70°F - Cooling) inside reach in cooler. Per operator it was cooked last night.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed mashed potatoes (70°F - Cooling) inside reach in cooler. Per operator it was cooked last night. See stop sale.
Basic3
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed non food grade bag with food inside reach in cooler across of stove. Per operator, employee food. Employee food not separated from restaurant ready to eat items. Employee removed placed in container and separated from restaurant food.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed rust forming on the shelves of walk in cooler.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed missing sign to the handwashing sign at HWS to the right of cook-line.
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.
- Stop sale
- An order that the food can’t be sold or served.