Ferraro's Kitchen
1099 NE 79 St, Miami, FL 33138 · Permanent Food Service · License 2334983
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 2 repeats), 6 intermediate (2 fixed on the spot, 3 repeats), 14 basic (3 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-43
- Safety score57
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 6, 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.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw lamb container stored over cooked lasagna containers stored inside walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw lamb tray stored over sliced RTE prosciutto at reach in cooler front counter. Employee stored properly.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed paper towel in contact with raw salmon at reach in cooler front counter. Employee discarded.
Fixed on the spotRepeat violation
Intermediate6
Code 01, Approved source; food safe and unadulterated: Clam tags not marked with last date served.
Repeat violation
Clams tags not maintained in chronological order according to the last date they were served in the establishment.
Clams tag removed from original container prior to container being emptied.
Employee provided tag.
Fixed on the spotRepeat violation
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed milk container opened as per employee two days prior not dated at bar front counter cooler. Observed shredded mozzarella opened not dated, as per employee two days prior at walk in cooler.Employee dated.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed slicer soiled at front bar area counter. Observed can opener spoiled at back prep area.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray with degreaser at ware washing area under three compartment sink not labeled.
Basic14
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed cooked eggplant lasagna thawing at room temperature by microwave. As per employee thawing more than 3 hrs. Temperature 77°F. Employee stated is for employee food. Employee discarded.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cooking oil containers stored on floor under hand sink back kitchen. Observed boxes of bread stored on floor inside walk in freezer.
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed green cutting board at bar area. Observed red cutting board at prep area across cook line.
Equipment in poor repair.
Observed reach in freezer gaskets under slicer torn.
Cardboard used to line nonfood-contact shelves.
Under microwave front cook line.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed old labels on clean containers.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed under cutting boards at prep area front counter.
Repeat violation
Cloth used as a food-contact surface.
Observed cloth used as a food contact with asparagus and raw salmon container at reach in cooler front counter.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet cloth stored on top of slicer bar area. Observed wet cloth stored inside reach in freezer bar area.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Across cook line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets front counter cook line soiled.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed by front counter near slicer.
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
Observed mop sink blocked with cleaning supplies at mop sink room not accessible.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.