Pasapoga Restaurant LLC
15725 SW 72 St # 184, Miami, FL 33193 · Permanent Food Service · License 2332346
What drove the grade
Hot time/temperature control for safety food received at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection1 high priority (fixed on the spot), 4 intermediate (2 repeats), 10 basic (3 repeats); basic violations cost 12 at most-29
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
- First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Hot time/temperature control for safety food received at less than 135°F.
Observed hash brown (84°F - Hot Holding) at the deep fat fryer. Operator discarded food item.
Fixed on the spot
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soiled with accumulation of food debris on shelves of walk-in cooler.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed for HWS near glassware in front.
Repeat violation
No soap provided at handwash sink.
Observed for HWS near glassware in front.
Repeat violation
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed no labels for dry storage bins containing variety of rice and bean assortments.
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Operator could not produce invoice or box stating steaks arrive from vendor in individual ROP packaging. Per chef, ROP packaging completed on site from cutting large roasts and those cuts were cut and ROP yesterday at 1pm. Operator placed a label on each ROP steak with discard date and time.
Fixed on the spot
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed slab of pork thawing under room temperature in the prep area near WIC.
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed no protection for portioned out cheese, tomatoe and turkey for sandwiches, tomatoe sauce, chopped onions, cheese, pasta inside the reach coolers in the kitchen.
Food stored on floor.
Observed crate of onions stored on the floor inside the walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed accumulation of rust on shelves inside walk in cooler.
Repeat violation
Food storage container/container lid cracked or broken.
Observed cracked container lid for large container of rice.
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 0ppm). Communicated to operator to no longer use dishmachine until repaired, and 3CS must be used to clean and sanitize all food equipment.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled with an accumulation of food debris the dry large storage container bins contains rice and assorted beans. Observed soiled door gaskets of reach cooler at sandwich making prep area.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Observed RIC cooler handles soiled with accumulation of grease in the kitchen area.
Repeat violation
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.