Pasta Market Handmade
207 - 209 NE 82 Street, Miami, FL 33138 · Permanent Food Service · License 2336779
What drove the grade
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection2 intermediate (1 repeat), 7 basic (3 repeats)-17
- Safety score83
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 1, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
Observed clams tags no kept for 90 days.
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed beef carpaccio no identified as raw in the menu.
Repeat violation
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed salmon thawing at ambient temperature top of prep table. Operator placed inside reach I cooler for proper thawing.
Fixed on the spot
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed 2 packs of frozen tuna fillets 33°F thawing inside reach in cooler, inside ROP package. Operator removed from ROP, and placed inside container to continue thawing under refrigeration.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed cooking oil container stored on the floor at storage area, operator placed six inches above the floor.
Fixed on the spotRepeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed plates at cooking line not inverted.
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
Faucet in disrepair on hand sink by ware washing area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling tiles and vents dusty and water stains front area.
Repeat violation
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Observed establishment with approximately 30 seats inside and approximately 40 seats outside.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.