Pesto Cafe & Grill
16323 SW 88 St, Miami, FL 33196 · Permanent Food Service · License 2332161
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 Sep 4 routine inspection1 high priority (fixed on the spot), 4 intermediate (1 repeat), 6 basic-22
- Safety score78
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 visitNov 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 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 cheese flat bread (107°F - Hot Holding) on the counter in front area. Per operator placed on counter 20 min ago. Operator placed in heater.
Fixed on the spot
Intermediate4
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 for lox cream cheese bagel and for lox omelette on the menus.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soiled shelves housing dry food items and single service items in hallway area across of walk in cooler.
Non-pitting surface rust on food-contact equipment.
Observed accumulation of rust on shelves on shelves housing single service items next to kitchen door.
Repeat violation
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no food handler training provided to current employees for the establishment.
Basic6
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed cardboard lining shelves inside walk in cooler under vegetables.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed accumulation of rust on shelves inside walk in cooler and freezer.
Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have accumulation of soil residues.
Observed soiled shelves inside walk in cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled door gaskets of walk in cooler.
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Observed a in use waffle maker next to handwashing sink with no splash guard to prevent cross contamination.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed soiled floors inside walk in freezer.
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.