Toro Toro

100 Chopin Plaza, Miami, FL 33131 · Permanent Food Service · License 2317202

Official report

out of 100

Grade A

Safety score 93 of 100

Latest visit: Oct 29, 2026 (10 days ago)

What drove the grade

Food-contact surface soiled with food debris, mold-like substance or slime.Intermediate · 4 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
1 intermediate, 4 basic
-7
Safety score93

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct292026

Routine inspection

5 violations found

First visitOct 29, 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:
- 1 Intermediate
- 4 Basic
What the inspector cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed kitchen can opener soiled.
Basic4
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed most kitchen door gasket with accumulation of soil.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug242026D67Routine inspection19 violations, 2 high priority No follow-up needed

First visitAug 24, 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.
19 violations found:
- 2 High priority
- 5 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.observed most ready to eat food exceeds 7 days .
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Intermediate5
- Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
  Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed napkins and utensils inside of employee hand washing sink.
Basic12
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Ice scoop handle in contact with ice.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed most kitchen staff wearing jewelry and watches during food preparation.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Soiled dry wiping cloth in use.
  Wet wiping cloth not stored in sanitizing solution between uses.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed Most kitchen reach in cooler soil.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Cook line.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed in employee, personal belongings in food preparation area.
Official report, on the Florida DBPR website

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.