Tutto Pasta

1751 SW 3 Ave, Miami, FL 33129 · Permanent Food Service · License 2325368

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Sep 16, 2026 (8 weeks ago)

What drove the grade

Spray hose at dish sink lower than flood rim of sink.High priority · 22 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 routine inspection
5 high priority (3 fixed by the Sep 16 follow-up), 4 intermediate, 14 basic; basic violations cost 12 at most
-45
Safety score55

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

Inspection history

1 inspection · 2 visits

Sep142026

Routine inspection

23 violations found · Inspector came back once

Follow-up visitSep 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 2 High priority
- 3 Basic
What was still cited
High priority2
- Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
  More time given
  Observed Vacuum breaker missing at mop sink.
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  More time given
Official report, on the Florida DBPR website
First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
- 5 High priority
- 4 Intermediate
- 14 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed tomato sauce (51°F - Cold Holding); mozzarella cheese (50°F - Cold Holding); precooked vegetables (52°F - Cold Holding); raw chicken (48°F - Cold Holding); raw fish (45°F - Cold Holding); corvina (45°F - Cold Holding); salmon (52°F - Cold Holding) diced tomato (48°F - Cold Holding); garlic oil (61°F - Cold Holding); heavy cream (61°F - Cold Holding) at reach in across cooking line.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked potato (122°F - Hot Holding); cooked vegetables (122°F - Hot Holding) on top of stove.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed raw calamari inside nonfood grade bags inside walk in coolers walls.
- Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
  Observed at three compartment sink.
  Observed Vacuum breaker missing at mop sink.
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 beef carpaccio not identify as raw.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed slicing machine soiled with accumulation of grease. Also observed ice cream scoop on top of plastic mat where standing water was observed.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed handwashing sink blocked with some dirty equipment at handwashing sink located next to stove.
  Handwash sink used for purposes other than handwashing.
  Observed mullet stored at handwashing sink located at right kitchen entrance.
Basic14
- Code 06, Food properly thawed: 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 9 individual commercially ROP white fish thawed at (45°F - Cold Holding) inside reach in cooler across cooking line.
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Observed inside ice machine located at bar area.
- Code 14, Food-contact surfaces designed and maintained: Observed two white Cutting board has cut marks and is no longer cleanable at 3 compartment sink.
  Equipment in poor repair.
  Observed gaskets in disrepair at walk in cooler and reach in coolers.
  Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment.
  Observed mounted equipment of unsealed wood and legs less than 6 inches unable to easy cleaning located under handwashing sink at kitchen entrance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed walk in coolers walls and floors soiled with food splashes. Observed gaskets oiled throughout all reach in coolers and walk in cooler throughout establishment.
  Buildup of food debris/soil residue on equipment door handles.
  Observed microwave handle soiled located at right kitchen entrance.
- 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 clean pots stored on top of cooking line not inverted.
  Cleaned and sanitized equipment or utensils not properly stored.
  Observed clean kitchen utensils stored not inverted.
- Code 33, Garbage and refuse: Observed Open dumpster lid.
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Observed throughout kitchen area.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed soiled walls throughout the kitchen area and also where the floor meets the walls.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling vent soiled throughout kitchen ceiling.
  Floor soiled/has accumulation of debris.
  Observed soiled floor throughout kitchen 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.
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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.