FERRARO'S KITCHEN

Name: FERRARO'S KITCHEN
Address: 1099 NE 79 ST, MIAMI, FL, 33138, US
Rating: 0

1099 NE 79 ST, MIAMI, FL 33138

License #2334983

🍽️ American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 23 findings · 3 critical

Routine - Food

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Minor

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Quick take

FERRARO'S KITCHEN in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 95 total violations — 14 critical, 18 major, 63 minor.

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Record snapshot

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The latest inspection on October 6, 2026 shows 23 observation rows: 3 critical, 6 major, and 14 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

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FERRARO'S KITCHEN has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01C-03-4] Clam tags not marked with last date served.
[01C-10-4] Clams tag removed from original container prior to container being emptied. Employee provided tag.
[01C-05-4] Clams tags not maintained in chronological order according to the last date they were served in the establishment.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk container opened as per employee two days prior not dated at bar front counter cooler. Observed shredded mozzarella opened not dated, as per employee two days prior at walk in cooler.Employee dated.
[08B-38-4] Food stored on floor. Observed cooking oil containers stored on floor under hand sink back kitchen. Observed boxes of bread stored on floor inside walk in freezer.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed cooked eggplant lasagna thawing at room temperature by microwave. As per employee thawing more than 3 hrs. Temperature 77°F. Employee stated is for employee food. Employee discarded.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw lamb container stored over cooked lasagna containers stored inside walk in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lamb tray stored over sliced RTE prosciutto at reach in cooler front counter. Employee stored properly.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-45-4] Cardboard used to line nonfood-contact shelves. Under microwave front cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed green cutting board at bar area. Observed red cutting board at prep area across cook line.
[14-11-5] Equipment in poor repair. Observed reach in freezer gaskets under slicer torn.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on clean containers.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed paper towel in contact with raw salmon at reach in cooler front counter. Employee discarded.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Across cook line.
[21-05-5] Cloth used as a food-contact surface. Observed cloth used as a food contact with asparagus and raw salmon container at reach in cooler front counter.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed under cutting boards at prep area front counter.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored on top of slicer bar area. Observed wet cloth stored inside reach in freezer bar area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled at front bar area counter. Observed can opener spoiled at back prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets front counter cook line soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed by front counter near slicer.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray with degreaser at ware washing area under three compartment sink not labeled.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Observed mop sink blocked with cleaning supplies at mop sink room not accessible.

Disposition: Warning Issued
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee discarded utensils water in the hand sink.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a bowl with no handle stored inside salt container at bread station. Manager removed.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen.
[21-05-5] Cloth used as a food-contact surface. Observed cloth covering pasta across cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed green cutting board at bar area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door at kitchen.
[08B-38-4] Food stored on floor. Observed cooking oil plastic containers stored on floor under hand sink by ware washing area. Manager removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored inside a container with standing water at 77°F. Manager stored on dry container.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed cloth under cutting board at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan on walk in cooler dusty.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted across cook line and cashier station.
[25-05-4] Single-service articles improperly stored. Observed SS to go plates stored under ware washing area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed cloth at bread station and ware washing area. Manager removed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed olive oil at cook line not labeled.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw lamb at walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (62F - Cold Holding) stored at prep table across cook line. As per chef less than 3 hours. Employee stored at reach in cooler for rapid chill.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment is doing ROP on cooked veel, cooked meatballs, cooked mushrooms, cooked pork no HACCP plan submitted. Employee started opening bags.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a bowl with no handle inside sea salt container. Operator removed the bowl.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates stored not inverted at preparation area next to microwave and at front counter.
[21-05-5] Cloth used as a food-contact surface. Observed towel covering pasta at front counter.
[06-09-1] 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. Observed 5 fillets of frozen sea bass thawing inside walk in cooler not removed from ROP. Customer open fish bags for proper thawing.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board no longer cleanable.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed chef wearing a wrist watch at preparation area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed chef with no hair restraint at preparation area.
[51-09-4] 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 license approved 36 seats and at time of inspection saw 80 seats at establishment.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door at kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Operator removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at wait station stored in standing water at room temperature.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution at preparation area at front counter.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a splitter added with no vacuum breaker at mop sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no DM Chlorine test strips.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink. Operator provided paper towel.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Observed Soap dispenser broken at hand sink. Operator provided soap.