FERRARO'S KITCHEN

Name: FERRARO'S KITCHEN
Address: 1099 NE 79 ST, MIAMI, FL, 33138, US
Rating: 72.9

1099 NE 79 ST, MIAMI, FL 33138

License #2334983

🍽️ American ℹ️

72.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

March 25, 2026 · 9 findings · 3 critical

Routine - Food (follow-up)

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FERRARO'S KITCHEN in MIAMI currently holds an InspectFL Health Score of 72.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 25, 2026. Across those visits, inspectors documented 72 total violations — 11 critical, 12 major, 49 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 25, 2026 shows 9 observation rows: 3 critical, 3 major, and 3 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

FERRARO'S KITCHEN has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Disposition: Call Back - Complied
[08B-38-4] Food stored on floor. Observed container of onions stored on floor inside walk in cooler.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed towels under cutting boards at cook line and prep areas.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled.
[01B-07-4] Food with mold-like growth. See stop sale. Observed one moldy strawberry inside walk in cooler.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed raw salmon wrapped inside non food grade paper towel at salad reach in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp and raw squid stored over ready to eat sauces on table top cooler across from combi oven.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed clam tags not marked with last date served. Advised operator to add date on tags moving forward.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed fresh clams missing tag stored inside walk in cooler. Operator provided tag.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli slicer blade soiled.

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: Call Back - Complied
[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.