FRESKO

Name: FRESKO
Address: 19048 NE 29 AVE, AVENTURA, FL, 33180, US
Rating: 74.6

19048 NE 29 AVE, AVENTURA, FL 33180

License #2332332

🥙 Mediterranean ℹ️

74.6 Grade C / 100

Mixed Health Record

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Latest inspection

February 6, 2026 · 12 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FRESKO in AVENTURA currently holds an InspectFL Health Score of 74.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 6, 2026. Across those visits, inspectors documented 49 total violations — 6 critical, 11 major, 32 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on February 6, 2026 shows 12 observation rows: 1 critical, 4 major, and 7 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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FRESKO has some meaningful issues on record. Would you still eat here?

C 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.

Disposition: Met Inspection Standards
[31B-03-4] No soap provided at handwash sink located behind front counter.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink located behind front counter.
[06-09-1] Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn.
[14-38-4] Food storage container/container lid cracked or broken.
[10-20-4] In-use tongs stored on stove door handle between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located in sushi station.
[14-74-7] Observed reach in cooler not maintained in good repair with an ambient temperature of 61°F. Do not store time/temperature control for safety food in this unit until the unit is repaired.
[16-46-4] Old labels stuck to food containers after cleaning.
[03A-02-5] Observed the following food temperatures greater than 41°F; raw salmon (58F - Cold Holding); raw tuna (54F - Cold Holding); raw ground tuna (61F - Cold Holding). All foods were stored in reach in cooler located in sushi station. Cooler had an ambient temperature of 61°F. Per manager food had only been in cooler for about 2 hours. Manager moved all foods to near by cooler.
[31A-09-4] Handwash sink in kitchen area not accessible for employee use at all times due to sink being blocked by prep table and a fan stored inside sink.
[31A-11-4] Observed hand washing sink behind front counter being used as a dump sink. Advised manager that Handwash sink may not be used for purposes other than handwashing.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of pecans.
[36-36-4] Ceiling tile missing. Located in back of house prep area.
[06-09-1] Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn.
[08B-38-4] Food stored on floor. Observed various cases of food being stored on floor in dry storage area.
[08B-42-4] Food stored outside. Observed cases of food being stored on a wood pallet outside next to back door. Manager instructed employee to move to reach in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Located on stove door.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed various raw fish being stored above various sauces in reach in cooler(sushi station).
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sushi rice not discarded at end of 4 hour period. As per chef sushi rice located in rice cooker in sushi area was prepared the day before. Advised chef that rice must be discarded.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a plastic bucket stored inside hand washing sink and prep table blocking hand washing sink. All located in kitchen area.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4+ employees present and engaged in food preparation with no certified manager present. Chef called manager and he arrived during inspection.
[11-26-1] 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. Discussed and email form to operator.