PESTO CAFE & GRILL

Name: PESTO CAFE & GRILL
Address: 16323 SW 88 ST, MIAMI, FL, 33196, US
Rating: 24.3

16323 SW 88 ST, MIAMI, FL 33196

License #2332161

☕ Café/Breakfast ℹ️

24.3 Grade F / 100

Failing Health Score

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Latest inspection

September 4, 2026 · 11 findings · 1 critical

Routine - Food

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Quick take

PESTO CAFE & GRILL in MIAMI currently holds an InspectFL Health Score of 24.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 4, 2026. Across those visits, inspectors documented 87 total violations — 17 critical, 20 major, 50 minor.

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The latest inspection on September 4, 2026 shows 11 observation rows: 1 critical, 4 major, and 6 minor.

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Inspector notes

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PESTO CAFE & GRILL 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

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Official DBPR inspection report ↗

Disposition: Warning Issued
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed for lox cream cheese bagel and for lox omelette on the menus.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed accumulation of rust on shelves inside walk in cooler and freezer.
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed cheese flat bread (107F - Hot Holding) on the counter in front area. Per operator placed on counter 20 min ago. Operator placed in heater.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining shelves inside walk in cooler under vegetables.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves housing dry food items and single service items in hallway area across of walk in cooler.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no food handler training provided to current employees for the establishment.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed accumulation of rust on shelves on shelves housing single service items next to kitchen door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets of walk in cooler.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed a in use waffle maker next to handwashing sink with no splash guard to prevent cross contamination.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves inside walk in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Observed soiled floors inside walk in freezer.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled with dust in walk in cooler.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed male employee engaged in food preparation while wearing a watch.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic cups wet nesting on shelf at kitchen entrance.
[14-11-5] Equipment in poor repair. Observed lid of ice machine broken.
[36-73-4] Floor soiled/has accumulation of debris. Observed floors soiled with food debris at front counter.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle at front counter.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on preparation tables throughout establishment.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed bottle of oil stored on stove unlabeled. Also observed sugar in plastic container unlabeled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over turkey slices in reach in cooler under stove. Coached operator on proper separation procedures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pancake Mix (69F - Cold Holding) at front counter. As per chef, it had only been out of the reach in cooler for 10 minutes. Instructed chef to place mix back in reach in cooler for rapid chill.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed food containers of flour soiled on shelf near three compartment sink.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Observed bucket of pickled stored on floor in back of kitchen. Operator moved to shelf for proper protection.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside bucket, not allowed to air dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed bucket of sugar not labeled underneath prep table in back of kitchen.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler hashbrown (45-50F - Cooling). As per operator, hashbrown were heat treated and placed in walk in cooler day prior to inspection.
[22-12-5] Metal stem-type thermometer soiled. Observed probe thermometer soiled.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs with ambient temperature greater than 45F. As per operator, eggs have been on line less than 1 hour prior to inspection. Operator placed eggs in reach in cooler for rapid chill.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler hashbrown (45-50F - Cooling). As per operator, hashbrown were heat treated and placed in walk in cooler day prior to inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Jamaican patty in warmer at front counter 112F. Operator stated the pastrys were there less than 2 hours prior to inspection. Operator turned heat up in machine.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Lox cream cheese with smoked salmon not identified on menu. Oberseved manager mark salmon on menu either asterisk to identify raw item.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust on shelves on drying rack of dishes.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed spinach pies in freezer with no label or date mark.

Disposition: Met Inspection Standards
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed 5 knives in preparation table located at the front counter and 3 knives between the wall and pipe of 3 compartment sink.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored in oven door at the front counter. Manager removed tongs.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed in mens restrooms.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled.
[16-46-4] Old labels stuck to food containers, observed in walk in cooler.
[33-16-4] Open dumpster lid.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in walk in freezer.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation area at the front counter.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed rice(9:35) (100F - Cooling); rice (10:20) (90F - Cooling) the product decrease 10 degrees in 45 minutes. Manager moved the container with rice to walk in cooler.
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed Jamaican empanadas (74F - Hot Holding), chicken empanadas (70F - hot holding) in the hot box wt the front line. As per manager was cooked 2hrs ago. Manager removed it to reheat.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored and raw chicken over cut ham and hashed brown located in the reach in cooler at the cook line. Manager was informed on the proper method of storing products.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored in the front line. Manager removed it and placed in the reach in cooler from rapid cooling.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine +200ppm). Manager corrected it and sanitizer went down to 100ppm.
[11-27-4] 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. Provided handout to manager.
[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. Provided the handout to manager, and he had employees on site signed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers with chicken soup, lentils and hash browns not labeled in the walk in cooler. As per manager cooked yesterday morning.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed degreaser not labeled located next to the 3 compartment sink.