TABOO MIAMI BY G5IVE

Name: TABOO MIAMI BY G5IVE
Address: 337 NW 170 ST, NORTH MIAMI BEACH, FL, 33169, US
Rating: 49.5

337 NW 170 ST, NORTH MIAMI BEACH, FL 33169

License #2333496

49.5 Grade F / 100

Failing Health Score

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Latest inspection

September 25, 2026 · 4 findings · 0 critical

Routine - Food

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Quick take

TABOO MIAMI BY G5IVE in NORTH MIAMI BEACH currently holds an InspectFL Health Score of 49.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 25, 2026. Across those visits, inspectors documented 61 total violations — 9 critical, 23 major, 29 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 3, 2024

The latest inspection on September 25, 2026 shows 4 observation rows: no critical rows, 3 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

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TABOO MIAMI BY G5IVE 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

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Critical Major Minor

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Lights in food prep, storage, or warewashing areas missing protective shields, or insufficient foot-candles of lighting in required areas.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[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 white rice (50F - Cooling) in the reach in cooler for more than 8 hours.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed white rice (50F - Cooling) in the reach in cooler for more than 8 hours.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm) located in the kitchen.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies in the lounge bar.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salmon (46F - Cold Holding); chicken wings (47F - Cold Holding); jerk sauce (46F - Cold Holding); shrimp (45F - Cold Holding); macaroni and cheese (48F - Cold Holding); chicken tenders (46F - Cold Holding); slice Tomatoes (45F - Cold Holding) stored in the reach in cooler for more than 8 hours. Stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (46F - Cold Holding); chicken wings (47F - Cold Holding); jerk sauce (46F - Cold Holding); shrimp (45F - Cold Holding); macaroni and cheese (48F - Cold Holding); chicken tenders (46F - Cold Holding); slice Tomatoes (45F - Cold Holding) stored in the reach in cooler for more than 8 hours. Stop sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves in the walk in cooler with dust.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed small reach in cooler handle soiled.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed flip top cutting board with heavy cut marks.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on by the mop sink.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed womens bathroom with no hand washing sign. Observed no handwashing sign at 2 handwashing sinks at the bar and next to the mop sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at the small reach in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed pipe leaking from hand washing sink next to walk in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. By the mop sink, operator stored properly.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed grease on the floor under the fryers.
[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. Emailed form to operator.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at the handwashing sink by the mop sink and walk in cooler.
[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. Emailed form to operator.
[16-37-1] Observed no chlorine or quartnary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.