TASTIGO KITCHEN
2770 SW 27 AVE UNIT 1, MIAMI, FL 33133
License #2334472
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Mixed Health Record
How is this score calculated? → 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.
TASTIGO KITCHEN in MIAMI currently holds an InspectFL Health Score of 77 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 29, 2026. Across those visits, DBPR recorded 17 total findings; InspectFL has detailed violation rows for 13 of them so far.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on July 29, 2026 shows 13 observation rows: 3 critical, 4 major, and 6 minor.
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What do locals think?
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Would you eat here?
TASTIGO KITCHEN has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [51-14-7] No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment added a bar with an installed to plumbing ice machine and boba machine to lobby area of establishment with no hand sink present.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed for reach in coolers and freezers throughout.
- [31B-03-4] No soap provided at handwash sink. Observed for hand sink next to dish machine.
- [29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed for splitter added at mop sink.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees op can of soda on shelf next to vegetables in walk 8n cooler. Operator removed.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed for hand wash sink at storage area used as dump sink with food remnants inside.
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed for reach in coolers and freezers throughout.
- [24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed serving bowls and plates at front counter stored with no over head protection.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler containers of raw chicken stored over container of dough. Operator removed.
- [10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at storage area in a container of sugar.
- [53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed fire kitchen employees hired since January with no proof of training, engaging in food prep and cooking.
- [21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at prep area.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table cooked beef (101F - Hot Holding); stewed chicken (98F - Hot Holding). As per operator less than 1 hour operator increased heat to begin reheating.
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