TOP TASTE

Name: TOP TASTE
Address: 955 NW 3 AVE #1, FLORIDA CITY, FL, 33034, US
Rating: 85.5

955 NW 3 AVE #1, FLORIDA CITY, FL 33034

License #2331186

85.5 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

TOP TASTE in FLORIDA CITY currently holds an InspectFL Health Score of 85.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, inspectors documented 18 total violations — 4 critical, 4 major, 10 minor.

How to read this page

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.

Read latest inspection ↓ Open 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 February 9, 2026 included 2 critical violations, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

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DBPR

*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.

Inspection Completed - No Further Action
[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 container of oxtail, goat , chicken at reach in cooler near walk in cooler. No date mark. Coach operator.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloth stored at steam table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handwash sink soiled with flour.
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards has cut marks across cook line. Observed dry dish rack soiled.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cashier touched money and soiled register and proceeded to plate rice and oxtails to serve to customer. No handwash. Coach operator.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantain (117F - Hot Holding) under steam table. As per operator for less than 45 minutes. Operator reheated sweet plantain (173F -reheated).

Community reaction

What do locals think?

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

Community pulse