TRATTORIA PAMPERED CHEF

Name: TRATTORIA PAMPERED CHEF
Address: 7347 MIAMI LAKES DR, MIAMI LAKES, FL, 33014, US
Rating: 74.1

7347 MIAMI LAKES DR, MIAMI LAKES, FL 33014

License #2325771

🍕 Pizza/Italian ℹ️

74.1 Grade C / 100

Mixed Health Record

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Latest inspection

May 8, 2026 · 9 findings · 1 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TRATTORIA PAMPERED CHEF in MIAMI LAKES currently holds an InspectFL Health Score of 74.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on May 8, 2026. Across those visits, inspectors documented 40 total violations — 8 critical, 6 major, 26 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 15, 2024

The latest inspection on May 8, 2026 shows 9 observation rows: 1 critical, 1 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

TRATTORIA PAMPERED CHEF has some meaningful issues on record. Would you still eat here?

C record

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 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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Operator properly secured it.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Operator discarded it.
[36-73-4] Floor soiled/has accumulation of debris.
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator removed it.
[21-10-4] Soiled dry wiping cloth in use.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed green leaf (71F - Cold Holding) on preparation table for less than 4 hours as per operator. Operator placed under ice.
[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 chicken breast (42F - Cold Holding); cooked pasta (40F - Cold Holding) in reach in cooler, was cooked from more than 24 hours as per operator.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on ovens doors handle.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on preparation table. Operator properly stored it.
[01B-01-4] Dented/rusted cans present. See stop sale. Spaghetti sauce.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (55°F - Cold Holding); garlic mixture (58°F - Cold Holding) on preparation table for less than 4 hours as per operator. Operator placed inside reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (110°F - Hot Holding); risotto (109°F - Hot Holding); cooked vegetables (104°F - Hot Holding); chicken broth (88°F - Hot Holding) on preparation table for less than 4 hours as per operator, operator placed on top of the stove be reheated.
[41-10-4] Toxic substance/chemical improperly stored. Observed sanitizer bucket on preparation table. Operator properly stored it.
[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.
[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.
[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 cooked pasta without date marked, was prepared from more than 24 hours as per operator, operator properly labeled it.