Tuto's Place Cafeteria
Last inspected: Mar 6, 2026
43
Score
Tuto's Place Cafeteria, located at 13216 Sw 8 St in Miami, FL, underwent a high-risk inspection on March 6, 2026, with a score of 43. The inspection identified one critical, six major, and two minor violations. Previous inspections for Tuto's Place Cafeteria have also indicated high-risk conditions.
9
Inspections
1
Critical latest
6
Major latest
2
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
1 critical violation. 6 major violations. 2 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Observed bleach and degreaser stored on top of flip top cooler across triple sink. Operator removed the products. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge inside hand sink at front counter. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed for chlorine. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter. Observed at kitchen area. **Repeat Violation** **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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 wall that was in the middle of the kitchen was removed. Unable to verify plans on OnBase due to no plans available. Operator will need to submit plans for any new or upcoming changes. **Warning**
51-16-7
Intermediate - No soap provided at handwash sink. Observed at kitchen. **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreser without label over flip top across triple sink. Operator properly labeled. **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on shelves next to spices across cook line. Observed employee phone over spices on shelves across from cook line. Operator removed both phones. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottled water on top of flip top cooler across triple sink. Operator removed the water. **Corrected On-Site** **Warning**
12B-07-4
43
Sep 18, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Ludys P. No proof of manager certification. **Warning** - From follow-up inspection 2025-09-18: Manager or person in charge lacking proof of food manager certification. Observed Ludys P. No proof of manager certification. **Admin Complaint**
53A-01-7
90
Jul 16, 2025
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200ppm). Operator diluted with water, retest Triple Sink (Chlorine 100ppm). **Corrected On-Site** **Repeat Violation** **Warning**
41-18-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed spray bottle stored inside hand sink at front counter. Operator removed the bottle. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Ludys P. No proof of manager certification. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at front counter. Operator provided. **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser not properly labeled at front counter. Operator properly labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed 2 employee water inside reach in cooler with beverages. Operator removed. **Corrected On-Site** **Warning**
12B-13-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint. Employee put on hair restraint. **Corrected On-Site** **Warning**
13-03-4
47
Apr 3, 2025
Food-Licensing Inspection
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200+ppm). Operator added water, retest Triple Sink (Chlorine 100 ppm). **Corrected On-Site**
41-18-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored stored over cooked pork. Operator properly arranged products by cooking temperatures. **Corrected On-Site**
08A-05-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Discussed and provided to operator via email. Operator printed and posted at front counter. **Corrected On-Site**
02B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at kitchen. Operator provided the soap. **Corrected On-Site**
31B-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed across cook line on prep table. Operator removed the towel. **Corrected On-Site**
21-04-4
52
Jul 8, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
30
Mar 27, 2024
Food-Licensing Inspection
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
33
Sep 29, 2023
Food-Licensing Inspection
6 critical violations. 3 major violations. 9 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red beans (129F - Hot Holding) at steam table next kitchen entrance door. Operator reheated and last reading red beans (168F - Hot Holding) **Corrected On-Site**
03B-01-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 200ppm) at 3 compartment sink. Operator added more water and final reading Triple Sink (Chlorine 100ppm) **Corrected On-Site**
22-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (44F - Cold Holding); hot dogs (44F - Cold Holding) at storage cooler. Also cooked sweet potato (45F - Cold Holding) at storage cooler as per operator from the day before. Operator moved the cheese and hotdog to another unit for rapid cooling. Operator discarded the sweet potatoes. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked sweet potato (45F - Cold Holding) at storage cooler as per operator from the day before. Operator discarded the sweet potatoes. **Corrected On-Site**
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs in ambient storage on prep table at kitchen area. Operator moved the eggs into reach in cooler for rapid cooling. **Corrected On-Site**
03A-03-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked beef tongue, cooked chicken, tomatillos, ham and cheese stored in nonfood-grade bags at storage. Operator stored the items in ziplock bags. **Corrected On-Site**
14-31-5
Intermediate - 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. Observed no written procedures for vomit/diarrhea events available. Discussed and email to operator
11-27-4
Intermediate - 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. Observed no proof of employee agreement available. Discussed and emailed form to operator.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sauces, cooked pork without date mark as per operator for more than 24hrs. Operator to date mark the food items. **Corrective Action Taken**
02C-02-5
Basic - Old labels stuck to food containers after cleaning. Observed old labels on meta containers next to 3 compartment sink.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed small plates and bowls not inverted at kitchen window. Operator inverted the items.
25-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled with mold-like substance.
22-20-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard under shelves next to the stove at kitchen area.
36-06-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damaged throughout the kitchen area.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents rusty over kitchen area.
36-34-5
Basic - Food stored on floor. Observed green tomatillos stored on floor under slicer table at storage floor. Operator removed the food items from the floor. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reach in cooler door gap next to kitchen entrance goor. Operator removed the knife. **Corrected On-Site**
10-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler next to kitchen door entrance.
05-09-4
19
Apr 17, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting boards in kitchen area. **Repeat Violation** - From follow-up inspection 2023-04-17: Still observed. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - 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 form during inspection. - From follow-up inspection 2023-04-17: Still observed. **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen area. - From follow-up inspection 2023-04-17: Still observed. **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed in kitchen area. - From follow-up inspection 2023-04-17: Still observed. **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in white refrigerator at the back of the establishment. **Repeat Violation** - From follow-up inspection 2023-04-17: Still observed. **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units in kitchen area. - From follow-up inspection 2023-04-17: Still observed. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board in kitchen area. - From follow-up inspection 2023-04-17: Still observed. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed in kitchen area. - From follow-up inspection 2023-04-17: Still observed. **Time Extended**
36-36-4
61
Jul 14, 2022
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lentils at 128°F Hot Holding and beans at 131°F. Hot Holding at 9:00 am. .Employee reheating food immediately. Lentils 180°F Reheating beans 173° Reheating at 9:20 am.
03B-01-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed container with shell eggs at room temperature.
03A-03-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak above raw pork in reach in cooler next to kitchen door entrance. Employee rearranged properly during inspection. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards.
22-02-4
Basic - Equipment in poor repair. Observed leak inside of reach in cooler next to kitchen door entrance. **Repeat Violation**
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in salt container. Employee rearranged properly during inspection. **Corrected On-Site**
10-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of white refrigerator, located near to back door.
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under 3 compartment sink.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.
21-12-4
45
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