TOP TASTE

Name: TOP TASTE
Address: 955 NW 3 AVE #1, FLORIDA CITY, FL, 33034, US
Rating: 18

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

License #2331186

18 Grade F / 100

Failing Health Score

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Latest inspection

October 5, 2026 · 17 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TOP TASTE in FLORIDA CITY currently holds an InspectFL Health Score of 18 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 October 5, 2026. Across those visits, inspectors documented 87 total violations — 7 critical, 22 major, 58 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on October 5, 2026 shows 17 observation rows: 1 critical, 3 major, and 13 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

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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

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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[38-08-4] Twenty (20) foot-candles of light not provided inside equipment where food is stored. Observed at 3 door reach in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave heavily soiled with old food debris.
[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 (113F - Hot Holding) at steam table, as per operator for less that an hour. Advised operator to reheat product.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed at handwash sink near the triple sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to the triple sink. Also Observed wall behind cook line. Observed walk in cooler wall soiled.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal water bottle stored at prep table across cook line.
[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 cook rice, cook oxtails, cook chicken stew, cooked cabbage not date marked at 3 doors reach in cooler, as per operator for less than 2 days.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on oven door at cook line.
[14-17-4] Walk-in coolershelves with rust that has pitted the surface.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed under white cutting board across cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed frying pans heavily soiled with old food debris near dry storage entrance.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed shelves at reach in freezer.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor behind cook line. Observed walk in cooler floor heavily soiled.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-12-5] Stored food not covered. Observed cook rice , cook fish, cooked cabbage at 3 doors reach in cooler. Also observed cook black beans not covered at walk in cooler.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues.

Disposition: Met Inspection Standards
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to multiple tiles in kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with old food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handwash sink soiled with flour.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind cooking equipments and at the triple sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloth stored at steam table.
[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.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cashier touched money then put on gloves and started packing food to serve to customers. No handwash. Coach operator.
[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).
[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.
[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.