Founded 2019, Miami, Florida
Twenty years on both sides of the inspection.
Ysa Toledo started in operations, crossed to the regulatory side as a Florida state inspector, and returned to industry. That path is exactly why her work lands.
Meet the founder
SMART Restaurant Solutions
Practical compliance for regulated businesses
Ysa Toledo
Founder & Principal Compliance Strategist
Ysa Toledo brings years of hands-on experience in restaurant operations, food safety, regulatory compliance, training, and food manufacturing environments.
Her work bridges the gap between regulatory requirements and real-world operations, helping businesses understand not only what is required, but how to implement it effectively.
Through SMART RESTAURANT SOLUTIONS, Ysa works with business owners, operators, chefs, manufacturers, and teams to identify compliance risks, strengthen operational systems, prepare for inspections, and navigate regulatory processes with greater clarity and confidence.
Compliance should not be a last-minute reaction to an inspection. It should be part of how your business operates.
Client testimonials
Trusted by operators & industry professionals
Restaurant operators, chefs, food safety training clients, certification candidates, licensing clients, food manufacturers, and other regulated businesses rely on practical guidance built for their specific compliance needs.
In the media
Food safety in the media
Ysa Toledo has taken the food safety conversation beyond the kitchen, sharing her experience as a state inspector and consultant on podcasts available on Spotify and YouTube.
Listen on SpotifyBy the numbers
20+
Years of industry experience
Bilingual
Support in English and Spanish
South Florida
Local compliance expertise
Since 2019
SMART Restaurant Solutions
Senior Inspector, Division of Hotels & Restaurants, DBPR
Over 20 years of food safety experience, including years as a Florida state inspector applying the FDA Food Code and Chapter 509 of the Florida Statutes. Standardized twice in 2015 and 2019 under FDA procedures for food safety inspection officers, with a passing grade each cycle.
Certified Food Protection Manager
Active Food Safety Manager certification. Registered exam proctor with the National Registry of Food Safety Professionals (NRFSP) , ANSI-CFP accredited and recognized in Florida. Authorized to administer and certify the Food Safety Manager exam.
Registered Exam Proctor, NRFSP
Registered proctor with the National Registry of Food Safety Professionals, an ANSI-CFP accredited certifying organization recognized by the State of Florida. Authorized to administer the Food Safety Manager certification exam on-site at your establishment.
HACCP , Processors & Manufacturers
HACCP certified for processors and manufacturers. Has built HACCP plans, standard operating procedures, allergen programs, and document control systems for food manufacturing operations.
SQF Practitioner
Certified SQF Practitioner by the Safe Quality Food Institute (SQFI). Implementation and maintenance of SQF systems for manufacturing and foodservice operations.
Le Cordon Bleu · Magna Cum Laude
Graduate of Le Cordon Bleu College of Culinary Arts, Magna Cum Laude. Applied AI programs at the University of Miami and Florida International University.
Common questions
What owners ask first.
Do you teach in Spanish?+
Yes. Every class, handout, and exam is available in both English and Spanish, and you can mix them: exam in Spanish, class in English, or the other way around. Kreyòl available on request.
How long does manager certification take?+
We offer the NRFSP Food Manager class and exam, administered by an NRFSP registered exam proctor. Preparation and testing are scheduled based on format and availability; after passing, you receive the official NRFSP certification, which is ANSI-CFP accredited and recognized in Florida.
We already got written up. Can you help?+
Yes. We design a priority action plan to close every violation before the inspector's follow-up visit. We can start within 24-48 hours.
Do we have to close for training?+
No. We coordinate the visit during the shift that least disrupts your operation: morning, afternoon, or night. The goal is for your team to learn without stopping service.
What areas do you cover?+
Miami-Dade, Broward, and Palm Beach. For chains with locations outside those areas, contact us and we'll evaluate.
How we work
Three principles that guide every visit.
01
No sugarcoating
We tell you exactly what we found, with the applicable regulation. We don't soften findings. That doesn't help you.
02
On your schedule
We coordinate the visit during the shift that least disrupts your operation. Morning, afternoon, or night, whatever works for you.
03
Measurable results
The goal isn't the report, it's passing the inspection. We follow up until every finding is closed.