Miami33125
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touching face and continued to cook food. Coached employee to wash hands properly.
High priorityNUEVA SAN SALVADOR RESTAURANT #4 →Aug 24, 2026
Nonfood-grade bags used in direct contact with food. Observed bread stored on prep table inside Nonfood-grade bags.
High priorityNUEVA SAN SALVADOR RESTAURANT #4 →Aug 24, 2026
Raw animal food stored over canned/bottled drinks. Observed raw pork container stored over plastic bottles of milk containers stored inside walk in cooler.
High priorityNUEVA SAN SALVADOR RESTAURANT #4 →Aug 24, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef container stored over cooked pork container at walk in cooler.
High priorityNUEVA SAN SALVADOR RESTAURANT #4 →Aug 24, 2026
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken container stored over raw pork not commercially packaged at walk in freezer.
High priorityNUEVA SAN SALVADOR RESTAURANT #4 →Aug 24, 2026
Rodent activity present as evidenced by rodent droppings found. Observed approximately 50+ droppings at shelves by storage. Observed approximately 25+ droppings under bags of flour at storage. Observed approximately 10+ droppings on top of cooking oil container by storage.
High priorityNUEVA SAN SALVADOR RESTAURANT #4 →Aug 24, 2026
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing gloves cleaning and preparing food with same gloves by cook line.
High priorityNUEVA SAN SALVADOR RESTAURANT #4 →Aug 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (45F - Cold Holding); raw beef (47F - Cold Holding); cooked yuca (51F - Cold Holding) at prep table across cook line. As per cook closed and open cooler busy hours. Employee stored inside walk in cooler for rapid cooling.
High priorityNUEVA SAN SALVADOR RESTAURANT #4 →Aug 24, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef soup (123F - Hot Holding); refried beans (130F - Hot Holding), as per manager prepared today less than 2 hours.
High priorityNUEVA SAN SALVADOR RESTAURANT #4 →Aug 24, 2026
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200+ppm). Employee diluted with water, Recheck; Triple Sink (Chlorine 100ppm).
High priorityNUEVA SAN SALVADOR RESTAURANT #4 →Aug 24, 2026
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the storage by the pizza station.
High priorityLEVY AT MARLINS STADIUM (THE BULLPER BAR & GRILL) →Aug 21, 2026
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
High priority01.22.04 MAIN KITCHEN/ 1 ST BASE CLUB →Aug 21, 2026