5 ESQUINAS
1536 ALTON RD, Miami Beach FL 33139
Last inspected May 21, 2026 · 7 visits since February 2024
JUL 24
FEB 25
AUG 25
JAN 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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. Form provided.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Bowl or other container with no handle used to dispense food. Observed in a container of rice. The cook removed it.
Oct 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled.
Handwash sink used for purposes other than handwashing. Observed a cook pour out half empty water glasses into the hand sink at the front counter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the following food handlers working for more than 60 days Mario and Abner.
Bowl or other container with no handle used to dispense food. Observed in a container of rice. The chef removed it.
In-use tongs stored on equipment door handle between uses. Observed at the cook line. The chef removed them.
Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the cook line.
Feb 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread in the reach in cooler. The manager moved the eggs to the bottom shelf.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled.
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs and fish over vegetables in the upright cooler next to the cook line.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed rice at the front counter at 71°F. As per the sushi chef the rice was put on line at approximately 9:09 a.m. The chef put the time on the container.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled.
Handwash sink used for purposes other than handwashing. Observed an employee rinse a serving tray in the hand washing sink at the front counter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided via email.
Packaged food not labeled as specified by law. Observed several desserts not labeled with the product identity and description, the date the product was packaged, the name and address of the establishment which prepared and packaged the product.
Bowl or other container with no handle used to dispense food. Observed in a container with dried corn. The manager removed it.
Carbon dioxide/helium tanks not adequately secured. Observed at the front counter.
Food stored on floor. Observed two large plastic containers with cooking oil on the floor next to the hand washing sink in the kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a container of dried corn not labeled.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop in a container with a water temperature of 77°F. Observed several utensils in a steel container at the cook line with a water temperature of 79°F. The manager poured out the water at the front counter the cook put the pan with utensils on the cook top to heat up the water.
Time/temperature control for safety food thawed in an improper manner. Observed fish in plastics container with water. Observed a bag of shrimp in a sink with no running water. Observed a case of raw frozen chicken on a prep table. The cook put the items in the reach in cooler.
Feb 1, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs and liquid eggs over bread in the reach in cooler. The manager put the items on the correct shelves.
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. Form provided.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Form provided.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.