CACIQUE LUNCH
112 W FLAGLER ST, Miami FL 33130 · (305)372-3323
Last inspected Jul 30, 2026 · 12 visits since January 2024
DEC 24
APR 25
SEP 25
NOV 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed one live small cockroach was observed crawling on the kitchen floor before retreating underneath the reach-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025068030 | Sep 8, 2025 | Oct 21, 2025 | $400 |
Inspection history
12 visits, newest first
Jul 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate13 Basic
What the inspector wrote — 14 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled across cook line.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth and easily cleanable at deli area, dry storage at second floor, and front counter area.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in disrepair
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents at cook line soiled.
Show the remaining 10 findings ▾
Equipment in poor repair. Observed Extensive rust and deterioration were observed on the undersides of multiple preparation tables in the kitchen area. One preparation table, located on the left side of the kitchen entrance across the cooking line, was improperly supported by a paint can. Additionally, two chest freezers had broken lids, and one reach-in cooler was non-operational. Observed handle and door at reach-in cooler next to cook line missing and in disrepair.
Exterior door has a gap at the threshold that opens to the outside. Observed gap under back exit door.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.Observed missing cove molding throughout entire kitchen and dry storage area.
Hole in or other damage to wall. Observed wall in disrepair throughout the entire kitchen, holes under three compartment sink. Also observed extensive gaps and holes throughout the establishment, gaps were observed at the floor/ wall juncture beneath multiples pieces of equipment, around the water heater, near the mop sink, throughout the dry storage area (first and second floor), and along the walls.
Light shield damaged/in disrepair. Observed no light shields at light at dry storage area.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign for handwashing sink located next to ice machine in front lobby area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at all reach-in coolers and chest freezers at kitchen area.
Observed white Cutting board has cut marks and is no longer cleanable inside kitchen area and wood cutting boards located at front lobby area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors at cook line, preparation area, drys storage, and chest freezers area at back of kitchen.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 24, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 30 violations recorded, 8 high priority.
8 High priority3 Intermediate19 Basic
Show 30 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees changing tasks and not washing hands inside kitchen area.
Raw animal food not separated from ready-to-eat food during preparation. Observed raw chicken over cooked ground beef.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over raw meat in reach in cooler located next to office.
Roach activity present as evidenced by live roaches found. Observed one live small cockroach was observed crawling on the kitchen floor before retreating underneath the reach-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked ground beef (47F - Cold Holding),As per chef they were held in the unit since previous days. Observed flan (47F - Cold Holding); As per chef, they were held in the unit since previous days. Observed cooked pork (57F - Cold Holding) at reach in cooler next to cooking line, As per chef, they were held in the unit since previous days.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (67F - Cold Holding); raw beef (52F - Cold Holding) As per chef, they were held in the unit since morning preparation. Observed cooked ground beef (47F - Cold Holding),As per chef they were held in the unit since previous days. Observed cooked chicken (102F - Cold Holding) As per chef was cooked in the morning. Observed flan (47F - Cold Holding); salsa (57F - Cold Holding) As per chef, they were held in the unit since previous days. Observed cut lettuce (62F - cooling); sliced tomato (57F - Cold Holding); raw beef (57F - Cold Holding); raw chicken (62F - Cold Holding) as per chef was cut less than two hours. Observed cooked pork (57F - Cold Holding) at reach in cooler next to cooking line, As per chef, they were held in the unit since previous days. Observed at cooking line diced ham (87F - Cold Holding); salsa (57F - Cold Holding), cooked sausage (67F - Cold Holding), as per chef less than an hour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (123F - Hot Holding), as per operator, they placed rice at 10:30 am under steam table. Observed chicken stock (122F - Hot Holding), as per operator was cooked today, they placed inside reach in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed Employee with long fingernails working with single-service items or clean equipment and utensils at front lobby area.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled across cook line.
Observed Records/documents for required employee training do not contain all of the required information missing name of instructor and signature.
Observed Buildup of food debris/soil residue on microwave located at left kitchen entrance and reach in cooler door handles located next to cooking line.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth and easily cleanable at deli area, dry storage at second floor, and front counter area.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in disrepair
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents at cook line soiled.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler, next to cook line, with an ambient temperature of 57 F.
Dead roaches on premises. Observed on the first floor, dead cockroaches were located on the floor adjacent to the water heater, one medium dead cockroach was found on the floor next to the mop sink, and six dead cockroaches of varying sizes were observed on the floor within the dry storage area. In the second-floor storage area, five large dead roaches were found on the floor beneath the wooden holding tables, and 3 dead small roaches were located on the shelving next to the flour bins. Observed one live small cockroach was observed crawling on the kitchen floor before retreating underneath the reach-in cooler.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Equipment in poor repair. Observed Extensive rust and deterioration were observed on the undersides of multiple preparation tables in the kitchen area. One preparation table, located on the left side of the kitchen entrance across the cooking line, was improperly supported by a paint can. Additionally, two chest freezers had broken lids, and one reach-in cooler was non-operational. Observed handle and door at reach-in cooler next to cook line missing and in disrepair.
Exterior door has a gap at the threshold that opens to the outside. Observed gap under back exit door.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.Observed missing cove molding throughout entire kitchen and dry storage area.
Hole in or other damage to wall. Observed wall in disrepair throughout the entire kitchen, holes under three compartment sink. Also observed extensive gaps and holes throughout the establishment, gaps were observed at the floor/ wall juncture beneath multiples pieces of equipment, around the water heater, near the mop sink, throughout the dry storage area (first and second floor), and along the walls.
Light shield damaged/in disrepair. Observed no light shields at light at dry storage area.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign for handwashing sink located next to ice machine in front lobby area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at all reach-in coolers and chest freezers at kitchen area.
Observed Accumulation of lime scale on the inside of the dishmachine.
Observed white Cutting board has cut marks and is no longer cleanable inside kitchen area and wood cutting boards located at front lobby area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled with debris located next to cooking line.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors at cook line, preparation area, drys storage, and chest freezers area at back of kitchen.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 9 high priority.
9 High priority4 Intermediate19 Basic
Show 32 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees changing tasks and not washing hands inside kitchen area.
Raw animal food not separated from ready-to-eat food during preparation. Observed raw chicken over cooked ground beef.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over raw meat in reach in cooler located next to office.
Roach activity present as evidenced by live roaches found. Observed one live small cockroach was observed crawling on the kitchen floor before retreating underneath the reach-in cooler.
Roach excrement and/or droppings present. Observed approximately 20 roach droppings were observed beneath the shelving in the second-floor dry storage, and approximately 15 roach droppings were noted next to the water heater.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked ground beef (47F - Cold Holding),As per chef they were held in the unit since previous days. Observed flan (47F - Cold Holding); As per chef, they were held in the unit since previous days. Observed cooked pork (57F - Cold Holding) at reach in cooler next to cooking line, As per chef, they were held in the unit since previous days.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (67F - Cold Holding); raw beef (52F - Cold Holding) As per chef, they were held in the unit since morning preparation. Observed cooked ground beef (47F - Cold Holding),As per chef they were held in the unit since previous days. Observed cooked chicken (102F - Cold Holding) As per chef was cooked in the morning. Observed flan (47F - Cold Holding); salsa (57F - Cold Holding) As per chef, they were held in the unit since previous days. Observed cut lettuce (62F - cooling); sliced tomato (57F - Cold Holding); raw beef (57F - Cold Holding); raw chicken (62F - Cold Holding) as per chef was cut less than two hours. Observed cooked pork (57F - Cold Holding) at reach in cooler next to cooking line, As per chef, they were held in the unit since previous days. Observed at cooking line diced ham (87F - Cold Holding); salsa (57F - Cold Holding), cooked sausage (67F - Cold Holding), as per chef less than an hour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (123F - Hot Holding), as per operator, they placed rice at 10:30 am under steam table. Observed chicken stock (122F - Hot Holding), as per operator was cooked today, they placed inside reach in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed Employee with long fingernails working with single-service items or clean equipment and utensils at front lobby area.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled across cook line.
Observed Records/documents for required employee training do not contain all of the required information missing name of instructor and signature.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ground beef 47 F Cold Holding not dated, as per operator prepared 7/22/26.
Observed Buildup of food debris/soil residue on microwave located at left kitchen entrance and reach in cooler door handles located next to cooking line.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth and easily cleanable at deli area, dry storage at second floor, and front counter area.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in disrepair
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents at cook line soiled.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler, next to cook line, with an ambient temperature of 57 F.
Dead roaches on premises. Observed on the first floor, dead cockroaches were located on the floor adjacent to the water heater, one medium dead cockroach was found on the floor next to the mop sink, and six dead cockroaches of varying sizes were observed on the floor within the dry storage area. In the second-floor storage area, five large dead roaches were found on the floor beneath the wooden holding tables, and 3 dead small roaches were located on the shelving next to the flour bins. Observed one live small cockroach was observed crawling on the kitchen floor before retreating underneath the reach-in cooler.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Equipment in poor repair. Observed Extensive rust and deterioration were observed on the undersides of multiple preparation tables in the kitchen area. One preparation table, located on the left side of the kitchen entrance across the cooking line, was improperly supported by a paint can. Additionally, two chest freezers had broken lids, and one reach-in cooler was non-operational. Observed handle and door at reach-in cooler next to cook line missing and in disrepair.
Exterior door has a gap at the threshold that opens to the outside. Observed gap under back exit door.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.Observed missing cove molding throughout entire kitchen and dry storage area.
Hole in or other damage to wall. Observed wall in disrepair throughout the entire kitchen, holes under three compartment sink. Also observed extensive gaps and holes throughout the establishment, gaps were observed at the floor/ wall juncture beneath multiples pieces of equipment, around the water heater, near the mop sink, throughout the dry storage area (first and second floor), and along the walls.
Light shield damaged/in disrepair. Observed no light shields at light at dry storage area.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign for handwashing sink located next to ice machine in front lobby area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at all reach-in coolers and chest freezers at kitchen area.
Observed Accumulation of lime scale on the inside of the dishmachine.
Observed white Cutting board has cut marks and is no longer cleanable inside kitchen area and wood cutting boards located at front lobby area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled with debris located next to cooking line.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors at cook line, preparation area, drys storage, and chest freezers area at back of kitchen.
Wet wiping cloth not stored in sanitizing solution between uses.
Nov 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate11 Basic
Show 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed at cutting boards at cook line and deli area soiled with old product residue.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth and easily cleanable at deli area, dry storage at second floor, and front counter area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents at cook line soiled.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler, next to cook line, with an ambient temperature of 55F.
Equipment in poor repair. Observed two of the chest freezers lids rusted at back kitchen area and on one of them the lid is loose. Also observed all gaskets at chest freezers and back of kitchen and reach-in coolers next to cook line in disrepair. Observed handle and door at reach-in cooler next to cook line in disrepair.
Exterior door has a gap at the threshold that opens to the outside. Observed gap under back exit door.
Light shield damaged/in disrepair. Observed no light shields at light at dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at all reach-in coolers and chest freezers at kitchen area. Also observed fan next to chest freezers soiled with accumulated dust.
Open dumpster lid.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors at cook line, preparation area, drys storage, and chest freezers area at back of kitchen.
Working containers of food removed from original container not identified by common name. Observed plastic squeeze bottles not labeled at cook line.
Nov 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority1 Intermediate13 Basic
Show 19 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed vegetables at reach-in cooler at preparation area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw corvina (60F - Cold Holding); sliced cheese (54F - Cold Holding) at reach-in cooler next to cook line. As per staff, more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw corvina (60F - Cold Holding); sliced cheese (54F - Cold Holding) at reach-in cooler next to cook line. As per staff, more than 4 hours. Products were discarded.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (54F - Cooling); raw beef (55F - Cooling); raw pork (57F - Cooling); raw chicken (49F - Cooling) at reach-in cooler next to cook line. As per operator, less than 3 hours. Products were moved to another cold holding unit for rapid cooling.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink. Vacuum breaker was installed.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed at cutting boards at cook line and deli area soiled with old product residue.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth and easily cleanable at deli area, dry storage at second floor, and front counter area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents at cook line soiled.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler, next to cook line, with an ambient temperature of 55F.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation while wearing bracelet at cook line.
Equipment in poor repair. Observed two of the chest freezers lids rusted at back kitchen area and on one of them the lid is loose. Also observed all gaskets at chest freezers and back of kitchen and reach-in coolers next to cook line in disrepair. Observed handle and door at reach-in cooler next to cook line in disrepair.
Exterior door has a gap at the threshold that opens to the outside. Observed gap under back exit door.
Light shield damaged/in disrepair. Observed no light shields at light at dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at all reach-in coolers and chest freezers at kitchen area. Also observed fan next to chest freezers soiled with accumulated dust.
Open dumpster lid.
Time/temperature control for safety food thawed in an improper manner. Observed raw turkey thawing at room temperature at preparation area. Coached operator on correct procedure.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors at cook line, preparation area, drys storage, and chest freezers area at back of kitchen.
Working containers of food removed from original container not identified by common name. Observed plastic squeeze bottles not labeled at cook line.
Sep 9, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate17 Basic
Show 18 findings ▾
Nonfood-grade bags used in direct contact with food. Observed non food grades bags used to store sweet potatoes and bell peppers at reach-cooler next to office.
Accumulation of lime scale on the inside of the dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms used by staff.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth and easily cleanable at deli area, dry storage at second floor, and front counter area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents at cook line, preparation area, and dry storage soiled.
Cutting board has cut marks and is no longer cleanable. Observed at cutting boards at cook line and deli area.
Equipment in poor repair. Observed two of the chest freezers lids rusted at back kitchen area and on one of them the lid is loose. Also observed all gaskets at chest freezers and back of kitchen and reach-in coolers next to cook line in disrepair.
Exterior door has a gap at the threshold that opens to the outside. Observed gap under back exit door.
Hole in or other damage to wall. Observed a hole on wall next to office entrance.
Light shield damaged/in disrepair. Observed no light shields at lights at back of kitchen area where chest freezers and dry storage is located.
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at three reach-in coolers near meat grinder.
No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at deli and coffee station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at all reach-in coolers and chest freezers at kitchen area. Also observed fan next to chest freezers soiled with accumulated dust.
Open dumpster lid.
Single-service articles improperly stored. Observed single service boxes and lids store on floor at second floor storage.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors at cook line, preparation area, drys storage, and chest freezers area at back of kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled at cook line.
Sep 8, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 36 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority2 Intermediate28 Basic
Show 36 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled shirt and handle a cleaned utensil at cook line. Coached manager on correct procedure.
Nonfood-grade bags used in direct contact with food. Observed non food grades bags used to store sweet potatoes and bell peppers at reach-cooler next to office.
Roach activity present as evidenced by live roaches found. Observed one live roach crawling on the floor by food preparation table. Observed one live roach on the floor under a shelf at kitchen entrance and two live roaches inside hole on wall next to mop sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw chicken (48F - Cold Holding); Cooked Pork Ribs (49F - Cold Holding); Beef Patties (50F - Cold Holding): Raw Chicken (63F - Cold Holding) at reach-in cooler next to cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Ham Croquettes (118F - Hot Holding); Beef Empanadas (115F - Hot Holding) at front counter hot holding unit. As per staff, less than 1 hour. Hot holding unit temperature was increased.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee not knowing how to calibrate a thermometer using the cold method.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed at cutting boards at cook line and deli area soiled with old product residue.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold-like substance at Deron counter next to soda cold holding unit.
Accumulation of lime scale on the inside of the dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms used by staff.
Bowl or other container with no handle used to dispense food. Observed bow with no handle used to portioned cook rice at steam table at cook line.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth and easily cleanable at deli area, dry storage at second floor, and front counter area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents at cook line, preparation area, and dry storage soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted at shelf next to office entrance.
Cutting board has cut marks and is no longer cleanable. Observed at cutting boards at cook line and deli area.
Dead roaches on premises. Observed 8 dead roaches on floor under storage shelves at back of the kitchen area next to back exit door. 4 dead roaches on floor behind chest freezers next to back exit door. 2 dead roaches on floor next to mop sink. 3 dead roaches on floor at chemicals storage area. 2 dead roaches on floor under storage platforms at dry storage area at second floor.
Employee with no hair restraint while engaging in food preparation. Observed two employees at the cafeteria area with no hair restraint while engaging in food preparation.
Equipment in poor repair. Observed two of the chest freezers lids rusted at back kitchen area and on one of them the lid is loose. Also observed all gaskets at chest freezers and back of kitchen and reach-in coolers next to cook line in disrepair.
Exterior door has a gap at the threshold that opens to the outside. Observed gap under back exit door.
Floor soiled/has accumulation of debris. Observed floors soiled with accumulated debris under storage platforms at area next to back exit door.
Food stored on floor. Observed boxes of dry coffee and ice bin stored on floor at deli area. Also observed plastic container of pickles stored on floor near mop sink area. Coached operator on correct procedure.
Hole in or other damage to wall. Observed a hole on wall next to office entrance.
Light shield damaged/in disrepair. Observed no light shields at lights at back of kitchen area where chest freezers and dry storage is located.
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at three reach-in coolers near meat grinder.
No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at deli and coffee station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at all reach-in coolers and chest freezers at kitchen area. Also observed fan next to chest freezers soiled with accumulated dust.
Open dumpster lid.
Single-service articles improperly stored. Observed single service boxes and lids store on floor at second floor storage.
Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach-in cooler next to office at kitchen area.
Stored food not covered. Observed chicken, beef, and cheese empanadas not covered at chest freezer closer to cook line.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors at cook line, preparation area, drys storage, and chest freezers area at back of kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet soiled towel on top of cutting board at prep table in front of cook line. Coached operator on correct procedure.
Working containers of food removed from original container not identified by common name. Observed container of sugar at front counter not labeled with product name.
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen cook touching Dirty apron and then entering in food preparation.
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.
Food thermometer(s) not calibrated according to manufacturer's specifications.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Accumulation of debris inside warewashing machine.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in food preparation area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Equipment in poor repair. Rusted chest freezer door, kitchen area.
Floor soiled/has accumulation of debris. Underneath kitchen stove top.
Food stored on floor. Observed coffee boxes on kitchen floor service area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen top surfaces of shelves, coolers, working table soiled throughout.
Reach-in cooler shelves with rust that has pitted the surface. Most kitchen Reach in cooler.
Stored food not covered. Observed most cooked foods not covered inside RIC.
Feb 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen entrance area.
Cutting board has cut marks and is no longer cleanable. Observed throughout cook line.
Floor area(s) covered with standing water. Observed by 3 compartment sink.
Floor tiles missing and/or in disrepair. Observed at cook line.
Hole in or other damage to wall. Observed hike on wall by kitchen entrance.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
Dec 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 4 high priority.
4 High priority8 Intermediate12 Basic
Show 24 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm), operator discarded water.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (61F - Cold Holding); cut tomatoes (59F - Cold Holding) on top of reach in cooler at cook line, as per chef for approximately 2 hours prior.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca (133F - Hot Holding) under steam table, as per chef for approximately 1 hour prior.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed dishwasher unaware of sanitizer correct ppm, coached employee.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands inside 3 compartment sink, coached employee.
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. Provided to operator via email.
Handwash sink used for purposes other than handwashing. Observed food residue inside hand washing sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 10 employees working at the time of inspection and the only CFM certified is the owner and not present at the time of the inspection.
No probe thermometer provided to measure temperature of food products.
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.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees training provided by national registry expired on 2021.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen entrance area.
Cutting board has cut marks and is no longer cleanable. Observed throughout cook line.
Floor area(s) covered with standing water. Observed by 3 compartment sink.
Floor tiles missing and/or in disrepair. Observed at cook line.
Hole in or other damage to wall. Observed hike on wall by kitchen entrance.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 90F at cook line, advised chef on correct procedures.
No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at front counter.
Stored food not covered. Observed stored empanadas not covered inside reach in freezer.
Uncleanable knife block in use to store knives. Observed knife between 3 compartment sink and wall at kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
Working containers of food removed from original container not identified by common name. Observed sugar inside container at front counter not identified as its common name.
Jun 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical testing kit for dish machine and three compartment sink.
Nonfood-grade basting brush used in food. Observed non food grade brush used to remove coffee ground at front coffee station.
Buildup of food debris/soil residue on equipment door handles. Observed microwave in back prep area with soiled door handle. Operator wiped down immediately.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and vent located near cook line soiled.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board located near coffee / sandwich prep station with cut marks and no longer cleanable.
Equipment in poor repair. Observed three chest freezers in back prep area with broken door handles and torn gaskets.
In-use knife/knives stored in cracks between pieces of equipment. Observed two knives located between wall and three compartment sink. Operator removed immediately.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth underneath white cutting board in back prep area. Operator removed immediately.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave located next to dish machine with soiled interior. Operator wiped down immediately.
Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler with rusted shelves next to cook line.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw beef, raw chicken and raw salmon, stored over a box of green peppers inside reach in cooler at kitchen area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (54F - Cold Holding); sliced yellow cheese (53F - Cold Holding) located inside reach in cooler, next to cookline at kitchen area, less than 4 hours. As per Manager, due to constant opening of reach in cooler doors, advised to Manager to submerge food containers in ice for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (110F - Hot Holding) located under prep counter, between cookline at kitchen area, less than 4 hours. Manager directed employee to reheat black beans to 135F and above.
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. Emailed written procedures to Operator.
Handwash sink used for purposes other than handwashing. Upon arrival, observed discarded ice in handwash sink located at kitchen area.
Nonfood-grade brush used in food/ food preparation area. Observed a "regular paint brush" with metal wrapping, used to clean coffee debris at coffee/espresso machines located behind front counter.
Cardboard used to line food-contact shelves located inside reach in cooler at deli station.
Cutting board has cut marks and heavily grooved located throughout kitchen area.
Employee with no hair restraint while engaging in food preparation. Observed food employees engaged in preparing various food items at and making coffee beverages with no hair restraint.
Equipment in poor repair. Observed door lids of chest freezers with rust that has pitted the surface and broken at the hing, not securely affixed to unit.
Floor area(s) covered with standing water located at kitchen area.
In-use wet wiping cloth/towel used under cutting board located on prep counter, across from cookline at kitchen area.
Reach-in cooler shelves with rust that has pitted the surface located next to cookline at kitchen area.
Single-service articles improperly stored. Observed boxes of hinged containers, napkins and cups stored on floor at upstairs dry storage area.
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.