CAJIO'S CUBAN CUISINE
20505 S DIXIE HWY STE 1851, Miami FL 33189 · 305-233-3239
Last inspected Aug 11, 2026 · 11 visits since October 2023
DEC 24
MAR 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the establishment.
Aug 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority3 Intermediate6 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.employee placed a hair restraint and then engaged in food preparation without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flan (62 F - Cold Holding); rice pudding (59 F - Cold Holding) at the front counter. As per employee less than 1 hour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes (123 F - Hot Holding); pork (109 F - Hot Holding); yuca (127 F - Hot Holding); pork (141 F - Hot Holding); beef (121 F - Hot Holding); potatoes (105 F - Hot Holding); chicken (114 F - Hot Holding); sweet plantains (120 F - Hot Holding) at the steam table at the front counter. As per employee foods were placed less than 4 hours. Employee was advised to reheat all foods to 165°F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected at the time of the inspection next to the 3 compartment sink.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer was at +300 ppm at 3 compartment sink. Employee adjusted it to 100 ppm.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee did not how to sanitize utensils.
Handwash sink used for purposes other than handwashing. Observed a scrub stored inside the hand wash sink ext to the 3 compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan, tuna salad, rice pudding not date marked inside the reach in cooler at the front counter. As per employee foods were cooked more than 24 hours ago.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the establishment.
Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint while engaging in food preparation.
Equipment and utensils rinsed after the application of the sanitizer solution. Employee did not know how to sanitize utensils.
Floor area(s) covered with standing water. Observed by the 3 compartment sink.
Floor soiled/has accumulation of debris. Observed by the 3 compartment sink.
Stored food not covered. Observed food inside the reach in feeezer not covered.
Feb 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (115 F - Hot Holding) next to the fryer. Also observed croquettes (110 F - Hot Holding) at the front counter. Manager reheat per the food to 178 F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected at the time of the inspection.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer was 400+ ppm at 3 compartment sink. Manager adjusted sanitizer to 100 ppm.
Handwash sink used for purposes other than handwashing. Observed a utensil stored inside the hand wash sink next to the 3 compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed desserts not dare marked inside the reach in cooler at the front counter.
Bowl or other container with no handle used to dispense food. Observed a foam cup used as scoop inside the salt. Manager discarded it.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the establishment.
Employee drinking in a food preparation or other restricted area. Observed an open container with coffee stored above preparation table in the kitchen. Manager removed it.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 2 employees wearing a watch while engaged in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air-dried - wet nesting on shelf above preparation table by the walk in cooler.
Floor area(s) covered with standing water. Observed by the 3 compartment sink.
Food stored on floor. Observed food stored on the floor of the walk in cooler. Manager stored food at least 6 inches off the floor.
In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives stored between the wall and the preparation table. Manager removed them.
Stored food not covered. Observed cheese inside the reach in freezer not covered.
Walk-in cooler interior/shelves have accumulation of soil residues.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wiping clothes in 3 preparation tables in the kitchen area.
Working containers of food removed from original container not identified by common name. Observed salt container not identified in the kitchen area. Manager labeled the salt.
Nov 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Non-pitting surface rust on food-contact equipment. Observed shelves inside walk in cooler rusted and pitted.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the establishment.
Floor area(s) covered with standing water. Observed by the 3 compartment sink.
Floors not constructed to be easily cleanable. Observed floor tile missing grout in the kitchen area.
Aug 28, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed manager certificate for Heydrick Perez expired on 01/08/2025
Non-pitting surface rust on food-contact equipment. Observed shelves inside walk in cooler rusted and pitted.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the establishment.
Floor area(s) covered with standing water. Observed by the 3 compartment sink.
Floors not constructed to be easily cleanable. Observed floor tile missing grout in the kitchen area.
very slow draining water in handwash sink, observed at the front counter.
Aug 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed beans (48 F - Cooling); ajiaco (44 F - Cooling); cooked potatoes (44 F - Cooling)inside the walk in cooler. As per manager all food was cooked yesterday. Stop sale was issued.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beans (48 F - Cooling); ajiaco (44 F - Cooling); cooked potatoes (44 F - Cooling)inside the walk in cooler. As per manager all food was cooked yesterday. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (47 F - Cold Holding)inside the reach in cooler at the kitchen. As per manager cheese was stored less than 1 hour ago. Manager placed cheese inside walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pizza (121 F - Hot Holding); Jamaica patties (115 F - Hot Holding); croquettes (117F - Hot Holding); chicken (122 F - Hot Holding); veggies (110 F - Hot Holding); ox tails (117 F - Cold Holding); potato (116 F - Hot Holding); fish (113 F - Hot Holding); beef (118 F - Hot Holding); tamales (126 F - Hot Holding) at the steam table. As per manager food was placed less than 2 hours.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected at the time of the inspection next to the hand wash sink in the kitchen.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee was not able to answer how to sanitize utensils. Employee was coached.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed manager certificate for Heydrick Perez expired on 01/08/2025
Non-pitting surface rust on food-contact equipment. Observed shelves inside walk in cooler rusted and pitted.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the establishment.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored above preparation table in the kitchen. Manager removed it.
Floor area(s) covered with standing water. Observed by the 3 compartment sink.
Floors not constructed to be easily cleanable. Observed floor tile missing grout in the kitchen area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an opened employee beverage stored inside the reach in cooler in the kitchen area. Manager discarded it.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed 2 sanitizer buckets stored on 2 different preparation tables in the kitchen. Manager removed then.
Stored food not covered. Observed cooked carrots inside the reach in cooler not covered. Manager covered it.
very slow draining water in handwash sink, observed at the front counter.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. Observed yuca fries at reach in freezer stored in to go bag. Observed raw meat stored in to go bags at walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed BREAD PUDDING (60F - Cold Holding). Employee placed in freezer for rapid cooling. Final temperature 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table TAMALE (120F). Employee reheated product to a temperature of 175F.
Handwash sink used for purposes other than handwashing. Observed plastic bottle in handwashing sink at cook line. Employee removed item.
Non-pitting surface rust on food-contact equipment. Observed shelves at walk in cooler rusted and pitted.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed tiles throughout kitchen not smooth and easily cleaned.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at ware washing area wet nesting. Employee separated containers to air dry.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored behind preparation table. Employee removed knives.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign in restrooms.
Stored food not covered. Observed food uncovered at walk in cooler. Employee covered food.
Dec 10, 2024Inspection 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 ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, located at cooking line.
Reach-in freezer interior has accumulation of soil residues, located near the walk in cooler
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line.
Dec 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 10, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed stuffed potatoes (130F - Hot Holding); Beef empanadas (129F - Hot Holding); mozzarella cheese sticks (127F - Hot Holding); beef Jamaican empanadas (132F - Hot Holding), as per cook for less than 4 hours, employee reheating the food.
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.
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.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven with heavy grease accumulation, oven located in the cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer located next to the three compartment sink interior soiled.
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.