CANCUN GRILL DORAL
7835 NW 107 AVE BLDG 3 UNIT 30, Miami FL 33178
Last inspected Oct 3, 2025 · 7 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
MAR 24
NOV 24
APR 25
AUG 25
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
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. Printed and provided to operator at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Oct 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter at mop sink missing back flow preventer.
Cutting board has cut marks and is no longer cleanable. Observed four white cutting boards at cook line grooved and not easily cleaned.
Equipment and utensils not properly air-dried - wet nesting. Observed metal and plastic containers at ware washing area wet nesting.
Aug 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter at mop sink missing back flow preventer.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw frozen meat in reduced oxygen package at walk in freezer missing time stamp less than thirty days without an approved haccp plan.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine at kitchen area soiled with a mold like substance.
Cutting board has cut marks and is no longer cleanable. Observed four white cutting boards at cook line grooved and not easily cleaned.
Equipment and utensils not properly air-dried - wet nesting. Observed metal and plastic containers at ware washing area wet nesting.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at rear exit.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at walk in freezer door.
Stored food not covered. Observed cheese sauce at walk in cooler not covered. Chef covered product.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw frozen meat in reduced oxygen package at walk in freezer missing time stamp less than thirty days without an approved haccp plan and not properly labeled.
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw chicken stored over vegetables at walk-in cooler. Products we correctly arranged.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink splitter.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employees unable to answer questions on appropriate chlorine sanitizer level and cold method of calibrating a thermometer. Coach employees on proper procedures.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed ice machine filters with no service date.
Carbon dioxide/helium tanks not adequately secured. Observed next to ice machine.
Cutting board has cut marks and is no longer cleanable. Observed at white cutting boards at cook line.
Equipment and utensils not properly air-dried - wet nesting. Observed on shelf next three compartment sink. Coached staff on correct procedure.
Equipment in poor repair. Observed reach-in cooler gasket in disrepair at coffee station at kitchen area.
Exterior door has a gap at the threshold that opens to the outside. Observed gap on left bottom side and bottom of back exit door near ice machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk-in freezer door.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed cooked beef, pork, and chicken labeled with date but not time. Coached manager on correct procedure.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate16 Basic
Show 20 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hair, nose, and resume food preparation without hand wash. Operator instructed employee to wash hands and change gloves.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch hair, nose, and resume food preparation without changing gloves.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unable to answer questions on appropriate sanitizer level. Coach employee on proper procedures.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche cinco de mayo listed on the menu without indicator to consumer advisory. Observed beef items under "Carne and Pollo" on the menu are not being disclosed as raw. Coached operator on proper procedure. Operator corrected menu.
Cutting board has cut marks and is no longer cleanable. Observed at white cutting board in kitchen.
Employee eating in a food preparation or other restricted area. Observed employee drinking from open container in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on shelf above preparation table.
Employee with no hair restraint while engaging in food preparation. Observed female employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Observed on shelf above three compartment sink.
Equipment in poor repair. Observed gaskets of reach in cooler torn across from stove.
Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath exterior door that leads to the outside.
Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair at cookline in front of stove.
Food stored on floor. Observed 5 buckets of sauce stored on floor near walk in cooler. Coached employees on proper procedure.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on paper towel dispenser above handwash sink.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between the reach in coolers across from stove.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle.
Insect control device installed over food preparation area. Observed bug zapper stored above ice scoop near three compartment sink. Operator removed ice scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe reach in cooler gaskets soiled across from stove. Observed walk in cooler gaskets soiled.
Observed walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on cutting boards throughout kitchen.
Mar 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No conspicuously located ambient air temperature thermometer in holding unit located in front of kitchen cookline.
Mar 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. Observed a dented can of Cream of Coconut by Coco Lopez at 3lb 9.5oz, stored on rolling rack at kitchen area. Observed Chef discard dented can into trash bin.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed feta cheese (61F - Cold Holding); sour cream (55F - Cold Holding); shredded cheese (53F - Cold Holding); pico de gallo (53F - Cold Holding) all located at prep cooler, due to condenser frozen soiled, as evidenced of standing water at bottom of cooler unit, located across from fryers of kitchen cookline, less than 4 hours. Advised to keep food items on ice for rapid cooling. Observed pinto beans (50F - Cold Holding); black beans (49F - Cold Holding); guacamole w/ diced tomatoes (49F - Cold Holding); flan (48F - Cold Holding); raw beef (49F - Cold Holding) located inside walk in cooler. Manager left door of walk in freezer open to lower temperatures of cooler unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sauteed onions (88F - Hot Holding); sauteed greens peppers (101F - Hot Holding); sauteed mushrooms (98F - Hot Holding) all located at holding compartment in front of cookline, holding at room temperature, less than 4 hours. Chef removed placed onto flattop grill to reheat to 135F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda gun nozzles located at bar area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwash sink located next to triple sink. Employee refilled paper towel dispenser.
Cutting board has cut marks, heavily grooved and stained located at kitchen prep coolers.
Ice scoop handle in contact with ice located at ice bin at bar area. Handle of ice scoop was placed in an upright position.
No conspicuously located ambient air temperature thermometer in holding unit located in front of kitchen cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets located across from stove top of kitchen cookline.
Standing water in bottom of reach-in-cooler located across from fryers of kitchen cookline.
Sep 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sautéed onions (98F - Hot Holding); mushrooms (99F - Hot Holding) located at kitchen cookline, holding at room temperature, less than 4 hours. Discussed Time as a Public Health Control (TPHC) and provided form. Manager removed food items and placed into reach in cooler for rapid cooling.
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. Printed and provided to operator at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda nozzles at bar area. Employee cleaned soda nozzles at bar area.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizing dish machine, no adequate measuring device provided. Probe thermometer provided at the time of inspection was unable to properly indicate the surface temperature.
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. Discussed and provided printed employee reporting agreement form to operator.
Bowl or other container with no handle used to dispense food. Observed a small aluminum pan, with no handle, left inside a container of sugar. Manager discarded the small aluminum pan.
Cutting board has cut marks and grooved located at kitchen prep coolers in front of cookline.
Equipment and utensils not properly air-dried - wet nesting. Observed water moisture/droplets inside stacked plastic containers, located on storage rack, across from three compartment sink.
No conspicuously located ambient air temperature thermometer in holding unit located at bottom of cooler units located in front of kitchen cookline.
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.