CANTINA CATRINA
7535 SW 88 ST UNIT 2570, Miami FL 33156
Last inspected Apr 30, 2024 · 5 visits since November 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.
NOV 23
APR 24
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate12 Basic
What the inspector wrote — 19 findingsThe state's own report →
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Quaternary 0 ppm). Observed the sanitizer container empty. Operator set up the three three compartment sink with chlorine.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed the establishment offer ceviche with raw fish (corvina/grouper) not parasites destruction letter was provided. As per operator the ceviche is not serving at the moment.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked chicken at reach in cooler preparation area. Operator relocated the products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw salmon at walk-in cooler. Operator relocated the products.
Show the remaining 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef (47 F - Cold Holding) at reach in cooler. As per operator for two hours. Operator moved the products to the walk in cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (110 F - Hot Holding) at steam table. As per operator for about two hours. Operator turned on the temperature to reheat the product.
No paper towels or mechanical hand drying device provided at handwash sink at preparation area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed two individual packages f salmon bearing the label inside of vacuum packaging at walk in cooler. Operator opened the bags.
Cutting board has cut marks and is no longer cleanable. Observed three cutting boards no longer cleanable at preparation area.
Food stored on floor. Observed an oil container stored on floor next to preparation table. Operator picked up the container.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil handle touching the salt inside of salt container. Operator removed the utensil.
No handwashing sign provided at a hand sink used by food employees. One located next to fryers.
Old labels stuck to food containers after cleaning.
Ripped/worn tin foil used as shelf cover. Observed the shelf under preparation table is rusted and the foil is torn at dishwasher area.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining in hand wash sink located in front of three compartment sink.
Unclean building components, attachments or fixtures. Observed hood filters soiled.
Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe under hand wash sink dishwasher area, and water leaking from spray hose at dishwasher area.
Working containers of food removed from original container not identified by common name. Observed salt container not identified by common name. Operator identified the product.
Jan 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 29, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Quaternary 0 ppm) at kitchen and bar area.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0 ppm).
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche with raw fish offered on the menu not identified as contained raw fish.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 20 employees training that for the manager in charge no longer employed. And one employee present hired more than three months and two employees present were hired two weeks ago.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent fans soiled at walk in coolers.
Equipment in poor repair. Observed drawers reach in cooler gasket torn.
Old labels stuck to food containers after cleaning. At shelves in front of stove.
Nov 16, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority5 Intermediate15 Basic
Show 23 findings ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Quaternary 0 ppm) at kitchen and bar area.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil inside of water at 117F. Operator discarded the water.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0 ppm).
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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche with raw fish offered on the menu not identified as contained raw fish.
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 20 employees training that for the manager in charge no longer employed. And one employee present hired more than three months and two employees present were hired two weeks ago.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent fans soiled at walk in coolers.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plastic containers not stored inverted at shelves located in front of stove and next to the stove. And pots and pans under preparation table located in front of dishwasher machine.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Observed drawers reach in cooler gasket torn.
Floor area(s) covered with standing water under ice machine and some reach in cooler preparation area.
Floor not cleaned when the least amount of food is exposed under equipment and preparation tables.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed two interior of microwaves soiled.
Light shield damaged/in disrepair above three compartment sink.
No handwashing sign provided at a hand sink used by food employees. At women/men bathroom and at one located at bar area.
Old labels stuck to food containers after cleaning. At shelves in front of stove.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler drawers soiled at preparation area.
Ripped/worn tin foil used as shelf cover at preparation table located in front of three compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls with mold like substance behind three compartment sink.
Water leaking from pipe and/or faucet/handle. Observed water leaking from spray hole handle next to dishwasher machine.
Nov 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 40 recorded, 8 high priority.
8 High priority11 Intermediate21 Basic
Show 40 findings ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Quaternary 0 ppm) at kitchen and bar area.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil inside of water at 117°F. Operator discarded the water.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed the establishment offer ceviche with raw fish (corvina/grouper) not parasites destruction letter was provided.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0 ppm).
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over tomatoes sauce at walk-in cooler. Operator relocated the eggs and the tomatoes sauce.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw beef stored over raw salmon and pork at walk-in cooler. Manager relocated the products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed diced tomatoes (67 F - Cold Holding); shredded cheese (62 F - Cold Holding); sour cream (64 F - Cold Holding); white rice (50 F - Cold Holding); diced cheese (61 F - Cold Holding); butter (69 F - Cold Holding); cooked chicken (48 F - Cold Holding); pico de Gallo (50 F - Cold Holding) at reach in cooler preparation area. As per operator for more than four hours. Operator started to discarded the products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (67 F - Cold Holding); shredded cheese (62 F - Cold Holding); sour cream (64 F - Cold Holding); white rice (50 F - Cold Holding); diced cheese (61 F - Cold Holding); butter (69 F - Cold Holding); cooked chicken (48 F - Cold Holding); pico de Gallo (50 F - Cold Holding) at reach in cooler preparation area. As per operator for more than four hours. Operator started to discarded the products.
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.
Handwash sink used for purposes other than handwashing. Observed a food residual inside of hand wash sink located in front of the grill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche with raw fish offered on the menu not identified as contained raw fish.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/
No paper towels or mechanical hand drying device provided at handwash sink. One located at bar area.
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.
No soap provided at handwash sink at bar area and one next to ice machine.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Two at preparation area.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed the manager unable to answer what are the cooking temperature for chicken or beef.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 20 employees training that for the manager in charge no longer employed. And one employee present hired more than three months and two employees present were hired two weeks ago.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed a plastic cup without handle inside of shredded cheese at reach in cooler. And inside of sugar bag.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent fans soiled at walk in coolers.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plastic containers not stored inverted at shelves located in front of stove and next to the stove. And pots and pans under preparation table located in front of dishwasher machine.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw salmon bearing labels inside of ROP at reach in cooler and walk in cooler. Operator cut the individual packages.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a employee bottle of water at reach in cooler. Manager discarded the bottle.
Equipment in poor repair. Observed drawers reach in cooler gasket torn.
Floor area(s) covered with standing water under ice machine and some reach in cooler preparation area.
Floor not cleaned when the least amount of food is exposed under equipment and preparation tables.
Food stored on floor. Observed bag of salt and sugar stored on n floor at storage area. And oil containers stored on floor hallway of the storage area second floor.
In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between steam table and reach in cooler.
In-use wet wiping cloth/towel used under cutting board at preparation table. The towel was removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed two interior of microwaves soiled.
Light shield damaged/in disrepair above three compartment sink.
No handwashing sign provided at a hand sink used by food employees. At women/men bathroom and at one located at bar area.
Old labels stuck to food containers after cleaning. At shelves in front of stove.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler drawers soiled at preparation area.
Ripped/worn tin foil used as shelf cover at preparation table located in front of three compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls with mold like substance behind three compartment sink.
Water leaking from pipe and/or faucet/handle. Observed water leaking from spray hole handle next to dishwasher machine.
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.