CAYO ESQUIVEL SEAFOOD REST&MKT
11890 NW 87 CT #123, Hialeah Gdns FL 33018 · 8250505
Last inspected Feb 9, 2026 · 9 visits since December 2023
MAY 24
DEC 24
FEB 25
DEC 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Observed 100 plus rodent droppings all over the dry storage room underneath shelves and pallets where caned products, dry goods, utensils and equipment is stored
★ 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--2024030144 | May 22, 2024 | Jul 11, 2024 | $400 |
Inspection history
9 visits, newest first
Feb 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw chicken stored over oysters. Operator removed chicken on site.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler at preparation area by the front counter observed flan (56F - Cold Holding); tres leches cake (55F - Cold Holding); chocolate cake filled with cream (57F - Cold Holding), operator stated that all these desserts have been in the cooler for over 4 hours. Operator discarded food while finishing the Inspection Report.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line on the preparation table heavy cream (72F - Cold Holding), as per cook for about an hour. Operator placed it back to the cooler to rapidly cool. In the walk in cooler closest to the cook line observed raw fish (46 F - Cold Holding); fish croquettes (44F - Cold Holding), as per cook the walk in cooler door was kept open for a little while, less than 1 hour ago. Instructed operator to maintain the walk in cooler door closed to let food cool rapidly. In the reach in cooler at preparation area by the front counter observed flan (56F - Cold Holding); tres leches cake (55F - Cold Holding); chocolate cake filled with cream (57F - Cold Holding), operator stated that all these desserts have been in the cooler for over 4 hours. Operator discarded food while finishing the Inspection Report.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled.
Show the remaining 9 findings ▾
Packaged food not labeled as specified by law. Observed in a container containing MSG not labeled. Operator labeled it on site.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Observed walk in freezer barked in disrepair.
Floor in the walk in freezer not constructed to be easily cleanable. Also observed floor not easy cleanable at ware washing area.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop touching fish mixed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing water at 83F at cook line.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed reach in cooler lid in disrepair, cooler located at cook line.
Stored food not covered. Observed in the walk in freezer cooked octopus stored in container not covered.
Feb 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Cutting board has cut marks and is no longer cleanable, on the preparation table.
Food storage container/container lid cracked or broken. Observed reach in cooler lid broken, located at cook line.
Food storage shelves with rust that has pitted the surface, shelves located by the walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with heavy grease accumulation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler at cook line gasket soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 5 high priority.
5 High priority4 Intermediate15 Basic
Show 24 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 employee transferring dirty dishes to dishwasher to later organize clean dishes without washing his hands prior.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at 0 ppm at three compartment sink.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw chicken stored over raw oysters. Operator removed chicken on site. Observed fish broth (67F - Cold Holding), as per chef for less than 4 hours. Operator transferred food to reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line fresh garlic in oil (76F - Cold Holding), as per cook for less than 4 hours. Operator transferred fresh garlic in oil to the cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stored by the steam table observed fried French fries (89 F - Hot Holding); fried sweet plantains (89F - Hot Holding), as per cook for less than 3 hours. Instructed operator to reheat and maintain food at proper hot holding temperature.
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 certification for Francisco Perdomo expired on 10/11/25.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Handwash sink used for purposes other than handwashing. Observed employee washing a plastic bowl in the hand wash sing at dishwashing area.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge in the kitchen unable to answer the correct hot holding temperature stipulated by the food code. Coached chef on basic food code temperatures.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable, on the preparation table.
Equipment and utensils not properly air-dried - wet nesting. Observed several clean containers wet nesting on shelf at dishwashing area.
Floor area(s) covered with standing water. Observed standing water on the floor by the walk in cooler and dishwashing area.
Food storage container/container lid cracked or broken. Observed reach in cooler lid broken, located at cook line.
Food storage shelves with rust that has pitted the surface, shelves located by the walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer located by the walk in cooler. Observed ice buildup in walk in freezer.
Insect control device installed over food preparation area. Observed bug zapper installed over standing mixer at preparation area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with heavy grease accumulation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler at cook line gasket soiled.
Soiled dry wiping cloth in use, stored on the preparation table at cook line.
Time/temperature control for safety food thawed in an improper manner. Observed cooked octopus thawing in standing water on the preparation table.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth used to wipe tableware or carry-out containers, stored on the preparation table.
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Sent operator the big 6 handout.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board attached to prep cooler at cook line surface soiled with mold-like substance in some areas.
Non-pitting surface rust on food-contact equipment. Observed on can opener.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer basic Food Code cold and hot holding temperature. Coached operator on cold and ht holding temperature.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Observed hws faucet handle soiled, sink located at kitchen.
Cutting board has cut marks and is no longer cleanable. Observed on 4 cutting boards stored on pre tables at preparation area.
Ice buildup in reach-in freezer and/or walk-in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven located at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in cooler located at cook line across from the steam table. Observed walk in cooler shelves soiled.
Reach-in freezer interior/shelves have accumulation of soil residues, unit located across from the walk in freezer.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the prep cooler at cook line observed raw fish stored over bread, cook Rearrange cooler on site.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a small prep table at cook line observed fresh garlic in oil (87F - Cold Holding), as per cook for less than 4 hours, employee placed it back in the cooler to rapidly cool.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips available.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior ice bin inside the walk in cooler with some pink mold growth.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Observed clean plastic pans wet nesting on drying racks across from the DW machine.
Floors not constructed to be easily cleanable. Observed grout too deep at prep area by the walk in cooler.
Food storage container/container lid cracked or broken. Observed multiple plastic container lids cracked.
Ice buildup in reach-in freezer and/or walk-in freezer.
Insect control device installed over food preparation area. Observed bug zapper installed over standing mixer and prep table at preparation area.
Wet wiping cloth used to wipe tableware or carry-out containers.
Dec 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate13 Basic
Show 16 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at preparation by kitchen. Observed mixer soiled at preparation area by kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Non-pitting surface rust on food-contact equipment. Observed shelves rusted at dry storage room.
Bowl or other container with no handle used to dispense food. Observed Container with no handle inside rice container located near walk in cooler.
Carbon dioxide/helium tanks not adequately secured. Observed c02 tank not secure at coffee station.
Ceiling/ceiling tile shows damage or is in disrepair. Observed Ceiling in disrepair by seating area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the establishment.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at preparation table at kitchen.
Equipment and utensils not properly air-dried - wet nesting. Observed by preparation area.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. Observed tiles in disrepair throughout the kitchen, dishwashing area and dry storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer located at storage room. Observed ice build up at walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at kitchen soiled.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer at fish station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fryer at cook line with grease. Observed hood soiled at kitchen.
Working containers of food removed from original container not identified by common name. Observed Squeeze bottles at preparation table at kitchen not labeled.
May 23, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate13 Basic
Show 17 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (107F - Hot Holding); and plantains (128F - Hot Holding) at steam table. As per operator for less than 2 hours. Instructed operator to reheat food to reach 165F and he did.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at preparation by kitchen. Observed mixer soiled at preparation area by kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Non-pitting surface rust on food-contact equipment. Observed shelves rusted at dry storage room.
Bowl or other container with no handle used to dispense food. Observed Container with no handle inside rice container located near walk in cooler.
Carbon dioxide/helium tanks not adequately secured. Observed c02 tank not secure at coffee station.
Ceiling/ceiling tile shows damage or is in disrepair. Observed Ceiling in disrepair by seating area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the establishment.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at preparation table at kitchen.
Equipment and utensils not properly air-dried - wet nesting. Observed by preparation area.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. Observed tiles in disrepair throughout the kitchen, dishwashing area and dry storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer located at storage room. Observed ice build up at walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at kitchen soiled.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer at fish station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fryer at cook line with grease. Observed hood soiled at kitchen.
Working containers of food removed from original container not identified by common name. Observed Squeeze bottles at preparation table at kitchen not labeled.
May 22, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 45 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 priority6 Intermediate33 Basic
Show 45 findings ▾
Rodent activity present as evidenced by rodent droppings found. Observed 100 plus rodent droppings all over the dry storage room underneath shelves and pallets where caned products, dry goods, utensils and equipment is stored
Stop Sale issued due to adulteration of food product. Observed 10 packages of raw tuna and 10 packaged of king fish vacuumed sealed and not frozen anymore. As per operator for more than 4 hours. And the proper directions provided by the package was not followed.
Stop Sale issued due to food originating from an unapproved source. At the time of the inspection observed 3 boxes with oyster at walk in cooler with no tag.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yellow rice (49F - Cold Holding); Marcela sauce (47F); sweet potatoes (48F - Cold Holding); cooked potatoes (47F - Cold Holding); tomato sauce (49F - Cold Holding); Cole slaw (47F - Cold Holding); snapper (48F - Cold Holding); calamari (47F - Cold Holding) at walk in cooler. As per operator since previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow rice (49F - Cold Holding); Marcela sauce (47F); sweet potatoes (48F - Cold Holding); cooked potatoes (47F - Cold Holding); tomato sauce (49F - Cold Holding); Cole slaw (47F - Cold Holding); snapper (48F - Cold Holding); calamari (47F - Cold Holding) at walk in cooler for more than 24 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (107F - Hot Holding); and plantains (128F - Hot Holding) at steam table. As per operator for less than 2 hours. Instructed operator to reheat food to reach 165F and he did.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at preparation by kitchen. Observed mixer soiled at preparation area by kitchen.
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. Provided via email to operator.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed box with oyster missing tag at walk in cooler.
Non-pitting surface rust on food-contact equipment. Observed shelves rusted at dry storage room.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice and beans, ceviche, yellow rice, sweet potatoes, cooked potatoes at walk in cooler no date marked for more than 24 hours. Observed cooked octopus at reaching cooler by cook line not date marked for more than 24 hours.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine located inside walking cooler with mold like residue on the ice chute.
Backflow device not located for convenient service or maintenance access.
Bowl or other container with no handle used to dispense food. Observed Container with no handle inside rice container located near walk in cooler.
Carbon dioxide/helium tanks not adequately secured. Observed c02 tank not secure at coffee station.
Ceiling/ceiling tile shows damage or is in disrepair. Observed Ceiling in disrepair by seating area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the establishment.
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 tuna and king fillets bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at walk in cooler.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at preparation table at kitchen.
Dead roaches on premises. Observed 1 dead roach floating on the water inside steam table at kitchen.
Dead rodent present. Observed 2 dead mice traped in a glue trap under a shelf, located in the dry storage room where a chest freezer with frozen seafood is stored and also canned products, dry goods, utensils and equipment is stored.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee glasses stored on top of microwave by cafeteria station.
Employee with no hair restraint while engaging in food preparation. Observed employee engaging with food with no hair restraint at preparation area.
Equipment and utensils not properly air-dried - wet nesting. Observed by preparation area.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. Observed
Floor soiled/has accumulation of debris. Observed extremely soiled at dry storage room.
Floor tiles missing and/or in disrepair. Observed tiles in disrepair throughout the kitchen, dishwashing area and dry storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer located at storage room. Observed ice build up at walk in freezer.
Ice scoop handle in contact with ice. Observed at ice machine at coffee station.
Improper storage of maintenance equipment that interferes with cleaning. Observed multiple un used equipment stored in the dry storage room.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed Bucket use to transport fish stored underneath handsink exposed to splash.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at steam table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at kitchen soiled.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer at fish station
No handwashing sign provided at a hand sink used by food employees. Observed at handsink next to 3 compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fryer at cook line with grease. Observed hood soiled at kitchen.
Old labels stuck to food containers after cleaning. Observed container at walk in cooler with old label.
Standing water in bottom of reach-in-cooler. Observed at reach in cooler by coffee station.
Utensils in poor condition. Observed spatula in disrepair at dishwasher area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the establishment. Observed wall inside the walking cooler by ice dispenser heavily soiled with mold like residue.
Wet wiping cloth not stored in sanitizing solution between uses. Observed Wiping cloth stored at steam table and not stored in sanitizing solution.
Working containers of food removed from original container not identified by common name. Observed Squeeze bottles at preparation table at kitchen not labeled.
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soup not date marked, operator placed the date mark on the soup that was prepared 12/19/23.
Buildup of food debris/soil residue on equipment door handles across from the cook line.
Equipment and utensils not properly air-dried - wet nesting on shelf near the ware washing station.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets.
Wet wiping cloth not stored in sanitizing solution between uses.
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.