EL ATLACAT RESTAURANT
3199 SW 8 ST, Miami FL 33135 · 6498000
Last inspected Jan 6, 2026 · 7 visits since September 2023
DEC 23
SEP 24
DEC 24
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Prep table by the three compartment sink: 4 small flying insects inside a container with unpeeled onions and 9+ small flying insects landing on unpeeled plantains; dry storage area: 3 live small flying insects by the water heater.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2014050197 | Oct 30, 2014 | Jan 30, 2015 | $360 |
Inspection history
7 visits, newest first
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Nonfood-grade containers used for food storage - direct contact with food. Kitchen: multiple utility bins with rice stored inside.
Spray bottle containing toxic substance not labeled. Front counter inside: spray bottle with sanitizer not labeled.
Wall soiled with accumulated grease, food debris, and/or dust. Ware wash area.
Sep 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Kitchen and dry storage area: rice and beans in direct contact stored inside utility bins.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: cases of raw shell eggs stored above cooked tamales. Inspector review the storage of food chart posted by the walk in cooler. Observed employee moving all cases of raw shell eggs to the bottom shelf
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By the dishwasher.
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/ NRFSP: Elsy Rivas expired 08/27/25; Mayra Benitez expired 08/29/25; Jaime Rivas expired 08/17/25.
Food-contact surface mold-like substance. Multiple cutting boards in the kitchen
No paper towels or mechanical hand drying device provided at handwash sink. Ware wash area.
Accumulation of black/green mold-like substance in the interior of the ice machine. Nearby the ware wash area.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in the kitchen.
Equipment and utensils not properly air-dried - wet nesting. Observed waster dripping from the shelf above the three compartment sink where clean pans are stored. Discussed with the employees the proper method.
In-use wet wiping cloth/towel used under cutting board. Kitchen
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: tray with raw shell eggs stored above a container with cooked beans
Handwash sink not accessible for employee use at all times. Kitchen, tortilla area: pans stored on and inside the hand washing sink.
In-use wet wiping cloth/towel used under cutting board. Prep table.
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. Dry storage: dented can on clam juice.
Nonfood-grade containers used for food storage - direct contact with food. Dry storage area: containers with rice and beans.
No paper towels or mechanical hand drying device provided at handwash sink. Ware wash area.
Food stored on floor. Kitchen: bags of corn on the floor.
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
Show 10 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.
No probe thermometer provided to measure temperature of food products.
Probe thermometer not used to ensure proper food temperatures.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Soiled dry wiping cloth in use.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Sep 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (58F - Cooling); cooked rice (56F - Cooling). As per operator, cooked the 12am, and placed inside the walk in cooler overnight. Discussed with the operator,proper cooling methods and provided the handout. Operator discarded the food.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked chicken (58F - Cooling); cooked rice (56F - Cooling). As per operator, cooked the 12am, and placed inside the walk in cooler overnight.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Prep table by the three compartment sink: 4 small flying insects inside a container with unpeeled onions and 9+ small flying insects landing on unpeeled plantains; dry storage area: 3 live small flying insects by the water heater.
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-contact surface soiled with food debris, mold-like substance or slime. All cutting boards.
No paper towels or mechanical hand drying device provided at handwash sink. Ware wash 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. Discussed with the operator and provided the form. Observed all employees sign the form on the shift.
Bowl or other container with no handle used to dispense food. Kitchen: bowls inside containers with flour and assault.
Clean utensils stored between equipment and wall. Observed knives stored between the flip-top reach in cooler and the prep table.
Food not stored at least 6 inches off of the floor. Kitchen: container with peeled onions stored on the floor
Ice buildup in walk-in freezer door and ceiling.
In-use wet wiping cloth/towel used under cutting board. Prep table in front of the cook line.
Wall soiled with accumulated grease, food debris, and/or dust. In the hand washing sink by the entrance from the dining room to the kitchen.
Working containers of food removed from original container not identified by common name. Kitchen: container with salt not labeled.
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.