EL ATLAKAT RESTAURANT
2273 NW 7 STREET, Miami FL 33125 · 305-643-2545
Last inspected Dec 3, 2025 · 7 visits since December 2023
MAY 24
JUL 24
SEP 24
AUG 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and D. 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
7 visits, newest first
Dec 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee at cook line partake on multiple tasks without changing gloves, instructed employee on proper method.
Bowl or other container with no handle used to dispense food. Observed Plastic container inside pico de gallo at reach in cooler with no handle at kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at preparation area.
Cutting board has cut marks and is no longer cleanable. Observed at cook line.
Show the remaining 3 findings ▾
Exterior door has a gap at the threshold that opens to the outside.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled behind 3 compartment sink and dish-machine.
Aug 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee prepare food then proceed to walk in cooler, grab lettuce and continue to prepare food without removing gloves nor washed hands. Instructed employee on proper method.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. At the time of the inspection manager did not know food temperature of cooked steak.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted or in a protected manner at shelve across cook line.
Cutting board has cut marks and is no longer cleanable. Observed at kitchen.
Exterior door has a gap at the threshold that opens to the outside.
Food not stored at least 6 inches off of the floor. Observed boxes with onion not stored at least 6 inches off of the floor at walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler and walk in freezer shelves rusted,
Aug 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee prepare food then proceed to walk in cooler, grab lettuce and continue to prepare food without removing gloves nor washed hands. Instructed employee on proper method.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pork (55F - Cold Holding); shrimp (57F - Cold Holding); shrimp (55F - Cold Holding); chorizo (74F - Cold Holding) at reach in cooler across cook line. As per employee held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (55F - Cold Holding); shrimp (57F - Cold Holding); shrimp (55F - Cold Holding); chorizo (74F - Cold Holding) at reach in cooler across cook line. As per employee held more than 4 hours.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. At the time of the inspection manager did not know food temperature of cooked steak.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ceviche held more than 24 hours not properly date marked at reach in cooler by kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted or in a protected manner at shelve across cook line.
Cutting board has cut marks and is no longer cleanable. Observed at kitchen.
Exterior door has a gap at the threshold that opens to the outside.
Food not stored at least 6 inches off of the floor. Observed boxes with onion not stored at least 6 inches off of the floor at walk in cooler.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler across cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler handle soiled across cook line.
Stored food not covered. Observed pico de gallo, ham and cheese not covered at reach in cooler at kitchen. Manager placed cover.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler and walk in freezer shelves rusted,
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Accumulation of lime scale on the inside of the dishmachine. Observed lime scale build up inside dish machine.
Buildup of food debris/soil residue on equipment door handles. Observed food debris reside on microwave door handle in kitchen area. Operator wiped down immediately.
Equipment and utensils not properly air-dried - wet nesting. Observed stack on metal containers at the dry rack station with water accumulation on the outside rim. Operator rinsed off and dried containers.
In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between wall and mop sink. Operator removed immediately.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in cooler gasket located across the cook line soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust accumulation.
Jul 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test strips for three compartment sink and dish machine.
Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside bin of diced onions inside reach in cooler. Operator removed immediately.
Buildup of food debris/soil residue on equipment door handles. Observed food debris buildup on microwave handles near prep table. Operator wiped down.
Cardboard used to line food-contact shelves. Observed cardboard used to line shelves inside walk in cooler. Operator removed immediately.
Current Hotel and Restaurant license not displayed. Observed current license not posted in lobby / main office.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board located across cook line with cut marks and no longer cleanable.
In-use wet wiping cloth/towel used under cutting board. Observed yellow wiping cloth underneath green cutting board in back prep area. Operator removed and placed rubber mat under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket located across cook line soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler located across cook line with soiled interior.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth located on white cutting board across cook line not stored in sanitizing solution. Operator discarded immediately.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line counter: pupusa mix 69F, on expo counter: slaw 63F, per operator less than 1 hour. Discussed Time as a Public Health Control and provided form.
Toxic substance/chemical improperly stored. Bleach and degreaser stored on shelf above meat grinder.
Food-contact surface soiled with food debris, mold-like substance or slime. Back side of slicer soiled with old food debris
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher at bar in recharge zone.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed paper towel used as liner under fried sweet plantains, employee removed it.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the preparation in the cook line observed refried beans (75F - Cold Holding), as employee for less than 1 hour, employee placed food item in ice bath to rapidly cool.
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 food residue in the hand washing sink located in the cook line.
Bowl or other container with no handle used to dispense food. In the reach in cooler in the cook line observed a scoop with no handle used to scoop diced tomatoes.
Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle soiled,
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Pots not stored protected on storage shelves by the reach in cooler located in the cook line.
Ice scoop handle in contact with ice.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled.
Time/temperature control for safety food thawed in an improper manner. Observed cheese thawing at room temperature
Wet wiping cloth used to wipe tableware or carry-out containers.
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.