EL FOGON M.I BY ALEVIL CHEF
2913 SW 160 AVE, Miramar FL 33027 · 786-795-6865
Last inspected Sep 30, 2025 · 6 visits since August 2023
AUG 23
NOV 23
SEP 24
DEC 24
SEP 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Poster emailed to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $1,440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2015015075 | Feb 24, 2015 | Apr 28, 2015 | $1,440 |
Inspection history
6 visits, newest first
Sep 30, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
No paper towels or mechanical hand drying device provided at handwash sink. Prep area, employee provided.
Hole in or other damage to wall. Broken Base board, preparation area and halfway to back entrance door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and serving spoons in water temperature 112F. Employee removed and placed on water temperature 140F.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Cooking utensils in soiled water, employee removed utensils to be cleaned and sanitize
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. cooked beef cutlets (62F- Cold Holding ); diced cooked chicken (63F - Cold Holding), per operator food held less than 4 hours, observed food left on front counter, employee moved back to walk in cooler for a quick chill
Handwash sink used for purposes other than handwashing. Next to prep table, colander inside sink, employee removed.
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. Mani mani and snapper filet, per operator fish being defrost two hours ago. Employee removed from bags.
Current Hotel and Restaurant license not displayed. Not available on site.
Equipment in poor repair. Sea food flip top- broken top
Floor soiled/has accumulation of debris. U def storage shelves inside walk in cooler.
Food stored on floor. Several boxes and containers stored on floor, inside walk in freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler/walk in freezer
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer test strips.
Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer at cook line, employee labeled.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill stove- utensils in water temperature (72F). Employee removed utensils
Nov 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Key lime cake and 3 leches dessert, open on Saturday. Employee labeled
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. Poster emailed to operator.
Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer, next to single service utensils, employee labeled.
Equipment in poor repair. Two under shelves of prep tables, build up of rust. In rear kitchen.
Floor soiled/has accumulation of debris. Inside walk in freezer, substantial build up of food debris and soiled.
Floor tiles missing and/or in disrepair. Broken base board, left side, interior of entrance door. Approximately 4 broken tiles.
Insect control device installed over food preparation area. Small bag zapper, next to hand wash sink and prep table, in rear kitchen, operator removed.
Aug 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Clean utensils or equipment stored in dirty drawer or rack. Cooking pot and pans on dirty surface, under shelf in cook line.
Floor soiled/has accumulation of debris. -Under dishwasher machine and triple sink. - wall of WIF Build up of black like substance.
Food stored on floor. Several Conor cooking oil on floor, outside of WIC.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, left side of cook line,
Aug 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 7 high priority.
7 High priority2 Intermediate7 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. sautéed beef chunks (50F - Cooling); cooked white rice (47-62F - Cooling) per manager food held overnight. Employee discarded.
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. sautéed beef chunks (50F - Cooling); cooked white rice (47-62F - Cooling) per manager food held overnight. Employee discarded.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. WIF: -raw chicken in ziplock bags over box of calamari -raw chicken in bags over beef packaged in bags.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In house chicken salad, observed container labeled 7/28/23, manager discarded.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In house chicken salad, observed container labeled 7/28/23, manager discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1-flip top; tiger milk( made with raw fish and lemon) (51F - Cold Holding); sea food mix (51F - Cold Holding); shrimps salad (54F - Cold Holding), food held more than 4 hours, not portioned or prepared today. Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1-flip top; tiger milk( made with raw fish and lemon) (51F - Cold Holding); sea food mix (51F - Cold Holding); shrimps salad (54F - Cold Holding), food held more than 4 hours, not portioned or prepared today. See stop sale.
Handwash sink used for purposes other than handwashing.
Spray bottle containing toxic substance not labeled. Dishwasher area, bottle containing pink solution.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - Rear kitchen-Build up of black like substance, employee cleaned and sanitized
Clean utensils or equipment stored in dirty drawer or rack. Cooking pot and pans on dirty surface, under shelf in cook line.
Floor soiled/has accumulation of debris. -Under dishwasher machine and triple sink. - wall of WIF Build up of black like substance.
Food stored on floor. Several Conor cooking oil on floor, outside of WIC.
In-use ice scoop stored on soiled surface between uses. Employee removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, left side of cook line,
Single-service articles stored on a soiled surface.Plastic lids stored on dirty surface, employee removed to clean
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.