EL GALLEGO SPANISH FOOD
7171-7173 SW 8 ST, Miami FL 33144
Last inspected May 13, 2026 · 9 visits since January 2024
MAR 24
AUG 24
JAN 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. 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. Observed 5 live flies flying and landing at cutting boards and clean dishes at kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2015047243 | Oct 16, 2015 | Mar 21, 2016 | $1,200 |
Inspection history
9 visits, newest first
May 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Discussed and coached employee in proper methods. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked peppers in standing reach in cooler. During the inspection employee removed items and placed them correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
No paper towels or mechanical hand drying device provided at handwash sink, located at preparation area.
Show the remaining 10 findings ▾
No soap provided at handwash sink, located at preparation area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chickpeas stored in the flip top reach in cooler without a date mark. According to the employee, the food was prepared two days prior to the inspection.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ice buildup in reach-in freezer, located at the bar.
In-use tongs stored on oven door handle between uses.
In-use wet wiping cloth/towel used under cutting board. During the inspection employee removed towel.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
Stored food not covered. Observed that most cooked foods stored in the reach in cooler located on the cooking line were not properly covered.
Sep 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of debris inside warewashing machine.
Cutting board has cut marks and is no longer cleanable, located at cooking line.
Ice buildup in reach-in freezer, located at the bar.
Reach-in cooler interior has accumulation of soil residues, located at cooking line.
Reach-in cooler shelves with rust that has pitted the surface,located at front counter.
Sep 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Live, small flying insects found. Observed approximately 15 or more flies actively flying and landing on the water faucet in the waiter station area, located between the dishwasher area and kitchen. Observed approximately 4 + flies flying in the air in cooked line of the kitchen area.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 white fish and salmon in individual vacuum packages inside reach in cooler, located at cooking line.
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. Observed istanding reach in cooler: raw lamb (48F - Cold Holding); cooked octopus (51F - Cold Holding); cooked lamb (49F - Cold Holding); raw chicken (41F - Cold Holding), as per employee food was prepared 24 hours before the inspection. Observed serrano ham croquettes (51F - Cold Holding); manchego cheese croquettes (52F - Cold Holding); bacalao croquettes (55F - Cold Holding), stored in reach in cooler located at cooking line. As per operator food was placed in the reach in cooler the prior day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed istanding reach in cooler: raw lamb (48F - Cold Holding); cooked octopus (51F - Cold Holding); cooked lamb (49F - Cold Holding); raw chicken (41F - Cold Holding), as per employee food was prepared 24 hours before the inspection. Observed serrano ham croquettes (51F - Cold Holding); manchego cheese croquettes (52F - Cold Holding); bacalao croquettes (55F - Cold Holding), stored in reach in cooler located at cooking line. As per operator food was placed in the reach in cooler the prior day.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled, located at preparation table.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink, located at preparation kitchen.
No probe thermometer provided to measure temperature of food products.
Accumulation of debris inside warewashing 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 white fish and salmon in individual vacuum packages inside reach in cooler, located at cooking line.
Cutting board has cut marks and is no longer cleanable, located at cooking line.
Dead roaches on premises. Observed three dead roaches underneath the preparation table in the prep kitchen area.
Ice buildup in reach-in freezer, located at the bar.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Reach-in cooler interior has accumulation of soil residues, located at cooking line.
Reach-in cooler shelves with rust that has pitted the surface,located at front counter.
Stored food not covered. Observed most cooked foods not covered inside standing reach in cooler located at cooking line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet cloths in establishment stored on equipment and prep tables.
Jan 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 4 high priority.
4 High priority7 Intermediate18 Basic
Show 29 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in container stored on top of potato. Operator moved eggs to bottom of cooler next to fryer for proper storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in reach in cooler across stove area raw steak above raw fish. Operator moved items around for proper storage.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs on prep table not in use. Operator placed in cooler for rapid chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler next to bar area with ambient temperature of 53F. The following foods stored inside: goat cheese (53F - Cold Holding); egg potato tortilla (53F - Cold Holding); crushed tomato's (56F - Cold Holding); olive salad with cut tomato(56F - Cold Holding); raw meat (46F - Cold Holding). As per operator, food is moved from kitchen during prep and placed in cooler. TCS foods have been there approximately 2 1/2 hours. Operator moved food to other coolers for rapid chill and proper cold holding.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed test kit not used to check sanitizer, sanitizer for DM completely empty. Inspector had operator set up three compartment sink.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook not able to properly set up three compartment sink. Inspector coached employees on proper wash, rinse, and sanitize procedures.
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. Observed no form or kit. Inspector provided form via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Operator washed blade at time of inspection.
Handwash sink used for purposes other than handwashing. Observed hand isn't at coffee bar area with utensils stored inside. Operator removed utensils during inspection after inspector commented.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at all hand sink in kitchen area.
Toxic substance/chemical on premise that is not required for the operation of establishment. Observed household candle stored above coffee bar machine.
Accumulation of debris inside warewashing machine. Observed soiled interior of dish machine.
Accumulation of debris on exterior of warewashing machine. Observed exterior of dust machine soiled.
Bowl or other container with no handle used to dispense food. Observed bowl used as scoop for rice at prep table.
Buildup of food debris/soil residue on equipment door handles. Observed handles for multiple reach in coolers and freezers soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled throughout kitchen area.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler next to bar area with ambient temperature of 53F. The following foods stored inside: goat cheese (53F - Cold Holding); egg potato tortilla (53F - Cold Holding); crushed tomato's (56F - Cold Holding); olive salad with cut tomato (56F - Cold Holding); raw meat (46F - Cold Holding).
In-use spatulas stored in cracks between pieces of equipment. Observed spatulas stored between ovens in kitchen. Operator moved them away.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Inspector explained proper storage with chef and tongs were removed.
In-use wet wiping cloth/towel used under cutting board. Observed under cutting board one cloth. Operator removed from board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at kitchen cook line. Operator cleaned interior during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled above stove. Observed exteriors of ovens soiled with grease.
Reuse of single-service or single-use articles. Observed garlic container reused for crushed tomato.
Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at bar.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at bar area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen area.
Wet mop not stored in a manner to allow the mop to dry. Observed mop not hanging or upside for proper air drying. Person in charge flipped mop.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple cloths in establishment stored on equipment and prep tables.
Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at coffee bar. Observed flour at cook line with no label.
Aug 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At bar area floor.
Aug 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 34 recorded, 12 high priority.
12 High priority6 Intermediate16 Basic
Show 34 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee blowing glove before put on gloves.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in standing water 108 F.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies flying and landing at cutting boards and clean dishes at kitchen area.
Nonfood-grade bags used in direct contact with food. Observed mushrooms and vegetables inside of thank you bags at reach in freezer.
Raw animal food stored in same container as ready-to-eat food. Observed raw pork and raw beef stored in same containers with sausages. Operator started to separate the products.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over chick peas at reach in cooler. And observed raw chicken stored over stuffed vegetables at reach in cooler. Operator started to relocate the products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork, raw beef stored in the same containers at reach in cooler. And raw beef stored over raw fish at reach in cooler at preparation area. Operator separated the products.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 2 half gallons of milk dated 06-24-24. Operator discarded milk.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed 2 half gallons of milk dated 06-24-24. Operator discarded the milk.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed bottles of licor containers with juice mix inside of the ice for human consumption. Operator removed the container and discarded the ice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed croquettes bacalao (56F - Cold Holding); cheese croquettes (52F - Cold Holding); croquettes chorizo (47F - Cold Holding) at reach in cooler. As per operator less than 3 hours. Operator moved the products to the reach in freezer for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cut potatoes (118F - Hot Holding); white rice (127F - Hot Holding); mash potatoes (125F - Hot Holding) at steam table. As per operator for less than three hours. Operator turned on the temperature of the steam table to reheat the products.
Employee washed hands in a sink other than an approved handwash sink. Observed an employee washed hands at the three compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed three cutting boards soiled at kitchen area.
Handwash sink used for purposes other than handwashing. Observed hand wash sink with food residues at preparation area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink at preparation area. Operator provided paper towel.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Diego hired more than two years.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed gallego sauce, chick peas and cooked potatoes not properly date marked at reach in cooler. As per operator for more than two days ago.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not stored inverted on shelf at preparation table.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. Observed three grooved cutting boards at kitchen area.
Food contaminated by unsanitized equipment or utensil. See stop sale. Observed bottles of licor containers with juice mix inside of the ice for human consumption. Operator removed the container and discarded the ice.
Ice buildup in reach-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Observed three knives stored between reach in cooler and steam table at kitchen area.
In-use tongs stored on equipment door handle between uses. Observed two tongs stored on oven door. Operator moved the tongs.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at coffee station and bar area. And at bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled.
Open dumpster lid.
Single-service articles not stored inverted or protected from contamination. Observed aluminum single service containers stored not inverted at shelf above steam table.
Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawed in the three compartment sink at room temperature.
Unclean building components, attachments or fixtures. Observed hood filters soiled.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At bar area floor.
Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at three compartment sink.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Observed shell over peppers.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit onsite.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of the microwave.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of the ovens soiled.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Bar area floor.
Mar 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit onsite.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Bar area floor.
Jan 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority5 Intermediate11 Basic
Show 19 findings ▾
Establishment that serves a highly susceptible population failed to exclude food workers ill from the following symptoms, not caused by a noninfectious condition: sore throat with fever, vomiting or diarrhea.
Metal stem-type thermometer soiled.
Nonfood-grade bags used in direct contact with food.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
Manager or person in charge lacking proof of food manager certification. Observed manager Dayana Cardona without a manager certification she is been working here for more than 4 years.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit onsite.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For all employees Daniel Thope,Diego Gallardo, Alberto Perez, Alain Rodriguez they been working here for more than 60 days
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. For all employees.
Buildup of food debris/soil residue on equipment door handles. Observed prep cooler with heavy soiled.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean pans stored in a dirty shelf
Floor drains soiled under the three compartment sink.
Floor soiled/has accumulation of debris. Under all equipments, front counter, kitchen area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of the white chest freezer located in the bar area.
In-use wet wiping cloth/towel used under cutting board.
No container installed for catching grease from hood drip tray.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled at the deli area.
Soiled dry wiping cloth in use.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Bar area floor.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area.
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.