EL MESON DEL PARAISO RESTAURANT
12820 SW 120 ST, Miami FL 33186
Last inspected May 5, 2026 · 10 visits since August 2023
FEB 24
AUG 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. 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
10 visits, newest first
May 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
No probe thermometer provided to measure temperature of food products. Establishment does not have probe thermometer during time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler to the right of ice maker caramel pastry and cake prepared on site more than 24 hours not date marked.
Floor soiled/has accumulation of debris. Observed floor soiled with food debris in walk in cooler behind shelves. Observed floor soiled with food debris below cook line at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in reach in cooler across from fryer station soiled gaskets.
Show the remaining 1 finding ▾
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of grease on walls behind reach in coolers across from cook line Observed accumulation of grease on walls behind cook line in kitchen.
Mar 9, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
No probe thermometer provided to measure temperature of food products. Establishment does not have probe thermometer during time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler to the right of ice maker caramel pastry and cake prepared on site more than 24 hours not date marked.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Miguel H. And Alfonso S. Engaging in food preparation with training certificates that expire 02/13/26.
Floor soiled/has accumulation of debris. Observed floor soiled with food debris in walk in cooler behind shelves. Observed floor soiled with food debris below cook line at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in reach in cooler across from fryer station soiled gaskets.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of grease on walls behind reach in coolers across from cook line Observed accumulation of grease on walls behind cook line in kitchen.
Mar 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 5 high priority.
5 High priority5 Intermediate13 Basic
Show 23 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee working with raw mussels and calamari then proceed to cook on the line without washing hands. Employee was coached on proper procedure and proceeded to wash hands and change gloves.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler raw chicken stored above heavy cream. Employee stored raw chicken below heavy cream. Observed in reach in cooler to the left of cook line raw beef stored over mixed greens. Operator stored raw beef below mixed greens
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 in walk in cooler 6 whole snapper commercially processed reduced oxygen packaged. Employee discarded whole snapper during time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at preparation table across from fryer at cook line heavy cream (67F - Cold Holding), as per operator less than 4 hours. Employee stored heavy cream in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on shelf below preparation table fish stock (66F - Hot Holding), as per operator less than 4 hours. Employee reheated fish stock (187F - Reheating). Observed at cook line to the left of grill cooked corn (96F - Hot Holding), as per operator less than 4 hours. Employee reheated cooked corn (187F - Reheating)
Handwash sink not accessible for employee use at all times. Observed hand wash to the left of dish machine sink blocked by garbage container. Employee moved garbage container.
Handwash sink used for purposes other than handwashing. Observed dirty metal bowl in hand wash sink to the right of dish machine. Employee removed metal bowl from container.
No probe thermometer provided to measure temperature of food products. Establishment does not have probe thermometer during time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler to the right of ice maker caramel pastry and cake prepared on site more than 24 hours not date marked.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Miguel H. And Alfonso S. Engaging in food preparation with training certificates that expire 02/13/26.
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 in walk in cooler 6 whole snapper commercially processed reduced oxygen packaged. Employee discarded whole snapper during time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink container on preparation table to the right of dish machine. Employee removed container from preparation table.
Employee personal food not properly identified and segregated from food to be served to the public. Observed in chest freezer across from server station, raw Guinea Pig, with label Criadero de cuys sand Pedro akash. Employee States that it is the owner personal food at that it was stored there. There is no Guinea Pig offered on the menu. Employee removed raw Guinea Pig from chest freezer.
Floor soiled/has accumulation of debris. Observed floor soiled with food debris in walk in cooler behind shelves. Observed floor soiled with food debris below cook line at kitchen.
Food stored on floor. Observed container of mustard and bucket with raw meat stored on floor of walk in cooler. Employee stored mustard and raw meat 6 inches off of floor. Observed plastic container of raw chicken stored on floor. Operator stored container of raw chicken on shelf of walk in freezer. Observed to the right of white chest freezer across from server station cases of oil stored on the floor. Operator stored oil 6 inches off of floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer to the left of walk in cooler.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on door handle of oven at cook line. Employee removed tongs from oven handle.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle stored in flour across from walk in freezer. Employee removed scoop from floor.
In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first. Observed spoons and tongs stored in standing water at 76F. Operator heated water to 137F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in reach in cooler across from fryer station soiled gaskets.
Old labels stuck to food containers after cleaning. Observed old label on clean metal container at shelf above three compartment sink.employee removed old label.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed at reach in cooler across from server station personal beverage container. Employee removed bottle from reach in cooler. Observed personal beverage stage container in reach in cooler to the left of cook line. Employee removed container from reach in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of grease on walls behind reach in coolers across from cook line Observed accumulation of grease on walls behind cook line in kitchen.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate5 Basic
Show 10 findings ▾
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed alfajores at front counter. Operator unable to provide invoice.
Nonfood-grade bags used in direct contact with food. Observed bread stored inside non food grade bags behind front counter. Operator removed product from the bag.
Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating to the public with an expired license. Observed license expired on 10/1/25.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside domestic cooler mashed potatoes (55F - Cold Holding); onions (50F - Cold Holding). As per operator for more than 4 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside domestic cooler mashed potatoes (55F - Cold Holding); onions (50F - Cold Holding). As per operator for more than 4 hrs.
Accumulation of debris on exterior of warewashing machine. Observed top of dishmachine has accumulation of debris.
Cutting board has cut marks and is no longer cleanable. Observed yellow cutting board across cook line.
In-use knife/knives stored in cracks between pieces of equipment. Observed at washing 2 spatulas stored between table and flat grill at kitchen.
In-use tongs stored on equipment door handle between uses. Observed 2 pair of tongs hanging from door oven handle at kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at kitchen.
Mar 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Faucet at three-compartment sink does not reach all compartments.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser not labeled on storage rack next to fryer in kitchen area.
Ceiling/ceiling tile shows damage or is in disrepair. Observed in dry storage area.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board next to three compartment sink in kitchen area.
Equipment in poor repair. Observed handles to reach in cooler and reach in freezer in kitchen area missing.
Floor area(s) covered with standing water. Observed standing water under dishwashing machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water 81F on table next to cook line in kitchen area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
Mar 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 10 high priority.
10 High priority4 Intermediate11 Basic
Show 25 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Beef soup (61F - Cooling ); chicken soup (48F - Cooling ) in walk in cooler. As per operator since yesterday 3/13.
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. Observed Beef soup (61F - Cooling ); chicken soup (48F - Cooling ) in walk in cooler. As per operator since yesterday 3/13.
Employee washed hands with no soap. Observed employee wash hands without using soap and begin engaging in food preparation.
Faucet at three-compartment sink does not reach all compartments.
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed alfajores at front counter next to register from unapproved source with no invoice provided.
Nonfood-grade bags used in direct contact with food. Observed bread stored in non food grade bag at front counter behind register. Operator put bread in food-grade bags.
Stop Sale issued due to food not being in a wholesome, sound condition. Food contaminated by unsanitized equipment or utensil. See stop sale. Observed employee personal beverage cup stored in container of shredded lettuce at top reach in cooler on prep table across from cook line in kitchen area. Operator removed cup and discarded shredded lettuce. Observed employee drop utensil retrieve it from the floor and continue to prepare raw fish for ceviche without washing and sanitizing utensil. Inspector coach employee on proper sanitation procedures and employee placed utensil in three compartment sink to be washed and sanitized. Operator segregated raw fish to be discarded.
Stop Sale issued due to food originating from an unapproved source. Observed alfajores at front counter next to register from unapproved source with no invoice provided.
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. Also observed flan (59F - Cold Holding); natilla (60F - Cold Holding); egg white cake (60F - Cold Holding) in standing reach next to coffee station. As per operator since yesterday 03/13.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish stock (62F - Cold Holding); chicken stock (63F - Cold Holding) on prep table bottom shelf across from cook line. As per operator for 1 hour. Also Observed flan (59F - Cold Holding); natilla (60F - Cold Holding); egg white cake (60F - Cold Holding) in standing reach next to coffee station. As per operator since yesterday 03/13. Also observed ceviche base (45F - Cold Holding); cooked rice (47F - Cold Holding); beef heart (46F - Cold Holding); chicken (46F - Cold Holding) in walk in cooler. As per operator for two hours.
Handwash sink used for purposes other than handwashing. Observed sponge and food remnants in hand washing sink across from cook line in kitchen area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed all ceviches on the menu not identifying which items contain raw fish. Operator marked menu during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink across from cook line in kitchen area. Operator provided paper towels.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser not labeled on storage rack next to fryer in kitchen area.
Accumulation of debris on exterior of warewashing machine. Observed exterior of dishwashing machine soiled
Ceiling/ceiling tile shows damage or is in disrepair. Observed in dry storage area.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board next to three compartment sink in kitchen area.
Equipment in poor repair. Observed handles to reach in cooler and reach in freezer in kitchen area missing.
Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Observed clean utensils exposed to splash from handwashing sink next to coffee machine at front counter.
Floor area(s) covered with standing water. Observed standing water under dishwashing machine.
Food contaminated by unsanitized equipment or utensil. See stop sale. Observed employee personal beverage cup stored in container of shredded lettuce at top reach in cooler on prep table across from cook line in kitchen area. Operator removed cup and discarded shredded lettuce. Also observed employee drop utensil retrieve it from the floor and continue to prepare ceviche without washing and sanitizing utensil. Inspector coach employee on proper sanitation procedures and employee placed utensil in three compartment sink to be washed and sanitized. Operator segregated ceviche to be discarded.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer at front counter behind register.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water 81F on table next to cook line in kitchen area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
Aug 26, 2024□ 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 ▾
Nonfood-grade bags used in direct contact with food. Observed several products inside of thank you bags at walk in freezer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed deserts not properly date marked at reach in cooler dining area. As per operator was made it more than 24 hours ago.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris at walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 101F next to grill.
Stored food not covered. Observed cooked sweet potatoes not covered at reach in cooler preparation area.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall of unsealed wood at the entrance of the kitchen area.
Aug 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority3 Intermediate10 Basic
Show 19 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee cut avocado with bare hands and serving to a dish. Operator was informed that ready to eat food cannot be touched with bare hands. Operator washed hands and put gloves on.
Nonfood-grade bags used in direct contact with food. Observed several products inside of thank you bags at walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over fish and chicken broth at reach in cooler preparation area. Operator moved the raw beef to the walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shell eggs at walk in cooler. Operator was informed that the products need to be reorganized.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken soup (48 F - Cold Holding); Pasta (49 F - Cold Holding); fish broth (52 F - Cold Holding); chicken broth (52 F - Cold Holding); cooked scrambled eggs (62 F - Cold Holding); cooked potatoes (51 F - Cold Holding) at reach in cooler located in front of stove and grill. As per operator since yesterday. Operator segregates the products to be discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken soup (48 F - Cold Holding); Pasta (49 F - Cold Holding); fish broth (52 F - Cold Holding); chicken broth (52 F - Cold Holding); cooked scrambled eggs (62 F - Cold Holding); cooked potatoes (51 F - Cold Holding) at reach in cooler located in front of stove and grill. As per operator since yesterday. Operator segregates the products to be discarded.
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by garage can at kitchen area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche on the menu not identified which items contain raw fish.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed deserts not properly date marked at reach in cooler dining area. As per operator was made it more than 24 hours ago.
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 the reach in cooler three doors at 60°F. Observed chicken soup (48 F - Cold Holding); Pasta (49 F - Cold Holding); fish broth (52 F - Cold Holding); chicken broth (52 F - Cold Holding); cooked scrambled eggs (62 F - Cold Holding); cooked potatoes (51 F - Cold Holding) at reach in cooler located in front of stove and grill. As per operator since yesterday. Operator segregates the products to be discarded.
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 raw salmon bearing the label inside of reduced oxygen packages at reach in cooler ceviche station. Operator removed the product from the vacuum packages.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris at walk in freezer.
Food stored in a location that is exposed to splash/dust. Observed mashed potatoes stored next to hand wash sink exposed to splash at preparation area. Operator moved the mashed potatoes to the shelf.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 101°F next to grill.
Reach-in cooler interior/shelves have accumulation of soil residues preparation area.
Stored food not covered. Observed cooked sweet potatoes not covered at reach in cooler preparation area.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall of unsealed wood at the entrance of the kitchen area.
Feb 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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. Observed raw salmon stored above potato fries located in the domestic reach in freezer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available at the time of the inspection.
Accumulation of debris inside warewashing machine. Observed mold like substance inside.
Accumulation of debris on exterior of warewashing machine.
Employee with no beard guard/restraint while engaging in food preparation. Observed in the kitchen.
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority2 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. Walk-in cooler, chicken soup,as per operator from yesterday (51F - Cooling);
Nonfood-grade bags used in direct contact with food. Observed breads stored in white garbage bag.
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. Observed raw chicken with corn on the cob located in the walk-in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler, chicken soup,as per operator from yesterday (51F - Cooling); Walk-in cooler, corn soup,as per operator 6 days ago (45F - Cold Holding);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler, corn soup,as per operator 6 days ago (45F - Cold Holding);
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed chicken soup being cooled in too deep a container.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for the corn soup,located in the walk-in cooler.
Food stored in a location that is exposed to splash/dust. Observed at the front counter,sugar stored by the hand wash sink.
Food stored on floor. Observed bucket containing soy sauce stored on the floor by the entrance to the walk-in cooler. Observed buckets containing raw meats stored on the floor of the walk-in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled,cookline.
No handwashing sign provided at a hand sink used by food employees. Observed at the front counter.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed for the reach in cooler opposite the flat top grill.
Unclean building components, attachments or fixtures. Observed hood soiled with accumulation of grease. Observed fan covers in the walk-in cooler soiled.
Working containers of food removed from original container not identified by common name. Observed for bulk rice bin.
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.