EL PUB RESTAURANT
1548 SW 8 ST, Miami FL 33135 · 305.642.9942
Last inspected Jun 22, 2026 · 8 visits since July 2023
OCT 24
JAN 25
AUG 25
NOV 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. Discussed with the operator and provided the handout.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,040
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2018042375 | Aug 7, 2018 | Oct 31, 2018 | — |
| 1--2018047338 | Aug 20, 2018 | Oct 19, 2018 | — |
| 1--2017036859 | Jul 26, 2017 | Dec 8, 2017 | $800 |
| 1--2016049192 | Oct 19, 2016 | Feb 8, 2017 | $800 |
| 1--2015054190 | Nov 24, 2015 | Feb 9, 2016 | $440 |
Inspection history
8 visits, newest first
Jun 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen can opener soiled.
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.
Show the remaining 5 findings ▾
Accumulation of debris inside warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen shelves with heavy soil throughout.
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.
Nov 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw chicken stored above cooked pork. Discussed with the operator and provided the handout for the proper storage of food.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Front counter: rice pudding prepared and date marked 10/27. Operator discarded.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale Front counter: rice pudding prepared and date marked 10/27.
Food-contact surface soiled with food debris, mold-like substance or slime. Most cutting boards in the kitchen.
Spray bottle containing toxic substance not labeled. Front counter: spray bottle with multi- surface cleaner not labeled.
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Kitchen, by the dishwasher.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. By the back door
Handwash sink used for purposes other than handwashing. Observed employee adding water into a pan at the hand washing sink in the bar area. Operator coached the employee
No paper towels or mechanical hand drying device provided at handwash sink. Sandwich station.
Accumulation of black/green mold-like substance in the interior of the ice machine at the drink station.
Cutting board has cut marks and is no longer cleanable.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
Old labels stuck to food containers after cleaning.
Wood food-contact surface not properly sealed. Several shelves with food stored on them with wood as the shelf.
Mar 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority8 Intermediate4 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw chicken stored above cook3d beef.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Heated line above the steam table in the kitchen: cooked potatoes (112-119F - Hot Holding). As per operator, placed on the line less than an hour before the inspection. Operator reheated to 168F.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep kitchen: can opener blade soiled. Cutting boards.
Handwash sink not accessible for employee use at all times. Juice squeeze station: juice stained stored inside the hand washing sink. Ware wash area: pan stored inside the hand washing sink.
Handwash sink used for purposes other than handwashing. Observed employee adding water into a pan at the hand washing sink in the kitchen by the three compartment sink. Operator coached the employee
Manager or person in charge lacking proof of food manager certification. Angel Bentancourt
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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. All employees except 2. As per operator, all files are locked in the office, no access.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sandwich station area: flan not date marked m as per operator, prepared two days ago. Walk in cooler: cooked beef, cooked chicken and cooked pork not date marked.
Spray bottle containing toxic substance not labeled. Bottle with degreaser not labeled, stored by the sandwich station area.
Employee with no hair restraint while engaging in food preparation.
Food not stored at least 6 inches off of the floor. Walk in freezer:2 cases of chicken stored on the floor underneath the shelves.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. Ware wash area and sandwich station area. Discussed with the operator and provided hand washing signs.
Oct 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw pork (47F - Cold Holding); raw beef (47F - Cold Holding); ground beef (46F - Cold Holding) stored in the walk in cooler over night, as per operator.
Equipment in poor repair. Observed gaskets torn in reach in cooler in the kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at the wearwashing hand sink and sandwich station area.
Oct 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 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 (47F - Cooling); ground beef (47F - Cooling); cooked pork (48F - Cooling); cooked goat (48F - Cooling); boliche (48F - Cooling) stored in the walk in cooler over night as per operator.
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 (47F - Cooling); ground beef (47F - Cooling); cooked pork (48F - Cooling); cooked goat (48F - Cooling); boliche (48F - Cooling) stored in the walk in cooler over night as per operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw pork (47F - Cold Holding); raw beef (47F - Cold Holding); ground beef (46F - Cold Holding) stored in the walk in cooler over night, as per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (47F - Cold Holding); raw beef (47F - Cold Holding); ground beef (46F - Cold Holding) stored in the walk in cooler over night, as per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (120F - Hot Holding) stored under the steam table for less than 4 hours, operator reheated item.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee washing and rinsing at the 3 compartment sink with no sanitizer solution. Educated employee on how to wash rinse and sanitize properly.
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 walk in cooler ambient temperature at 46F.
Equipment in poor repair. Observed gaskets torn in reach in cooler in the kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop and spoon in standing water at the server station. Operator removed water.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at the wearwashing hand sink and sandwich station area.
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Stand-up reach in cooler inside the kitchen area: raw shell eggs stored above sliced cheese. Discussed with the operator and provided the handout to the operator for the proper storage of food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box: ham croquettes (122F - Hot Holding);. As per operator, cooked 1 hour before the inspection. Operator discarded and prepared new ham croquettes, 176F.
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. Discussed with the operator and provided the handout.
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 handout.
No handwashing sign provided at a hand sink used by food employees. Observed by the sandwich station area.
Wet mop not stored in a manner to allow the mop to dry. Drink 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.