EL SALVADORENO RESTAURANT AND GRILL
10855 SW 72ST UNIT 28, Miami FL 33173 · 3052713101
Last inspected Aug 7, 2026 · 11 visits since October 2023
SEP 24
FEB 25
SEP 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B 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 →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024020258 | Jan 3, 2024 | Sep 16, 2024 | $320 |
Inspection history
11 visits, newest first
Aug 7, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority0 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining bowl of plantains.
Spray hose at dish sink lower than flood rim of sink. Observed spray hose hanging inside of both triple sinks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicharron mix (45F - Cold Holding); refried beans mix (45F - Cold Holding) on counter top across from cook line, as per operator for 2 hours. Observed diced tomatoes (47F - Cold Holding) next to flip top reach in cooler. Observed raw beef (44F - Cold Holding); cheese (44F - Cold Holding) inside walk in cooler.
Toxic substance/chemical improperly stored. Observed can of stainless steel cleaner stored on shelf next to sugar packets at bar area.
Show the remaining 9 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm). Advised operator to add more water.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled.
Floor area(s) covered with standing water. Observed standing water on floor near floor drains in kitchen and dish areas.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 90F at cook line.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed reach in freezer door with exposed insulation across from walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed hood filters soiled.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall above hood system dusty.
Aug 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority0 Intermediate9 Basic
Show 15 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing pots with no sanitation step. Advised operator to have pots sanitized before use.
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining bowl of plantains.
Spray hose at dish sink lower than flood rim of sink. Observed spray hose hanging inside of both triple sinks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicharron mix (45F - Cold Holding); refried beans mix (45F - Cold Holding) on counter top across from cook line, as per operator for 2 hours. Observed diced tomatoes (47F - Cold Holding) next to flip top reach in cooler. Observed raw beef (44F - Cold Holding); cheese (44F - Cold Holding) inside walk in cooler.
Toxic substance/chemical improperly stored. Observed can of stainless steel cleaner stored on shelf next to sugar packets at bar area.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm). Advised operator to add more water.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled.
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 44F.
Floor area(s) covered with standing water. Observed standing water on floor near floor drains in kitchen and dish areas.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 90F at cook line.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed reach in freezer door with exposed insulation across from walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed hood filters soiled.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall above hood system dusty.
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate13 Basic
Show 18 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of tortilla chips at cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (56F - Cold Holding); chicharron mix (59F - Cold Holding) at prep table across from cook line, as per operator for 2 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli slicer blade soiled in kitchen.
No soap provided at handwash sink. Observed no soap at hand sink in kitchen. Operator provided soap.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer not labeled in dish area.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled.
Equipment in poor repair. Observed reach in freezer not working, as per operator establishment is using as reach in cooler until freezer is repaired. Observed reach in freezer gaskets torn.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at screen door at back door.
Floor area(s) covered with standing water. Observed standing water on floor near ice machine.
Food stored in a location that is exposed to splash/dust. Observed uncovered plantains stored underneath paper towel dispenser in kitchen area.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water next to hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Standing water in bottom of reach-in-cooler. Across from cook line.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen area.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall above hood system dusty.
Water draining onto floor surface. Observed water leaking on to floor from ice machine.
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand sink in kitchen.
Exterior door has a gap at the threshold that opens to the outside. At back screen door.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen area.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Sep 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over pickled onions at reach in cooler across from cook line. Operator relocated products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicharrone mix (60F - Cold Holding); refried beans mix (58F - Cold Holding); cheese mix (45F - Cold Holding) at prep table in kitchen, as per operator for less than one hour. Operator added more ice to ice bath for rapid cooling.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand sink in kitchen.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler/freezer door handles soiled.
Exterior door has a gap at the threshold that opens to the outside. At back screen door.
Floor area(s) covered with standing water. Observed standing water on floor near hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen area.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Handwash sink used for purposes other than handwashing. Observed at hand sink in bar; bucket stored inside.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary test kit on site, chlorine sanitizer used.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks above warewash area. Observed on knife magnet.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed in kitchen area; 78F.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in both freezers in establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout multiple reach in coolers in kitchen.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers throughout establishment.
Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler in kitchen area as well as beer coolers in bar area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed on kitchen area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Feb 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 3 high priority.
3 High priority7 Intermediate11 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in reach in :bean and pork (51F - Cooling), as per operator, mixture was placed in cooler the night before. Observed in walk in cooler: pork chunks cooked (54F - Cooling); cooked white rice (47F - Cooling); rice and beans (49F - Cooling). As per operator food was cooked prior day and placed in walk in.
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 in reach in :bean and pork (51F - Cooling), as per operator, mixture was placed in cooler the night before. Observed in walk in cooler: pork chunks cooked (54F - Cooling); cooked white rice (47F - Cooling); rice and beans (49F - Cooling). As per operator food was cooked prior day and placed in walk in.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table: rice (121F - Hot Holding); soup (113F - Hot Holding); beans (127F - Hot Holding); rice and beans (137F - Hot Holding). As per operator, food was cooked less than an hour prior to inspection. Operator turned heat up on steam table.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator unable to calibrate thermometer verbally; inspector went over process with manager.
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 via email.
Handwash sink used for purposes other than handwashing. Observed at hand sink in bar; bucket stored inside.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary test kit on site, chlorine sanitizer used.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks above warewash area. Observed on knife magnet.
Spray bottle containing toxic substance not labeled. Observed under three compartment sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed in kitchen area; 78F.
Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles in kitchen.
Clean utensils stored between equipment and wall. Observed knife between prep table and reach in cooler across cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on rack above microwave. Observed bags and phones stored above ice machine in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in both freezers in establishment.
In-use tongs stored on equipment door handle between uses. Observed on oven doors at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout multiple reach in coolers in kitchen.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers throughout establishment.
Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler in kitchen area as well as beer coolers in bar area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed on kitchen area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Sep 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked sausage and cooked pork ribs stored inside the walk in cooler. Operator removed items and placed it correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slice machine blade soiled.
No paper towels or mechanical hand drying device provided at handwash sink, located at front counter.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Covered waste receptacle not provided in women's bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed hood filters soiled.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Observed three compartment sink pipe leaking water.
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate14 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked red beans (55F - Cooling) stored inside the walk in cooler. As per operator prepared for more than 6 hours before the inspection. Operator discarded item.
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 employee touching her apron, and then touching clean kitchen utensils without washing her hands. Discussed and coached employee in proper methods.
Raw animal food stored over or with ready-to-eat food in a cooler - not all products commercially packaged. Observed raw pork over cooked pork ribs stored inside the walk cooler. Employee removed items, and placed them correctly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked fried beans, date 10 days before the inspection stored inside the walk in cooler. Employee discarded item.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching soiled towel, and then touching clean kitchen utensils without changing gloves. Discussed and coached employee in proper methods. Employee washed hands and put on new gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked fried beans date 10 days before the inspection. Employee discarded item.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked red beans (55F - Cooling) stored inside the walk in cooling. As per operator prepared for more than 6 hours before the inspection. Operator discarded item.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Floors not maintained smooth and durable.
Food stored on floor. Observed bag of carrots, plastic containers with Manteca, and potatoes stored on floor inside the walk in cooler. Employee removed items, and placed them correctly.
Observed ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen areas.
Observed in use wet wiping cloth/towel used under cutting board, located on top of prep table.
Observed interior of oven has accumulation of black substance/grease/food debris, located near the kitchen entrance.
Observed no conspicuously located ambient air temperature thermometer in holding unit, throughout kitchen.
Observed standing reach in freezer interior have accumulation of soil residues, located near the cooking line.
Observed walk in cooler shelves with rust that has pitted the surface.
Observed walls soiled with accumulated grease, throughout kitchen areas.
Open dumpster lid.
Jan 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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.
Accumulation of debris on exterior of warewashing machine. Top of dish machine with old debris.
Cutting board has cut marks and is no longer cleanable.
Floors not maintained smooth and durable. Floor pitted not smooth in kitchen area.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash sign at bar employee hand wash sink.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority4 Intermediate8 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened container of milk held over 24 hrs not date marked in front bar area reach in cooler.
Handwash sink used for purposes other than handwashing. Pan of water stored in employee hand wash sink at end of cooks line, corrected, employee removed pan during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink on cooks line, corrected, employee replaced paper towels during inspection.
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.
Accumulation of debris on exterior of warewashing machine. Top of dish machine with old debris.
Cutting board has cut marks and is no longer cleanable.
Employee eating in a food preparation or other restricted area. Employee drink stored on food prep table, corrected, employee removed drink during inspection.
Floors not maintained smooth and durable. Floor pitted not smooth in kitchen area.
Food stored on floor. Tamales stored on floor in walk in cooler, corrected, employee placed on shelf during inspection.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between equipment on cooks line.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash sign at bar employee hand wash sink.
Wet wiping cloth not stored in sanitizing solution between uses.
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.