EL SARTEN RESTAURANT & LOUNGE
5904 W 20 AVE, Hialeah FL 33016 · 7863809222
Last inspected Jun 23, 2026 · 12 visits since October 2023
APR 24
AUG 24
MAR 25
NOV 25
APR 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jun 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
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. Observed no proof of required state approved employee training provided for Carlos Daniel Ortega, Yolanda del Carmen Velalasquez, Yanelys Garido, caridad de las Mercedes, Yoelvis Perez, Yanet Toledo Diaz, Jose Miguel Segovia, Carlos Suarez, Jessica Ibañez, Adys Leon, Allison Macias, Alfredo Espinoza they are being working for more than a year.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Observed employee washing dishes with no hair restraint. Operator provided hair restraint to operator.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of the microwave soiled.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed inside kitchen area light shields missing.
Stored food not covered. Observed guacamole, diced tomatoes not cover at the buffet line, observed ice cream not covered inside of the reach in freezer.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee washing his hands with his gloves on. Explained proper hand washing to operator.
Raw animal food stored in same container as ready-to-eat food. Observed in the kitchen raw chicken stored over cooked chicken on the steam table. Operator removed it.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the kitchen over the microwave cooked broccoli (78F - Hot Holding), as per operator kept outside less than 30 minutes. Operator transferred the food to the cooler for proper cold holding.
Handwash sink not accessible for employee use at all times. Observed hand washing sink located at ware washing area blocked by a large garbage can and large trays.
Handwash sink used for purposes other than handwashing. Observed food debris and a spoon in the hand washing sink located in the kitchen. Employee removed the spoon and cleaned the hand washing sink.
No soap provided at handwash sink at cook line. Operator refilled the soap during the inspection.
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. No food training certification available for all employees Randy yen, Jorge. Operator found all the trainings on site.
Current Hotel and Restaurant license not displayed.
Cutting board attached to preparation cooler at kitchen has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Observed not holding unit gasket torn.
In-use wet wiping cloth/towel used under cutting board
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of the microwave in the kitchen interior soiled. Observed oven at cook line interior soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage shelf above the prep cooler at cook line has accumulated food debris. Observed exterior of the microwave located in the kitchen soiled. Observed exterior of the reach in cooler located at cook line soiled.
May 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in the oven at cook line roasted pork (89 F - Cooling), as per cook pork was left cooling from the night before. Operator discarded food.
Mar 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in the oven at cook line roasted pork (89 F - Cooling), as per cook pork was left cooling from the night before. Operator discarded food.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw chicken stored over fresh garlic in oil. Observed in the walk in cooler raw chicken stored over fresh garlic in oil.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the oven at cook line roasted pork (89 F - Cooling), as per cook pork was left cooling from the night before. Operator discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the prep cooler at cook line in a double insert observed raw chicken (50 F - Cold Holding), as per operator just placed in unit. Operator removed it on site and placed it inside the cooler to rapidly cool.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. No proof of training for all employees working over 60 days, Yaneisy Marrero, Talia Garcia, Carlos Martinez.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. Observed microwave interior soiled.
No handwashing sign provided at a hand sink used by food employees. At bar area.
Old labels stuck to food containers after cleaning. Observed at dishwashing area.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Portable fire extinguisher gauge in red zone. For reporting purposes only.
Aug 14, 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 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/. Observed more than 4 employees engaged in food preparation with no manager present.
Exterior door has a gap at the threshold that opens to the outside.
Aug 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Container of medicine improperly stored. Observed ibuprofen bottle stored on food storage shelf above the preparation table by the walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw chicken stored over cheese.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed chicken soup (47F - Cold Holding); raw pork (46F - Cold Holding); cooked rice (51F - Cold Holding); ham (51F - Cold Holding), as per chef stored back in the walk in cooler for less than for hours, he also stated that food was outside the cooler under preparation, also observed breaded fish (70 F - Cold Holding); pork fajitas (75F - Hot Holding), as per cook out of temperature less than 4 hours, employee placed food back in refrigerated drawers to rapidly cool down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line observed cooked cassava (105F - Hot Holding), as per employee for less than 4 hours, employee reheating food, also at cook line observed cooked vegetables (87F - Hot Holding), as per chef for less than 4 hours employee removed food to reheat, in the steam table at kitchen observed Shredded beef (130 F - Hot Holding); booked beef (127F - Hot Holding), as per chef for less than 4 hours, employee reheating food, at front counter observed french fries (99 F - Hot Holding); pulled pork (120F - Hot Holding), as per cook for less than 4 hours, employee reheating food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled, at front counter observed soda gas n soiled.
Handwash sink used for purposes other than handwashing. Observed food residue in the hand sink at cook line-potato skin.
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/. Observed more than 4 employees engaged in food preparation with no manager present.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored over preparation table by the walk in cooler.
Exterior door has a gap at the threshold that opens to the outside.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed Fly sticky tape hanging over food preparation table by the walk in cooler. Employee removed it on site.
Ice scoop handle in contact with ice. At bar area observed scoop handle touching ice.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both oven at cook line soiled, observed microwave stored over prep cooler at cook line interior soiled,
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at cook line water slaw draining.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in a large bucket in standing water.
Aug 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
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/
Buildup of food debris/soil residue on equipment door handles.
Cutting board has cut marks and is no longer cleanable. Observed Cutting board with cut marks across from cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled locate by walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Hansink soiled at entrance of kitchen. Observed shelves by 3 compartment sink soiled. Observed Fan guard soiled at walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed Wiping cloth not stored in sanitizing solution at preparation table across cook line.
Apr 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Displayed food not properly protected from contamination. Observed at buffet line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (52F - Cold Holding); ham (63F - Cold Holding); fish soup (56F - Cold Holding); shredded chicken (49F - Cold Holding) all cold holding at walk in cooler. As per chef since previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (52F - Cold Holding); ham (63F - Cold Holding); fish soup (56F - Cold Holding); shredded chicken (49F - Cold Holding) all cold holding at walk in cooler. As per chef since previous day.
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 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and ceviche with no date marked at walk in cooler, as per chef for more than 24 hours.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside rice container by walk-in cooler.
Buildup of food debris/soil residue on equipment door handles.
Cutting board has cut marks and is no longer cleanable. Observed Cutting board with cut marks across from cook line.
Faucet/handle missing at plumbing fixture. Observed handle missing at handsink by the cook line.
Floor area(s) covered with standing water. Observed Standing water by 3 compartment sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled locate by walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Hansink soiled at entrance of kitchen. Observed shelves by 3 compartment sink soiled. Observed Fan guard soiled at walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed Wiping cloth not stored in sanitizing solution at preparation table across cook line.
Dec 1, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees Jorge Ruiz, Kevin Gorrita, Jorge Perez, Naiby de la Rosa.
Oct 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority6 Intermediate4 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed cut cabbage (49F - Cold Holding); Raw pork (50F - Cold Holding); raw chicken (52F - Cold Holding); ham (52F - Cold Holding); cheese (53F - Cold Holding); ham (51F - Cold Holding); cooked rice (56F - Cold Holding), manager states that the walk in cooler was opened for a long period of time, he started that they we're organizing and cleaning in the walk in cooler. Instructed the manager to maintain the walk in cooler door closed to bring the temperature down and also intruded manager to monitor unit temperature In the reach in cooler observed cheese (70 F - Cold Holding); ham (69F - Cold Holding), as per manager for less than 3 hours, manager lowered the unit temperature to rapidly cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stored on the flat grill observed cooked pork (99 F - Hot Holding), as per chef for less than 4 hours, employee reheating food on site. In the steam table located in the cook line observed cooked fish (109F - Hot Holding); cooked rice (120 F - Hot Holding); Cuban mojito (110 F - Hot Holding); cooked yellow rice (108F - Hot Holding), chef stated that these food items were stored in this unit for less than 4 hours. Employee reheating the food on site.
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.
Handwash sink not accessible for employee use at all times. Observed a pot stored in the hand sink located in the cook line.
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. No paper towel in the hand sink located in the cook line.
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees Jorge Ruiz, Kevin Gorrita, Jorge Perez, Naiby de la Rosa.
Employee with no hair restraint while engaging in food preparation.
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle, employee removed it.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with grease old accumulation, oven located by the walk in cooler 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.