EL SITIO COFFEE BAR INC
19 NE 2 AVE, Miami FL 33132 · 7864828450
Last inspected Aug 11, 2026 · 8 visits since September 2023
MAR 25
SEP 25
DEC 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2015045687 | Oct 9, 2015 | Mar 8, 2016 | $320 |
Inspection history
8 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate10 Basic
What the inspector wrote — 15 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cook pork belly (52F - Cooling), cooked black beans (56F - Cooling) inside reach in cooler as per operator overnight. See stop sale.
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.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over empanadas inside reach in freezer. Manager reorganized products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pork belly (52F - Cooling) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. inside reach in cooler as per operator overnight. See stop sale.
Show the remaining 11 findings ▾
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. Oswar, Paula.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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. Reach in cooler located at kitchen area.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Observed cases of avocados stored directly on floor. Manager reorganized products.
Ice buildup in reach-in freezer and/or walk-in freezer.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Located front counter area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 400ppm) located cook line are. Recheck 50 ppm.
Working containers of food removed from original container not identified by common name. Sugar container located front counter area. Observed operator labeled during inspection.
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate9 Basic
Show 17 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed most cooked foods exceed 7 day from over 2 weeks inside the cool.chicken, beef, pork etc.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen cooks.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris in three-compartment sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen oven accumulation of food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of food debris on top of all kitchen shelves.
Soiled dry wiping cloth in use.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of old grease on kitchen wall cooking equipment area.
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.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.Hood system not hooked up to a fire suppression system, only shell hood. Observed heavy grease cooking at time of visit.
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
Floor tiles missing and/or in disrepair. Kitchen.
Hole in or other damage to wall. Near three compartments sink.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Kitchen.
Wall soiled with accumulated grease, food debris, and/or dust.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine 00 ppm. Recheck 50 ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (50F - Cold Holding) located at cook line area, as per operator less than 15 minutes. Manager stored inside reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed milk located near coffee machine (85F - Hot Holding) as per operator less than 10 minutes. Recheck milk (165 F - Reheating)
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer.
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream milk (58F - Cold Holding) stored on top of prep table. As per operator less than 30 minutes. Operator stored inside reach in cooler.
Bowl or other container with no handle used to dispense food. Salt.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Kitchen.
Sep 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked rice located inside reach in freezer. Operator stored properly during inspection.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed mashed potatoes (48-50F - Cooling) as per operator cooling from last night. See stop sale.
Handwash sink used for purposes other than handwashing. Observed sponge inside hand located bar area. Operator removed.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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. Gasket.
Floor tiles missing and/or in disrepair. Kitchen.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine 00 ppm. Recheck chlorine 50 ppm
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over raw pork. Operator stored properly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Kitchen.
In-use wet wiping cloth/towel used under cutting board.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located cook line area.
Single-service articles improperly stored. To go plastic containers stored directly on floor near reach in cooler.
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 00ppm); Recheck Triple Sink (Chlorine 50ppm). Located kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over vegetables soup and beef empanadas inside reach in freezer.
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 plastic containers inside hand wash sink located front counter area. Operator removed during inspection.
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. Mariana Soledad, Michael.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken soup, cooked chicken, cooked beef not date marked.
Ice buildup in reach-in freezer and/or walk-in freezer.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Located at 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.