ENRIQUETAS
186 NE 29 ST, Miami FL 33137 · 305 573 4681
Last inspected Aug 18, 2026 · 8 visits since January 2024
SEP 24
MAR 25
JAN 26
APR 26
AUG 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Rodent bait not contained in a covered, tamper-resistant bait station. Upstairs around reach in freezer and Togo containers.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Rodent bait not contained in a covered, tamper-resistant bait station. Upstairs around reach in freezer and Togo containers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bistec (121F - Hot Holding) stored on top of flat top for less than 2 hours, as per operator. Started to reheat.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed shredded pork cooling in the walk in cooler covered. Operator removed.
Handwash sink not accessible for employee use at all times. Observed handwashing sink at the front counter blocked by Togo containers.
Show the remaining 6 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of beef, chicken and pork not date labeled, as per operator made 6 days ago.
Equipment in poor repair. Observed multiple reach in cooler gaskets torn.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. Throughout the kitchen and prep area.
Reach-in cooler shelves with rust that has pitted the surface.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the whole kitchen and warewashing area.
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate20 Basic
Show 25 findings ▾
Container of medicine improperly stored. Observed in cooler at front counter; employees Ozempic. Operator removed during inspection.
Toxic substance/chemical improperly stored. Observed subsea stored on counter above clean plates where register is. Operator removed spray.
Equipment drain line draining into handwash sink. Observed in upstairs handsink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food and dish shelves.
Non-pitting surface rust on food-contact equipment. Observed on dry dish racks above triple sink.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled at time of inspection.
Cardboard used to line food-contact shelves. Observed where ovens are stored in walk in cooler.
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 cooler next to steam table no longer in service. No TCS foods stored inside. As per operator, used as dry storage.
Current Hotel and Restaurant license not displayed. Observed old license printed, 10/2025.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on shelf above triple sink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees with rings and bracelets not approved.
Equipment in poor repair. Observed torn gasket in cooler across fryers.
Floor area(s) covered with standing water. Observed water on floor throughout kitchen and walk in cooler.
Food stored on floor. Observed bread on floor in walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Observed between wall and triple sink at coffee bar. Knives were removed.
In-use tongs stored on equipment door handle between uses. Observed at cook line. Employees removed tongs.
No copy of latest inspection report available. Observed no copy on site.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout multiple coolers.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed coke can in cooler open with food at front counter.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Single-service articles improperly stored. Observed baking cups stored on floor in upstairs storage.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen, walk in coolers and freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. Observed bread inside nonfood-grade bag inside reach in cooler at sandwich station.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed black beans (120F - Reheating) on steam table. As per operator for 2 hours. Operator segregated to later discard.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed black beans (120F - Reheating) on steam table. As per operator for 2 hours. Operator segregated to later discard.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled pumpkin (99F - Hot Holding) inside steam table. As per operator for approximately 2 hrs. Operator placed product on stove to reheat.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200+ppm). Operator diluted with water, retest Triple Sink (Chlorine 100ppm).
Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands on service sink next to cook line. Discussed with operator proper hand washing procedures.
Floor area(s) covered with standing water. Observed at washing area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer. Observed ice buildup around walk in freezer door.
In-use knife/knives stored in cracks between pieces of equipment. Observed spatula stored between grill and table at sandwich station. Operator removed the spatula.
In-use tongs stored on equipment door handle between uses. Observed pair of tongs hanging from reach in cooler door handle across cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottled water inside reach in cooler at sandwich station.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at washing area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on cutting board across cook line. Operator removed the towel.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate17 Basic
Show 24 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 11 shell eggs in containers with broken shell eggs by cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (128F - Hot Holding) at grill, as per employee less than 1 hour. Employee started to reheat. Observed sweet plantains (113F - Hot Holding), at steam table, as per manager less than 1 hour. Employee took to reheat.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 400ppm). Employee prepared new sanitizing solution recheck Triple Sink (Chlorine 100ppm).
Lack of toilet tissue at each toilet. Observed at employee bathroom second floor.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at employees bathroom second floor. Employee provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flans stored at reach in cooler not date marked. As per employee prepared Thursday. Employee put date on flans.
Records/documents for required employee training do not contain all of the required information. Observed expiration date missing from certifications. Manager put date of expiration.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at front counter across three compartment sink.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed employee bathroom second floor.
Bowl or other container with no handle used to dispense food. Observed a foam cup with no handle stored inside rice container used to dispense rice by kitchen.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 4 open plastic bottles of water at preparation juice area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone stored at preparation area juice station.
Equipment in poor repair. Observed reach in freezer gaskets torn across grill. Observed reach in cooler at juice station used as a storage not working. Observed fan cover missing at walk in cooler.
Exterior door has a gap at the threshold that opens to the outside. Observed door has a gap at second floor exit by white freezer.
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. Observed 3 pairs of tongs stored on reach in cooler doors at kitchen by cook line.
No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink by steam table,hand sink front counter and hand sink ware washing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled and slime at reach in cooler across cook line. Observed hoods filters soiled at cook line.
Single-service articles improperly stored. Observed single service Togo foam containers stored on floor at storage area second floor. Employee relocated correctly.
Single-service articles not stored inverted or protected from contamination. Observed single service Togo plates not inverted above steam table by kitchen. Manager inverted.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed walk in cooler floor, walk in freezer and ware washing area unsealed concrete.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 5 wet cloth stored at cook line, and preparation area.
Working containers of food removed from original container not identified by common name. Observed sugar container at coffee station not labeled.
Sep 12, 2024Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (68F - Cold Holding) on prep cooler at sandwich station. As per employee for 2 hrs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked onions (123F - Hot Holding) observed on shelve over grill. As per employee for approximately 30 min. Also observed beef (123F - Hot Holding) inside steam table at sandwich station. As per employee for approximately 1 hr. Employee placed products on flat grill to reheat.
Handwash sink used for purposes other than handwashing. Observed hose connected to hand sink faucet.
Records/documents for required employee training do not contain all of the required information. Observed trainers name, certificate number and expiration date missing from certifications.
Floor area(s) covered with standing water. Observed at washing area.
In-use tongs stored on equipment door handle between uses. Observed pair of tongs hanging from reach in cooler door handle across cook line.
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 with handle inside sugar container at front counter.
No handwashing sign provided at a hand sink used by food employees. Observed next to steam table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
May 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose bibs with no vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items not date marked
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Floors under equipment soiled.
Floors not maintained smooth and durable.multiple areas of kitchen and prep areas.
Ice buildup in reach-in freezer and/or walk-in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple pieces of equipment throughout estashment soiled with food debris and buildup.
May 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher not changing gloves or washing hands between handling dirty and clean equipment discussed with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (44F - Cold Holding); Poultry (44F - Cold Holding); Dairy (45F - Cold Holding); operator will maintain temperatures with walk in freezer door being open until repairs are made to walk in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose bibs with no vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items not date marked
Records/documents for required employee training do not contain all of the required information. All certificates had incorrect expiration date, they were fixed during inspection.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Floors under equipment soiled.
Floors not maintained smooth and durable.multiple areas of kitchen and prep areas.
Ice buildup in reach-in freezer and/or walk-in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple pieces of equipment throughout estashment soiled with food debris and buildup.
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line, as per Manager less than 1 hour. Employee add ice during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (123F - Hot Holding) at cook line, as per employee less than 1 hour, employee proceed to reheat. cooked onions (167 - Reheating) Also observed milk (102F - Hot Holding) next to coffee machine at front counter, as per employee less than 1 hour. Employee discarded during inspection.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine +200ppm); Triple Sink (Chlorine 100ppm).
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at produce sink in kitchen area.
Handwash sink used for purposes other than handwashing. Observed stored cups, plates, hose inside HWS at cook line, employee moved during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork (41F - Cold Holding); cooked oxtail (41F - Cold Holding); in walk in cooler. As per employee over 24 hours. Employee dated during inspection
Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified with common name at front counter.
Equipment in poor repair. Observed broken gaskets in unit at cook line.
Food stored on floor. Observed seasoning container stored on walk in cooler floor. Employee stored properly during inspection.
Ice buildup in walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at sugar container at front counter, employee rearranged properly during inspection.
Time/temperature control for safety food thawed in an improper manner. Observed fries(frozen) in container at cook line, employee moved to reach in cooler during inspection.
Working containers of food removed from original container not identified by common name. Observed sugar container not identified with common name at front counter.
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.