MI NUEVO ECUADOR
8726 NW 26 ST UNIT 18, Miami FL 33172 · 305-718-8577
Last inspected Aug 12, 2026 · 11 visits since November 2023
MAY 24
OCT 24
FEB 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between C 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 →
Inspection history
11 visits, newest first
Aug 12, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 27, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 37 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority4 Intermediate24 Basic
Show 37 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed at bucket in the kitchen. Operator add more chlorine.
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. Observed employee touching different soiled surfaces in the kitchen area and did not washed hands after.
Nonfood-grade bags used in direct contact with food.
Raw animal food stored over or with unwashed produce. Observed at walk in raw shell eggs over cooked goat
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in chest freezer several raw items like meat, fish, vegetables next to each other in contact.
Roach activity present as evidenced by live roaches found. Observed at hand wash sink located in dish washing area 2 live roaches crawling on utensils stored inside hand sink.. Observed approximately 10 + live roaches underneath shelf of food preparation tables all around kitchen area. Observed 3 live roaches inside oven. Observed one live roach on floor behind stove. Observed approximately 10 + live roaches on wooden Dollie's used to store boxes of to go containers located inside kitchen.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Tomato 50 F at cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at prep table the following items out of temperature: White rice 70 F, beef 70 F, plantain 77F.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Handwash sink used for purposes other than handwashing. Observed at hand wash sink a tray with utensils stored inside.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple cooked items like chicken soup, cooked beef, cooked rice, stored in the coolers not date marked
Spray bottle containing toxic substance not labeled.
Buildup of food debris/soil residue on equipment door handles. Observed oven soiled, inside and outside, handles soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans in kitchen.
Clean utensils or equipment stored in dirty drawer or rack. Utensils stored in soiled bucket at cook line.
Cutting board has cut marks and is no longer cleanable. Cook line.
Dead roaches on premises.observed 10 + dead roaches all around kitchen area floors under cooking equipment
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed some areas of the kitchen missing the molding
Floor not cleaned when the least amount of food is exposed. Observed floor underneath cooking equipments soiled with accumulated grease.
Floors not constructed to be easily cleanable. Kitchen's floor.
Hole in or other damage to wall. Observed wall in disrepair by mop sink.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
In-use wet wiping cloth/towel used under cutting board. Observed at cook line.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled with grease. Observed blender soiled.
Soil aluminum foil used to line food-contact shelves.
Soiled dry wiping cloth in use.
Storage area not maintained clean and organized. Observed at second floor used for storage.
Stored food not covered. Observed at walk in cooler and reach in cooler.
Utility lines are unnecessarily exposed. Observed ac duct line with an open end on top of food preparation table
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. All around kitchen
Wet mop not stored in a manner to allow the mop to dry.
Wood food-contact surface not properly sealed. Observed at rice/ microwave station.
Working containers of food removed from original container not identified by common name. Observed containers of flour, sugar, salt not labeled with common name.
Dec 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Non-pitting surface rust on food-contact equipment. Observed walk-in cooler racks rusted/pitted.
Hole in or other damage to wall. Observed over 3 compartment sink while sink area.
Unnecessary items/unused equipment on the premises.
Unsealed concrete floor in food preparation, food storage, warewashing area.
Utility lines are unnecessarily exposed.
Wet mop not stored in a manner to allow the mop to dry.
Sep 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer 3 compartment sink while sink at 10ppm.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at kitchen counter room temperature, as per staff just recently, staff relocated to walk-in cooler.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed Gilberto Castro 08/01/2020 expired.
Handwash sink used for purposes other than handwashing. Observed silverware stored at handwashing sink next to 3 compartment sink.
Non-pitting surface rust on food-contact equipment. Observed walk-in cooler racks rusted/pitted.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation wearing wrist watch.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Hole in or other damage to wall. Observed over 3 compartment sink while sink area.
Unnecessary items/unused equipment on the premises.
Unsealed concrete floor in food preparation, food storage, warewashing area.
Utility lines are unnecessarily exposed.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at several prep tables.
Jun 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
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. Form provided while conducting the inspection.
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. Form provided while conducting the inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at walk in cooler containers with cooked food for more than 24 hours without labels: rice, beans, stew.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Food not stored at least 6 inches off of the floor. Boxes with crystal bottles inside walk in cooler.
Unnecessary items/unused equipment on the premises. Observed a box
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate12 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees changing gloves not washing hands. Employees were coach on proper handwashing protocols.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hen stew (127F - Hot Holding) at kitchen table, as per manager just out 30 minutes, chef moved it to stove to reheat to 165°F or above.
Non-pitting surface rust on food-contact equipment. Observed storage rack under working table kitchen rusted.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled AC vents all throughout kitchen cook/preparation area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed poking/serving cleaned utensils stored food contact first at working table kitchen line.
Cutting board has cut marks and is no longer cleanable. O all throughout working tables at kitchen area.
Employee with no hair restraint while engaging in food preparation. Observed employee at at cook line and not hair restraint.
Faucet/handle missing at plumbing fixture.
Hole in or other damage to wall. Observed a few wall in disrepair over 3 compartment sink area.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at chest reach-in freezer kitchen area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above cook line area.
Unnecessary items/unused equipment on the premises. Observed latter stored behind chest freezers and old goods stored at mezzanine.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Utility lines are unnecessarily exposed. All throughout the kitchen.
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Food with mold-like growth. See stop sale. Observed moldy tomato paste inside walk in cooler.
Nonfood-grade bags used in direct contact with food. Observed beef inside non food grade bags at chest freezer.
No hot running water at three-compartment sink. Observed not hot running water at 3 compartment sink, staff turn on water heater.. tested 100°F
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not hot running water at handwashing sink, staff turn on water heater.. tested 100°F
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed serving and cooking utensils stored not handle first at kitchen working table
Cutting board has cut marks and is no longer cleanable. Observed several cutting boards with mark not longer cleanable at kitchen table.
Faucet/handle missing at plumbing fixture. Observed missing faucet handle at 3 compartment sink.
Hole in or other damage to wall. Observed hole on the wall above 3 compartment sink
Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup at standing reach in freezer at kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dusted fan at rack next to teach in cooler. Observed soiled gaskets at chest freezer.
Plumbing system in disrepair. Observed leaking pipes under 3 compartment sink.
Stored food not covered. Observed several containers of prepared food uncovered at walk in cooler, as per chef for more than 24 hours.
Unnecessary items/unused equipment on the premises. Observed latter and other equipment stored in the kitchen area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all throughout kitchen cooking line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled/dusted wall above chest freezers.
May 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the kitchen across WIC entrance and 3CS.
Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed vapor and presence of smoked inside kitchen cooking area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed WIC shelves rusted and pitted.
Working containers of food removed from original container not identified by common name. Observed some unlabeled container with salt/sugar not labeled.
May 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 29 recorded, 7 high priority.
7 High priority6 Intermediate16 Basic
Show 29 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves not hand wash. Employee wash hands and put gloves
Nonfood-grade bags used in direct contact with food. Observed meat stored inside nonfood grade carry out shopping bags at RIF
Operating with an expired Division of Hotels and Restaurants license. Owner made payment while we performed inspection. Payment Confirmation #236069011
Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container of raw meat and a container of raw pork stored above cooked fish stewed inside WIC. Staff removed items and stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw meat (46F - Cold Holding); raw pork (46F - Cold Holding); cooked cow feet (50F - Cold Holding); cooked pork (48F - Cold Holding); cooked plantain (49F - Cold Holding); yellow rice (55F - Cold Holding); lentils (50F - Cold Holding); creme cheese (57F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw meat (46F - Cold Holding); raw pork (46F - Cold Holding); cooked cow feet (50F - Cold Holding); cooked pork (48F - Cold Holding); cooked plantain (49F - Cold Holding); yellow rice (55F - Cold Holding); lentils (50F - Cold Holding); creme cheese (57F - Cold Holding) inside WIC. As per employee food has been stored since Sunday 05/19/2024.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table Tuna (112F - Hot Holding); potatoes (122F - Hot Holding); chicken stewed (122F - Hot Holding); tripe soup (115F - Hot Holding); goat stewed (115F - Hot Holding); fish soup (112F - Hot Holding). Kitchen staff reheat items Tuna (195F - Reheating); chicken stewed (195F - Reheating); tripe soup (194F - Reheating); fish soup (178F - Reheating); goat stewed (194F - Reheating).
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee not properly trained on procedures of how to set up 3CS. Employee was given instructions on how to set up 3CS.
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 any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 employees at the establishment working without food handling certification.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed inside WIC cooked lentils, cooked pork, cooked cow feet without date labels as per employee food cooked 05/19/24
Spray bottle containing toxic substance not labeled. Observed two spray bottle with chemical not labeled inside kitchen area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water line closed at ten HWS located at kitchen entrance. Staff turn on hot water line
Bowl or other container with no handle used to dispense food. Observed a cup with not handle used to serve rice.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and trays under kitchen prep tables not inverted. Staff inverted the pans and pots.
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 WIC unit with ambient temperature of 45F. Owner called technician.
Faucet/handle missing/disrepair at plumbing fixture. Observed cold water faucet handle at 3CS stripped. 3CS has an additional functional faucet.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed serving utensil stored in standing water 84 F at kitchen prep table and steam table.
In-use wet wiping cloth/towel used under cutting board. Observed ar kitchen prep table.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Observed not handwashing sing available at HWS by 3CS area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at RIF.
Unclean building components, attachments or fixtures. Observed WIC fans with accumulated debris.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the kitchen across WIC entrance and 3CS.
Unwrapped single-service utensils not presented so that only the handles are touched. Observed spoons and knifes stored in a way that not only the handle can be touch.
Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed vapor and presence of smoked inside kitchen cooking area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed WIC shelves rusted and pitted.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen prep counter.
Working containers of food removed from original container not identified by common name. Observed some unlabeled container with salt/sugar not labeled.
Nov 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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. Form provided while conducting the inspection.
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. Form provided while conducting the inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at walk in cooler containers with cooked food for more than 24 hours without labels: rice, beans, stew.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Food not stored at least 6 inches off of the floor. Boxes with crystal bottles inside walk in cooler.
Unnecessary items/unused equipment on the premises. Observed a box
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
Nov 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen.
Cutting board has cut marks and is no longer cleanable.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves at walk in cooler soild with food debris.
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.