EL ATLACATL
466 SW 17 AVE · MIAMI · Dade County · FL 331353627
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
34 full violation description(s) documented by the inspector during this visit.
High Priority 12
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked shredded chicken (49 F – Cooling); As per employee, Shredded chicken was cooked the previous day.
01B-36-5High Priority – 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 cooked shredded chicken (49 F – Cooling). As per operator, was cooked the previous day.
01B-07-4High Priority – Food with mold-like growth. See stop sale. Observed mold-like growth on bread inside walk in cooler.
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed at dry storage area: 2 live flying insects resting on a container with white pepper, 2 live flying insects on bag of pasta, 3 live flying insects on cans of pineapple, 3 live flying insects on Goya season packets, 22 live flying insects on shelf all located in prep area front of walk in coolers, 4 live flying insects in front counter near juice bar.
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. Observed cut limes stored in thank you bag 1 door reach in cooler at from counter.
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license. Observed license renewed during the time of the inspection. **Corrected On-Site**
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed vegetables. Discussed with the operator and provided the handout for the proper storage of food. **Corrective Action Taken**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a container of chimichurri inside walk in cooler with no date marking. As per employee, chimichurri was made 8 days ago. **Repeat Violation**
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs (51 F – Cold Holding. As per operator stored inside the walk in cooler overnight.
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack raw egg shell and proceed to plate ready to eat chicken tamales. Employee was coached on proper glove change and hand washing procedures. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese (48 F – Cold Holding); cut cabbage (50 F – Cold Holding); raw beef (49 F – Cold Holding); chimichurri with fresh garlic (48 F). raw shell eggs (51 F – Cold Holding).
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (48 F – Cold Holding); cut cabbage (50 F – Cold Holding); raw beef (49 F – Cold Holding); chimichurri with fresh garlic (48 F – Cold Holding); raw shell eggs (51 F – Cold Holding). As per operator, stored inside the walk in cooler over night.
Intermediate 4
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen used as a dump sink and soiled with old food residue.
53A-01-7Intermediate – Manager or person in charge lacking proof of food manager certification.
53A-05-6Intermediate – 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 1 manager and 3 employees with no certified manager present at establishment.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels and hand wash sink near walk in cooler. **Repeat Violation**
Basic 18
14-01-5Basic – Bowl or other container with no handle used to dispense food. Observed scoop with no handle inside container of oil in kitchen, and inside container of flour in prep area.
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Observed handles at 2 door reach in cooler in kitchen soiled with old food debris.
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not inverted under prep table in kitchen.
14-74-7Basic – 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 49F – 51F.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Observed all cutting boards in kitchen with cut marks and no longer cleanable. **Repeat Violation**
35A-03-4Basic – Dead roaches on premises. Observed 1 dead roach on floor in front of walk in freezer door, 1 dead roach on floor behind garbage can in between prep tables in prep area, and 1 dead roach on floor at front counter near register. Operator cleaned during the inspection.
14-11-5Basic – Equipment in poor repair. Observed gaskets in all reach in cooler in kitchen in poor repair.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside.
36-22-4Basic – Floor area(s) covered with standing water. Observed standing water at cook line near 3 compartment sink.
36-73-4Basic – Floor soiled/has accumulation of debris. Observed floor soiled with accumulation of old food debris in prep area, kitchen, walk in cooler.
08B-38-4Basic – Food stored on floor. Observed boxes of food stored on floor inside walk in freezer. Front counter: plastic bottles of water stored on the floor.
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
10-17-4Basic – In-use spatulas stored in cracks between pieces of equipment. Observed spatulas in between 3 compartment sink and wall.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door in kitchen.
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in kitchen soiled with old food debris.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease in kitchen. Observed fans in walk in cooler soiled with dust.
33-16-4Basic – Open dumpster lid.
08B-54-4Basic – Uncovered food stored near sink exposed to splash. Observed raw yuca and raw beef stored on prep table next to hand wash sink exposed to splash due to missing splash guard.
Inspector observations synchronized from DBPR on October 11, 2026 2:25 PM.
Violation category totals
3 observation(s)
1 observation(s)
3 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
6 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.