EL GALLITO GRILL
205 SW 8TH AVE · MIAMI · Dade County · FL 33130
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 5
01B-06-4High Priority – Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Held on time- shell eggs 72F (7:00-11:00). Fried chicken 95F, pork on bone 120F, sausage with vegetables 117F ( 7:00-11:00). Make bar- cooked beef 72F, shell eggs 71F (7:00-11:00). Raw pork 59F, taco meat 61F, cooked beef 70F, sausage links 54F, taquitos 59F. (7:00-11:00). **Admin Complaint**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Held on time- shell eggs 72F (7:00-11:00). Fried chicken 95F, pork on bone 120F, sausage with vegetables 117F ( 7:00-11:00). Make bar- cooked beef 72F, shell eggs 71F (7:00-11:00). Raw pork 59F, taco meat 61F, cooked beef 70F, sausage links 54F, taquitos 59F. (7:00-11:00). **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- Make bar- cooked beef 72F, shell eggs 71F (7:00-11:00). Raw pork 59F, taco meat 61F, cooked beef 70F, sausage links 54F, taquitos 59F. (7:00-11:00). See stop sale. **Warning**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Held on time- shell eggs 72F (7:00-11:00). **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- Fried chicken 95F, pork on bone 120F, sausage with vegetables 117F. (7:00-11:00). See stop sale. **Warning**
Intermediate 6
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Straw stored in front counter hand wash sink.
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/
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in prep kitchen.
31B-03-4Intermediate – No soap provided at handwash sink in prep kitchen.
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- shell eggs 72F (7:00-11:00). Provided establishment with written form. **Corrective Action Taken**
27-16-4Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep kitchen handwashing sink no water at all.
Basic 9
14-01-5Basic – Bowl or other container with no handle used to dispense food. Bowl stored in spices.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable.
08B-32-4Basic – Food being prepared outside. Prepping- cutting/slicing vegetables to be added to cooked vegetables and pasta outdoors. See stop sale. **Admin Complaint**
08B-38-4Basic – Food stored on floor. Spices with no lid and oil jugs stored on floor.
08B-42-4Basic – Food stored outside. Vegetables stored outside on prep table next to building wall not enclosed or covered.
33-09-4Basic – Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Multiple bags stored on property in the back.
29-08-4Basic – Plumbing system in disrepair. Hand wash sink in prep kitchen will not turn on and is covered with foil.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Cloth stored at make bar on cutting board.
21-09-4Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cloth in use on cook line.
Inspector observations synchronized from DBPR on October 11, 2026 1:44 PM.
Violation category totals
2 observation(s)
4 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.