EL SALVADORENO RESTAURANT AND GRILL
10855 SW 72 ST UNIT 28 · MIAMI · Dade County · FL 33173
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 3
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 in reach in :bean and pork (51F – Cooling), as per operator, mixture was placed in cooler the night before. Observed in walk in cooler: pork chunks cooked (54F – Cooling); cooked white rice (47F – Cooling); rice and beans (49F – Cooling). As per operator food was cooked prior day and placed in walk in.
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 in reach in :bean and pork (51F – Cooling), as per operator, mixture was placed in cooler the night before. Observed in walk in cooler: pork chunks cooked (54F – Cooling); cooked white rice (47F – Cooling); rice and beans (49F – Cooling). As per operator food was cooked prior day and placed in walk in.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table: rice (121F – Hot Holding); soup (113F – Hot Holding); beans (127F – Hot Holding); rice and beans (137F – Hot Holding). As per operator, food was cooked less than an hour prior to inspection. Operator turned heat up on steam table. **Corrective Action Taken**
Intermediate 7
53A-10-4Intermediate – Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator unable to calibrate thermometer verbally; inspector went over process with manager. **Corrective Action Taken**
11-27-4Intermediate – 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. Observed no form or kit, inspector provided via email. **Corrective Action Taken**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed at hand sink in bar; bucket stored inside.
16-32-5Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary test kit on site, chlorine sanitizer used.
22-31-4Intermediate – Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks above warewash area. Observed on knife magnet.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Observed under three compartment sink.
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed in kitchen area; 78F.
Basic 11
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled. **Repeat Violation**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles in kitchen.
24-14-4Basic – Clean utensils stored between equipment and wall. Observed knife between prep table and reach in cooler across cook line.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on rack above microwave. Observed bags and phones stored above ice machine in kitchen.
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed in both freezers in establishment.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Observed on oven doors at cook line.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout multiple reach in coolers in kitchen. **Repeat Violation**
14-33-4Basic – Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers throughout establishment.
29-49-6Basic – Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler in kitchen area as well as beer coolers in bar area.
36-02-5Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed on kitchen area. **Repeat Violation**
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler. **Repeat Violation**
Inspector observations synchronized from DBPR on September 14, 2026 1:58 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 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.