A Fuego Lento

7780 NW 25 St #22, Doral, FL 33122 · Permanent Food Service · License 2335929

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Jul 28, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 28 follow-up · 20 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
3 high priority (2 fixed by the Jul 28 follow-up, 1 fixed on the spot), 1 intermediate, 17 basic (3 repeats); basic violations cost 12 at most
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul272026

Routine inspection

21 violations found · Inspector came back once

Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 5 Basic
What was still cited
Basic5
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
- 3 High priority
- 1 Intermediate
- 17 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed inside of the walk in cooler American cheese (52°F - Cold Holding); White cheese (50°F - Cold Holding); Butter (54°F - Cold Holding); Marinade Beef (57°F - Cold Holding); Beef soup (57°F - Cold Holding); Milk (54°F - Cold Holding) according to chef stored in walk in cooler since Saturday. Observed inside of the kitchen prep cooler Marinated Octopus (68°F - Cold Holding); Marinated pork (60°F - Cold Holding); meat lasagna (55°F - Cold Holding) according to chef for more than 48 hours.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed inside of the walk in cooler American cheese (52°F - Cold Holding); White cheese (50°F - Cold Holding); Butter (54°F - Cold Holding); Marinade Beef (57°F - Cold Holding); Beef soup (57°F - Cold Holding); Milk (54°F - Cold Holding) according to chef stored in walk in cooler since Saturday. Observed inside of the kitchen prep cooler Marinated Octopus (68°F - Cold Holding); Marinated pork (60°F - Cold Holding); meat lasagna (55°F - Cold Holding) according to chef for more than 48 hours.
- Code 12, Handwashing and hygienic practices: 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 cellphone and then preparing food. Coached employee on washing hands procedure. Employee washed hands.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed bucket inside of the back area hand washing sink.
Basic17
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed cases of clear liquid shortening, bag of rice stored in the kitchen area floor.
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  In the bar area. Employee removed scoop.
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
- Code 12, Handwashing and hygienic practices: Employee beverage container in a cold holding unit with food to be served to customers.observed bottle of water inside of the kitchen line prep cooler
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Equipment in poor repair.
  Observed walk in cooler ambient temperature 54°F, observed prep line cooler ambient temperature 58°F
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed walk in cooler shelves with rust.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed empanadas ice cream reach in freezer with ice buildup.
  Repeat violation
  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 54°F, observed prep line cooler ambient temperature 58°F
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed inside inside ovens, hot holding unit with heavy soiled.
  Reach-in cooler/ Walk in cooler interior/shelves have accumulation of soil residues.
  Observed walk in cooler shelves soiled.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed buster leaking on the bottom.
- Code 33, Garbage and refuse: Storage area not maintained clean and organized.
  Observed storage area in the kitchen area, back area not maintained clean and organized
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed walls soiled in the back area, kitchen area.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling vents soiled in the kitchen area. Observed ceiling vents, and ceiling tiles with heavy soiled.
  Floor soiled/has accumulation of debris.
  Observed back area floor soiled.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.