Catrina Restaurant, Corp
7902 NW 36 St Ste 7-8, Doral, FL 33166 · Permanent Food Service · License 2323113
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection3 high priority (fixed by the Aug 21 follow-up), 2 intermediate, 7 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
More time given
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Ice buildup in reach-in freezer and/or walk-in freezer.
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
- First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat 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 chicken (50°F - Cold Holding) pork (48°F - Cold Holding); beef (41°F - Cold Holding) at reach in cooler across cook line, as per employee since previous day.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed chicken (50°F - Cold Holding) pork (48°F - Cold Holding); beef (41°F - Cold Holding) at reach in cooler across cook line, as per employee since previous day.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee placed gloves without washing gloves
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at handsink located across cook line.
No soap provided at handwash sink.
Observed no soap towels at handsink located across cook line.
Basic7
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed no ambient thermometer inside reach in cooler across cook line.
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed bucket with meat not stored at least 6 inches off of the floor by reach in freezer. Employee removed it.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed rusted shelve at walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup at reach in freezer at kitchen.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in freezer interior soiled at kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in freezer gaskets soiled at kitchen.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents soiled at kitchen.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- 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.