El Ramalito
13376 SW 288 St, Homestead, FL 33033 · Permanent Food Service · License 2336271
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection2 high priority (fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot, 3 repeats), 3 basic-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed beef steak (65°F - Cold Holding); lomo (60°F - Cold Holding). Operator had it on prep table for approximately an hour and then put inside reach in cooler.
Fixed on the spotRepeat violation
Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed eggs on prep table by cook line. As per operator for less than an hour. Operator place eggs inside reach in cooler for rapid cooling.
Fixed on the spot
Intermediate5
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed green and red cutting board soiled.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand sink at kitchen full of to go bowl. Operator removed.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Observed at kitchen. Operator provided.
Repeat violation
No soap provided at handwash sink.
Observed at kitchen. Operator provided.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle with alcohol not labeled next to hand sink at front counter.
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed salt and sugar inside plastic containers without label at kitchen area. Operator labeled.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed rice bag stored on floor at kitchen area. Operator removed from the floor.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed boil inside plastic bin with beans at kitchen area. Operator removed the bowl.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.