Restaurant EL Trovador #2

1657 NE 8 St, Homestead, FL 33033 · Permanent Food Service · License 2313626

Official report

out of 100

Grade F

Safety score 27 of 100

Latest visit: Jul 21, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 31 other violations

How the score was calculated

Starting score100
Violations at the Jul 7 routine inspection
7 high priority (5 fixed on the spot), 5 intermediate (1 fixed on the spot), 20 basic (1 repeat); basic violations cost 12 at most
-53
Complaint after follow-up on Jul 21
Counts in full until a follow-up finds the problems fixed
-20
Safety score27

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

Inspection history

1 inspection · 3 visits

Jul72026

Routine inspection

32 violations found · Inspector came back 2 times

2nd follow-up visitJul 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
8 violations still not corrected:
- 1 High priority
- 3 Intermediate
- 4 Basic
What was still cited
High priority1
- Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
  Still observed Employee washed hands with cold water
  Administrative complaint
Intermediate3
- Code 27, Water source: No hot running water at three-compartment sink.
  Observed not running hot water at triple sink.
  Administrative complaint
  Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Administrative complaint
  Hot water supply not maintained during peak periods.
  Still observed Hot water supply not maintained during peak periods.
  Administrative complaint
Basic4
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Still observed observed grease accumulated on hood filters at cook line.
  More time given
- Code 27, Water source: No hot running water at mop sink.
  Still observed No hot running water at mop sink.
  Administrative complaint
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 9, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
9 violations still not corrected:
- 1 High priority
- 3 Intermediate
- 5 Basic
What was still cited
High priority1
- Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
  Still observed.
  More time given
Intermediate3
- Code 27, Water source: No hot running water at three-compartment sink.
  Still observed
  More time given
  Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Still observed.
  More time given
  Hot water supply not maintained during peak periods.
  Still observed.
  More time given
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Still observed.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Still observed.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Still observed.
  More time given
- Code 27, Water source: No hot running water at mop sink.
  Still observed.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  Still observed
  More time given
Official report, on the Florida DBPR website
First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
32 violations found:
- 7 High priority
- 5 Intermediate
- 20 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked rice (52°F - Cooling) on shelves at walk in cooler , as per operator rice was cooked 2 days ago. Operator discarded during inspection.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw steak (51°F - Cold Holding); raw chicken (51°F - Cold Holding); chicken nuggets (51°F - Cold Holding); raw shrimp (49°F - Cold Holding); cut tomatoes (49°F - Cold Holding); cooked pork (52°F - Cold Holding); cheese (52°F - Cold Holding); cut tomatoes (52°F - Cold Holding) on standing unit at cook line, as per operates than 4 hours. Operator starts moving all food containers to walk in cooler.
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed next to microwave at cook line, as per employee less than 2 hours. Employee moved to reach in cooler.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed cooked rice (52°F - Cooling) on shelves at walk in cooler , as per operator rice was cooked 2 days ago. Operator discarded during inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored above pupusas mix on shelves at walk in cooler. Operator stored properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
  Observed personal food hot water not available.
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Observed 3 raid spray cans by dry storage area, operator removed during inspection.
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked pork prepared onsite and held more than 24 hours not date marked on standing unit at cook line.
- Code 27, Water source: No hot running water at three-compartment sink.
  Observed not running hot water.
  Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Hot water supply not maintained during peak periods.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Observed next to 3 compartment sink at kitchen area. Employee provided soap during inspection.
  Fixed on the spot
Basic20
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed ambient thermometer at walk in cooler. Also no ambient thermometer on standing unit at cook line.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw pork on standing water at 3 compartment sink, employee removed raw during inspection.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed several food containers not covered at walk in cooler/ freezer.
  Food stored on floor.
  Observed food containers stored on floor next to cook line, employee stored properly during inspection.
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
  Observed personal food not segregated from establishment food on shelves at walk in cooler.
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Observed at front counter, employee stored properly.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Observed at cook line, employee removed during inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed inside cooked rice and green salsa containers on shelves at walk in cooler. Employee removed during inspection.
  Fixed on the spot
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed rusted shelves at walk in cooler.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed at preparation area, employee removed .
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled shelves at walk in cooler.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled fan covers at walk in cooler. Also observed grease accumulated on hood filters at cook line.
  Buildup of food debris/soil residue on equipment door handles.
  Observed soiled door handles on standing unit at cook line.
- Code 27, Water source: No hot running water at mop sink.
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed one dead roach by 3 compartment sink at kitchen area.
  Exterior door has a gap at the threshold that opens to the outside.
  Observed at back door.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  Observed at walk in cooler/ freezer.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed personal items next to oranges case at kitchen area, employee removed during inspection.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.