El Nogal
318 20 St, Miami Beach, FL 33139 · Permanent Food Service · License 2333261
What drove the grade
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection1 high priority (no follow-up needed), 6 intermediate (2 fixed on the spot), 7 basic (1 repeat)-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 visitSep 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Intermediate6
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed the cutting boards soiled.
No sanitizer of any kind available for warewashing.
Only use single-service items to serve food to customers until sanitizer is available for warewashing. The owner brought bleach.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed two pitchers in the sink at the bar. The bar tender removed them.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Observed the cook pour dirty water in the hand washing sink.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed in the kitchen.
Basic7
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed several utensils in water at 117°F. The cook turned up the heat.
Fixed on the spot
Ice scoop handle in contact with ice.
The bar tender inverted it.
Fixed on the spot
Ice bucket not stored inverted between uses.
The bartender inverted it.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed at the kitchen hand washing sink.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Repeat violation
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.