Cajio's Cuban Cuisine
20505 S Dixie Hwy Ste 1851, Miami, FL 33189 · Permanent Food Service · License 2326917
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection5 high priority (4 fixed by the Aug 11 follow-up, 1 fixed on the spot, 2 repeats), 3 intermediate (1 repeat), 6 basic (2 repeats)-37
- Safety score63
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 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
- First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed flan (62°F - Cold Holding); rice pudding (59°F - Cold Holding) at the front counter. As per employee less than 1 hour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed croquettes (123°F - Hot Holding); pork (109°F - Hot Holding); yuca (127°F - Hot Holding); pork (141°F - Hot Holding); beef (121°F - Hot Holding); potatoes (105°F - Hot Holding); chicken (114°F - Hot Holding); sweet plantains (120°F - Hot Holding) at the steam table at the front counter. As per employee foods were placed less than 4 hours. Employee was advised to reheat all foods to 165°F .
Repeat violation
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.employee placed a hair restraint and then engaged in food preparation without washing hands.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed a hose connected at the time of the inspection next to the 3 compartment sink.
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed chlorine sanitizer was at +300 ppm at 3 compartment sink. Employee adjusted it to 100 ppm.
Fixed on the spotRepeat violation
Intermediate3
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 flan, tuna salad, rice pudding not date marked inside the reach in cooler at the front counter. As per employee foods were cooked more than 24 hours ago.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a scrub stored inside the hand wash sink ext to the 3 compartment sink.
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Employee did not how to sanitize utensils.
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed food inside the reach in feeezer not covered.
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee with no hair restraint while engaging in food preparation.
Code 22, Food-contact surfaces clean and sanitized: Equipment and utensils rinsed after the application of the sanitizer solution.
Employee did not know how to sanitize utensils.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed by the 3 compartment sink.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed throughout the establishment.
Repeat violation
Floor soiled/has accumulation of debris.
Observed by the 3 compartment sink.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.