Cerro Negro Restaurant
9613 W Flagler St, Miami, FL 33174 · Permanent Food Service · License 2326166
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection7 high priority (4 fixed by the Sep 30 follow-up, 2 fixed on the spot, 4 repeats), 4 intermediate (1 fixed on the spot, 2 repeats), 22 basic (13 repeats); basic violations cost 12 at most-57
- Safety score43
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 4 visitsLatest inspection
Routine inspection
- Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
17 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
More time given
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
Pending certification for Yoconda and Lilian.
More time given
Basic15
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee no hair restraint while serving food, front service window area.
More time given
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
More time given
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
More time given
Equipment in poor repair.
More time given
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed towels not stored in sanitizer solution between uses at kitchen.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
More time given
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
More time given
Floor area(s) covered with standing water.observed at storage and ware washing area.
More time given
Hole in or other damage to wall.
More time given
Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
More time given
- First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
33 violations found:
Official report, on the Florida DBPR websiteWhat 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 in a rack front of walk in freezer chicken soup (70°F - Cold Holding); individually served chicken soup pots (100°F - Cold Holding ). Placed at 10:30 AM, over 4 hours ago.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Observed Cooked meatballs (99°F - Cooling) According to cook prepared at 10:30 AM, Did not reach to 70°F in 2 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed inside walk at rack front of walk in freezer Observed inside walk in cooler, gallo pinto rice (46°F - Cold Holding); cooked beans (46°F - Cold Holding); refried beans (43°F - Cold Holding); raw chicken (44°F - Cold Holding); raw beef (44°F - Cold Holding); milk (44°F - Cold Holding) Rack front freezer,chicken soup (70°F - Cold Holding); individually served chicken soup pots (100°F - Cold Holding ), raw pork (62°F - Cold Holding), pork placed out 2 hours ago, pork placed at Walk in cooler for proper storage. According to cook placed out at 10:00 AM, over 4 hours ago
Repeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at steam table boiled yuca (128°F - Hot Holding); red beans (128°F - Hot Holding). Placed 2 hours ago, operator placed food items on top of burner to reheat to 165 f
Fixed on the spotRepeat violation
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed cooked meatballs Cooked meatballs (99°F - Cooling) prepared 3 hours ago according to cook.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee drinking changed from cleaning to food preparation area, no gloves changed , no hand washing observed. Coached employee drinking on proper hand washing and gloves use.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed thank you bags, used to store tortillas inside reach in cooler.
Repeat violation
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soiled slicer, at prep area.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed one of the hand wash sinks at prep area by kitchen , no paper towels available.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed bottle containing degreaser no labeled. Operator labeled spry bottle..
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed for, Carlos, Leon, Yoconda, and Lilian .
Basic22
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed flour. Container no labeled by cook line
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed pots with soup stored on the kitchen floor.
Repeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tongs at oven door handle.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee drinking of a coke can. Operator discarded coke can.
Repeat violation
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Observed employee drinking from a cup no lid at prep area. Manager discarded drink.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee drinking no hair restraint front service window.
Repeat violation
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employees wearing wrist watches while cooking.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
Observed in shelves at storage area.
Equipment in poor repair.
Gaskets torn walk in freezer.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed towels not stored in sanitizer solution between sees.at kitchen.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed inside oven and microwave interior soiled.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed metal racks soiled, gaskets in reach cooler soiled.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed metal trays not inverted.at cook line.
Cleaned and sanitized equipment or utensils not properly stored.
Observed clean pans stored on mop sink.
Silverware/utensils stored upright with the food-contact surface up.
Observed tongs spoons stored upright. Employee stored spoons properly..
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Observed bug zapper above prep table by back door to outside and window service area.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed greasy floor by fryers at kitchen.
Repeat violation
Floor area(s) covered with standing water.observed at storage and ware washing area.
Hole in or other damage to wall.
Observed by service window area , wall in disrepair.
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
Observed dusty wall , spider webs on wall, prep table by exit door, and by front service window area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed at ware washing area and kitchen.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Repeat violation
Earlier inspections 2
C73Complaint inspection10 violations, 3 high priority No follow-up needed
- First visitAug 17, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on top of flat grill cooked chorizo (110°F - Hot Holding); pork tamales (120°F - Hot Holding) according to to cook placed 45 minutes ago. Employee placed chorizo and tamales on top of stove to reheat.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed containers with raw fish stored over bucket with cut carrots. Employee placed chicken placed bucket with cut carrots on shelf under washed vegetables.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed under sink at ware washing area, hose connected no vacuum breaker breaker.
Repeat violation
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle with degreaser no labeled. Operator mark bottle with name.
Fixed on the spot
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed containers with frozen chicken and frozen beef thawing at ambient temperature. Employee placed chicken and beef containers inside walk in cooler for proper thawing.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tongs on oven door handle at kitchen. Employee stored tongs on dry metal container.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee drinking water at prep area.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed gaskets on two door cooler at kitchen, torn.
Repeat violation
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed inside walk in freezer.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed under hand sink at prep area by kitchen.
Repeat violation
B82Routine inspection8 violations, 1 high priority No follow-up needed
- First visitJul 29, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed splitter added no vacuum breaker.manager installed vacuum breaker at the time of inspection..
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed slicer, and grinder soiled.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand sink used as dump sink at bar area.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar and salt containers no labeled.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed inside walk in cooler, pots with soup, containers with cooked beans stored on the floor.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed on two doors cooler by fryer.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed at hand sink at kitchen, leaking in to a plastic bucket.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed at ware washing and kitchen 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
- 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.