El Caminante Rest&Cafeteria

11351 W Flagler St, Miami, FL 33174 · Permanent Food Service · License 2320384

A
Grade A
Safety score 90 of 100
Latest visit: Jul 21, 2026

What drove the grade

Nonfood-grade bags used in direct contact with.High priority, repeat · no follow-up needed · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 21 routine inspection
    1 high priority (no follow-up needed, 1 repeat), 4 basic (1 repeat)
    -10
  • Safety score90

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

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitJul 21, 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.

    5 violations found:

    • 1 High priority
    • 4 Basic
    What the inspector cited

    High priority1

    • Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with.

      Observed raw chicken stored inside thank you bag..

      Repeat violation

    Basic4

    • Code 08, Food protection and cross-contamination: Food stored on floor.

      Observed cooking oil container stored on the floor at kitchen. Operator stored cooking oil container six inches above the floor.

      Fixed on the spot

    • Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.

      Observed tongs stored on oven door handle. Operator removed tongs

      Fixed on the spot

    • Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.

      Observed in front of ice machine.

      Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

      Observed at kitchen food splash on ceiling tiles

      Repeat violation

    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.

Most cited

Floors, walls, ceilings and ventilation2
Food protection and cross-contamination1
In-use utensils properly stored1
Food-contact surfaces designed and maintained1