El Centroamericano Restaurant II
155 SW 107 Ave, Miami, FL 33174 · Permanent Food Service · License 2326579
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 2 repeats), 2 intermediate, 3 basic-19
- Safety score81
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 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on prep table Ice bath ; pupusa mix with cheese (50°F - Cold Holding); pupusa mix with beans and chicharron (50°F - Cold Holding). Placed 90 minutes ago, operator added ice to container. 20 minutes after, Ice bath ; pupusa mix with cheese (41°F - Cold Holding); pupusa mix with beans and chicharron (42°F - Cold Holding)
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 at ware washing area hose connected no vacuum breaker breaker.
Repeat violation
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed water on utensils 117°F. Operator placed utensils on stove to heat up.
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Observed at kitchen. Operator removed knife and stored properly.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.