El Cristo Restaurant
1543 SW 8 St, Miami, FL 33135 · Permanent Food Service · License 2321032
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection4 intermediate (fixed on the spot), 1 basic-9
- Safety score91
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 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
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.
Walk in cooler : cooked pork not date marked, as per operator, prepared 3 days ago.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Back patio bar.
Fixed on the spot
No soap provided at handwash sink.
Back patio bar.
Fixed on the spot
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
All employees missing the DOB, FRLA: Juan Giraldo Oscar Hernandez Lazaro Martinez Duani M. Emilio A. Ina U. Yoanda P. Marylin R. Michael G. Andrea C.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer around the condenser unit.
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.