El Encuentro Restaurant
3511 NW 17 Ave, Miami, FL 33142 · Permanent Food Service · License 2327086
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 10 basic (1 repeat)-20
- Safety score80
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 visitOct 28, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw chicken and raw beef stored over produce in reach in cooler. Operator placed items in correct storage order.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken and raw beef stored over cooked beans and cooked beef in reach in cooler. Operator placed items in correct storage order.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed raw chicken thawing in nonfood-grade bag.
Basic10
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen raw chicken thawing in ambient temperature in 3 compartment sink.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic jugs of oil stored on floor beside entrance of kitchen.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee engaged in food preparation with no hair restraint.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed cutting boards in kitchen with deep cuts.
Repeat violation
Reach-in cooler shelves with rust that has pitted the surface.
Observed shelves in double door reach in cooler with rust.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup inside of white reach in freezer.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth stored on prep table.
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 plastic containers on shelf and pots under counter not inverted.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed floor tile at entrance of kitchen in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents in kitchen soiled with black mold-like substance.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.