El Floridita Seafood Restaurant
13501 SW 136 St, Miami, FL 33186 · Permanent Food Service · License 2331229
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection5 high priority (3 fixed by the Nov 3 follow-up, 2 fixed on the spot), 3 intermediate, 5 basic (1 repeat)-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Required employee training expired for some employees.
More time given
- First visitNov 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed in reach in cooler across from fryers cut tomato (53°F - Cold Holding); raw corvina (52°F - Cold Holding); raw calamari (51°F - Cold Holding); raw salmon (52°F - Cold Holding), as per employee longer than 4 hours. Products were discarded during time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed in walk in cooler 1 tuna loin in Commercially processed reduced oxygen package full defrosted. Operator discarded of tuna loin during time of inspection.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in cooler across from fryers cut tomato (53°F - Cold Holding); raw corvina (52°F - Cold Holding); raw calamari (51°F - Cold Holding); raw salmon (52°F - Cold Holding), as per employee longer than 4 hours. Products were discarded during time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on shelf below steam table cooked white rice (100°F - Hot Holding), as per operator less than 2 hours. Operator placed to be reheated during time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored over raw fish bones in walk in freezer during time of inspection. Operator instructed employees to remove raw chicken from above fish during time of inspection.
Fixed on the spot
Intermediate3
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.
Observed in reach in cooler at server station fish dip preperation on site without date marking.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Mario V, Rosio S, Yusliedis M., Ariadna P., Pedro R., Rafael H., Marlon L. E gaging in food preperation without proof of food handler 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 Edwin La Calle engaging in food preperation with expired food handler certificate.
Basic5
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed in walk in cooler 1 tuna loin in Commercially processed reduced oxygen package full defrosted. Operator discarded of tuna loin during time of inspection.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cases of fish stored on floor at walk in freezer. Operator instructed employees to remove cases during time of inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee drink in reach in cooler at server station. Operator discarded drink during time of inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed wiping clothes under cutting boards at cook line.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizer bucket stored on floor at cook line. Employee removed bucket from floor during time of inspection.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.