El Machetico

3399 NW 72 Ave Ste 104, Miami, FL 33122 · Permanent Food Service · License 2337863

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Aug 18, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Aug 18 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
3 high priority (fixed by the Aug 18 follow-up), 9 basic (2 repeats)
-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 · 2 visits

Aug172026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 33, Garbage and refuse: Open dumpster lid.
  More time given
Official report, on the Florida DBPR website
First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 9 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed inside of the kitchen reach in cooler Cooked Ground beef (60°F - Cold Holding) , Guacamole (53°F - Cold Holding) according to operator since yesterday.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed inside of the kitchen reach in cooler Cooked Ground beef (60°F - Cold Holding) , Guacamole (53°F - Cold Holding) according to operator since yesterday.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed approximately six flies on the back area by the mop sink, five flies on the wall by the entrance of the kitchen, three on the wall by the three compartment sink, two behind the oven in the kitchen line, observed approximately seven flies on the wall in the front area by handwashing sink.
Basic9
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw pork thawed out at room temperature.
  Repeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bag of potatoes stored on the dishwashing area, observed cases of bottles of water stored on the storage floor, cases of sodas stored on the floor by the bathrooms.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed employee preparing food with no hair restraint
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed under charbroiled grill with heavy soiled, observed reach in freezer gaskets soiled
  Repeat violation
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed floor under equipments soiled.
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.

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.