El Novillo Restaurant
6830 SW 40 St, Miami, FL 33155 · Permanent Food Service · License 2320536
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 Aug 26 complaint inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate (fixed on the spot), 5 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 visitComplaint inspection
- First visitAug 26, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed steak (49°F - Cold Holding) at the reach in cooler drawers in cook line area. As per operator, item was placed there about half an hour ago. Operator placed products in ice bath to cool rapidly.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shelled eggs stored above milk inside walk in cooler. Operator removed eggs.
Fixed on the spot
Displayed food not properly protected from contamination.
Observed sliced limes and oranges at the bar area not protected or covered.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed personal bottle of medicine stored on shelf in kitchen cook line area. Operator removed
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed clear spray bottle of sanitizer solution at the bar area with no label. Operator labeled.
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed kitchen utensils in standing water at 89°F. Operator discarded.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Observed plastic container with kitchen utensils inside cracked near prep area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filters at the cook line soiled.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water on floor near ice machine.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tiles in kitchen area in disrepair.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.