El Nuevo Progreseno.
1717 NW 17 Ave 2, Miami, FL 33125 · Permanent Food Service · License 2333165
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 Sep 25 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 1 intermediate, 10 basic (1 repeat)-26
- Safety score74
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 visitSep 25, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed Corn tamales (89°F - Cooling) on top of reach in cooler in front of stove at kitchen area at front counter. As per operator from 2 am today. Stop sale issued.
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed Chorizo (42°F - Cold Holding) date marked 09/10/2026 inside reach in cooler. Also observed mixed garlic date marked 09/16/2026 inside reach in cooler at kitchen area. Employee discarded them during inspection.
Fixed on the spot
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed Chorizo (42°F - Cold Holding) date marked 09/10/2026 inside reach in cooler. Also observed mixed garlic date marked 09/16/2026 inside reach in cooler at kitchen area. Employee discarded them during inspection.
Fixed on the spot
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed Corn tamales (89°F - Cooling) on top of reach in cooler in front of stove at kitchen area at front counter. As per operator from 2 am today. Stop sale issued.
Intermediate1
Code 53, Manager certification and employee 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 certificate for Karina M. expired 06/07/2026. As per employee working for 9 years.
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed flour container not identified over preparation table next to three compartment sink at kitchen area at front counter. Employee identified during inspection.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed clean utensils inside standing water at 79°F under grill at kitchen area.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed 1 employee engaged in food preparation not wearing hair restraint at kitchen area at front counter. Employee wear hair restraint during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic container with no handle inside pico de gallo inside reach in cooler at cook line. Employee removed during inspection.
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
Observed grooved cutting board on top of preparation table next to three compartment sink at kitchen area at front counter.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed old labeled on Pico de gallo (38°F - Cold Holding) container inside double door reach in cooler at front counter.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Observed under flat top at kitchen area at front counter. Operator removed them during inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed hole on the wall next to ice machine at kitchen at storage area.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tiles with water damage at kitchen area at front counter.
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed all around kitchen area at front counter.
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.