El Palmar Cafeteria

6927 NW 77 Ave, Miami, FL 33166 · Permanent Food Service · License 2317394

A
Grade A
Safety score 94 of 100
Latest visit: Jul 13, 2026

What drove the grade

Wet mop not stored in a manner to allow the mop to dry.Basic, repeat · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 13 routine inspection
    5 basic (1 repeat)
    -6
  • Safety score94

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitJul 13, 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.

    5 violations found:

    • 5 Basic
    What the inspector cited

    Basic5

    • Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.

      Observed beef and fish thawed in an improper manner, instructed employee on proper method.

    • Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.

      Observed boxes with fresh produce not stored at least 6 inches off of the floor near mob sink.

    • Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.

      Observed at preparation table at kitchen.

    • Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

      Observed ceiling vents soiled at kitchen area.

    • Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.

      Repeat violation

    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.

Most cited

Food properly thawed1
Food protection and cross-contamination1
Food-contact surfaces designed and maintained1
Floors, walls, ceilings and ventilation1
Premises and cleaning equipment1