El Parador
12758 SW 88 St, Miami, FL 33186 · Permanent Food Service · License 2332627
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection3 high priority (fixed on the spot), 2 intermediate, 5 basic (1 repeat)-21
- Safety score79
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 visitAug 19, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at steam table in front counter pork shoulder (125°F - Hot Holding). As per operator was prepared less than 2 hours. Operator reheated pork shoulder (165°F - Reheating).
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 in walk in freezer raw pork stored above assorted vegetables. Operator stored pork below vegetables during time of inspection. Observed in walk in freezer raw ox tail stored above yuca. Operator stored raw ox tail below yuca during time of inspection. Observed in reach in cooler across from preparation table raw chicken stored over peppers. Operator stored chicken below peppers during time of inspection.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed in reach in cooler across from preparation table raw pork and raw chicken stored In the same container. Operator segregated proteins and stored separately during time of inspection.
Fixed on the spot
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed Jose and Alisney engaging in food preparation without proof of employee agreement. Form was sent to operator via email.
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 Jose and Alisney engaging in food preparation without proof of food handler training.
Basic5
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed tongs in front steam table being held in water at 91°F. Operator heated water to 135°F.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in cooler to the right of sand which station soiled. Operator cleaned during time of inspection.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Observed dumpster lid open.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed accumulation of grease in wall behind cook line in back kitchen area.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed current license not displayed in establishment.
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.