El Porton de la Flaca

1460 NW 107 Avenue Ste 29B and 30C, Miami, FL 33172 · Permanent Food Service · License 2335020

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Raw animal food stored over or with unwashed produce.High priority · 17 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
4 high priority (1 fixed on the spot), 4 intermediate, 10 basic
-43
Safety score57

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

Inspection history

1 inspection · 1 visit

Oct52026

Routine inspection

18 violations found

First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 4 High priority
- 4 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw whole tilapia over unwashed vegetables at reach in cooler.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed cook at cook line changing gloves and not handwashing.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer machine nay 0ppm, staff provided new sanitizer gallon retested at 100ppm
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed several containers of cooked and marinated food not dated and over 24 hrs but less than seven days.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed cutting boards at prep area with soiled surfaces.
- Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Observed at unit next to 3 compartment sink .
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed Food Manager Certificate for Astrid Pareja expired dated 08/14/2022
Basic10
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Observed at flip top unit over cut lettuce.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed cutting boards at prep area with marks not longer cleanable.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed at front counter area.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets at reach in cooler units.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed cleaned and sanitized plates and bowls stored not inverted over flip top unit. Also observed cleaned and sanitized plates pots stored not inverted at storage are.
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Observed unnecessary items stored at mezzanine on the back.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at rear door exit.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed hole at roof CEE at storage area.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.