El Pub Restaurant

1548 SW 8 St, Miami, FL 33135 · Permanent Food Service · License 2326333

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Nov 6, 2026 (2 days ago)

What drove the grade

Probe thermometer not used to ensure proper food temperatures.Intermediate · 12 other violations

How the score was calculated

Starting score100
Violations at the Nov 6 routine inspection
5 intermediate, 8 basic (1 repeat)
-24
Safety score76

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

Inspection history

2 inspections · 2 visits

Latest inspection

Nov62026

Routine inspection

13 violations found

First visitNov 6, 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.
13 violations found:
- 5 Intermediate
- 8 Basic
What the inspector cited
Intermediate5
- Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
- 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.
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Kitchen can opener soiled.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed cups inside employee wash sink dishwashing facility area.
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed boxes of orange on floor dry storage location.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Accumulation of lime scale on the inside of the dishmachine.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed top kitchen shelves of equipment soiled.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed accumulation of old grease underneath kitchen kitchen fryers.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep102026B87Routine inspection5 violations, 3 high priority No follow-up needed

First visitSep 10, 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:
- 3 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale.
- 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.
  Sandwich station, glass display case: in-house prepared pudding dated 9/2 and in-house prepared arroz con leche, dated 8/21 and 8/31. Discussed with the operator, operator discarded during the inspection.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Walk in cooler: raw beef stored above vegetables (leafy greens) Discussed with the operator the proper storage of food, Operator rearranged the food, placed the raw beef the lower shelf.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards on the flip top each in cooler.
Basic1
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer on the condenser unit in the front by the fan covers.
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.
Stop sale: An order that the food can’t be sold or served.