El Rio Lindo Cafe Corp

641 SW 12th Avenue, Miami, FL 33130 · Permanent Food Service · License 2330560

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 17 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
3 high priority, 5 intermediate, 10 basic (2 repeats)
-45
Safety score55

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

Inspection history

1 inspection · 1 visit

Sep282026

Routine inspection

18 violations found

First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 3 High priority
- 5 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cabbage (68°F - Cold Holding).
- Code 14, Food-contact surfaces designed and maintained: Observed Nonfood-grade bags used in direct contact with food inside produce cooler .
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed alka seltzer open box stored over Splenda container next to coffee station. Also observed personal prescription bottle of medicine stored above prep table at kitchen area.
Intermediate5
- 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 prepared food stored inside the reach-in cooler without preparation date labels.
- Code 22, Food-contact surfaces clean and sanitized: Observed Non-pitting surface rust shelf on top of three compartment sink at kitchen entrance.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper at handwashing sink located next to three compartment sink.
  No soap provided at handwash sink.
  Observed no soap at handwashing located next to three compartment sink.
- Code 53, Manager certification and employee training: Required employee training provided by an unapproved provider.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Debora T,Eliett C, Daelyn U., Marisela C, Bess E, Adilia V. No Food handler certificate.
Basic10
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed tongs stored in the oven handle.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed at front counter to stored clean glasses.
  Cutting board has cut marks and is no longer cleanable.
  Observed at front counter next to coffee station.
- Code 22, Food-contact surfaces clean and sanitized: Observed Reach-in cooler interior/shelves have accumulation of soil residues throughout establishment.
  Observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets throughout establishment in reach in coolers and reach in freezer.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed plastic knives stored on the floor at front counter.
- Code 32, Restrooms: Observed Covered waste receptacle not provided in women's bathroom.
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 36, Floors, walls, ceilings and ventilation: Observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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.