El Salvadoreno Restaurant and Grill
10855 SW 72st Unit 28, Miami, FL 33173 · Permanent Food Service · License 2328666
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection6 high priority (2 repeats), 9 basic (7 repeats); basic violations cost 12 at most-52
- Administrative complaint on Aug 4, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score28
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 7, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
13 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw beef (45°F - Cold Holding); cheese (45°F - Cold Holding) inside walk in cooler.
Administrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
More time given
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
More time given
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
More time given
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
More time given
Basic8
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
More time given
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Interior of refrigerator or freezer in disrepair/has exposed insulation.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Buildup of food debris/soil residue on equipment door handles.
More time given
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
More time given
Floor area(s) covered with standing water.
More time given
Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitAug 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed chicharron mix (45°F - Cold Holding); refried beans mix (45°F - Cold Holding) on counter top across from cook line, as per operator for 2 hours. Observed diced tomatoes (47°F - Cold Holding) next to flip top reach in cooler. Observed raw beef (44°F - Cold Holding); cheese (44°F - Cold Holding) inside walk in cooler.
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed non food grade paper towel lining bowl of plantains.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee washing pots with no sanitation step. Advised operator to have pots sanitized before use.
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Observed spray hose hanging inside of both triple sinks.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed can of stainless steel cleaner stored on shelf next to sugar packets at bar area.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed Sanitizer Bucket (Chlorine 200+ppm). Advised operator to add more water.
Basic9
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils in standing water 90°F at cook line.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed walk in cooler shelves rusted.
Repeat violation
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Observed reach in freezer door with exposed insulation across from walk in cooler.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler ambient temperature 44°F.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets soiled. Observed hood filters soiled.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Observed reach in cooler door handles soiled.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
In kitchen area.
Repeat violation
Floor area(s) covered with standing water.
Observed standing water on floor near floor drains in kitchen and dish areas.
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall above hood system dusty.
Repeat violation
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.