El Tropico Rest
7902 NW 36 St, Miami, FL 33166 · Permanent Food Service · License 2323291
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection1 high priority, 4 intermediate, 9 basic-27
- Safety score73
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 visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee placed gloves without washing hands first, instructed employee on proper method.
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 cooked potatoes and pork at walk in cooler held more than 24 hours not properly date marked.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed no soap at handsink throughout establishment.
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 Melvin Torrez .expired on 7-30-2026.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic9
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Walk-in cooler shelves with rust that has pitted the surface.
Reach-in cooler shelves with rust that has pitted the surface.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed interior of reach in cooler soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed fan cover at walk in cooler soiled. Observed reach in cooler gaskets soiled throughout kitchen
Buildup of food debris/soil residue on equipment door handles.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed from handsink located next to walk in cooler.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents and ceiling tiles soiled throughout 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.