El Turco
5020 NE 2 Ave, Miami, FL 33137 · Permanent Food Service · License 2335956
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 4 intermediate (3 fixed on the spot, 1 repeat), 17 basic (2 repeats); basic violations cost 12 at most-31
- Safety score69
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 visitAug 14, 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.
24 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken kabobs stored overcooked sausage at drawers cook line. Employee stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee put new gloves on without wash hands at salad station.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee using personal phone and proceeded to work with food. Coached employee to wash hands properly.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed milk container not dated stored inside walk in cooler. As per employee a day prior. Employee labeled.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observant opener soiled at second floor by prep area.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand sink bar first floor. Observed no paper towels at hand sink by ware washing areas.Employee provided.
Fixed on the spotRepeat violation
No soap provided at handwash sink.
Observed no soap at hand sink bar first floor. Observed no soap at hand sink by ware washing areas. Employee provided.
Fixed on the spot
Basic17
Code 10, In-use utensils properly stored: Ice bucket/shovel stored on floor between uses.
Observed ice bucket stored on floor by bar area first floor. Employee stored properly.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Observed a pair of tongs at oven handle by cook line.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler gaskets torn by salad station. Observed reach in cooler gaskets torn by cook line.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Old labels stuck to food containers after cleaning.
Observed above three compartment sink.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
By second floor prep area.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed by second floor by prep area near walk in cooler.
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 at salad station. Observed reach in cooler soiled by cook line.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
Observed two knifes stored between equipment and wall by salad station. Employee removed.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed water leaking from faucet at three compartment sink.
No mop sink or curbed cleaning facility provided at establishment.
Observed mop sink not accessible, blocked with boxes and personal bags stored inside mop sink. Employee started cleaning.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no sign at hand sink by salad station. Observed no sign at hand sink by prep area second floor.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water at floor by bar first floor.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling soiled by second floor prep area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed above ware washing area.
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
Observed establishment not having 3% charge for credit cards.
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.