El Turco
140 NE 39 St Unit 238, Miami, FL 33137 · Permanent Food Service · License 2337373
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection1 high priority (no follow-up needed, 1 repeat), 6 intermediate (2 fixed on the spot, 3 repeats), 13 basic (3 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-35
- Safety score65
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 8, 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.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed five raw salmon packages thawing inside ROP at reach in coolers gaskets drawers by cook line.
Repeat violation
Intermediate6
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 eggplant not dated. As per manager a day prior.
Repeat violation
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 opened not dated at reach in coolers by coffee station. As per employee a day prior to. Employee dated.
Fixed on the spot
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.
Observed new employee Javier Gasparotti and Gengiz Canli hired less than 60 days. Manager printed form and employees read and signed.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand sink blocked with trash can at kitchen.
Handwash sink used for purposes other than handwashing.
Observed a sponge stored inside hand sink by ware washing area.
Repeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand sink ware washing area.
Basic13
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed squeeze plastic of cooking oil not labeled at cook line. Observed sugar container not labeled at prep area.
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed five raw salmon packages thawing inside ROP at reach in coolers gaskets drawers by cook line.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cooked eggplant container, box of tomatoes and box of raw beef stored on the floor at walk in cooler.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer by ware washing area.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in freezer bottom by prep area kitchen soile.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hoods soiled at kitchen. Observed stove soiled at cook line. Observed reach in cooler gaskets soiled at prep area by cook line.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed clean pots and bowls not inverted by ware washing area storage.
Code 25, Single-service items: Single-service articles improperly stored.
Observed SS Togo bowls stored on floor by front counter.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed standing water inside reach in cooler by prep area.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall soiled at cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling tiles and vents heavily dusty and soiled by kitchen prep area.
Ceiling tile missing.
Above ware washing area.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed mop stored on floor by oven at kitchen.
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.
- Stop sale
- An order that the food can’t be sold or served.