Enriquetas
186 NE 29 St, Miami, FL 33137 · Permanent Food Service · License 2313921
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection2 high priority (no follow-up needed), 3 intermediate (1 repeat), 5 basic (2 repeats)-23
- Safety score77
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 18, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed bistec (121°F - Hot Holding) stored on top of flat top for less than 2 hours, as per operator. Started to reheat.
Code 41, Chemicals and toxic substances: Rodent bait not contained in a covered, tamper-resistant bait station.
Upstairs around reach in freezer and Togo containers.
Intermediate3
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 containers of beef, chicken and pork not date labeled, as per operator made 6 days ago.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed shredded pork cooling in the walk in cooler covered. Operator removed.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwashing sink at the front counter blocked by Togo containers.
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed multiple reach in cooler gaskets torn.
Reach-in cooler shelves with rust that has pitted the surface.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Throughout the whole kitchen and warewashing area.
Repeat violation
Floor area(s) covered with standing water.
Throughout the kitchen and prep area.
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.