Exito Salvadoreno

1837 SW 8 St, Miami, FL 33135 · Permanent Food Service · License 2301153

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Nonfood-grade bags used in direct contact with food.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
1 high priority (fixed on the spot), 10 intermediate (3 fixed on the spot), 3 basic; intermediate violations cost 18 at most
-24
Complaint after follow-up on Oct 16
Counts in full until a follow-up finds the problems fixed
-20
Safety score56

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug102026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitOct 16, 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.
11 violations still not corrected:
- 1 High priority
- 8 Intermediate
- 2 Basic
What was still cited
High priority1
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed bread inside of garbage bags in flip to reach in cooler on dry storage area. Discussed with operator proper procedures.
  More time given
Intermediate8
- 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 at time of inspection, flan prepared in house and onion pickled sauce not date marked, as per operator prepared two days ago.
  More time given
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Observed no probe thermometer provided to measure temperature of food products at time of callback inspection.
  More time given
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed at time of callback inspection, no chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed at time of callback inspection, storage area: flip top reach in cooler cutting board mold-like substance or slime.
  More time given
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed during callback inspection, dry storage area and front counter area: bottle with degreaser not labeled
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Observed at time of callback inspection, operator could not provide the Manager Certification for manager Juan.
  Administrative complaint
  No proof of required state approved employee training provided for any employees.
  Observed at time of callback inspection, no proof of required state approved employee training provided for Emerita and Silvia both employed over 6 months, as per operator.
  Administrative complaint
  Required employee training expired for some employees.
  Observed at time of callback inspection, required employee training expired for employee FRLA: Maribel Godoy, expired 07/04/25.
  Administrative complaint
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed at time of callback, reach in cooler with torn door gaskets.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed no handwashing sign provided at a hand sink used by food employees. Both Restrooms and front counter. Discussed with operator.
  More time given
Official report, on the Florida DBPR website
First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 1 High priority
- 10 Intermediate
- 3 Basic
What the inspector cited
High priority1
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Chest Reach in freezer in front of the cookline: Fried chicharrones stored inside Thank you bag. Observed employee remove and placed inside a container with a lid.
  Fixed on the spot
Intermediate10
- 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.
  Kitchen, stand-up reach in cooler: cooked beans not date marked. As per chef cooked 2 days ago. Operator labeled the beans.
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Discussed with the operator and provided the handout for vomiting and diarrhea events.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Operator could not provide the chlorine test kit.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Storage area: flip top reach in cooler cutting board mold-like substance or slime.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  By the three compartment sink.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Front counter: bottle with degreaser not labeled
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Operator could not provide the Manager Certification for manager Juan.
  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. Employees: Emerita and Silvia both employed over 6 months, as per operator.
  Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. FRLA: Maribel Godoy, expired 07/04/25.
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Stand up reach in cooler by the three compartment sink: door gaskets torn.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Prep area.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Both Restrooms and front counter
Official report, on the Florida DBPR website

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.