La Esquire del Pan Con Bistec
1190 W Flagler St, Miami, FL 33130 · Permanent Food Service · License 2322525
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection4 high priority, 4 intermediate, 13 basic (1 repeat); basic violations cost 12 at most-48
- Extension granted on Sep 11Counts in full until a follow-up finds the problems fixed-3
- Safety score49
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 11, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
Basic5
Code 32, Restrooms: Observed Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
More time given
Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed floor tiles being repaired in kitchen/prep area at time of callback inspection.
More time given
Hole in or other damage to wall.
More time given
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
More time given
- First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed sliced ham (72°F - Cold Holding).
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored on top of fruit pulp at reach in cooler.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed food stored inside thank you bag inside reach in cooler.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 6 flies flying on the air in front counter area and flying in the air on top of prep table.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed plantains bag open inside reach in cooler with no date marked.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
Observed in coffee station.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed that a previously designated dry storage area has been remodeled and converted into an unapproved food preparation area without the required prior plan review and approval from the division. The unapproved area has been equipped with a food preparation counter, a griddle, and a mechanical exhaust hood system, three compartment sink, a hand washing sink, a mop sink.
Basic13
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a box of plastic bottles of Gatorade's stored on the floor inside bathroom.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed the reach in cooler in the middle of the front counter area gaskets torn. Observed ice machine in disrepair.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed soiled inside reach in cooler across frying station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed the reach in cooler in the middle of the front counter area gaskets soiled. Also observed hood with an accumulation of grease.
Code 32, Restrooms: Observed Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Observed at front counter area.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed floor tiles in disrepair in kitchen/prep area.
Hole in or other damage to wall.
Observed hole in walls throughout establishment next to three compartment sink, inside bathroom area.
Wall soiled with accumulated grease, food debris, and/or dust.
Wall soiled at the back of frying station.
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Observed throughout the front counter area.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
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.