Nueva San Salvador Restaurant 5
9796 SW 8 St, Miami, FL 33174 · Permanent Food Service · License 2316935
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 5 basic (4 repeats)-19
- Safety score81
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 7, 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.
8 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 cold held at greater than 41°F.
Observed at prep table across from grill cut lettuce (49°F - Cold Holding); pupusa mix beans and chicharron (49°F - Cold Holding). According to manager placed in 1 hour ago, Operator placed food items inside reach in freezer for rapid chill. 2 temperature 20 minutes after cut lettuce (40°F - Cold Holding); pupusa mix beans and chicharron (39°F - Cold Holding)
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee changed task, no hand wash, no gloves changed. Manager coached employee on proper hand washing and glove use. Employee washed hands, and changed gloves.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener soiled. Can opener was cleaned at the time of inspection.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bucket with beef marinade stored on the kitchen floor. Employee changed task stored bucket six inches above the floor.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed on reach in freezer and cooler.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed at kitchen.
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair.
Observed at kitchen.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.