CAYO ESQUIVEL SEAFOOD REST&MKT

With 7 documented inspections, CAYO ESQUIVEL SEAFOOD REST&MKT in HIALEAH GDNS has achieved a 1.4/5 food safety rating. Recent inspections indicate some food safety concerns.

11890 NW 87 CT #123

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)

Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 12/19/2025

Inspection #: Visit ID: 10889288

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable, on the preparation table. Repeat Violation Warning
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several clean containers wet nesting on shelf at dishwashing area. Warning
36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on the floor by the walk in cooler and dishwashing area. Warning
14-38-4:Basic - Food storage container/container lid cracked or broken. Observed reach in cooler lid broken, located at cook line. Warning
14-33-4:Basic - Food storage shelves with rust that has pitted the surface, shelves located by the walk in cooler. Warning
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer located by the walk in cooler. Observed ice buildup in walk in freezer. Warning
35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper installed over standing mixer at preparation area. Warning
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with heavy grease accumulation. Repeat Violation Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler at cook line gasket soiled. Warning
21-10-4:Basic - Soiled dry wiping cloth in use, stored on the preparation table at cook line. Warning
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked octopus thawing in standing water on the preparation table. Warning
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers, stored on the preparation table. Warning
12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee transferring dirty dishes to dishwasher to later organize clean dishes without washing his hands prior. Warning
22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at 0 ppm at three compartment sink. Warning
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw chicken stored over raw oysters. Operator removed chicken on site. Observed fish broth (67F - Cold Holding), as per chef for less than 4 hours. Operator transferred food to reach in cooler. Corrected On-Site Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line fresh garlic in oil (76F - Cold Holding), as per cook for less than 4 hours. Operator transferred fresh garlic in oil to the cooler. **Corrective Action Taken** Warning
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stored by the steam table observed fried French fries (89 F - Hot Holding); fried sweet plantains (89F - Hot Holding), as per cook for less than 3 hours. Instructed operator to reheat and maintain food at proper hot holding temperature. **Corrective Action Taken** Warning
53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Manager certification for Francisco Perdomo expired on 10/11/25. Warning
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Warning
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing a plastic bowl in the hand wash sing at dishwashing area. Warning
53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge in the kitchen unable to answer the correct hot holding temperature stipulated by the food code. Coached chef on basic food code temperatures. **Corrective Action Taken** Repeat Violation Warning

Inspection Date: 2/12/2025

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed hws faucet handle soiled, sink located at kitchen.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed on 4 cutting boards stored on pre tables at preparation area.
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven located at kitchen.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in cooler located at cook line across from the steam table. Observed walk in cooler shelves soiled.
22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues, unit located across from the walk in freezer.
11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Sent operator the big 6 handout. **Corrective Action Taken**
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board attached to prep cooler at cook line surface soiled with mold-like substance in some areas. Repeat Violation
22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed on can opener.
53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer basic Food Code cold and hot holding temperature. Coached operator on cold and ht holding temperature. **Corrective Action Taken**

Inspection Date: 12/2/2024

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior ice bin inside the walk in cooler with some pink mold growth.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean plastic pans wet nesting on drying racks across from the DW machine. Repeat Violation
36-12-4:Basic - Floors not constructed to be easily cleanable. Observed grout too deep at prep area by the walk in cooler.
14-38-4:Basic - Food storage container/container lid cracked or broken. Observed multiple plastic container lids cracked.
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper installed over standing mixer and prep table at preparation area.
21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the prep cooler at cook line observed raw fish stored over bread, cook Rearrange cooler on site. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a small prep table at cook line observed fresh garlic in oil (87F - Cold Holding), as per cook for less than 4 hours, employee placed it back in the cooler to rapidly cool.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips available.

Inspection Date: 5/23/2024

Inspection #: Visit ID: 8679916

Inspection Date: 5/22/2024

Inspection #: Visit ID: 8579404

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine located inside walking cooler with mold like residue on the ice chute.
29-38-4:Basic - Backflow device not located for convenient service or maintenance access.
14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed Container with no handle inside rice container located near walk in cooler.
51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed c02 tank not secure at coffee station.
36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed Ceiling in disrepair by seating area.
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the establishment.
06-09-1:Basic - 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 tuna and king fillets bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at walk in cooler.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at preparation table at kitchen.
35A-03-4:Basic - Dead roaches on premises. Observed 1 dead roach floating on the water inside steam table at kitchen.
35A-20-4:Basic - Dead rodent present. Observed 2 dead mice traped in a glue trap under a shelf , located in the dry storage room where a chest freezer with frozen seafood is stored and also canned products , dry goods , utensils and equipment is stored.
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee glasses stored on top of microwave by cafeteria station.
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging with food with no hair restraint at preparation area.
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed by preparation area.
35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
36-22-4:Basic - Floor area(s) covered with standing water. Observed
36-73-4:Basic - Floor soiled/has accumulation of debris. Observed extremely soiled at dry storage room.
36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed tiles in disrepair throughout the kitchen, dishwashing area and dry storage area.
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer located at storage room. Observed ice build up at walk in freezer.
10-08-5:Basic - Ice scoop handle in contact with ice. Observed at ice machine at coffee station.
42-02-4:Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed multiple un used equipment stored in the dry storage room.
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
10-04-5:Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed Bucket use to transport fish stored underneath handsink exposed to splash.
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at steam table. Corrected On-Site Repeat Violation
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at kitchen soiled.
05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer at fish station
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handsink next to 3 compartment sink.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fryer at cook line with grease. Observed hood soiled at kitchen.
16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed container at walk in cooler with old label.
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler by coffee station.
14-12-4:Basic - Utensils in poor condition. Observed spatula in disrepair at dishwasher area.
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the establishment. Observed wall inside the walking cooler by ice dispenser heavily soiled with mold like residue.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wiping cloth stored at steam table and not stored in sanitizing solution. Repeat Violation
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed Squeeze bottles at preparation table at kitchen not labeled.
35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 100 plus rodent droppings all over the dry storage room underneath shelves and pallets where caned products, dry goods, utensils and equipment is stored
01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Observed 10 packages of raw tuna and 10 packaged of king fish vacuumed sealed and not frozen anymore. As per operator for more than 4 hours. And the proper directions provided by the package was not followed.
01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. At the time of the inspection observed 3 boxes with oyster at walk in cooler with no tag.
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yellow rice (49F - Cold Holding); Marcela sauce (47F); sweet potatoes (48F - Cold Holding); cooked potatoes (47F - Cold Holding); tomato sauce (49F - Cold Holding); Cole slaw (47F - Cold Holding); snapper (48F - Cold Holding); calamari (47F - Cold Holding) at walk in cooler. As per operator since previous day.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow rice (49F - Cold Holding); Marcela sauce (47F); sweet potatoes (48F - Cold Holding); cooked potatoes (47F - Cold Holding); tomato sauce (49F - Cold Holding); Cole slaw (47F - Cold Holding); snapper (48F - Cold Holding); calamari (47F - Cold Holding) at walk in cooler for more than 24 hours.
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (107F - Hot Holding); and plantains (128F - Hot Holding) at steam table. As per operator for less than 2 hours. Instructed operator to reheat food to reach 165F and he did. Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at preparation by kitchen. Observed mixer soiled at preparation area by kitchen.
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
11-26-1:Intermediate - 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. Provided via email to operator.
01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed box with oyster missing tag at walk in cooler.
22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves rusted at dry storage room.
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice and beans, ceviche, yellow rice, sweet potatoes, cooked potatoes at walk in cooler no date marked for more than 24 hours. Observed cooked octopus at reaching cooler by cook line not date marked for more than 24 hours. Repeat Violation

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8381377

23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles across from the cook line.
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting on shelf near the ware washing station.
10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soup not date marked, operator placed the date mark on the soup that was prepared 12/19/23. **Corrective Action Taken**

Additional Information

Contact Information

Phone: (305) 376-7066

Website: https://cayoesquivel.com/

Google Rating

★★★★☆ (4.2/5)

(1,333 reviews)

Price Level

Opening Hours

Monday:9:00 AM – 10:00 PM

Tuesday:12:00 – 10:00 PM

Wednesday:12:00 – 10:00 PM

Thursday:12:00 – 10:00 PM

Friday:12:00 – 11:00 PM

Saturday:12:00 – 11:00 PM

Sunday:9:00 AM – 10:00 PM

✓ Currently Open

Features

✓ Restaurant

Location

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Restaurant Features

Serves Beer

Serves Wine

Lunch

Dinner

Takeout

Delivery

Dine-in

Wheelchair Accessible

Last Enriched At: 5/14/2025

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