Name: CACIQUE LUNCH
Address: 112 W FLAGLER ST, MIAMI, FL, 331301505, US
Rating: 1.6

Inspection Date: 9/9/2025

Inspection #: Visit ID: 13514555

Inspection Date: 9/8/2025

Inspection #: Visit ID: 13509298

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold-like substance at Deron counter next to soda cold holding unit. Warning
16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Warning
32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms used by staff. Warning
14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bow with no handle used to portioned cook rice at steam table at cook line. Warning
36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth and easily cleanable at deli area, dry storage at second floor, and front counter area. Warning
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents at cook line, preparation area, and dry storage soiled. Warning
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted at shelf next to office entrance. Repeat Violation Warning
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting boards at cook line and deli area. Warning
35A-03-4:Basic - Dead roaches on premises. Observed 8 dead roaches on floor under storage shelves at back of the kitchen area next to back exit door. 4 dead roaches on floor behind chest freezers next to back exit door. 2 dead roaches on floor next to mop sink. 3 dead roaches on floor at chemicals storage area. 2 dead roaches on floor under storage platforms at dry storage area at second floor. Warning
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees at the cafeteria area with no hair restraint while engaging in food preparation. Warning
14-11-5:Basic - Equipment in poor repair. Observed two of the chest freezers lids rusted at back kitchen area and on one of them the lid is loose. Also observed all gaskets at chest freezers and back of kitchen and reach-in coolers next to cook line in disrepair. Repeat Violation Warning
35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap under back exit door. Warning
36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floors soiled with accumulated debris under storage platforms at area next to back exit door. Repeat Violation Warning
08B-38-4:Basic - Food stored on floor. Observed boxes of dry coffee and ice bin stored on floor at deli area. Also observed plastic container of pickles stored on floor near mop sink area. Coached operator on correct procedure. Repeat Violation Warning
36-24-5:Basic - Hole in or other damage to wall. Observed a hole on wall next to office entrance. Warning
38-01-4:Basic - Light shield damaged/in disrepair. Observed no light shields at lights at back of kitchen area where chest freezers and dry storage is located. Warning
51-13-4:Basic - No Heimlich maneuver/choking sign posted. Warning
05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at three reach-in coolers near meat grinder. Warning
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at deli and coffee station. Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at all reach-in coolers and chest freezers at kitchen area. Also observed fan next to chest freezers soiled with accumulated dust. Repeat Violation Warning
33-16-4:Basic - Open dumpster lid. Warning
25-05-4:Basic - Single-service articles improperly stored. Observed single service boxes and lids store on floor at second floor storage. Warning
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach-in cooler next to office at kitchen area. Warning
08B-12-5:Basic - Stored food not covered. Observed chicken, beef, and cheese empanadas not covered at chest freezer closer to cook line. Repeat Violation Warning
36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors at cook line, preparation area, drys storage, and chest freezers area at back of kitchen. Warning
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled at cook line. Warning
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet soiled towel on top of cutting board at prep table in front of cook line. Coached operator on correct procedure. Warning
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar at front counter not labeled with product name. Warning
12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled shirt and handle a cleaned utensil at cook line. Coached manager on correct procedure. Warning
14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grades bags used to store sweet potatoes and bell peppers at reach-cooler next to office. Warning
35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach crawling on the floor by food preparation table. Observed one live roach on the floor under a shelf at kitchen entrance and two live roaches inside hole on wall next to mop sink. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw chicken (48F - Cold Holding); Cooked Pork Ribs (49F - Cold Holding); Beef Patties (50F - Cold Holding): Raw Chicken (63F - Cold Holding) at reach-in cooler next to cook line. 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. Observed Ham Croquettes (118F - Hot Holding); Beef Empanadas (115F - Hot Holding) at front counter hot holding unit. As per staff, less than 1 hour. Hot holding unit temperature was increased. **Corrective Action Taken** Warning
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning
53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee not knowing how to calibrate a thermometer using the cold method. Warning
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at cutting boards at cook line and deli area soiled with old product residue. Warning

Inspection Date: 4/3/2025

Inspection #: Visit ID: 10733689

16-03-4:Basic - Accumulation of debris inside warewashing machine.
36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in food preparation area.
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
14-11-5:Basic - Equipment in poor repair. Rusted chest freezer door, kitchen area.
36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath kitchen stove top.
08B-38-4:Basic - Food stored on floor. Observed coffee boxes on kitchen floor service area.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen top surfaces of shelves, coolers, working table soiled throughout.
14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen Reach in cooler.
08B-12-5:Basic - Stored food not covered. Observed most cooked foods not covered inside RIC.
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 kitchen cook touching Dirty apron and then entering in food preparation.
11-27-4:Intermediate - 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.
05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
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.
05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Inspection Date: 2/3/2025

36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen entrance area. Repeat Violation - From follow-up inspection 2025-02-03: **Time Extended**
14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout cook line. Repeat Violation - From follow-up inspection 2025-02-03: **Time Extended**
36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed by 3 compartment sink. - From follow-up inspection 2025-02-03: **Time Extended**
36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed at cook line. - From follow-up inspection 2025-02-03: **Time Extended**
36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hike on wall by kitchen entrance. - From follow-up inspection 2025-02-03: **Time Extended**
21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Repeat Violation - From follow-up inspection 2025-02-03: **Time Extended**

Inspection Date: 12/3/2024

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen entrance area. Repeat Violation
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout cook line. Repeat Violation
36-22-4:Basic - Floor area(s) covered with standing water. Observed by 3 compartment sink.
36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed at cook line.
36-24-5:Basic - Hole in or other damage to wall. Observed hike on wall by kitchen entrance.
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 90F at cook line, advised chef on correct procedures.
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at front counter.
08B-12-5:Basic - Stored food not covered. Observed stored empanadas not covered inside reach in freezer.
14-55-4:Basic - Uncleanable knife block in use to store knives. Observed knife between 3 compartment sink and wall at kitchen area. Repeat Violation
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Repeat Violation
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar inside container at front counter not identified as its common name.
22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm), operator discarded water. **Corrective Action Taken**
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (61F - Cold Holding); cut tomatoes (59F - Cold Holding) on top of reach in cooler at cook line, as per chef for approximately 2 hours prior.
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 yuca (133F - Hot Holding) under steam table, as per chef for approximately 1 hour prior.
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed dishwasher unaware of sanitizer correct ppm, coached employee.
12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands inside 3 compartment sink, coached employee.
11-27-4:Intermediate - 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. Provided to operator via email.
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside hand washing sink.
53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 10 employees working at the time of inspection and the only CFM certified is the owner and not present at the time of the inspection.
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
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. Warning
53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees training provided by national registry expired on 2021. Warning

Inspection Date: 6/28/2024

Inspection #: Visit ID: 8599086

23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave in back prep area with soiled door handle. Operator wiped down immediately. Corrected On-Site
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and vent located near cook line soiled.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board located near coffee / sandwich prep station with cut marks and no longer cleanable. Repeat Violation
14-11-5:Basic - Equipment in poor repair. Observed three chest freezers in back prep area with broken door handles and torn gaskets. Repeat Violation
10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives located between wall and three compartment sink. Operator removed immediately. Corrected On-Site
21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth underneath white cutting board in back prep area. Operator removed immediately. Corrected On-Site Repeat Violation
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave located next to dish machine with soiled interior. Operator wiped down immediately. Corrected On-Site
14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler with rusted shelves next to cook line.
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical testing kit for dish machine and three compartment sink.
14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed non food grade brush used to remove coffee ground at front coffee station. Repeat Violation

Inspection Date: 1/25/2024

Inspection #: Visit ID: 8357162

14-05-4:Basic - Cardboard used to line food-contact shelves located inside reach in cooler at deli station.
14-09-4:Basic - Cutting board has cut marks and heavily grooved located throughout kitchen area. Repeat Violation
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed food employees engaged in preparing various food items at and making coffee beverages with no hair restraint. Repeat Violation
14-11-5:Basic - Equipment in poor repair. Observed door lids of chest freezers with rust that has pitted the surface and broken at the hing, not securely affixed to unit. Repeat Violation
36-22-4:Basic - Floor area(s) covered with standing water located at kitchen area. Repeat Violation
21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board located on prep counter, across from cookline at kitchen area. Repeat Violation
14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface located next to cookline at kitchen area.
25-05-4:Basic - Single-service articles improperly stored. Observed boxes of hinged containers, napkins and cups stored on floor at upstairs dry storage area.
08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef, raw chicken and raw salmon, stored over a box of green peppers inside reach in cooler at kitchen area. Repeat Violation
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (54F - Cold Holding); sliced yellow cheese (53F - Cold Holding) located inside reach in cooler, next to cookline at kitchen area, less than 4 hours. As per Manager, due to constant opening of reach in cooler doors, advised to Manager to submerge food containers in ice for rapid cooling. **Corrective Action Taken** Repeat Violation
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 black beans (110F - Hot Holding) located under prep counter, between cookline at kitchen area, less than 4 hours. Manager directed employee to reheat black beans to 135F and above. **Corrective Action Taken**
11-27-4:Intermediate - 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. Emailed written procedures to Operator. **Corrective Action Taken**
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Upon arrival, observed discarded ice in handwash sink located at kitchen area.
14-14-4:Intermediate - Nonfood-grade brush used in food/ food preparation area. Observed a "regular paint brush" with metal wrapping, used to clean coffee debris at coffee/espresso machines located behind front counter.

CACIQUE LUNCH

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All Inspection Reports

Inspection Date: 9/9/2025

Inspection Date: 9/8/2025

Inspection Date: 4/3/2025

Inspection Date: 2/3/2025

Inspection Date: 12/3/2024

Inspection Date: 6/28/2024

Inspection Date: 1/25/2024

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