DirtyFLRestaurant Inspection Data

EL ATLAKAT RESTAURANT

Food safety records indicate EL ATLAKAT RESTAURANT in MIAMI has 6 inspections with a 1.9/5 overall rating. Recent inspections show improving food safety practices.

2273 NW 7 STREET

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/28/2025

Inspection #: Visit ID: 13505931

  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted or in a protected manner at shelve across cook line. Warning - From follow-up inspection 2025-08-28: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen. Warning - From follow-up inspection 2025-08-28: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2025-08-28: **Time Extended**
  • 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed boxes with onion not stored at least 6 inches off of the floor at walk in cooler. Warning - From follow-up inspection 2025-08-28: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler and walk in freezer shelves rusted, Repeat Violation Warning - From follow-up inspection 2025-08-28: **Time Extended**
  • 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee prepare food then proceed to walk in cooler, grab lettuce and continue to prepare food without removing gloves nor washed hands. Instructed employee on proper method. Warning - From follow-up inspection 2025-08-28: **Time Extended**
  • 53A-14-4:Intermediate - - From initial inspection : Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. At the time of the inspection manager did not know food temperature of cooked steak. Warning - From follow-up inspection 2025-08-28: **Time Extended**

Inspection Date: 8/27/2025

Inspection #: Visit ID: 10883646

  • 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 or in a protected manner at shelve across cook line. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen. Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed boxes with onion not stored at least 6 inches off of the floor at walk in cooler. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler across cook line. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler handle soiled across cook line. Repeat Violation Warning
  • 08B-12-5:Basic - Stored food not covered. Observed pico de gallo, ham and cheese not covered at reach in cooler at kitchen. Manager placed cover. Corrected On-Site Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler and walk in freezer shelves rusted, Repeat Violation Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee prepare food then proceed to walk in cooler, grab lettuce and continue to prepare food without removing gloves nor washed hands. Instructed employee on proper method. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pork (55F - Cold Holding); shrimp (57F - Cold Holding); shrimp (55F - Cold Holding); chorizo (74F - Cold Holding) at reach in cooler across cook line. As per employee held more than 4 hours. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (55F - Cold Holding); shrimp (57F - Cold Holding); shrimp (55F - Cold Holding); chorizo (74F - Cold Holding) at reach in cooler across cook line. As per employee held more than 4 hours. Warning
  • 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. At the time of the inspection manager did not know food temperature of cooked steak. Warning
  • 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 ceviche held more than 24 hours not properly date marked at reach in cooler by kitchen. Warning

Inspection Date: 9/17/2024

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Observed lime scale build up inside dish machine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed food debris reside on microwave door handle in kitchen area. Operator wiped down immediately. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stack on metal containers at the dry rack station with water accumulation on the outside rim. Operator rinsed off and dried containers. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between wall and mop sink. Operator removed immediately. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in cooler gasket located across the cook line soiled.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust accumulation.

Inspection Date: 7/17/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside bin of diced onions inside reach in cooler. Operator removed immediately. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed food debris buildup on microwave handles near prep table. Operator wiped down. Corrected On-Site
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line shelves inside walk in cooler. Operator removed immediately. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed current license not posted in lobby / main office.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board located across cook line with cut marks and no longer cleanable.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed yellow wiping cloth underneath green cutting board in back prep area. Operator removed and placed rubber mat under cutting board. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket located across cook line soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler located across cook line with soiled interior.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth located on white cutting board across cook line not stored in sanitizing solution. Operator discarded immediately. Corrected On-Site
  • 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 test strips for three compartment sink and dish machine.

Inspection Date: 5/1/2024

Inspection #: Visit ID: 8572865

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line counter: pupusa mix 69F, on expo counter: slaw 63F, per operator less than 1 hour. Discussed Time as a Public Health Control and provided form. Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bleach and degreaser stored on shelf above meat grinder.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Back side of slicer soiled with old food debris
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher at bar in recharge zone.

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8357403

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In the reach in cooler in the cook line observed a scoop with no handle used to scoop diced tomatoes.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle soiled,
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Pots not stored protected on storage shelves by the reach in cooler located in the cook line.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed cheese thawing at room temperature
  • 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel used as liner under fried sweet plantains, employee removed it. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the preparation in the cook line observed refried beans (75F - Cold Holding), as employee for less than 1 hour, employee placed food item in ice bath to rapidly cool. **Corrective Action Taken** Repeat Violation
  • 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.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue in the hand washing sink located in the cook line.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.3/5)
(1,132 reviews)

Price Level

$$

Opening Hours

Monday:8:00 AM – 10:00 PM
Tuesday:8:00 AM – 10:00 PM
Wednesday:8:00 AM – 10:00 PM
Thursday:8:00 AM – 10:00 PM
Friday:8:00 AM – 11:00 PM
Saturday:8:00 AM – 11:00 PM
Sunday:8:00 AM – 10:00 PM
✓ Currently Open

Features

✓ Cafe
✓ Restaurant
✓ Store

Restaurant Features

Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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