EL CHALAN RESTAURANT
1580 Washington Avenue
Miami Beach, Florida, 33139
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/27/2025
High Priority
1
Intermediate
0
Basic
8
Total
9
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed several white cutting boards with cut marks and no longer cleanable at thenprep table.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water near cook line.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives tied in between wall and prep table. Operator removed. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed a set of tongs on fire suppression system at the cook line. Operator removed. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed reach in cooler gaskets located across the cook line soiled.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located across the cook line with rusted shelves.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust accumulation.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed working container of sugar at the coffee station not labeled. Operator labeled immediately. **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shelled eggs stored above raw fish inside walk in cooler. Operator placed raw shelled eggs under fish. **Corrected On-Site**
Food safety inspection conducted on 3/27/2025 revealed 9 total violations (1 high priority, 0 intermediate, 8 basic).
Inspection on 11/12/2024
High Priority
5
Intermediate
4
Basic
4
Total
13
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
- 35A-03-4:Basic - Dead roaches on premises. Observed 2 dead roaches on shelf at dry storage area.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor at cook line.
- 35B-09-4:Basic - Screen in door torn. Observed screen detached from door leaving an opening at cook line and front preparation area. **Repeat Violation**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling soiled dishes at 3 compartment sink and then touched clean container, no hand wash.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over 3 leches cake at reach in cooler at back dining area. Manager rearranged products. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (47F - Cold Holding); cooked mussels (51F - Cold Holding) at preparation cooler at cook line. As per cook, products placed in unit less than 1 hour prior. Advised cook to submerge containers in ice.
- 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 cooked corn (78F - Hot Holding); cooked potatoes (87F - Hot Holding) at room temperature at expo area. As per cook, products placed at room temperature less than 1 hour. Advised cook to submerge containers in ice and discussed time as a public health control.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Manager diluted solution with water. Final reading, 50PPM. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed saute pans and food storage containers stored inside hand sink next to 3 compartment sink. Employee removed items. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink next to 3 compartment sink.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at hand sink next to 3 compartment sink. **Repeat Violation**
Food safety inspection conducted on 11/12/2024 revealed 13 total violations (5 high priority, 4 intermediate, 4 basic).