EL GALLITO GRILL
205 Southwest 8th Avenue
Miami, Florida, 33130
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/26/2025
High Priority
4
Intermediate
7
Basic
10
Total
21
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed old food debris on floor throughout kitchen. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed oil containers stored on floor at front counter. Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with heavy grease accumulation by kitchen back door. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Repeat Violation
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bags at front counter reach in cooler. Repeat Violation
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (52F - Cold Holding) on top of reach in cooler at cook line, as per operator for approximately 30 minutes prior. 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 yuca (112F - Hot Holding); fried chicken (100F - Hot Holding) at front counter, as per operator for approximately 1 hour prior. Advised operator to set hot box to a higher temperature.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside hws by back exit door. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
- 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 6 employees working at the time of inspection and no food manager available. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing by back exit door. Repeat Violation
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers raw or undercooked eggs with no consumer advisory, operator printed and placed at front counter during the inspection. Corrected On-Site
- 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 white rice, cooked beans, and cooked ribs no date marked, as per operator for more than 24 hours prior.
Food safety inspection conducted on 3/26/2025 revealed 21 total violations (4 high priority, 7 intermediate, 10 basic).
Inspection on 11/18/2024
High Priority
1
Intermediate
3
Basic
12
Total
16
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2024-11-18: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-11-18: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout kitchen. Repeat Violation Warning - From follow-up inspection 2024-11-18: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 cook preparing food no hair restraint. Warning - From follow-up inspection 2024-11-18: **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 2024-11-18: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed oil containers stored on floor at front counter. Repeat Violation Warning - From follow-up inspection 2024-11-18: **Time Extended**
- 51-13-4:Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email. Warning - From follow-up inspection 2024-11-18: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning - From follow-up inspection 2024-11-18: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at any of the handwashing sink. Warning - From follow-up inspection 2024-11-18: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler. Warning - From follow-up inspection 2024-11-18: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with heavy grease accumulation by kitchen back door. Warning - From follow-up inspection 2024-11-18: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation tables throughout kitchen. Repeat Violation Warning - From follow-up inspection 2024-11-18: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bags at front counter reach in cooler. Warning - From follow-up inspection 2024-11-18: **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-11-18: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2024-11-18: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : 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 5 employees working at the time of inspection and no food manager available. Repeat Violation Warning - From follow-up inspection 2024-11-18: **Time Extended**
Food safety inspection conducted on 11/18/2024 revealed 16 total violations (1 high priority, 3 intermediate, 12 basic).
Inspection on 11/15/2024
High Priority
5
Intermediate
13
Basic
15
Total
33
Inspection Details:
- 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. Observed throughout kitchen. Repeat Violation Warning
- 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 phone on top of reach in cooler at cook line. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 cook preparing food no hair restraint. Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed old food debris on floor throughout kitchen. Warning
- 08B-38-4:Basic - Food stored on floor. Observed oil containers stored on floor at front counter. Repeat Violation Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email. Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at any of the handwashing sink. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler. Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with heavy grease accumulation by kitchen back door. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation tables throughout kitchen. Repeat Violation Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bags at front counter reach in cooler. Warning
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on top of reach in cooler, as per employee for less than 1 hour prior. Advised employee to place product inside reach in cooler. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef (72F - Cold Holding); sausage link (52F - Cold Holding) on top of reach in cooler, as per employee had outside for approximately 1 hour prior. Repeat Violation 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 cooked yuca (110F - Hot Holding); fried cheese (102F - Hot Holding); cooked chicken (82F - Hot Holding) on the side of steam table at front counter. As per employee for approximately 1 hour prior, coached operator on correct procedures. Repeat Violation 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 unaware of minimum hot holding temperature, coached employee. Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Warning
- 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. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed metal tray stored on top of handwashing by back exit door. Repeat Violation Warning
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed Carlos Sandoval in charge with no manager certificate or any other. Warning
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
- 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 5 employees working at the time of inspection and no food manager available. Repeat Violation Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing by back exit door. Repeat Violation Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 5 employees working at the time of inspection with no proof of any training. Warning
- 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
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at handwashing by back exit door. Repeat Violation Warning
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures, coached person in charge. 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 red beans inside reach in cooler no date marked, as per employee for more than 24 hours prior. Warning
Food safety inspection conducted on 11/15/2024 revealed 33 total violations (5 high priority, 13 intermediate, 15 basic).
Inspection on 2/29/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/28/2024
High Priority
5
Intermediate
6
Basic
9
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored in spices.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 08B-32-4:Basic - Food being prepared outside. Prepping- cutting/slicing vegetables to be added to cooked vegetables and pasta outdoors. See stop sale. Admin Complaint
- 08B-38-4:Basic - Food stored on floor. Spices with no lid and oil jugs stored on floor.
- 08B-42-4:Basic - Food stored outside. Vegetables stored outside on prep table next to building wall not enclosed or covered.
- 33-09-4:Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Multiple bags stored on property in the back.
- 29-08-4:Basic - Plumbing system in disrepair. Hand wash sink in prep kitchen will not turn on and is covered with foil.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth stored at make bar on cutting board.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cloth in use on cook line.
- 01B-06-4:High Priority - Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Held on time- shell eggs 72F (7:00-11:00). Fried chicken 95F, pork on bone 120F, sausage with vegetables 117F ( 7:00-11:00). Make bar- cooked beef 72F, shell eggs 71F (7:00-11:00). Raw pork 59F, taco meat 61F, cooked beef 70F, sausage links 54F, taquitos 59F. (7:00-11:00). Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Held on time- shell eggs 72F (7:00-11:00). Fried chicken 95F, pork on bone 120F, sausage with vegetables 117F ( 7:00-11:00). Make bar- cooked beef 72F, shell eggs 71F (7:00-11:00). Raw pork 59F, taco meat 61F, cooked beef 70F, sausage links 54F, taquitos 59F. (7:00-11:00). Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- Make bar- cooked beef 72F, shell eggs 71F (7:00-11:00). Raw pork 59F, taco meat 61F, cooked beef 70F, sausage links 54F, taquitos 59F. (7:00-11:00). See stop sale. Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Held on time- shell eggs 72F (7:00-11:00). 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. Hot hold- Fried chicken 95F, pork on bone 120F, sausage with vegetables 117F. (7:00-11:00). See stop sale. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Straw stored in front counter hand wash 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/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep kitchen.
- 31B-03-4:Intermediate - No soap provided at handwash sink in prep kitchen.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- shell eggs 72F (7:00-11:00). Provided establishment with written form. **Corrective Action Taken**
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep kitchen handwashing sink no water at all.
Food safety inspection conducted on 2/28/2024 revealed 20 total violations (5 high priority, 6 intermediate, 9 basic).
Inspection on 1/26/2024
High Priority
2
Intermediate
6
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic deli cup with no handle, stored in a container of oil, located at front prep area. Employee removed plastic cup and replaced with spoon. Corrected On-Site Repeat Violation
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed porous ceiling in tiles, not smooth, throughout kitchen area.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed or provided at time of inspection.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer provided in all reach in cooler units.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled handwash sink located at back kitchen area, across from exit door. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls towards back kitchen area, near exit door. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yuca (64F - Cold Holding); sliced cheese (65F - Cold Holding) stored in reach in cooler,located across from cookline at front prep area, less than 4 hours. Employee removed food items into another reach in cooler maintaining temperatures of +or- 41F and below. **Corrective Action Taken**
- 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 scrambled eggs w/ vegetables (99F - Hot Holding) located on top of prep counter, holding at room temperature, less than 4 hours. Advised to employee to reheat 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. Printed written procedures for vomit and diarrhea cleanup and provided to employee. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a large metal sheet pan on top of handwash sink located towards back kitchen area, across from exit door. Repeat Violation
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel provided at handsink located across from back kitchen exit door.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap provided at handsink located across from back kitchen exit door.
- 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. Observed food handler employee training expired on 1/2/2023 for some employees, provided by Florida Restaurant and Lodging Association.
Food safety inspection conducted on 1/26/2024 revealed 14 total violations (2 high priority, 6 intermediate, 6 basic).