DirtyFLRestaurant Inspection Data

EL SITIO COFFEE BAR INC

With 7 documented inspections, EL SITIO COFFEE BAR INC in MIAMI has achieved a 1.6/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 7 reports on file

19 NE 2 AVE

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 7 health inspection reports

All Inspection Reports

2/12/2026· 4w ago

Visit ID: 13631669

Met Inspection Standards

2 high, 5 int, 9 basic

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen oven accumulation of food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of food debris on top of all kitchen shelves.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of old grease on kitchen wall cooking equipment area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed most cooked foods exceed 7 day from over 2 weeks inside the cool.chicken, beef, pork etc.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen cooks.
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
  • 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.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.Hood system not hooked up to a fire suppression system, only shell hood. Observed heavy grease cooking at time of visit.

12/22/2025· 2mo ago

Visit ID: 13528273

Met Inspection Standards

7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen.
  • 36-24-5:Basic - Hole in or other damage to wall. Near three compartments sink.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Kitchen.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.

9/23/2025· 5mo ago

Visit ID: 10906115

Met Inspection Standards

4 high, 2 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine 00 ppm. Recheck 50 ppm. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (50F - Cold Holding) located at cook line area , as per operator less than 15 minutes. Manager stored inside reach in cooler. **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 milk located near coffee machine (85F - Hot Holding) as per operator less than 10 minutes. Recheck milk (165 F - Reheating) Corrected On-Site

3/31/2025· 11mo ago

1 high, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Salt.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream milk (58F - Cold Holding) stored on top of prep table. As per operator less than 30 minutes. Operator stored inside reach in cooler. **Corrective Action Taken**

9/13/2024· 1y 6mo ago

2 high, 1 int, 4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gasket.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Repeat Violation
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked rice located inside reach in freezer. Operator stored properly during inspection. Corrected On-Site Repeat Violation
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed mashed potatoes (48-50F - Cooling) as per operator cooling from last night. See stop sale.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge inside hand located bar area. Operator removed. Corrected On-Site

3/15/2024· 1y 12mo ago

Visit ID: 8503901

Met Inspection Standards

2 high, 1 int, 6 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Kitchen.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located cook line area.
  • 25-05-4:Basic - Single-service articles improperly stored. To go plastic containers stored directly on floor near reach in cooler.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine 00 ppm. Recheck chlorine 50 ppm Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over raw pork. Operator stored properly.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.

9/19/2023· 2y 5mo ago

Visit ID: 8361426

Met Inspection Standards

2 high, 4 int, 3 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located at kitchen area.
  • 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 Triple Sink (Chlorine 00ppm); Recheck Triple Sink (Chlorine 50ppm). Located kitchen area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over vegetables soup and beef empanadas inside reach in freezer.
  • 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-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic containers inside hand wash sink located front counter area. Operator removed during inspection.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mariana Soledad, Michael.
  • 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 chicken soup, cooked chicken, cooked beef not date marked.

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Last Enriched At: 5/14/2025
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