DirtyFLRestaurant Inspection Data

EL TURCO EXPRESS

With 3 documented inspections, EL TURCO EXPRESS in MIAMI has achieved a 3.3/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 3 reports on file

550 NW 1 AVE STE 240 C11

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 3 health inspection reports

All Inspection Reports

12/18/2025· 2mo ago

Visit ID: 13483712

Met Inspection Standards

1 high, 2 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Observed blows of food on floor inside walk in cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food, kitchen cook.
  • 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. Corrected On-Site
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

8/5/2025· 7mo ago

Visit ID: 10938636

Met Inspection Standards

2 int, 1 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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.

6/5/2025· 9mo ago

Visit ID: 10852206

Met Inspection Standards

2 int

  • 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.
  • 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.