GALLO DE ORO RESTAURANT
1067 SW 27 AV, MIAMI 33135
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/23/2025
High Priority
0
Intermediate
2
Basic
1
Total
3
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. By the three compartment sink
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. By the three compartment sink. Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/23/2025 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 10/8/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw pork (49F - Cold Holding); raw beef (49F - Cold Holding) stored in the walk in cooler overnight as per operator.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (49F - Cold Holding); raw beef (49F - Cold Holding) stored in the walk in cooler overnight as per operator.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both handwashing sink. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. At both handwashing sinks. Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/8/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 5/17/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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. Warning - From follow-up inspection 2024-05-17: **Time Extended**
Food safety inspection conducted on 5/17/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/15/2024
High Priority
1
Intermediate
5
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in room temperature. Warning
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Warning
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Corrected On-Site 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. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed buckets and bags of food inside employee hand washing sink. Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of food management certification. 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. Corrected On-Site Warning
Food safety inspection conducted on 3/15/2024 revealed 10 total violations (1 high priority, 5 intermediate, 4 basic).
Inspection on 11/14/2023
High Priority
1
Intermediate
4
Basic
12
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Kitchen refrigerator.
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Kitchen pots. Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Kitchen cook.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under kitchen stove top.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen area.
- 08B-12-5:Basic - Stored food not covered. Cooked rice inside Refrigerator.
- 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.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked soup at 133 f was reheated to 165 f **Corrective Action Taken**
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 11/14/2023 revealed 17 total violations (1 high priority, 4 intermediate, 12 basic).