SECRETO
11652 Southwest 88th Street
Miami, Florida, 33176
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/21/2025
High Priority
0
Intermediate
1
Basic
6
Total
7
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handle soiled next to cook line. - From follow-up inspection 2025-02-21: **Time Extended**
- 14-74-7:Basic - - From initial inspection : 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. Observed reach in cooler on cook line with ambient temperature 51F. - From follow-up inspection 2025-02-21: Observed reach in cooler on cook line with ambient temperature 50F. Operator has ice on all products. **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer located inside walk in cooler - From follow-up inspection 2025-02-21: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. - From follow-up inspection 2025-02-21: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. **Repeat Violation** - From follow-up inspection 2025-02-21: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted located in front of cook line. **Repeat Violation** - From follow-up inspection 2025-02-21: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : 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 training expired for employees Humberto S, Alain P, and Carlos M. - From follow-up inspection 2025-02-21: Observed employee training for employees Alain P, Carlos M completed. Employee training for Humberto S expired. **Time Extended**
Food safety inspection conducted on 2/21/2025 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 12/4/2024
High Priority
3
Intermediate
4
Basic
10
Total
17
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handle soiled next to cook line.
- 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. Observed reach in cooler on cook line with ambient temperature 51F.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-38-4:Basic - Food stored on floor. Observed containers of raw squid and raw beef stored on floor in front of standing reach in cooler in kitchen. Operator picked up products. **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer located inside walk in cooler
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 82F in kitchen near fryer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. **Repeat Violation**
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted located in front of cook line. **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw squid and raw beef thawing in standing water in front of standing reach in cooler.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed risotto (45F - Cooling) inside of walk in cooler. As per operator was made previous day.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over sauces inside of walk in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed risotto (45F - Cooling) inside of walk in cooler. As per operator was made previous day.
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer inside reach in cooler broken.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine.
- 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 no employee training for Rodrigo M and Diego H. As per operator both employees have been working here over 3 months.
- 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 training expired for employees Humberto S, Alain P, and Carlos M.
Food safety inspection conducted on 12/4/2024 revealed 17 total violations (3 high priority, 4 intermediate, 10 basic).