Call Me Cuban/Estefan Kitchen Express
Last inspected: Jul 10, 2025
64
Score
Call Me Cuban/Estefan Kitchen Express, located at 1300 Ocean Dr, Miami Beach, FL, underwent a moderate-risk inspection on July 10, 2025, resulting in a score of 64. This inspection identified two major and five minor violations, including issues with food dispensing equipment and standing water near the cook line. Across nine recorded inspections, the establishment has predominantly received medium-risk classifications.
8
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Jul 10, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Expired chemical test kit on 2023 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored inside HWS by walk in cooler.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed cup stored inside cheese container at cook line.
14-01-5
Basic - Floor area(s) covered with standing water. Observed by cook line oven.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle at cook line.
10-20-4
Basic - Old labels stuck to food containers after cleaning. Observed at dishwasher area. **Repeat Violation**
16-46-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. At the time of the inspection observe badge of chicken at walk in cooler missing time of production. As per chef, items are only held for 48 hours. **Repeat Violation**
03G-53-1
64
Apr 21, 2025
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ground beef and lobster sauce and held more than 24 hours not properly date marked at reach in cooler across cook line.
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees food stored in reach in cooler across cook line.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at dishwasher area.
24-08-4
Basic - Equipment in poor repair. Observed reach in cooler door in disrepair by dessert items.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers at kitchen.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed at dishwasher area.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler across cook line.
22-16-4
Basic - Stored food not covered. Observed ground beef and lobster sauce not covers at reach in cooler across cook line.
08B-12-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. At the time of the inspection observe badge of chicken at walk in cooler missing time of production. As per chef, items are only held for 48 hours.
03G-53-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. **Repeat Violation**
21-12-4
55
Apr 21, 2025
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-04-21: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between dishwasher machine and hand sink at bar. - From follow-up inspection 2025-04-21: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. - From follow-up inspection 2025-04-21: **Time Extended**
21-12-4
86
Dec 2, 2024
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toilet Rooms Maintained
FL-53
Proper Hot and Cold Holding Temperatures
FL-21
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
78
May 1, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At the time of the inspection no Chemical test kit for dishwasher available.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Observed Bowl with no handle inside yellow rice at reach in cooler. Chef removed it. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor area(s) covered with standing water. Observed standing water on the floor located by the cook line.
36-22-4
Basic - Food not stored at least 6 inches off of the floor. Observed Oil stored on the floor at dry storage area. Chef removed it. **Corrected On-Site**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Observed Thongs on equipment door at cook line. Chef removed them. **Corrected On-Site**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wiping cloth at preparation table located across from cook line.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed container with salt with no label at cook line.
02D-01-5
64
Jan 22, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near preparation table. Chef provided paper. **Corrected On-Site**
31B-02-4
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. Provided person in charge with employee reporting agreements, staff started signing form during inspection. **Corrective Action Taken**
11-26-1
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Food stored on floor. Observed club soda on floor at walk-in freezer area.
08B-38-4
70
Mar 27, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
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. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to Manager.
11-27-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle, stored inside a container of yellow rice, stored in reach in cooler across from wok station. Manager removed plastic container stored in yellow rice. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed or provided at time of inspection.
50-09-4
Basic - In-use tongs stored on equipment door handle between uses located on oven door handle at kitchen area.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees located at back counter, at Estefan Kitchen.
31B-04-4
Basic - Standing water in bottom of reach-in-cooler located in front of convection oven at kitchen area.
29-49-6
Basic - Wiping cloth not stored in sanitizing solution between uses located on prep counter near dessert station. Manager instructed employee to fill sanitizer buckets for wiping cloths. **Corrected On-Site** **Repeat Violation**
21-12-4
67
Oct 17, 2022
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
41
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