Cayo Esquivel Seafood Rest&Mkt
Last inspected: Feb 9, 2026
35
Score
The health department has logged nine inspections at Cayo Esquivel Seafood Rest&Mkt, the earliest from 2022. Cayo Esquivel Seafood Rest&Mkt was last inspected on Feb 9, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has improved over the last few visits: recent inspections have averaged around 14 violations, down from roughly 25 violations earlier in the record.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded six times.
The city-wide average sits at 66, which Cayo Esquivel Seafood Rest&Mkt's 35 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
2
Major latest
8
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler at preparation area by the front counter observed flan (56F - Cold Holding); tres leches cake (55F - Cold Holding); chocolate cake filled with cream (57F - Cold Holding), operator stated that all these desserts have been in the cooler for over 4 hours. Operator discarded food while finishing the Inspection Report. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line on the preparation table heavy cream (72F - Cold Holding), as per cook for about an hour. Operator placed it back to the cooler to rapidly cool. In the walk in cooler closest to the cook line observed raw fish (46 F - Cold Holding); fish croquettes (44F - Cold Holding), as per cook the walk in cooler door was kept open for a little while, less than 1 hour ago. Instructed operator to maintain the walk in cooler door closed to let food cool rapidly. In the reach in cooler at preparation area by the front counter observed flan (56F - Cold Holding); tres leches cake (55F - Cold Holding); chocolate cake filled with cream (57F - Cold Holding), operator stated that all these desserts have been in the cooler for over 4 hours. Operator discarded food while finishing the Inspection Report. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw chicken stored over oysters. Operator removed chicken on site. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled. **Warning**
22-02-4
Intermediate - Packaged food not labeled as specified by law. Observed in a container containing MSG not labeled. Operator labeled it on site. **Corrected On-Site** **Warning**
02D-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing water at 83F at cook line. **Warning**
10-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed reach in cooler lid in disrepair, cooler located at cook line. **Warning**
14-36-5
Basic - Stored food not covered. Observed in the walk in freezer cooked octopus stored in container not covered. **Warning**
08B-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Equipment in poor repair. Observed walk in freezer barked in disrepair. **Warning**
14-11-5
Basic - Floor in the walk in freezer not constructed to be easily cleanable. Also observed floor not easy cleanable at ware washing area. **Warning**
36-12-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop touching fish mixed. **Warning**
10-06-5
35
Dec 19, 2025
Routine - Food
5 critical violations. 4 major violations. 15 minor violations.
View 24 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line fresh garlic in oil (76F - Cold Holding), as per cook for less than 4 hours. Operator transferred fresh garlic in oil to the cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stored by the steam table observed fried French fries (89 F - Hot Holding); fried sweet plantains (89F - Hot Holding), as per cook for less than 3 hours. Instructed operator to reheat and maintain food at proper hot holding temperature. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee transferring dirty dishes to dishwasher to later organize clean dishes without washing his hands prior. **Warning**
12A-29-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at 0 ppm at three compartment sink. **Warning**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw chicken stored over raw oysters. Operator removed chicken on site. Observed fish broth (67F - Cold Holding), as per chef for less than 4 hours. Operator transferred food to reach in cooler. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Manager certification for Francisco Perdomo expired on 10/11/25. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing a plastic bowl in the hand wash sing at dishwashing area. **Warning**
31A-11-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge in the kitchen unable to answer the correct hot holding temperature stipulated by the food code. Coached chef on basic food code temperatures. **Corrective Action Taken** **Repeat Violation** **Warning**
53A-14-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable, on the preparation table. **Repeat Violation** **Warning**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several clean containers wet nesting on shelf at dishwashing area. **Warning**
24-08-4
Basic - Floor area(s) covered with standing water. Observed standing water on the floor by the walk in cooler and dishwashing area. **Warning**
36-22-4
Basic - Food storage container/container lid cracked or broken. Observed reach in cooler lid broken, located at cook line. **Warning**
14-38-4
Basic - Food storage shelves with rust that has pitted the surface, shelves located by the walk in cooler. **Warning**
14-33-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer located by the walk in cooler. Observed ice buildup in walk in freezer. **Warning**
14-69-4
Basic - Insect control device installed over food preparation area. Observed bug zapper installed over standing mixer at preparation area. **Warning**
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with heavy grease accumulation. **Repeat Violation** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler at cook line gasket soiled. **Warning**
23-03-4
Basic - Soiled dry wiping cloth in use, stored on the preparation table at cook line. **Warning**
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked octopus thawing in standing water on the preparation table. **Warning**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers, stored on the preparation table. **Warning**
21-02-4
15
Feb 12, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
47
Dec 2, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the prep cooler at cook line observed raw fish stored over bread, cook Rearrange cooler on site. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a small prep table at cook line observed fresh garlic in oil (87F - Cold Holding), as per cook for less than 4 hours, employee placed it back in the cooler to rapidly cool.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips available.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior ice bin inside the walk in cooler with some pink mold growth.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean plastic pans wet nesting on drying racks across from the DW machine. **Repeat Violation**
24-08-4
Basic - Floors not constructed to be easily cleanable. Observed grout too deep at prep area by the walk in cooler.
36-12-4
Basic - Food storage container/container lid cracked or broken. Observed multiple plastic container lids cracked.
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Insect control device installed over food preparation area. Observed bug zapper installed over standing mixer and prep table at preparation area.
35B-02-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
21-02-4
41
May 23, 2024
Routine - Food
1 critical violation. 3 major violations. 13 minor violations.
View 17 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (107F - Hot Holding); and plantains (128F - Hot Holding) at steam table. As per operator for less than 2 hours. Instructed operator to reheat food to reach 165F and he did. **Corrected On-Site** - From follow-up inspection 2024-05-23: No hot food being held at the time of the callback inspection. **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at preparation by kitchen. Observed mixer soiled at preparation area by kitchen. - From follow-up inspection 2024-05-23: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-05-23: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves rusted at dry storage room. - From follow-up inspection 2024-05-23: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed Container with no handle inside rice container located near walk in cooler. - From follow-up inspection 2024-05-23: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed c02 tank not secure at coffee station. - From follow-up inspection 2024-05-23: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed Ceiling in disrepair by seating area. - From follow-up inspection 2024-05-23: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the establishment. - From follow-up inspection 2024-05-23: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at preparation table at kitchen. - From follow-up inspection 2024-05-23: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed by preparation area. - From follow-up inspection 2024-05-23: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-05-23: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed tiles in disrepair throughout the kitchen, dishwashing area and dry storage area. - From follow-up inspection 2024-05-23: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer located at storage room. Observed ice build up at walk in freezer. - From follow-up inspection 2024-05-23: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at kitchen soiled. - From follow-up inspection 2024-05-23: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer at fish station - From follow-up inspection 2024-05-23: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fryer at cook line with grease. Observed hood soiled at kitchen. - From follow-up inspection 2024-05-23: Observed hood soiled at kitchen. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed Squeeze bottles at preparation table at kitchen not labeled. - From follow-up inspection 2024-05-23: **Time Extended**
02D-01-5
33
May 22, 2024
Routine - Food
6 critical violations. 6 major violations. 33 minor violations.
View 45 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 100 plus rodent droppings all over the dry storage room underneath shelves and pallets where caned products, dry goods, utensils and equipment is stored
35A-04-4
High Priority - Stop Sale issued due to adulteration of food product. Observed 10 packages of raw tuna and 10 packaged of king fish vacuumed sealed and not frozen anymore. As per operator for more than 4 hours. And the proper directions provided by the package was not followed.
01B-03-5
High Priority - Stop Sale issued due to food originating from an unapproved source. At the time of the inspection observed 3 boxes with oyster at walk in cooler with no tag.
01B-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yellow rice (49F - Cold Holding); Marcela sauce (47F); sweet potatoes (48F - Cold Holding); cooked potatoes (47F - Cold Holding); tomato sauce (49F - Cold Holding); Cole slaw (47F - Cold Holding); snapper (48F - Cold Holding); calamari (47F - Cold Holding) at walk in cooler. As per operator since previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow rice (49F - Cold Holding); Marcela sauce (47F); sweet potatoes (48F - Cold Holding); cooked potatoes (47F - Cold Holding); tomato sauce (49F - Cold Holding); Cole slaw (47F - Cold Holding); snapper (48F - Cold Holding); calamari (47F - Cold Holding) at walk in cooler for more than 24 hours.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (107F - Hot Holding); and plantains (128F - Hot Holding) at steam table. As per operator for less than 2 hours. Instructed operator to reheat food to reach 165F and he did. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at preparation by kitchen. Observed mixer soiled at preparation area by kitchen.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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. Provided via email to operator.
11-26-1
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed box with oyster missing tag at walk in cooler.
01C-01-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves rusted at dry storage room.
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice and beans, ceviche, yellow rice, sweet potatoes, cooked potatoes at walk in cooler no date marked for more than 24 hours. Observed cooked octopus at reaching cooler by cook line not date marked for more than 24 hours. **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine located inside walking cooler with mold like residue on the ice chute.
22-20-5
Basic - Backflow device not located for convenient service or maintenance access.
29-38-4
Basic - Bowl or other container with no handle used to dispense food. Observed Container with no handle inside rice container located near walk in cooler.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed c02 tank not secure at coffee station.
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed Ceiling in disrepair by seating area.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the establishment.
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna and king fillets bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at walk in cooler.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at preparation table at kitchen.
14-09-4
Basic - Dead roaches on premises. Observed 1 dead roach floating on the water inside steam table at kitchen.
35A-03-4
Basic - Dead rodent present. Observed 2 dead mice traped in a glue trap under a shelf , located in the dry storage room where a chest freezer with frozen seafood is stored and also canned products , dry goods , utensils and equipment is stored.
35A-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee glasses stored on top of microwave by cafeteria station.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging with food with no hair restraint at preparation area.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed by preparation area.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor area(s) covered with standing water. Observed
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed extremely soiled at dry storage room.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed tiles in disrepair throughout the kitchen, dishwashing area and dry storage area.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer located at storage room. Observed ice build up at walk in freezer.
14-69-4
Basic - Ice scoop handle in contact with ice. Observed at ice machine at coffee station.
10-08-5
Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed multiple un used equipment stored in the dry storage room.
42-02-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
10-20-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed Bucket use to transport fish stored underneath handsink exposed to splash.
10-04-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at steam table. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at kitchen soiled.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer at fish station
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handsink next to 3 compartment sink.
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Observed container at walk in cooler with old label.
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler by coffee station.
29-49-6
Basic - Utensils in poor condition. Observed spatula in disrepair at dishwasher area.
14-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the establishment. Observed wall inside the walking cooler by ice dispenser heavily soiled with mold like residue.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wiping cloth stored at steam table and not stored in sanitizing solution. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed Squeeze bottles at preparation table at kitchen not labeled.
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fryer at cook line with grease. Observed hood soiled at kitchen.
23-03-4
4
Dec 20, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
70
Apr 6, 2023
Routine - Food
4 major violations. 11 minor violations.
View 15 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
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.
11-27-4
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.
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting boards at preparation area.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing a wrist watch. Cook removed wrist watch. **Corrected On-Site**
13-07-4
Basic - Faucet/handle missing at plumbing fixture. Observed missing handle at sink next to 3 compartment sink.
29-09-4
Basic - Hole in or other damage to wall. Observed wall by walk in freezer in disrepair, missing tiles. **Repeat Violation**
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 90F At kitchen. Employee discarded water and removed utensils. **Corrected On-Site**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of white refrigerator soiled.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in coolers shelves at cooking line rusted. **Repeat Violation**
14-33-4
Basic - Stored food not covered. Observed in walk in cooler, cut fish and sliced tomatoes no covered. Manager covered food containers. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
39
Sep 8, 2022
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container with raw beef stored on top of container with mashed potatoes in walk in cooler. Manager stored raw beef container on shelve under ready to eat foods. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed plastic container with raw chicken stored over boxes with raw oysters ins walk in cooler. Manager moved raw chicken container to a different unit and stored properly. **Corrected On-Site**
08A-20-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags no marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Employee cleaned can opener during inspection. **Corrected On-Site**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta container inside walk in cooler, and cream brûlée according to the chef prepared the day before, nod date labeled.
02C-02-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in coolers at kitchen and butter and desserts vertical cooler next to bread oven. **Repeat Violation**
14-33-4
Basic - Bowl or other container with no handle used to dispense food. Observed cups used to dispense rice inside rice bucket. **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls and plates not inverted by soup station.
24-05-4
Basic - Equipment in poor repair. Observed lid in chest freezer broken hinges. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed boxes stored on the floor, seafood mix boxes inside walk in freezer.
08B-38-4
Basic - Hole in or other damage to wall. Next to walk-in freezer tiles missing on the wall **Repeat Violation**
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk in freezer floor and door. **Repeat Violation**
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above white refrigerator and storage shelf on preparation area, light no shield. **Repeat Violation**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers at cooking line soiled, and door handles on walk in coolers and freezer. **Repeat Violation**
23-03-4
32
Frequently Asked Questions
When was Cayo Esquivel Seafood Rest&Mkt last inspected?
The most recent health inspection at Cayo Esquivel Seafood Rest&Mkt on file is from Feb 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Cayo Esquivel Seafood Rest&Mkt?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Cayo Esquivel Seafood Rest&Mkt.
How does Cayo Esquivel Seafood Rest&Mkt compare to other restaurants in Hialeah Gardens?
Cayo Esquivel Seafood Rest&Mkt most recently scored 35 out of 100, which is lower than the Hialeah Gardens average of 66.
Has Cayo Esquivel Seafood Rest&Mkt's inspection record improved over time?
Yes. Recent inspections at Cayo Esquivel Seafood Rest&Mkt have averaged around 14 violations per visit, down from roughly 25 earlier in the record.
What does a high risk rating mean?
A high risk rating at Cayo Esquivel Seafood Rest&Mkt means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cayo Esquivel Seafood Rest&Mkt inspected?
Based on the inspection history on file, Cayo Esquivel Seafood Rest&Mkt is inspected around three times per year on average.
Nearby Restaurants