El Atlacat Restaurant
Last inspected: Jan 6, 2026
74
Score
Going back to 2022, El Atlacat Restaurant has eight inspections in the public record. The most recent report on file is from Jan 6, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
The most common issue across all inspections has been “no paper towels”, showing up four times.
That falls roughly in the middle of the pack for Miami restaurants. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Kitchen: multiple utility bins with rice stored inside.
14-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Front counter inside: spray bottle with sanitizer not labeled. **Corrected On-Site**
41-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ware wash area.
36-27-5
74
Sep 5, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By the dishwasher. **Warning**
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: cases of raw shell eggs stored above cooked tamales. Inspector review the storage of food chart posted by the walk in cooler. Observed employee moving all cases of raw shell eggs to the bottom shelf **Corrective Action Taken** **Warning**
08A-05-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Kitchen and dry storage area: rice and beans in direct contact stored inside utility bins. **Warning**
14-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware wash area. **Corrected On-Site** **Warning**
31B-02-4
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/ NRFSP: Elsy Rivas expired 08/27/25; Mayra Benitez expired 08/29/25; Jaime Rivas expired 08/17/25. **Warning**
53A-03-7
Intermediate - Food-contact surface mold-like substance. Multiple cutting boards in the kitchen **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Nearby the ware wash area. **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in the kitchen. **Warning**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed waster dripping from the shelf above the three compartment sink where clean pans are stored. Discussed with the employees the proper method. **Corrected On-Site** **Warning**
24-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. Kitchen **Corrected On-Site** **Repeat Violation** **Warning**
21-04-4
39
Dec 18, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: tray with raw shell eggs stored above a container with cooked beans **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen, tortilla area: pans stored on and inside the hand washing sink. **Corrected On-Site**
31A-09-4
Basic - In-use wet wiping cloth/towel used under cutting board. Prep table. **Corrected On-Site**
21-04-4
74
Sep 18, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Dented/rusted cans present. See stop sale. Dry storage: dented can on clam juice.
01B-01-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Dry storage area: containers with rice and beans.
14-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware wash area. **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. Kitchen: bags of corn on the floor. **Corrected On-Site**
08B-38-4
64
Dec 7, 2023
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
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. **Corrected On-Site**
11-07-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
21-10-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
52
Sep 22, 2023
Routine - Food
No violations found.
100
Sep 21, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Prep table by the three compartment sink: 4 small flying insects inside a container with unpeeled onions and 9+ small flying insects landing on unpeeled plantains; dry storage area: 3 live small flying insects by the water heater. **Admin Complaint**
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked chicken (58F - Cooling); cooked rice (56F - Cooling). As per operator, cooked the 12am, and placed inside the walk in cooler overnight. **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (58F - Cooling); cooked rice (56F - Cooling). As per operator, cooked the 12am, and placed inside the walk in cooler overnight. Discussed with the operator,proper cooling methods and provided the handout. Operator discarded the food. **Repeat Violation** **Admin Complaint**
03D-02-5
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. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware wash area. **Corrected On-Site** **Repeat Violation**
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. Discussed with the operator and provided the form. Observed all employees sign the form on the shift. **Corrective Action Taken**
11-26-1
Basic - Working containers of food removed from original container not identified by common name. Kitchen: container with salt not labeled. **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Kitchen: bowls inside containers with flour and assault. **Corrected On-Site**
14-01-5
Basic - Clean utensils stored between equipment and wall. Observed knives stored between the flip-top reach in cooler and the prep table. **Corrected On-Site** **Repeat Violation**
24-14-4
Basic - Food not stored at least 6 inches off of the floor. Kitchen: container with peeled onions stored on the floor
08B-47-4
Basic - Ice buildup in walk-in freezer door and ceiling.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Prep table in front of the cook line. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the hand washing sink by the entrance from the dining room to the kitchen.
36-27-5
30
Sep 23, 2022
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Walk in cooler: large pot with fish stock (73F - Cooling). As per operator, stored inside the walk in cooler overnight. Discussed with the operator, proper cooling methods.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: large pot with fish stock (73F - Cooling). As per operator, stored inside the walk in cooler overnight. Discussed with the operator, proper cooling methods. Observed operator discard during the inspection. **Corrective Action Taken**
03D-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clams.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Front counter: observed coffee cups stored inside the hand washing sink. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the dishwasher in the kitchen. **Corrected On-Site**
31B-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. Kitchen prep tables. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. By dishwasher in the kitchen. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Plumbing system in disrepair. Observed by the dishwasher, the spray hose is broken.
29-08-4
Basic - Working containers of food removed from original container not identified by common name. Kitchen: container with salt not labeled. **Corrected On-Site**
02D-01-5
Basic - Food stored on floor. Walk in cooler: container with raw beef stored underneath a shelf nearby the walk in freezer. **Corrected On-Site**
08B-38-4
Basic - Clean utensils stored between equipment and wall. Observed knife store between the wall and rinse sink.
24-14-4
Basic - Bowl or other container with no handle used to dispense food. Observed in the kitchen, bowl with no handle inside a container with salt **Corrected On-Site**
14-01-5
32
Frequently Asked Questions
When was El Atlacat Restaurant last inspected?
The most recent health inspection at El Atlacat Restaurant on file is from Jan 6, 2026. The public record contains eight inspections in total.
What is the most common violation at El Atlacat Restaurant?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at El Atlacat Restaurant.
How does El Atlacat Restaurant compare to other restaurants in Miami?
El Atlacat Restaurant most recently scored 74 out of 100, which is about the same as the Miami average of 74.
Has El Atlacat Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at El Atlacat Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at El Atlacat Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is El Atlacat Restaurant inspected?
Based on the inspection history on file, El Atlacat Restaurant is inspected around two times per year on average.
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