El Atlakat Restaurant
Last inspected: Jan 16, 2026
70
Score
Public records show 11 inspections at El Atlakat Restaurant stretching back to 2022. El Atlakat Restaurant was last inspected on Jan 16, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to five violations.
“Cutting board has cut marks and is no longer cleanable” accounts for the largest share of issues, appearing five times across the record.
By comparison, the average Miami facility scores 74, putting El Atlakat Restaurant on the weaker side. On the whole, the file is mixed but not concerning.
11
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs store on top of raw fish on reach in cooler across cook line.
08A-20-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed some raw items on the menu does not identify which items contain raw or undercooked animal food. Operator corrected. **Corrected On-Site**
02B-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board with cut marks at the prep table. Operator discarded and placed a new one. **Corrected On-Site**
14-09-4
Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Observed wiping cloths used for occasional spills on salsa station. Operator removed and placed in a sanitizer solution. **Corrected On-Site**
21-01-4
70
Nov 20, 2025
Routine - Food
No violations found.
100
Aug 15, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Observed clear spray bottle containing degreaser on shelf next to sauces and oils. Operator removed. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris inside hand wash station located next to coffee prep area. **Warning**
31A-11-4
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 employee training for Maria Castillo, Merling Luna, and Intel Hernandez. **Warning**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing degreaser stored next to sauces and oils not labeled. Operator removed and labeled. **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup inside bin of rice at the dry storage area used to scoop product. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed several reach in cooler located across the cook line and prep area with soiled door handles. **Warning**
23-24-4
Basic - Food storage container/container lid cracked or broken. Observed two blue plastic lids inside walk in cooler cracked. Operator discarded immediately and placed new lids to cover products. **Corrected On-Site** **Warning**
14-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle inside flour bin at the dry storage area touching product. Operator removed scoop. **Corrected On-Site** **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed aluminum pan with kitchen utensils stored inside standing water at 105F. Operator discarded. **Corrected On-Site** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. **Warning**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed working squeeze bottles of oil located across the cook line not labeled. Operator labeled. **Corrected On-Site** **Warning**
02D-01-5
45
Feb 21, 2025
Routine - Food
2 minor violations.
View 2 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
86
Nov 4, 2024
Routine - Food
No violations found.
100
Oct 31, 2024
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed CHICKEN TAMALE (48F - Cooling) at walk-in cooler as per date marking, item was made three days prior. **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a carton of liquid eggs stored over cheese, located at walk-in cooler **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed BEANS PORK CHEESE filling (48F - Cold Holding); REFRIED BEANS (45F - Cold Holding); CHORIZO (45F - Cold Holding) at drawers across from stove. As per employee, items were left in drawers overnight. Observed CHICKEN TAMALE (48F - Cooling) at walk-in cooler as per date marking, item was made three days prior. Observed; COLESLAW (46-49F - Cooling) at walk-in cooler, as per date marking. Items were made three days prior. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed BEANS PORK CHEESE filling (48F - Cold Holding); REFRIED BEANS (45F - Cold Holding); CHORIZO (45F - Cold Holding) at drawers across from stove. As per employee, items were left in drawers overnight. **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed; COLESLAW (46-49F - Cooling) at walk-in cooler, as per date marking. Items were made three days prior. **Warning**
03D-06-5
Basic - Working containers of food removed from original container not identified by common name. Observed container of flour. Not properly labeled. **Warning**
02D-01-5
45
Mar 22, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
43
Sep 29, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. **Warning** - From follow-up inspection 2023-09-29: Clam tags not marked with last date served. **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed buildup ice in the walk in freezer. **Warning** - From follow-up inspection 2023-09-29: Observed buildup ice in the walk in freezer. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-09-29: Walk-in cooler/freezer shelves with rust that has pitted the surface. **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation line. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-29: Cutting board has cut marks and is no longer cleanable. Observed at preparation line. **Time Extended**
14-09-4
78
Sep 27, 2023
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chorizo (48F - Cold holding); raw salmon (53F - Cold holding); ; raw shrimp (51F - Cold holding); raw beef (48F - Cold holding); raw chicken (48F - Cold Holding) located in reach in cooler drawers at cook line, as per employee for 4 hours. Observed coleslaw (73F - Cold Holding) at room temperature at kitchen entrance. As per manager for approximately 3 hours. Advised manager to submerge containers in ice. **Repeat Violation** **Warning**
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine at 0ppm. Employee primed line. Final reading 100ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed rice (120F - Hot Holding) at room temperature at front line. As per employee for 2 hours. **Warning**
03B-15-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over coleslaw at walk in cooler. **Repeat Violation** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chorizo (48F - Cold holding); raw salmon (53F - Cold holding); raw shrimp (51F - Cold holding); raw beef (48F - Cold holding); raw chicken (48F - Cold Holding) located in reach in cooler drawers at cook line, as per employee for 4 hours. Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed coleslaw (73F - Hot Holding); rice (120F - Hot Holding) at front line. As per employee for 2 hours. 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 thawed raw salmon stored inside reduced oxygen packaging at walk in cooler. Coached manager on proper handling procedures. **Warning**
01B-02-5
Intermediate - Clam tags not marked with last date served. **Warning**
01C-03-4
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. Manager printed and some employees signed. **Corrective Action Taken** **Repeat Violation** **Warning**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle inside of bucket of rice located by the cook line. **Warning**
14-01-5
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 thawed raw salmon stored inside reduced oxygen packaging at walk in cooler. Coached manager on proper handling procedures. **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation line. **Repeat Violation** **Warning**
14-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed container of food stored on the floor located in the kitchen. **Warning**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed buildup ice in the walk in freezer. **Warning**
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside of reach in cooler drawers located by the cook line. **Warning**
05-09-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
27
Feb 9, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over maduro at walk in cooler. Employee rearranged items. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (57F - Cold Holding); raw chicken (56F - Cold Holding) at reach in cooler drawers at cook line. As per manager, less than 2 hours. Advised manager to submerge containers in ice. **Corrective Action Taken** **Repeat Violation**
03A-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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris. Employee began removing debris. **Corrective Action Taken**
22-02-4
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.
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area and front counter. **Repeat Violation**
14-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler drawers at cook line.
05-09-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed at storage shelves at preparation area. **Corrected On-Site**
25-06-4
41
Oct 27, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (48F - Cold Holding) at reach in cooler drawers at cook line. As per manager, less than 2 hours. Observed coleslaw (51F - Cold Holding) at front line. As per manager, less than 1 hour. Employee added ice to surrounding container.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut vegetables at walk in cooler. Employee rearranged items. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of flan not date marked at walk in cooler. As per manager, items were prepared 2 days prior.
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area.
14-09-4
Basic - Equipment in poor repair. Observed ice machine lid in disrepair.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
31B-04-4
Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulated grease.
36-50-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots not inverted at preparation area. Employees inverted items. **Corrected On-Site**
24-05-4
47
Frequently Asked Questions
When was El Atlakat Restaurant last inspected?
The most recent health inspection at El Atlakat Restaurant on file is from Jan 16, 2026. The public record contains 11 inspections in total.
What is the most common violation at El Atlakat Restaurant?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited five times, more than any other issue at El Atlakat Restaurant.
How does El Atlakat Restaurant compare to other restaurants in Miami?
El Atlakat Restaurant most recently scored 70 out of 100, which is lower than the Miami average of 74.
Has El Atlakat Restaurant's inspection record improved over time?
No. Recent inspections at El Atlakat Restaurant have averaged around five violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Atlakat 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 Atlakat Restaurant inspected?
Based on the inspection history on file, El Atlakat Restaurant is inspected around three times per year on average.
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