El Atlakat Restaurant
Last inspected: Dec 3, 2025
64
Score
El Atlakat Restaurant appears in inspection records nine times, starting in 2022. The most recent report on file is from Dec 3, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to nine violations.
When inspectors have written things up, “walk-in cooler/freezer shelves with rust” has been the most frequent reason, cited four times.
El Atlakat Restaurant's latest score of 64 falls below the Miami average of 74. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
0
Major latest
6
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee at cook line partake on multiple tasks without changing gloves, instructed employee on proper method.
12A-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled behind 3 compartment sink and dish-machine.
36-27-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed Plastic container inside pico de gallo at reach in cooler with no handle at kitchen.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at preparation area. **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.**Repeat Violation** **Repeat Violation**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
64
Aug 28, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee prepare food then proceed to walk in cooler, grab lettuce and continue to prepare food without removing gloves nor washed hands. Instructed employee on proper method. **Warning** - From follow-up inspection 2025-08-28: **Time Extended**
12A-09-4
Intermediate - - From initial inspection : Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. At the time of the inspection manager did not know food temperature of cooked steak. **Warning** - From follow-up inspection 2025-08-28: **Time Extended**
53A-14-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted or in a protected manner at shelve across cook line. **Warning** - From follow-up inspection 2025-08-28: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen. **Warning** - From follow-up inspection 2025-08-28: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2025-08-28: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed boxes with onion not stored at least 6 inches off of the floor at walk in cooler. **Warning** - From follow-up inspection 2025-08-28: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler and walk in freezer shelves rusted, **Repeat Violation** **Warning** - From follow-up inspection 2025-08-28: **Time Extended**
14-17-4
61
Aug 27, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee prepare food then proceed to walk in cooler, grab lettuce and continue to prepare food without removing gloves nor washed hands. Instructed employee on proper method. **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pork (55F - Cold Holding); shrimp (57F - Cold Holding); shrimp (55F - Cold Holding); chorizo (74F - Cold Holding) at reach in cooler across cook line. As per employee held more than 4 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (55F - Cold Holding); shrimp (57F - Cold Holding); shrimp (55F - Cold Holding); chorizo (74F - Cold Holding) at reach in cooler across cook line. As per employee held more than 4 hours. **Warning**
03A-02-5
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. At the time of the inspection manager did not know food temperature of cooked steak. **Warning**
53A-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ceviche held more than 24 hours not properly date marked at reach in cooler by kitchen. **Warning**
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted or in a protected manner at shelve across cook line. **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen. **Warning**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes with onion not stored at least 6 inches off of the floor at walk in cooler. **Warning**
08B-47-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler across cook line. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler handle soiled across cook line. **Repeat Violation** **Warning**
23-03-4
Basic - Stored food not covered. Observed pico de gallo, ham and cheese not covered at reach in cooler at kitchen. Manager placed cover. **Corrected On-Site** **Warning**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler and walk in freezer shelves rusted, **Repeat Violation** **Warning**
14-17-4
35
Sep 17, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - Accumulation of lime scale on the inside of the dishmachine. Observed lime scale build up inside dish machine.
16-23-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed food debris reside on microwave door handle in kitchen area. Operator wiped down immediately. **Corrected On-Site**
23-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stack on metal containers at the dry rack station with water accumulation on the outside rim. Operator rinsed off and dried containers. **Corrected On-Site**
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between wall and mop sink. Operator removed immediately. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in cooler gasket located across the cook line soiled.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust accumulation.
14-17-4
74
Jul 17, 2024
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
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
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Non-Food Contact Surfaces Clean
FL-23
58
May 1, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line counter: pupusa mix 69F, on expo counter: slaw 63F, per operator less than 1 hour. Discussed Time as a Public Health Control and provided form. **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bleach and degreaser stored on shelf above meat grinder.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Back side of slicer soiled with old food debris
22-02-4
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.
53B-14-5
61
Dec 12, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel used as liner under fried sweet plantains, employee removed it. **Corrected On-Site**
14-86-1
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the preparation in the cook line observed refried beans (75F - Cold Holding), as employee for less than 1 hour, employee placed food item in ice bath to rapidly cool. **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 - Handwash sink used for purposes other than handwashing. Observed food residue in the hand washing sink located in the cook line.
31A-11-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled.
22-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed cheese thawing at room temperature
06-01-5
Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
21-02-4
Basic - Bowl or other container with no handle used to dispense food. In the reach in cooler in the cook line observed a scoop with no handle used to scoop diced tomatoes.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle soiled,
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Pots not stored protected on storage shelves by the reach in cooler located in the cook line.
24-05-4
Basic - Ice scoop handle in contact with ice.
10-08-5
35
Feb 27, 2023
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (82 F - Hot Holding)at the preparation table. As per employee sweet plantains have less than 20 minutes.Employee reheated sweet plantains to 165° F. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs above raw chicken and raw beef. Employee placed raw shell eggs at the bottom. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (65 F - Cold Holding)at the reach in cooler. As per operator food was placed less than 4 hours ago. Operator placed sausage inside walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Current Hotel and Restaurant license not displayed. Observed license displayed expired on Oct 2022.Operator displayed the current license. **Corrected On-Site**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards at the preparation table no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Observed reach in cooler gasket torn.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.Also observed reach in cooler gasket soiled. **Repeat Violation**
23-03-4
52
Oct 21, 2022
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
47
Frequently Asked Questions
When was El Atlakat Restaurant last inspected?
The most recent health inspection at El Atlakat Restaurant on file is from Dec 3, 2025. The public record contains nine inspections in total.
What is the most common violation at El Atlakat Restaurant?
Across the inspection record, “walk-in cooler/freezer shelves with rust” has been cited four 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 64 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 nine violations per visit, up from roughly five 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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