El Cantones Rest
Last inspected: Sep 8, 2025
37
Score
El Cantones Rest has been inspected eight times since 2022. The most recent visit was on Sep 8, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around 10 violations each.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited six times.
Restaurants in Miami average 74, so El Cantones Rest trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
1
Critical latest
4
Major latest
9
Minor latest
Inspection History
Sep 8, 2025
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen cook touching dirty clothes and then engaging in food preparation.
12A-28-4
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 - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
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 - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Food debris on top of kitchen, work table shelves throughout the kitchen area.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line cooler.
22-16-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed Maintenance tools next to Food preparation, work table.
42-03-5
Basic - Stored food not covered. Observed most cooked foods not covered inside walk cooler.
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer inside most kitchen coolers.
05-09-4
37
Apr 23, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed cut ham stored inside thank you bags at walk in freezer. Discussed and coached employee in proper methods. **Repeat Violation**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
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 vegetables spring rolls held for more than 24 hours with no date marked at walk in cooler.
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair, throughout the kitchen areas.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Food stored on floor. Observed plastic container with marinade meat stored on the floor at walk in cooler.
08B-38-4
Basic - Standing water in bottom of flip top reach-in-cooler, located at cooking line.
29-49-6
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
52
Jan 13, 2025
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed cut ham stored inside thank you bags at walk in freezer. Discussed and coached employee in proper methods.
14-31-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tile shows water damage, above the walk in cooler and walk in freezer.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable, located at cooking line.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. During the inspection employee put a cap. **Corrected On-Site**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. By the cooking line.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip top reach in cooler gaskets soiled, located at front counter.
23-03-4
Basic - Reach-in cooler interior has accumulation of soil residues, located at cooking line, and the 2 doors standing reach in cooler, located at preparation area.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing raw fish and pork in standing water at three compartments sink. Employee removed items and placed them with running water .
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
55
Jun 25, 2024
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled, operator placed inside 3 compartment sink. **Corrective Action Taken**
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 fried rice stored inside walk in cooler no date marking, as per operator from 24 hours prior.
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling at kitchen area.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed across cook line.
14-09-4
Basic - Food stored on floor. Observed soy sauce container on floor at cook line, operator removed. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles at cook line.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler soiled across cook line.
23-03-4
Basic - Stored food not covered. Observed shrimps at walk in cooler not covered.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
21-12-4
55
Nov 16, 2023
Complaint Full
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed diced ham stored inside non food grade bag at walk in freezer.
14-31-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at preparation area. As per operator, for approximately 2 hours. Operator placed items inside walk in cooler. **Corrected On-Site**
03A-03-5
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 rice (47F - Cold Holding) at walk in cooler. As per operator, since the previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice (47F - Cold Holding) at walk in cooler. As per operator, since the previous day. Observed rice (57F - Cold Holding) at room temperature at cook line. As per operator, for approximately 1 hour.
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. Printed and provided written procedures to operator. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of sliding door reach in beverage cooler soiled with black substance and old food debris at server station.
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. Printed and provided operator employee health reporting agreement and employee signed. **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken not date marked at walk in cooler. As per operator, item was prepared 4 days prior.
02C-02-5
Basic - Observed equipment stored inside mop sink.
42-02-4
Basic - Unnecessary items/unused equipment on the premises. Observed oven, rice cooker and pressure cooker at dining area. As per operator, equipment is no longer utilized.
33-31-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth chlorine compound sanitizing solution not at proper minimum strength. Observed chlorine solution at 0ppm. Operator replenished solution with chlorine. Final reading, 100ppm. **Corrected On-Site**
21-08-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed oven and reach in cooler handles soiled with food debris.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in disrepair above walk in freezer.
36-32-5
Basic - In-use scoop stored on soiled surface between uses. Observed scoop stored inside soiled container. Operator took items to wash, rinse and sanitize. **Corrective Action Taken**
10-12-5
26
Oct 30, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. solid cutting boards. **Repeat Violation**
22-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Rib oven
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
82
Mar 15, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed stored food in non-food grade bags inside walk in cooler.
14-31-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a hose Bibb hooked with no vacuum breaker at mop sink.
29-42-4
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed cook handle vegetables with bare hands. Ask operator to wash hands before proceeding with food preparation. **Corrective Action Taken**
09-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soil at reach in coolers
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink used to collect water for cooking rice at hand washing sink next to rice cooker.
31A-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some tiles broken above walk in freezer and cooler.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area.
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed an air gap at back exit door.
35B-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer is the reach in coolers.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing sink next to rice cooker
31B-04-4
Basic - Screening is not 16-mesh to the inch. Back exit door
35B-13-4
Basic - Working containers of food removed from original container not identified by common name. Observed prepared food ready to use not labeled at walk in cooler
02D-01-5
39
Sep 27, 2022
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Certified Food Manager Identification
FL-02
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
16
Frequently Asked Questions
When was El Cantones Rest last inspected?
The most recent health inspection at El Cantones Rest on file is from Sep 8, 2025. The public record contains eight inspections in total.
What is the most common violation at El Cantones Rest?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at El Cantones Rest.
How does El Cantones Rest compare to other restaurants in Miami?
El Cantones Rest most recently scored 37 out of 100, which is lower than the Miami average of 74.
Has El Cantones Rest's inspection record improved over time?
Results have been roughly steady. Inspections at El Cantones Rest have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at El Cantones Rest 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 El Cantones Rest inspected?
Based on the inspection history on file, El Cantones Rest is inspected around three times per year on average.
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