El Gallito Grill
Last inspected: Apr 24, 2026
10
Score
The health department has logged 10 inspections at El Gallito Grill, the earliest from 2022. The most recent report on file is from Apr 24, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around 22 violations lately compared to roughly 16 violations before.
“Time/temperature control for safety food” comes up most often, recorded seven times in the inspection record.
El Gallito Grill's latest score of 10 falls below the Miami average of 74. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
6
Critical latest
5
Major latest
18
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
6 critical violations. 5 major violations. 18 minor violations.
View 29 violations
High Priority - Food placed in soiled container/equipment. Observed ice stored inside a dirty cooler at the front counter.
08B-27-4
High Priority - Shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Observed raw shell eggs at 84°F on a shelf at the front line. As per employee less than 1 hour. Employee discarded the raw shell eggs. **Corrective Action Taken**
03A-23-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sausage (53 F - Cold Holding); cabbage (51 F - Cold Holding); sour cream (49 F - Cold Holding); raw shell eggs (69°F - Cold Holding). As per employee food was placed around 6:00 AM this morning. Stop sale was issued.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (53 F - Cold Holding); cabbage (51 F - Cold Holding); sour cream (49 F - Cold Holding); raw shell eggs (69°F - Cold Holding). As per employee food was placed around 6:00 AM this morning. Stop sale was issued. Also observed milk (53 F - Cold Holding)inside the reach in cooler at the cook line. As per employee milk was placed inside the reach in cooler 2 hours ago.
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 yuca (105 F - Hot Holding)inside the steamer at the kitchen. Employee reheated the yuca . **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected at the time of the inspection by the bathroom outside.
29-34-4
Intermediate - No soap provided at handwash sink. Observed at the front counter.
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handler training for Rina R, Noa S, Jenny Z, Julia's L, Javier D, Saul L,Fanny M, Yennifer G, Geric B, Led S, Seidi U, and Sabas A , expired on 3/25/26. **Warning**
53B-05-5
Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed the only 2 reach in coolers in the establishment are not working properly. All food is out of temperature.
04-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strip for chlorine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter.
31B-02-4
Basic - Floors not maintained smooth and durable. Observed floor tile missing grout at the front counter.
36-11-4
Basic - Food stored on floor.Observed a plastic container of oil stored on the floor. **Repeat Violation**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of the ice machine at the rear of the restaurant.
10-12-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles on reach in cooler at cook line soiled with food debris. Also oven handle with accumulation of grease. **Repeat Violation**
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in the kitchen area and also at the back storage.
36-06-4
Basic - Cloth used as a food-contact surface. Observed tortillas cover with cloth in the kitchen area. Employee removed the cloth. **Corrected On-Site**
21-05-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed both reach in cooler at the front not maintained in good repair. All food is out of temperature.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Observed white and green cutting boards no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened bottle of soda stored on preparation table.
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet while engaged in food preparation.
13-07-4
Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn at the cook line.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives stored between preparation tables at the cook line.
10-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at both reach in cooler at the cook line.
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping cloth on preparation table.
21-12-4
Basic - slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at the hand wash sink in the kitchen area. **Repeat Violation**
29-20-5
10
Feb 10, 2026
Routine - Food
3 critical violations. 1 major violation. 12 minor violations.
View 16 violations
High Priority - Food with mold-like growth. See stop sale. Observed a cut moldy red pepper in reach in cooler at cook line.
01B-07-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked eggs, stored in a non-food grade bag in reaching cooler at cook line. Employee removed item from non food grade bag and stored in a food grade bag. **Corrected On-Site** **Repeat Violation**
14-31-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line CHICKEN SOUP (112F - Hot Holding). Employee reheated during inspection to a temperature of 169F. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed at front counter in handwashing sink an air blower. Employee removed air blower. Observed at rear prep area, a metal tray on top of handwashing sink employee removed tray. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed a dry storage area a bowl used to portion sugar.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles on reach in cooler at cook line soiled with food debris.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles over prep sink at cook line heavily soiled with grease.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at rear prep area two metal bowls not inverted.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at cook line with deep cut marks and not easily cleaned. **Repeat Violation**
14-09-4
Basic - Food stored on floor. Observed at dry storage area, multiple containers of fry oil and a bag of all purpose flour stored on the floor. **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed at outside patio ice scoop handle, touching ice in ice machine.
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board at cook line.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing at prep area. **Repeat Violation**
31B-04-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed water draining slowly at handwashing sink at front counter.
29-20-5
Basic - Stored food not covered. Observed a bin of raw chicken in reach in cooler at cook line not covered. Manager covered item. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed multiple plastic bins of uncooked rice, beans and sugar at dry storage area not labeled..
02D-01-5
32
Mar 26, 2025
Routine - Food
4 critical violations. 7 major violations. 10 minor violations.
View 21 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bags at front counter reach in cooler. **Repeat Violation**
14-31-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (52F - Cold Holding) on top of reach in cooler at cook line, as per operator for approximately 30 minutes prior. **Repeat Violation**
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 yuca (112F - Hot Holding); fried chicken (100F - Hot Holding) at front counter, as per operator for approximately 1 hour prior. Advised operator to set hot box to a higher temperature.
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing by back exit door. **Repeat Violation**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers raw or undercooked eggs with no consumer advisory, operator printed and placed at front counter during the inspection. **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice, cooked beans, and cooked ribs no date marked, as per operator for more than 24 hours prior.
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside hws by back exit door. **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6 employees working at the time of inspection and no food manager available. **Repeat Violation**
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed old food debris on floor throughout kitchen. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed oil containers stored on floor at front counter. **Repeat Violation**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with heavy grease accumulation by kitchen back door. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. **Repeat Violation**
21-12-4
17
Nov 18, 2024
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
35
Nov 15, 2024
Routine - Food
5 critical violations. 13 major violations. 15 minor violations.
View 33 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bags at front counter reach in cooler. **Warning**
14-31-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on top of reach in cooler, as per employee for less than 1 hour prior. Advised employee to place product inside reach in cooler. **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef (72F - Cold Holding); sausage link (52F - Cold Holding) on top of reach in cooler, as per employee had outside for approximately 1 hour prior. **Repeat Violation** **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. Observed cooked yuca (110F - Hot Holding); fried cheese (102F - Hot Holding); cooked chicken (82F - Hot Holding) on the side of steam table at front counter. As per employee for approximately 1 hour prior, coached operator on correct procedures. **Repeat Violation** **Warning**
03B-01-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unaware of minimum hot holding temperature, coached employee. **Warning**
53B-16-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
12A-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. Provided to operator via email. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal tray stored on top of handwashing by back exit door. **Repeat Violation** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed Carlos Sandoval in charge with no manager certificate or any other. **Warning**
53A-02-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 employees working at the time of inspection and no food manager available. **Repeat Violation** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing by back exit door. **Repeat Violation** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 5 employees working at the time of inspection with no proof of any training. **Warning**
53B-01-5
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. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Observed at handwashing by back exit door. **Repeat Violation** **Warning**
31B-03-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures, coached person in charge. **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 red beans inside reach in cooler no date marked, as per employee for more than 24 hours prior. **Warning**
02C-02-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with heavy grease accumulation by kitchen back door. **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation tables throughout kitchen. **Repeat Violation** **Warning**
21-12-4
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. Observed throughout kitchen. **Repeat Violation** **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of reach in cooler at cook line. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 cook preparing food no hair restraint. **Warning**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed old food debris on floor throughout kitchen. **Warning**
36-73-4
Basic - Food stored on floor. Observed oil containers stored on floor at front counter. **Repeat Violation** **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email. **Warning**
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at any of the handwashing sink. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler. **Warning**
23-03-4
6
Feb 29, 2024
Routine - Food
No violations found.
100
Feb 28, 2024
Routine - Food
5 critical violations. 6 major violations. 9 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- Make bar- cooked beef 72F, shell eggs 71F (7:00-11:00). Raw pork 59F, taco meat 61F, cooked beef 70F, sausage links 54F, taquitos 59F. (7:00-11:00). See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Held on time- shell eggs 72F (7:00-11:00). **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- Fried chicken 95F, pork on bone 120F, sausage with vegetables 117F. (7:00-11:00). See stop sale. **Warning**
03B-01-6
High Priority - Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Held on time- shell eggs 72F (7:00-11:00). Fried chicken 95F, pork on bone 120F, sausage with vegetables 117F ( 7:00-11:00). Make bar- cooked beef 72F, shell eggs 71F (7:00-11:00). Raw pork 59F, taco meat 61F, cooked beef 70F, sausage links 54F, taquitos 59F. (7:00-11:00). **Admin Complaint**
01B-06-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Held on time- shell eggs 72F (7:00-11:00). Fried chicken 95F, pork on bone 120F, sausage with vegetables 117F ( 7:00-11:00). Make bar- cooked beef 72F, shell eggs 71F (7:00-11:00). Raw pork 59F, taco meat 61F, cooked beef 70F, sausage links 54F, taquitos 59F. (7:00-11:00). **Warning**
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Straw stored in front counter hand wash sink.
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep kitchen.
31B-02-4
Intermediate - No soap provided at handwash sink in prep kitchen.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- shell eggs 72F (7:00-11:00). Provided establishment with written form. **Corrective Action Taken**
03F-10-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep kitchen handwashing sink no water at all.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in spices.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food being prepared outside. Prepping- cutting/slicing vegetables to be added to cooked vegetables and pasta outdoors. See stop sale. **Admin Complaint**
08B-32-4
Basic - Food stored on floor. Spices with no lid and oil jugs stored on floor.
08B-38-4
Basic - Food stored outside. Vegetables stored outside on prep table next to building wall not enclosed or covered.
08B-42-4
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Multiple bags stored on property in the back.
33-09-4
Basic - Plumbing system in disrepair. Hand wash sink in prep kitchen will not turn on and is covered with foil.
29-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth stored at make bar on cutting board.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cloth in use on cook line.
21-09-4
17
Jan 26, 2024
Routine - Food
2 critical violations. 6 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yuca (64F - Cold Holding); sliced cheese (65F - Cold Holding) stored in reach in cooler,located across from cookline at front prep area, less than 4 hours. Employee removed food items into another reach in cooler maintaining temperatures of +or- 41F and below. **Corrective Action Taken**
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 scrambled eggs w/ vegetables (99F - Hot Holding) located on top of prep counter, holding at room temperature, less than 4 hours. Advised to employee to reheat to 135F and above. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed a large metal sheet pan on top of handwash sink located towards back kitchen area, across from exit door. **Repeat Violation**
31A-09-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel provided at handsink located across from back kitchen exit door.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap provided at handsink located across from back kitchen exit door.
31B-03-4
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 food handler employee training expired on 1/2/2023 for some employees, provided by Florida Restaurant and Lodging Association.
53B-14-5
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 written procedures for vomit and diarrhea cleanup and provided to employee. **Corrected On-Site**
11-27-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls towards back kitchen area, near exit door. **Repeat Violation**
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic deli cup with no handle, stored in a container of oil, located at front prep area. Employee removed plastic cup and replaced with spoon. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed porous ceiling in tiles, not smooth, throughout kitchen area.
36-37-5
Basic - Current Hotel and Restaurant license not displayed or provided at time of inspection.
50-09-4
Basic - No conspicuously located ambient air temperature thermometer provided in all reach in cooler units.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled handwash sink located at back kitchen area, across from exit door. **Repeat Violation**
23-03-4
30
Apr 6, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler interior soiled at reach in coolers at cook line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
16-08-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Food stored on floor. Observed container of grains and beans stored on floor in kitchen.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled. Observed fan at end of cook line soiled. Observed reach in cooler gaskets soiled. Observed hood filters soiled. Observed accumulation of grease at cook line flat grill.
23-03-4
Basic - Single-service articles improperly stored. Observed-pack of single service plates stored in floor in front service kitchen.
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line.
36-27-5
55
Oct 27, 2022
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (50F - Cold Holding); cream (55F - Cold Holding). As per operator cheese and cream were placed in cooler at approximately 5:30 am this morning. **Corrective Action Taken**
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 rice and beans (125F - Hot Holding); fried chicken (118F - Hot Holding) as per operator item was cooked approximately 1 hour ago. Operator turned up heat on hot holding units for both items **Corrective Action Taken**
03B-01-6
High Priority - Nonfood-grade bags used in direct contact with food.
14-31-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed cheese (50F - Cold Holding); cream (55F - Cold Holding). As per operator cheese and cream were placed in cooler at approximately 5:30 am this morning,
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by tray. Operator removed tray from sink. **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at hand washing sink in kitchen area
31B-06-4
Basic - Cloth used as a food-contact surface. Observed cloth used to cover cooked tortillas
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on counter top at next to cooked foods. Operator removed phone from area **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking with no hair restraint
13-03-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn on cook line.
14-11-5
Basic - Food stored on floor. Observed container of oil, and bag of flour on floor in dry storage area.
08B-38-4
Basic - Ice scoop handle in contact with ice. Operator lifted handle **Corrected On-Site**
10-08-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed water draining slowly in hand wash sink in kitchen area.
29-20-5
Basic - Working containers of food removed from original container not identified by common name. Observed working container of salt,and flour missing label.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
25
Frequently Asked Questions
When was El Gallito Grill last inspected?
The most recent health inspection at El Gallito Grill on file is from Apr 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at El Gallito Grill?
Across the inspection record, “time/temperature control for safety food” has been cited seven times, more than any other issue at El Gallito Grill.
How does El Gallito Grill compare to other restaurants in Miami?
El Gallito Grill most recently scored 10 out of 100, which is lower than the Miami average of 74.
Has El Gallito Grill's inspection record improved over time?
No. Recent inspections at El Gallito Grill have averaged around 22 violations per visit, up from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at El Gallito Grill 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 Gallito Grill inspected?
Based on the inspection history on file, El Gallito Grill is inspected around three times per year on average.
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