El Novillo
Last inspected: Dec 10, 2025
95
Score
The health department has logged 10 inspections at El Novillo, the earliest from 2022. Inspectors last stopped by on Dec 10, 2025. Low risk means the most recent visit produced few or no significant findings.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly nine violations earlier in the record.
When inspectors have written things up, “stop sale issued on time/temperature control” has been the most frequent reason, cited four times.
That puts the facility ahead of the local pack: the average Miami Lakes restaurant scores 73. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning** - From follow-up inspection 2025-12-10: Still observed **Time Extended**
36-37-5
95
Dec 9, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach crawling on preparation table next to microwave, across the cook line. **Warning**
35A-05-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked beans (47/46F - Cooling) in walk in cooler, was cooked from the day before as per operator. **Warning**
03D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (47/46F - Cooling) in walk in cooler, was cooked from the day before as per operator. **Warning**
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Observed cooked beans (47/46F - Cooling) in walk in cooler, was cooked from the day before as per operator, stored in deep plastic container. **Warning**
03D-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans, cooked beef, with no date marked, was cooked around 4 days ago as per operator. **Warning**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning**
36-37-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employees washing metal spoons with no sanitation solutions. Instructed operator regarding the properly ware washing procedure. **Corrective Action Taken** **Warning**
16-13-5
Basic - Floor area(s) covered with standing water. Observed standing water under cook line equipment. **Warning**
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover soiled, kitchen equipment exterior soiled. **Warning**
23-03-4
39
Jul 2, 2025
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2025-07-02: Still observed **Time Extended**
29-42-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. **Warning** - From follow-up inspection 2025-07-02: Still observed. **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In front of cook line. **Warning** - From follow-up inspection 2025-07-02: Still observed **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning** - From follow-up inspection 2025-07-02: Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas **Time Extended**
36-37-5
74
Jul 1, 2025
Complaint Full
5 critical violations. 2 major violations. 10 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantain (127F - Hot Holding) in steam table for less than 4 hours as per operator. Operator reheated at 165° F. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Live, small flying insects found, observed approximately 5 lives flies flying over the ice machine and bottles beverages at the bar station. **Warning**
35A-02-7
High Priority - Food with mold-like growth. See stop sale. Observed beans in walk in cooler with mold like growth. **Warning**
01B-07-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher touched dirty dishes than touched clean dishes. Instructed employee regarding wash hand procedures. **Corrective Action Taken** **Warning**
12A-13-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked bean in walk in cooler was cooked from more than 24 hours as per operator with no date marked. **Warning**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee cleaning shrimp on hand sink located next to ice machine. **Warning**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning**
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable.operator replaced the cutting boards during inspection. **Corrected On-Site** **Warning**
14-09-4
Basic - Floor soiled/has accumulation of debris. **Warning**
36-73-4
Basic - Food stored on floor. Observed cases of ribs on walk in freezer floor, also observed multiple box of products under shelves located in dry storage area, operator properly stored it. Corrected On-Site** **Corrected On-Site** **Warning**
08B-38-4
Basic - Insect control device installed over food preparation area. Observed insect device installed over the ice machine and wine glasses, at the bar station. Operator removed it. **Corrected On-Site** **Warning**
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in cooler in establishment. **Warning**
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In front of cook line. **Warning**
36-02-5
23
Mar 31, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed jalapeño cream (58/55F - Cooling) in walking cooler, was cooked from the day before as per operator.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed jalapeño cream (58/55F - Cooling) in walking cooler, was cooked from the day before as per operator. **Repeat Violation**
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed yuca (60/58F - Cooling) covered with aluminum foil in walk in cooler, operator uncovered. **Corrected On-Site**
03D-15-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed used utensils in standing water at 99°F . Operator discarded it. **Corrected On-Site**
10-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor soiled/has accumulation of debris. Walk in cooler floor.
36-73-4
58
Dec 2, 2024
Routine - Food
4 minor violations.
View 4 violations
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
82
Apr 19, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Bar station. **Warning** - From follow-up inspection 2024-04-19: Still observed **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled, hand sink. **Warning** - From follow-up inspection 2024-04-19: Still observed **Time Extended**
23-03-4
90
Apr 17, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
30
Sep 29, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 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 cooked beans (53°F/59°F - Cooling) inside walk in cooler, cooked from the day before as per operator. **Repeat Violation**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (53°F/59°F - Cooling) inside walk in cooler, cooked from the day before as per operator
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun located at the bar station.
22-02-4
Basic - Food storage container/container lid cracked or broken.
14-38-4
Basic - Ice scoop handle in contact with ice, operator properly stored it. **Corrected On-Site**
10-08-5
Basic - Open dumpster lid.
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By dishwasher area.
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping towel inside chlorine sanitation solutions at 200 ppm, operator add water, recheck 100 ppm. **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on the kitchen floor, operator properly stored it. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container. Operator properly labeled it. **Corrected On-Site**
02D-01-5
47
Dec 27, 2022
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 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 fried beans (55°F/49°F - Cooling); mushroom sauce (53°F/50°F - Cooling) was cooked from the day before as per operator. **Repeat Violation**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fried beans (55°F/49°F - Cooling); mushroom sauce (53°F/50°F - Cooling) was cooked from the day before as per operator. **Repeat Violation**
01B-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp inside standing water.
06-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking coffee from uncovered cup.
12B-12-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Food stored on floor. Observed plastic bucket with shrimp on the floor near to three compartment sink. Operator properly stored it. **Corrected On-Site**
08B-38-4
47
Frequently Asked Questions
When was El Novillo last inspected?
The most recent health inspection at El Novillo on file is from Dec 10, 2025. The public record contains 10 inspections in total.
What is the most common violation at El Novillo?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at El Novillo.
How does El Novillo compare to other restaurants in Miami Lakes?
El Novillo most recently scored 95 out of 100, which is higher than the Miami Lakes average of 73.
Has El Novillo's inspection record improved over time?
Yes. Recent inspections at El Novillo have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at El Novillo means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is El Novillo inspected?
Based on the inspection history on file, El Novillo is inspected around three times per year on average.
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