El Pub Restaurant
Last inspected: Nov 19, 2025
52
Score
Across the available record, El Pub Restaurant has nine inspections on file, the first dated 2022. The most recent visit was on Nov 19, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about nine violations before that.
Across the inspection history, “no handwashing sign provided at a hand sink used” is the issue that surfaces most often, recorded six times.
That's lower than the typical Miami restaurant, which scores around 74. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
3
Critical latest
2
Major latest
0
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Front counter: rice pudding prepared and date marked 10/27. Operator discarded.
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw chicken stored above cooked pork. Discussed with the operator and provided the handout for the proper storage of food. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale Front counter: rice pudding prepared and date marked 10/27.
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Most cutting boards in the kitchen.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Front counter: spray bottle with multi- surface cleaner not labeled. **Corrected On-Site**
41-17-4
52
Aug 11, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. By the back door
29-42-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Kitchen, by the dishwasher.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee adding water into a pan at the hand washing sink in the bar area. Operator coached the employee **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sandwich station. **Repeat Violation**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine at the drink station.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
14-25-5
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Wood food-contact surface not properly sealed. Several shelves with food stored on them with wood as the shelf.
14-06-4
47
Mar 31, 2025
Routine - Food
No violations found.
100
Jan 22, 2025
Routine - Food
2 critical violations. 8 major violations. 4 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw chicken stored above cook3d beef. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Heated line above the steam table in the kitchen: cooked potatoes (112-119F - Hot Holding). As per operator, placed on the line less than an hour before the inspection. Operator reheated to 168F. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep kitchen: can opener blade soiled. Cutting boards.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Juice squeeze station: juice stained stored inside the hand washing sink. Ware wash area: pan stored inside the hand washing sink.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee adding water into a pan at the hand washing sink in the kitchen by the three compartment sink. Operator coached the employee **Corrective Action Taken**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Angel Bentancourt
53A-01-7
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/
53A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees except 2. As per operator, all files are locked in the office, no access.
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sandwich station area: flan not date marked m as per operator, prepared two days ago. Walk in cooler: cooked beef, cooked chicken and cooked pork not date marked. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with degreaser not labeled, stored by the sandwich station area.
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Ware wash area and sandwich station area. Discussed with the operator and provided hand washing signs. **Corrective Action Taken** **Repeat Violation**
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Food not stored at least 6 inches off of the floor. Walk in freezer:2 cases of chicken stored on the floor underneath the shelves.
08B-47-4
27
Oct 8, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw pork (47F - Cold Holding); raw beef (47F - Cold Holding); ground beef (46F - Cold Holding) stored in the walk in cooler over night, as per operator. **Warning** - From follow-up inspection 2024-10-08: Observed cooked pork (43F - Cold Holding); Swiss (43F - Cold Holding) stored in the walk in cooler. **Time Extended**
01B-02-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at the wearwashing hand sink and sandwich station area. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-08: Observed no handwashing sign at the wearwashing hand sink and sandwich station area. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets torn in reach in cooler in the kitchen. **Warning** - From follow-up inspection 2024-10-08: Observed gaskets torn in reach in cooler in the kitchen. **Time Extended**
14-11-5
78
Oct 7, 2024
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (120F - Hot Holding) stored under the steam table for less than 4 hours, operator reheated item. **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (47F - Cold Holding); raw beef (47F - Cold Holding); ground beef (46F - Cold Holding) stored in the walk in cooler over night, as per operator. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw pork (47F - Cold Holding); raw beef (47F - Cold Holding); ground beef (46F - Cold Holding) stored in the walk in cooler over night, as per operator. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked chicken (47F - Cooling); ground beef (47F - Cooling); cooked pork (48F - Cooling); cooked goat (48F - Cooling); boliche (48F - Cooling) stored in the walk in cooler over night as per operator. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (47F - Cooling); ground beef (47F - Cooling); cooked pork (48F - Cooling); cooked goat (48F - Cooling); boliche (48F - Cooling) stored in the walk in cooler over night as per operator. **Warning**
03D-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee washing and rinsing at the 3 compartment sink with no sanitizer solution. Educated employee on how to wash rinse and sanitize properly. **Warning**
53B-15-4
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 walk in cooler ambient temperature at 46F. **Warning**
14-74-7
Basic - Equipment in poor repair. Observed gaskets torn in reach in cooler in the kitchen. **Warning**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop and spoon in standing water at the server station. Operator removed water. **Corrected On-Site** **Warning**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at the wearwashing hand sink and sandwich station area. **Repeat Violation** **Warning**
31B-04-4
35
Jul 13, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand-up reach in cooler inside the kitchen area: raw shell eggs stored above sliced cheese. Discussed with the operator and provided the handout to the operator for the proper storage of food. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box: ham croquettes (122F - Hot Holding);. As per operator, cooked 1 hour before the inspection. Operator discarded and prepared new ham croquettes, 176F. **Corrected On-Site**
03B-01-6
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. Discussed with the operator and provided the handout. **Corrective Action Taken**
11-27-4
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. Discussed with the operator and provided the handout. **Corrected On-Site**
11-26-1
Basic - Wet mop not stored in a manner to allow the mop to dry. Drink area. **Corrected On-Site**
42-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed by the sandwich station area. **Repeat Violation**
31B-04-4
55
Mar 6, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times at the drink station with a wheeled cart ice bin. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside bar area. **Corrected On-Site**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Outside drink station. **Corrected On-Site**
31B-04-4
Basic - Ripped/worn tin foil used as shelf cover inside the stand up reach in cooler by the steam table.
14-20-4
Basic - Buildup of food debris/soil residue on equipment door handles. Most coolers. **Repeat Violation**
23-24-4
Basic - Food not stored at least 6 inches off of the floor. Walk in cooler: containers with peeled potatoes and raw chicken stored on the floor. **Corrected On-Site**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses on the oven door. **Corrected On-Site**
10-20-4
64
Jul 19, 2022
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter by the coffee machine: warm milk (110-113F - Hot Holding). Observed operator coach employee and discard the warm milk. **Corrected On-Site**
03B-01-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Kitchen, on top of a prep table by the cook line: raw shell eggs (51F - Cold Holding). As per operator, placed on the prep table 30 minutes before the inspection. Di proper methods with the operator, operator placed the raw shell eggs into the reach in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: observed a case of raw chicken stored above cooked potatoes. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen, can opener blade soiled. **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. Kitchen, ware wash area. **Corrected On-Site**
31B-03-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed some employee training missing the certificate number for the trainer. Also observed the training date for two years. Observed operator correct the dates and add the Certificate number for training manager Marina. **Corrected On-Site**
53B-10-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Most coolers.
23-24-4
Basic - Bathroom facility in disrepair. Observed the employee restroom out of service with sign on the door, Do Not Use. As per operator, water from the toilet was running over, awaiting repairs.
32-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the spray hose soiled with mold-like substance by the dishwasher. **Corrected On-Site**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. All 5 hand washing sinks without hand washing signs. Inspector provided the hand washing signs to the operator during the inspection. Observed operator post signs at all hand washing sinks. **Corrected On-Site**
31B-04-4
Basic - Duct tape used to repair nonfood-contact surface. Observed the spray hose by the dishwasher in the kitchen with black duct tape.
14-71-4
35
Frequently Asked Questions
When was El Pub Restaurant last inspected?
The most recent health inspection at El Pub Restaurant on file is from Nov 19, 2025. The public record contains nine inspections in total.
What is the most common violation at El Pub Restaurant?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited six times, more than any other issue at El Pub Restaurant.
How does El Pub Restaurant compare to other restaurants in Miami?
El Pub Restaurant most recently scored 52 out of 100, which is lower than the Miami average of 74.
Has El Pub Restaurant's inspection record improved over time?
Yes. Recent inspections at El Pub Restaurant have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at El Pub Restaurant 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 Pub Restaurant inspected?
Based on the inspection history on file, El Pub Restaurant is inspected around three times per year on average.
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