El Rey Saltado
Last inspected: Jan 6, 2026
61
Score
The health department has logged nine inspections at El Rey Saltado, the earliest from 2022. The latest inspection on file is from Jan 6, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around eight violations to closer to six violations per visit over the last few inspections.
“Handwash sink used for purposes other than handwashing” accounts for the largest share of issues, appearing three times across the record.
El Rey Saltado's latest score of 61 falls below the Miami average of 74. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment is serving, food, beverage and water with expired license. License expired 10/01/2025. During the inspection operator paid license. **Corrected On-Site**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen Utensils stored in hand sink, located at cooking line.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
61
Aug 25, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef in standing reach in freezer, located at preparation kitchen.
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over iceberg lettuce in reach in cooler, located at cooking line. During the inspection employee removed items and placed them correctly.
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed pressure cooker stored in front of the hand sink.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ice buildup in chest freezer, located at preparation kitchen.
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl stored inside Salt container with no handle used to dispense food. **Repeat Violation**
14-01-5
Basic - Clean cups, bowls, and plates, not stored inverted or in a protected manner at cooking line.
24-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
45
Feb 24, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
82
Feb 21, 2025
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in prep area: salsa (60F - Cold Holding); shredded cabbage slaw (58F - Cold Holding). As per operator; used for pupusas during rush. Operator placed in walk in for proper cold holding; items on table less than an hour prior to inspection. Observed on table across cook line: cheese and jalapeño (70F - Cold Holding); cheese (71F - Cold Holding); cheese and beef (72F - Cold Holding). As per operator; items are used for pupusa fillings and were out because of business rush. Operator wrapped and placed in reach in cooler for rapid chill. Items were there less than an hour. . **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 on flat top: white rice (90F - Hot Holding). As per operator, rice was there for an hour prior to inspection. Operator placed on stove to raise temperature. **Corrective Action Taken**
03B-01-6
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed operator unable to calibrate thermometer verbally, no probe on site.
53A-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge and bowl in hand sink next to cook line. Observed bucket in hand sink across warewash area.
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. Observed operator with no probe thermometer on site.
05-08-4
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. Observed no agreement for new employee: Santos.
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Observed bowls used as scoops for flour and sugar under prep table.
14-01-5
Basic - Food stored on floor. Observed cases of food on floor in walk in cooler.
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed at front counter.
10-08-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Single-service articles improperly stored. Observed cases of cups at front counter stored on floor.
25-05-4
37
Dec 3, 2024
Food-Licensing Inspection
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
50
Oct 21, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
50-08-7
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over meatballs, raw fish stored inside the standing freezer, located at preparation area. **Corrected On-Site**
08A-17-6
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 operator and provided email form.
11-26-1
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
52
Mar 8, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at front counter.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Food stored on floor. Observed 2 cases of raw eggs shells stored on the floor inside the walk in cooler. Operator removed items, and placed them correctly. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board, located at cooking line, and preparation area. Operator removed all towels. **Corrected On-Site**
21-04-4
Basic - fish Commercially processed reduced oxygen packaged bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed several commercially processed reduced oxygen packaged of salmon no removed for the seal packaging stored inside the walk in cooler. Operator removed salmon from packaging. **Corrective Action Taken**
06-09-1
78
Nov 13, 2023
Food-Licensing Inspection
No violations found.
100
Sep 12, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding); raw beef burger (49F - 48F - Cold Holding)stored inside make table cooler in the kitchen area, as per operator food was left inside cooler overnight. Operator discarded it. **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 beef empanadas (123F - Hot Holding); chicken empanadas (118F - Hot Holding)located inside hot box by front counter. As per operator empanadas has been there approximately 30 minutes before the inspection, operator returned to the kitchen and reheated to 180F. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink with food residue and a sponge inside in the kitchen hand sink.
31A-11-4
Basic - Equipment in poor repair. Observed standing white freezer handler missing located by the back exit door. Observed walk in cooler gasket disrepair. **Repeat Violation**
14-11-5
Basic - Hole in or other damage to wall. Observed hole inside bathroom by the hand washing sink.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located con top of kitchen prep table. **Repeat Violation**
21-12-4
47
Frequently Asked Questions
When was El Rey Saltado last inspected?
The most recent health inspection at El Rey Saltado on file is from Jan 6, 2026. The public record contains nine inspections in total.
What is the most common violation at El Rey Saltado?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at El Rey Saltado.
How does El Rey Saltado compare to other restaurants in Miami?
El Rey Saltado most recently scored 61 out of 100, which is lower than the Miami average of 74.
Has El Rey Saltado's inspection record improved over time?
Yes. Recent inspections at El Rey Saltado have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Rey Saltado 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 Rey Saltado inspected?
Based on the inspection history on file, El Rey Saltado is inspected around three times per year on average.
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