El Sazon Cubano
Last inspected: Sep 29, 2025
58
Score
El Sazon Cubano, located at 7305 Collins Ave in Miami Beach, FL, had a moderate risk inspection on September 29, 2025, with a score of 58. This inspection resulted in one critical, two major, and four minor violations. The facility has a history of mostly high-risk inspections across its nine recorded evaluations.
8
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Sep 29, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb near dish machine missing backflow preventer.
29-34-4
Intermediate - Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with old food debris. Manager cleaned blade. **Corrected On-Site**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with black mold-like substance.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets inside of reach in coolers near at cook line soiled with black mold-like substance.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers at shelf.
16-46-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk in freezer in back area rusted.
14-17-4
58
Jan 17, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with window cleaner at front counter with no label. Employee provided label for spray bottle. **Corrected On-Site**
41-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave in kitchen soiled with old food debris. Observed microwave was cleaned at the time of the inspection. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease. Observed gaskets inside of reach in cooler at cook line soiled.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored inside of sanitizer bucket. Employee stored wet wiping cloth inside of sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of both walk in freezers.
14-69-4
70
Jul 24, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
41
Apr 5, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
78
Apr 4, 2024
Routine - Food
7 critical violations. 6 major violations. 10 minor violations.
View 23 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 chicken (51 F - Cooling); cooked shredded chicken (51 F - Cooling); cooked pork chunks (60 F - Cooling); cooked shredded beef (47 F - Cooling); cooked Turkey (47 F - Cooling); cooked tamales (55 F - Cooling); cooked yuca (56 F - Cooling); black beans (48 F - Cooling) inside of walk in cooler. As per manager, items were prepared previous day.
03D-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee use a soiled push cart to transfer packaged raw meat to prep table and continue to engage in food preparation without changing gloves or washing hands. Employee was coached on proper hand washing procedures. **Corrective Action Taken**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw fish over condensed milk. Observed raw beef over cooked sauces. Employee placed items in correct order on shelves. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee use a soiled push cart to transfer packaged raw meat to prep table and continue to engage in food preparation without changing gloves or washing hands. Employee was coached on proper hand washing and glove change procedures. **Corrective Action Taken**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 12 bags of commercially processed reduced oxygen packaged Mahi Mahi at (48 F - Cold Holding) no longer frozen and not removed from reduced oxygen package.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (51 F - Cooling); cooked shredded chicken (51 F - Cooling); cooked pork chunks (60 F - Cooling); cooked shredded beef (47 F - Cooling); cooked Turkey (47 F - Cooling); cooked tamales (55 F - Cooling); cooked yuca (56 F - Cooling); black beans (48 F - Cooling) inside of walk in cooler. As per manager, items were prepared previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs (51 F - Cold Holding) at cook line. As per employee, for 20 minutes. Employee placed inside reach in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles with sanitizer and window cleaner with no label. Manager provided labels for spray bottles. **Corrected On-Site**
41-17-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not in correct order. Manager arranged oyster tags in the correct order. **Corrected On-Site**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with old food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at bar station used to stored cleaning products. Employee removed cleaning products. Observed employee wash metal coffee cup into hand wash sink near cook line. **Corrected On-Site**
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/ Observed 9 employees operating and engaging in food preparations with no certified manager present. Manager arrived during the time of the inspection. **Corrected On-Site**
53A-05-6
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of walk in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored on oven door handle at cook line. Employee removed tongs from door handle. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 3 spatulas stored in container of water at 88 F on prep table at cook line. Employee removed water from container. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave inside of prep area over prep table soiled with old food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guard inside of walk in cooler with accumulated dust and debris.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fish submerged in bucket of water as a thawing process inside prep sink at prep area. Employee removed fish from bucket of water and placed it under running water. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at prep area near mixer soiled with accumulated dust.
36-27-5
Basic - Commercially processed reduced oxygen packaged fish 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 12 bags of commercially processed reduced oxygen packaged Mahi Mahi at (48 F - Cold Holding) no longer frozen and not removed from reduced oxygen package.
06-09-1
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 unenclosed beverage container with no lid on on shelf over prep table in prep area near microwave. Manager removed cup from prep area. **Corrected On-Site**
12B-12-5
Basic - Food stored on floor. Observed 3 cases of mixed fruit pouches for smoothies on the floor inside of the walk in freezer and a case of margarine on floor at walk in cooler. Manager placed cases on shelves. **Corrected On-Site**
08B-38-4
12
Sep 29, 2023
Food-Licensing Inspection
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
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 employee washing dirty dishes , then accommodating clean containers without handwashing in between. Employee was coached about the correct handwashing procedure and employee rewashed his hands . **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish above ham/ cheese mix in the walk in cooler. Employee inverted the food storage order. **Corrected On-Site**
08A-05-6
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed some missing tags . Manager was advised to keep them for 90 days .
01C-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw ceviche is offered at the establishment, but the item is not identified as raw. Employee fixed all the menus while I was conducting the inspection. **Corrected On-Site**
02B-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Person in charge discarded the water. **Corrected On-Site**
10-07-4
Basic - Commercially processed reduced oxygen packaged fish 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 commercially packaged fish already thawed inside vacuum packaged. Employee opened all the bags immediately. **Corrected On-Site**
06-09-1
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in needs of grout ( kitchen floor)
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handle.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the plantain strips . Person in charge corrected it. **Corrected On-Site**
10-01-5
47
Apr 14, 2023
Routine - Food
7 critical violations. 3 major violations. 10 minor violations.
View 20 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/ Observed was a change of ownership to EL SAZON CUBANO LLC. The restaurant is open to the public at the time of the inspection and serving 12 customers. **Warning**
50-08-7
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Yuca (129 F - Hot Holding) at steam table. As per operator for less than two hours. Operator moved the product to the stove to be reheating. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed quaternary sanitizer solution at > 400 ppm. Operator added water to get 300 ppm. **Corrected On-Site** **Warning**
41-15-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed black beans (52-48 F - Cold Holding); cooked shredded beef (60-63 F - Cold Holding); yellow rice (66 F - Cold Holding) at walk-in cooler. As per label an Operator moved the product to the walk in cooler for rapid cooling. Operator discarded the yellow rice, black beans and cooked shredded beef. **Corrected On-Site** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (50 F - Cold Holding) at reach in cooler drawers. As per operator for less than one hour. And black beans (52-48 F - Cold Holding); cooked shredded beef (60-63 F - Cold Holding); yellow rice (66 F - Cold Holding) at walk-in cooler. As per label an Operator moved the product to the walk in cooler for rapid cooling. Operator discarded the yellow rice, black beans and cooked shredded beef. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed an ice cream utensil stored on water at 88°F. **Warning**
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburgers stored over ice cream mix at walk-in cooler located outside. Operator started to relocate the products. **Corrective Action Taken** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a hand wash sink blocked by preparation table with a mixer at preparation area. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed Food residual on hand wash sink front counter. **Warning**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle inside of rice and rice with rice at steam table. Operator removed the cup. **Corrected On-Site** **Warning**
14-01-5
Basic - Floor area(s) covered with standing water. Observed standing water on floor next to dishwasher machine. **Warning**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed some tiles in disrepair at ware washing area. **Warning**
36-17-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife between preparation table and flour container. Operator moved the knife to be cleaned and sanitized. **Corrective Action Taken** **Warning**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil handle touching the flour and beans container. **Warning**
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed some reach in cooler missing thermometer. **Warning**
05-09-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored next to preparation table. Operator moved the sanitizer bucket to the shelf under steam table. **Corrected On-Site** **Warning**
21-44-1
Basic - Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed shelves at walk in cooler rust. **Warning**
36-52-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen vegetables inside of standing water at preparation sink. Operator turn on the water. **Corrective Action Taken** **Warning**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed containers with rice, flour, beans not identified by common name. **Warning**
02D-01-5
16
Jan 18, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
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
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
29
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