Elo Cafeteria
Last inspected: Mar 9, 2026
70
Score
Elo Cafeteria has been inspected nine times since 2022. The newest entry in the record is dated Mar 9, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has been favorable: violation counts have eased from around seven violations to closer to three violations per visit over the last few inspections.
“Cutting board has cut marks and is no longer cleanable” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Miami restaurant, which scores around 74. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. **Repeat Violation**
50-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves with rusted.
14-33-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled. **Repeat Violation**
02D-01-5
70
Jun 18, 2025
Routine - Food
No violations found.
100
Apr 29, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket stored in handsink at time of inspection. **Warning** - From follow-up inspection 2025-04-29: Observed bucket stored in handsink at time of inspection. **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no kit for chlorine. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-29: Observed no kit for chlorine. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone and wallet above three compartment sink. Observed phone on prep table near customer pickup. **Warning** - From follow-up inspection 2025-04-29: Observed phone and wallet above three compartment sink. Observed phone on prep table near customer pickup. **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. **Warning** - From follow-up inspection 2025-04-29: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. **Time Extended**
50-04-4
74
Feb 26, 2025
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
43
Oct 16, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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.
53B-05-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
70
Feb 12, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees changing tasks without hand washing.
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing food container at hand sink.
31A-11-4
Basic - Ice scoop handle in contact with ice. Employee removed the scoop. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook placed bucket with utensils on stove. **Corrected On-Site**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
67
Sep 20, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet at hand sink leaking.
29-11-4
74
Dec 13, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Basic - Single-service articles improperly stored. Observed single service utensils stored in a box on floor.
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Operator placed container for utensils on stove. Corrected On-Site** **Corrected On-Site**
10-17-4
64
Jul 8, 2022
Routine - Food
5 minor violations.
View 5 violations
Basic - Clean utensils stored between equipment and wall.opertor placed knife on prep table. **Corrected On-Site**
24-14-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Food trays stored on floor. **Corrected On-Site**
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
78
Frequently Asked Questions
When was Elo Cafeteria last inspected?
The most recent health inspection at Elo Cafeteria on file is from Mar 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Elo Cafeteria?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Elo Cafeteria.
How does Elo Cafeteria compare to other restaurants in Miami?
Elo Cafeteria most recently scored 70 out of 100, which is lower than the Miami average of 74.
Has Elo Cafeteria's inspection record improved over time?
Yes. Recent inspections at Elo Cafeteria have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Elo Cafeteria 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 Elo Cafeteria inspected?
Based on the inspection history on file, Elo Cafeteria is inspected around two times per year on average.
Nearby Restaurants