Puerto Riquisimo
Last inspected: Feb 23, 2026
17
Score
Inspectors have visited Puerto Riquisimo 11 times, with records going back to 2022. The most recent report on file is from Feb 23, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around 11 violations to closer to 15 violations per visit.
The pattern that stands out is “single-service articles improperly stored”, which has been cited five times.
The city-wide average sits at 74, which Puerto Riquisimo's 17 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
6
Critical latest
4
Major latest
9
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
6 critical violations. 4 major violations. 9 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over bean sprouts inside reach in cooler across from cook line. **Repeat Violation**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on pair of gloves and begin to prepare customer order without first washing hands. **Repeat Violation** **Admin Complaint**
12A-07-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored inside dirty water on stove top.
10-05-5
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 stored over raw pork, all products completely removed from original packaging, stored on speed rack inside walk in freezer.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (48F - Cold Holding) next to cook line, as per operator for one hour. Operator moved butter to reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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 Sanitizer Bucket (Chlorine 200ppm) at front counter.
41-15-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serving raw beef and raw tuna tataki, not marked on the menu.
02B-01-5
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 employee Julio hired two weeks ago.
11-26-1
Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking hand sink across from dish area. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed containers stored inside hand sink at front counter.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of vegetables at cook line. **Repeat Violation**
14-01-5
Basic - Equipment in poor repair. Observed reach in cooler in kitchen area and standing reach in freezer in disrepair, not in use.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed floor inside walk in freezer soiled.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer next to ice machine.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board in prep area next to walk in cooler.
21-04-4
Basic - Single-service articles improperly stored. Observed box of chopsticks stored on floor under tea station. **Repeat Violation**
25-05-4
Basic - Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled with old food debris.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind steam table. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel stored on top of prep table next to walk in cooler. **Repeat Violation**
21-12-4
17
Nov 20, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over bean sprouts inside reach in cooler across from cook line. Operator relocated products. **Corrected On-Site** - From follow-up inspection 2025-11-20: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw tuna and raw scallops inside reach in cooler across from cook line. **Repeat Violation** - From follow-up inspection 2025-11-20: **Time Extended**
08A-20-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of vegetables at cook line. **Repeat Violation** - From follow-up inspection 2025-11-20: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of exterior door near bathrooms. **Repeat Violation** - From follow-up inspection 2025-11-20: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Observed box of single service utensils stored on floor under table at tea station. **Repeat Violation** - From follow-up inspection 2025-11-20: **Time Extended**
25-05-4
64
Nov 19, 2025
Routine - Food
7 critical violations. 2 major violations. 11 minor violations.
View 20 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach crawling inside a reach in cooler not in use located in the kitchen area. Observed one live roach behind stove crawling on the floor of the cook line area. One live roach crawling on the floor under another reach in freezer in the food preparation area. All these units are located inside the kitchen area.
35A-05-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 raw tuna completely thawed inside reduced oxygen packaging inside reach in cooler across from cook line.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (74F - Cold Holding) at cook line, as per operator for one hour.
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 boba pearls (100F - Hot Holding) at front counter, as per operator for two hours. **Repeat Violation**
03B-01-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves and begin to prepare customer order without first washing hands.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over bean sprouts inside reach in cooler across from cook line. Operator relocated products. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw tuna and raw scallops inside reach in cooler across from cook line. **Repeat Violation**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking hand sink in dish area. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic wrap stored inside hand sink in dish area.
31A-11-4
Basic - Dead roaches on premises. Observed two dead roaches inside a reach in cooler not in use, located in kitchen, one dead roach on the floor behind the stove of the cook line area. Observed five dead roaches on the floor under the reach in freezer in the food prep area. All units are located inside kitchen.
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of exterior door near bathrooms. **Repeat Violation**
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside standing water 83F at prep area. Operator removed water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board at prep table next to walk in cooler.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease buildup in between fryer and steamer at cook line. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Observed box of single service utensils stored on floor under table at tea station. **Repeat Violation**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing inside standing water at triple sink and raw chicken thawing at room temperature inside prep sink. **Repeat Violation**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at prep table next to walk in cooler, hand sink next to cook line, and at prep table next to cook line. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of reach in cooler at cook line. **Repeat Violation**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of vegetables at cook line. **Repeat Violation**
14-01-5
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 raw tuna completely thawed inside reduced oxygen packaging inside reach in cooler across from cook line.
06-09-1
17
Jul 24, 2025
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boba pearls (114F - Hot Holding) at front counter, as per operator for one hour.
03B-01-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw shrimp then touch clean utensils without changing gloves and washing hands.
12A-09-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw salmon inside reach in cooler. Operator relocated products. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by trash can in dish area.
31A-09-4
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 employee Pedro working for one week, provided operator with form via email.
11-26-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
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 - Bowl or other container with no handle used to dispense food. Observed cup with no handle stored inside raw vegetables at reach in cooler across from cook line. **Repeat Violation**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back door near bathrooms.
35B-01-4
Basic - Food stored on floor. Observed containers of fryer oil stored on floor inside kitchen. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 84F next to steam table and spoons at front counter 109F. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease buildup between fryer and steamer. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Observed boxes of chopsticks stored on floor under table at tea station.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water at dish area.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind steam table. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of salt not labeled at cook line.
02D-01-5
29
Feb 18, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
35
Nov 7, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
37
Mar 13, 2024
Routine - Food
6 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
74
Oct 5, 2023
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed kitchen utensils located near stovetop.
10-05-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw burgers patties inside reach in cooler across cooking line.
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the time of the inspection observed Hot holding unit: cooked chicken (116F hot holding) at warmer on cookline. Operator turned up temperature at warmer. **Corrective Action Taken**
03B-01-6
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. At the time of the inspection staff signed form.
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vents inside kitchen.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable, located on top off reach in cooler at cooking line.
14-09-4
Basic - Food stored on floor. Observed food containers inside kitchen.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled. Observed soiled reach in cooler exterior located at cooking line. Observed soiled reach in cooler gaskets located across cooking line. Observed soiled walk in cooler shelf located back kitchen.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef package thawing inside plastic container with water located on top of prep table at back kitchen.
06-01-5
Basic - Water leaking from walk in cooler fan cover.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed sauce bottle without label located near hot holding unit.
02D-01-5
33
Jun 28, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw marinated chicken stored over raw beef in reach-in cooler below food warmer table. Operator removed chicken to properly store. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (114-120F - Hot Holding) in food warmer on cook line. Employee removed rice from warmer and reheated to more than 165F **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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand wash sink across from fryers to fill up container with water. Also, employee using hand wash sink to hold tray during prep. Operator removed tray. **Corrective Action Taken**
31A-11-4
Basic - Food stored on floor. Sealed Plastic water bottles on floor in front service area and also in dry food storage area. Operator removed waters from floor to properly store. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils stored in container with water of less than 135F. Water temp 89F. Employee emptied water from container. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill soiled. Also, exterior of reach-in cooler across from grill area soiled.
23-03-4
Basic - Single-service articles improperly stored. Two sealed Sleeves of single use to go trays stored on floor in kitchen. Operator removed to go trays to proper store **Corrected On-Site**
25-05-4
50
Dec 21, 2022
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above cooked pasta. Employee rearranged properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork inside walk-in cooler. Employee rearranged properly during inspection. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic oil (57F - Cold Holding) as per employee less than 4 hours. Employee put garlic in an ice bath. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not labeled with common name, in kitchen area.
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food residue in slicer. In kitchen area.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a chair blocking hand wash sink in kitchen area. Employee removed during inspection. **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in rack above 3 compartment sink.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen area. Employee rearranged properly during inspection. **Corrected On-Site**
10-20-4
Basic - Stored food not covered. Observed cooked pasta not covered inside reach in cooler. Employee covered during inspection. **Corrected On-Site**
08B-12-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary solution at 0ppm. Employee restocked with new solution during inspection. Sanitizer Bucket (Quaternary 200ppm)**Corrected On-Site** **Corrected On-Site**
21-08-4
37
Aug 30, 2022
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit available.
16-37-1
Basic - No Heimlich maneuver/choking sign posted. Printed and provided manager choking poster. **Corrected On-Site**
51-13-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
82
Frequently Asked Questions
When was Puerto Riquisimo last inspected?
The most recent health inspection at Puerto Riquisimo on file is from Feb 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Puerto Riquisimo?
Across the inspection record, “single-service articles improperly stored” has been cited five times, more than any other issue at Puerto Riquisimo.
How does Puerto Riquisimo compare to other restaurants in Miami?
Puerto Riquisimo most recently scored 17 out of 100, which is lower than the Miami average of 74.
Has Puerto Riquisimo's inspection record improved over time?
No. Recent inspections at Puerto Riquisimo have averaged around 15 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Puerto Riquisimo 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 Puerto Riquisimo inspected?
Based on the inspection history on file, Puerto Riquisimo is inspected around three times per year on average.
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