Restaurant El Trovador #2
Last inspected: Aug 14, 2025
55
Score
Going back to 2022, Restaurant El Trovador #2 has 11 inspections in the public record. The latest inspection on file is from Aug 14, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around 12 violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
Restaurants in Homestead average 70, so Restaurant El Trovador #2 trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Aug 14, 2025
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-14: **Admin Complaint**
50-17-3
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked pork on rack at walk in cooler. **Warning** - From follow-up inspection 2025-08-14: Still observed food not properly stored. Operator stored properly during call back. **Corrected On-Site**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food containers with cooked pork, cheese and cooked beans on shelves at walk in cooler. **Warning** - From follow-up inspection 2025-08-14: Still observed. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed no lid on ice machine equipment at front counter . Establishment using a bag to cover ice. **Warning** - From follow-up inspection 2025-08-14: Still observed. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. **Warning** - From follow-up inspection 2025-08-14: Still observed. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in coolers. **Warning** - From follow-up inspection 2025-08-14: Still observed. **Time Extended**
36-01-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed a hole on wall at kitchen area by door entrance. **Warning** - From follow-up inspection 2025-08-14: Still observed. **Time Extended**
36-24-5
55
Aug 13, 2025
Complaint Full
6 critical violations. 1 major violation. 9 minor violations.
View 16 violations
High Priority - Live, small flying insects found Observed approximately 6 live small flying insects by dry storage.. **Warning**
35A-02-7
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked pork on rack at walk in cooler. **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach at the dry storage. Also observed 2 live roaches on shelves at cook line next to chicken bouillon containers. **Warning**
35A-05-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed next to microwave at cook line, as per employee less than 1 hour. Employee moved raw shell eggs to standing reach in cooler. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (49F - Cold Holding); raw chicken (49F - Cold Holding); raw shrimp (48F - Cold Holding); cooked pork (48F - Cold Holding) on standing unit at cook line, as per employee door was opened during rush breakfast for approximately 40 minutes. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food containers with cooked pork, cheese and cooked beans on shelves at walk in cooler. **Warning**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed on pico de gallo and cooked rice and beans containers at walk in cooler, employee removed bowl during inspection. **Corrected On-Site** **Warning**
14-01-5
Basic - Dead roaches on premises. Observed 1 dead roach on shelves at cook line. Also observed 3 dead roaches under shelves at kitchen area. **Warning**
35A-03-4
Basic - Equipment in poor repair. Observed no lid on ice machine equipment at front counter . Establishment using a bag to cover ice. **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. **Warning**
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in coolers. **Warning**
36-01-4
Basic - Food stored on floor. Observed cooked octopus pot stored on floor at cook line, employee stored properly during inspection. **Corrected On-Site** **Warning**
08B-38-4
Basic - Hole in or other damage to wall. Observed a hole on wall at kitchen area by door entrance. **Warning**
36-24-5
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 10ppm); at front counter, employee discarded and replaced with a new solution. Sanitizer Bucket (Chlorine 50ppm) **Corrected On-Site** **Warning**
21-07-4
23
Jul 14, 2025
Routine - Food
6 critical violations. 4 major violations. 4 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks and not changed their gloves. Coached employee on proper procedures.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beans (47F - Cold Holding); shredded cheese (52F - Cold Holding) on tortilla station, as per employee less than 1 hour, employee moved food to reach in cooler interior. **Corrective Action Taken**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed shredded cheese, tortillas and cooked beans stored in nonfood grade bags on standing unit at kitchen area.
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored above raw limes on standing unit at kitchen area. Employee stored properly during inspection. **Corrected On-Site**
08A-04-5
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 steak on standing unit at kitchen area during inspection. Employee stored properly during inspection. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board at tortillas station.
22-02-4
Intermediate - No soap provided at handwash sink. Observed at kitchen area, employee restocked during inspection. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken tamales not date marked on standing unit at kitchen area, as per employee over 24 hours. Employee dated during inspection. **Corrected On-Site**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Julia Arias expired training.
53B-14-5
Basic - Food stored on floor. Observed sugar bag stored on kitchen floor, employee stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed 3 personal drinks stored next to food on standing unit at kitchen area. Employee moved during inspection. **Corrected On-Site**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour container not identified with a common name at tortillas station.
02D-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food not segregated from establishment food o standing unit at kitchen area.
08B-49-4
22
Jan 21, 2025
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
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 cook line, employee add more water to solution.Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-15-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked pork on reach in cooler at cook line.
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line, employee moved eggs to reach in cooler. **Corrected On-Site**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (58F - Cold Holding) on preparation table at cook line, as per employee approximately 1 hour, employee moved cheese to walk in cooler. **Corrected On-Site**
03A-02-5
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.
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not date marked on reach in cooler at cook line, as per employee from previous day.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed on rice container at cook line. **Corrected On-Site**
14-01-5
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 on flour container at dry storage area. **Corrected On-Site**
10-01-5
Basic - Old labels stuck to food containers after cleaning. Observed on clean metal containers by dry storage.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on walk in cooler.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
21-12-4
30
Jul 26, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : 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. **Repeat Violation** - From follow-up inspection 2024-07-26: **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at employees bathroom by kitchen area. - From follow-up inspection 2024-07-26: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks on some ceiling tiles at kitchen area. - From follow-up inspection 2024-07-26: Still observed. **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter. - From follow-up inspection 2024-07-26: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area. - From follow-up inspection 2024-07-26: Still observed. **Time Extended**
21-09-4
74
Jul 25, 2024
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
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
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
17
Mar 19, 2024
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
20
Oct 5, 2023
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris in slicer, located in preparation table next to dry storage. **Warning** - From follow-up inspection 2023-10-05: Observed slicer still soiled **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed entrance door to bathrooms. **Warning** - From follow-up inspection 2023-10-05: Observed bathroom entrance door not self closing. **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at the back of the kitchen. **Warning** - From follow-up inspection 2023-10-05: Observed mops not hanging dry. **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table in kitchen area. **Warning** - From follow-up inspection 2023-10-05: Observed wet wiping cloths throughout kitchen area. **Time Extended**
21-12-4
78
Sep 28, 2023
Food-Licensing Inspection
2 critical violations. 3 major violations. 5 minor violations.
View 10 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/ **Warning**
50-08-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beans and cheese (47F - Cold Holding); cheese and pork (46F - Cold Holding) inside walk-in cooler, as per operator less than 1 hours. Employee moved to walk-in freezer to cool down temperature. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. **Warning**
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris in slicer, located in preparation table next to dry storage. **Warning**
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed in employee bathroom located at the back of the kitchen. Also at the front counter next to ice machine. **Warning**
31A-04-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed entrance door to bathrooms. **Warning**
32-04-4
Basic - Food stored on floor. Observed vinegar case stored on floor at dry storage area, employee rearranged properly during inspection. **Corrected On-Site** **Warning**
08B-38-4
Basic - Hole in or other damage to wall. Observed missing wall tiles in hallway of employee bathroom. As per operator wall is being repair. **Warning**
36-24-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at the back of the kitchen. **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table in kitchen area. **Warning**
21-12-4
43
Aug 14, 2023
Routine - Food
3 critical violations. 6 major violations. 6 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
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
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
14
Sep 20, 2022
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
30
Frequently Asked Questions
When was Restaurant El Trovador #2 last inspected?
The most recent health inspection at Restaurant El Trovador #2 on file is from Aug 14, 2025. The public record contains 11 inspections in total.
What is the most common violation at Restaurant El Trovador #2?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Restaurant El Trovador #2.
How does Restaurant El Trovador #2 compare to other restaurants in Homestead?
Restaurant El Trovador #2 most recently scored 55 out of 100, which is lower than the Homestead average of 70.
Has Restaurant El Trovador #2's inspection record improved over time?
Results have been roughly steady. Inspections at Restaurant El Trovador #2 have averaged around 12 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Restaurant El Trovador #2 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 Restaurant El Trovador #2 inspected?
Based on the inspection history on file, Restaurant El Trovador #2 is inspected around four times per year on average.
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