Restaurant El Trovador
Last inspected: Jan 14, 2026
35
Score
Public records show seven inspections at Restaurant El Trovador stretching back to 2022. Restaurant El Trovador was last inspected on Jan 14, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving in the right direction, with the rolling count dropping from around 13 violations to closer to 11 violations per visit.
Looking across the full record, “ceiling/ceiling tiles/vents soiled” is the recurring theme, flagged four times.
Compared to other Homestead restaurants (averaging 70), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
4
Critical latest
0
Major latest
9
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
4 critical violations. 9 minor violations.
View 13 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 +100ppm); operator discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-15-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license." **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp stored above unwashed vegetables in standing unit at kitchen area.
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tortilla mix with cheese (48F - Cold Holding); tortilla mix with pork (49F - Cold Holding) on preparation table at kitchen area, as per operator less than 2 hours. Operator moved mixes to reach in cooler. **Repeat Violation**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area.
36-34-5
Basic - Food stored on floor. Observed cheese container stored on floor by cook line, operator stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed hood filters with grease accumulated.
36-68-5
Basic - Ice scoop handle in contact with ice. Operator stored properly during inspection.
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on standing unit at kitchen area.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed grease accumulated on wall next tocook line.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet on 3 compartment sink at front counter.
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator stored properly during inspection. **Corrected On-Site**
21-38-4
35
Aug 12, 2025
Routine - Food
6 critical violations. 2 major violations. 6 minor violations.
View 14 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked beans dated on 07/02 on reach in cooler, employee discarded during inspection. **Corrected On-Site**
02C-01-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line across stove, as per employee less than 1 hour. Employee moved raw shell eggs to reach in cooler. **Corrected On-Site**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans dated on 07/02 on reach in cooler, employee discarded during inspection. Also observed cooked rice (46F - Cold Holding) on reach in cooler, as per employee over 24 hours, employee discarded during inspection. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (46F - Cold Holding) on reach in cooler, as per employee over 24 hours, employee discarded during inspection. **Corrected On-Site**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.
12A-07-5
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 pork on reach in cooler.
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board at kitchen area. Also observed soiled can opener blade.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified with common name at front counter.
41-17-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed at kitchen area.
36-01-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed across stove, employee removed during inspection. **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Stored food not covered. Observed flour container not covered by back door, employee covered during inspection. **Corrected On-Site**
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Observed cup on sauce container at kitchen area. Employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at kitchen area, employee removed during inspection. **Corrected On-Site**
12B-07-4
25
Jan 22, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
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 reach in cooler at kitchen area. **Corrected On-Site**
08A-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at cook line. **Repeat Violation**
36-34-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed at cook line. **Repeat Violation**
36-68-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe on reach in cooler at kitchen area, also observe on reach in freezer. **Repeat Violation**
22-16-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area. **Repeat Violation**
36-37-5
70
Jul 12, 2024
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
33
Jan 4, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above cooked beans in 3 door unit at kitchen area. **Warning**
08A-05-6
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. Provided form during inspection. **Warning**
11-27-4
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/ **Warning**
53A-05-6
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. Provided form during inspection. **Warning**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at the front counter. **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vents at kitchen area. **Warning**
36-34-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed only soap set up at 3 compartment sink. **Warning**
16-13-5
Basic - Food stored on floor. Observed plastic cheese container stored on floor at kitchen area. Employee rearranged properly. Also a cases of raw tomatoes stored on floor at the front counter, as per owner since yesterday **Corrected On-Site** **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 3 door reach in cooler. **Warning**
22-16-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table at kitchen area. **Repeat Violation** **Warning**
21-09-4
39
Jul 13, 2023
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked rice stored on nonfood grade bags inside reach in cooler.
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (54F - Cold Holding); raw chicken (51F - Cold Holding) as per employee less than 2 hours, employee moved to freezer at the time of the inspection.
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in 3 compartment sink.
12A-03-4
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. Provided form during inspection.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue in hand wash sink in kitchen area.
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
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. Provided form during inspection.
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout 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. Observed in kitchen area.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee using bracelets in preparation area.
13-07-4
Basic - Food stored on floor. Observed pan with raw steak stored on floor in kitchen area. Employee rearranged properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled wall behind cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in 3 doors cooler.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw steak (54F - Cold Holding) in preparation table.
06-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in preparation table.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed cooked pork container not date marked in 3 doors reach in cooler, as per employee over 24 hours, employee dated during inspection. **Corrected On-Site**
02D-01-5
23
Sep 21, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
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
45
Frequently Asked Questions
When was Restaurant El Trovador last inspected?
The most recent health inspection at Restaurant El Trovador on file is from Jan 14, 2026. The public record contains seven inspections in total.
What is the most common violation at Restaurant El Trovador?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited four times, more than any other issue at Restaurant El Trovador.
How does Restaurant El Trovador compare to other restaurants in Homestead?
Restaurant El Trovador most recently scored 35 out of 100, which is lower than the Homestead average of 70.
Has Restaurant El Trovador's inspection record improved over time?
Yes. Recent inspections at Restaurant El Trovador have averaged around 11 violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Restaurant El Trovador 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 Restaurant El Trovador inspected?
Based on the inspection history on file, Restaurant El Trovador is inspected around two times per year on average.
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