Acumular 30 o más infracciones en una sola inspección no es un simple desliz ni un turno ajetreado que salió mal. Es un patrón. Son fallos constantes en las prácticas más básicas de seguridad alimentaria.
A continuación se muestra una lista de restaurantes que acumularon 30 o más infracciones en una inspección reciente.
Cuando los empleados no se lavan las manos, cuando los alimentos se almacenan de forma inadecuada, cuando se ignora la higiene, esos son riesgos que pueden afectar directamente a su salud.
Treinta o más infracciones no deberían ser normales. Indica que la cocina ha perdido el control de sus propios estándares. Esto no solo es decepcionante, sino inaceptable. Deben mejorar.
Los establecimientos que se ordenaron cerrar y que se detallan a continuación pudieron reabrir tras una limpieza ordenada y una posterior reinspección.
**COCINA DEL SEGUNDO PISO DEL CLUB NÁUTICO KEY BISCAYNE
1800 HARBOR DRIVE
KEY BISCAYNE
FECHA DE INSPECCIÓN 17/4
Se detectaron 31 infracciones.
“Alimentos cocinados/calentados que requieren control de tiempo/temperatura para su seguridad, no enfriados de 135 grados Fahrenheit a 41 grados Fahrenheit en 6 horas. Sopa de cebolla francesa dentro de una cámara frigorífica, enfriada desde el día anterior a 56 °F. Sopa de cangrejo dentro de una cámara frigorífica, enfriada desde el día anterior a 56 °F.”
“El lavavajillas no desinfecta correctamente. Suspenda el uso del lavavajillas para desinfectar y realice la desinfección manual hasta que el lavavajillas sea reparado y desinfecte correctamente. Se observó cloro en el lavavajillas con una solución de cloro de 0 ppm.”
“El empleado no se lavó las manos antes de ponerse los guantes para comenzar una tarea que implicaba manipular alimentos. Se observó que el empleado se puso los guantes sin lavarse las manos en el área de la barra.”
“Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed French onion soup (56F - Cold Holding), crab chowder (56F - Cold Holding) inside walk in cooler in main kitchen area. As per chef was prepared the day before.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in different unit throughout the kitchen(49F - Cold Holding); grouper (46F - Cold Holding); white fish (44F - Cold Holding); Mac and cheese (42F - Cold Holding); octopus (42F - Cold Holding); French onion soup (56F - Cold Holding); conch chowder (44F - Cold Holding); crab chowder (56F - Cold Holding); raw beef (44F - Cold Holding); raw chicken (42F - Cold Holding); liquid egg (47F - Cold Holding) second walk in cooler-butter (33F - Cold Holding); shredded cheese (42F - Cold Holding); Cuban sandwich (42F - Cold Holding); lettuce (48F - Cold Holding) mahi (42F - Cold Holding); shrimp (175F - Cooking); skirt steak (159F - Cooking); lettuce (62F - Cold Holding); cut tomato (52F - Cold Holding); pineapple pickles (52F - Cold Holding); cabbage (51F); lobster (137F - Hot Holding); garlic in oil (77F - Cold Holding); butter (69F - Cold Holding); breaded steak (42F - Cold Holding) risotto (62F - Cold Holding) on top of prep table in 3 floor.”
“Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb in main kitchen wall behind grill station no vacuum breaker.”
“Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Food products under the cooling process covered inside the walk in cooler.”
“Food-contact surface soiled with food debris, mold-like substance or slime. Observed knives that was soiled was stored inside holster in cook line.”
“Handwash sink used for purposes other than handwashing. Observed a Bain Mary inside hand washing sink located next to walk in cooler in the kitchen located in second floor.”
“No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel in handwashing sink located in bar area- second floor.”
“No soap provided at handwash sink. Observed no handwashing washing sign in second floor at handwashing sink at bar area, coffee area and 3 floor kitchen.”
“Water treatment device has not been inspected or serviced according to manufacturer’s instructions. Ice machine water filter with a 2023 replacement date.”
“Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed both ice machine with the interior soiled with mold like substance. Observed ice integrated ice buckets in the bar area with mold like substance.”
“Accumulation of debris on exterior of ware washing machine. Observed top of dishwasher machine soiled with dust.”
“Bowl or other container with no handle used to dispense food. Observed a single used container used as a scoop inside sea salt container.”
“Clean equipment/utensils not stored at least 6 inches above the floor. Observed several cutting boards stored on the floor on main kitchen.”
“Clean ice scoop stored on a wall holster that was soiled.”
“Clean utensils or equipment stored in dirty drawer or rack. Observed pizza peel stored on top of pizza oven.”
“Cutting board has cut marks and is no longer cleanable. Observed yellow cutting boards stored with cut marks and is no longer cleanable across salad station.”
“Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink container stored on top of prep table next to salad station.”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone stored on top of prep table across cook line.”
“Exterior door has a gap at the threshold that opens to the outside. Observed a gap on exit kitchen door in main kitchen area.”
“Food stored on floor. Observed bag of flour on the kitchen area floor.”
“In-use knife/knives stored in cracks between pieces of equipment. Observed knives store between two prep table across cooking line.”
“In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles in kitchen area.”
“In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed throughout kitchen area utensils in standing water 79F.”
“Interior of oven/microwave has accumulation of black substance/grease/food debris.”
“No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink in second floor kitchen bar area, and 3 floor kitchen area.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top of pizza oven, and kitchen oven-soiled with dust.”
“Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes throughout entire kitchen not stored in sanitizer solution.”
“Working containers of food removed from original container not identified by common name. Container with Flour no labels.”
**CALUSA RESTAURANT-BAKER’S CAY RESORT KEY LARGO
97000 S. OVERSEAS HIGHWAY
KEY LARGO
INSPECTION DATE 4/8
32 VIOLATIONS FOUND
“Dented/rusted cans present. See stop sale. Observed a dented can of tomato sauce.”
“Dish machine not sanitizing properly. Discontinue use of dish machine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Observed high temperature at dishwasher was 154.7°F Operator was advised to discontinue the use of dishwasher and set up 3 compartment sink.”
“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 removed bracelets and then engaged in food preparation without washing hands. Employee was coached and washed hands.”
“Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed temperature at dishwasher aching reached 154°F . Operator was advised to discontinue the use of the dishwasher until it reach 160°F-180°F. The will set up 3 compartment sink.”
“Live, small flying insects found . Observed 5 live flies flying around the storage of the sodas by the ice machine.”
“Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.”
“Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked octopus stored u dear raw shrimp inside the walk in cooler. Chef placed octopus on top.”
“Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 shell eggs with cracks stored inside the walk in cooler.”
“Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese (46 F - Cold Holding); green beans (53 F - Cold Holding)inside the reach in cooler across the grill at the cook line. As per employee foods were placed yesterday night. Food has been out of temperature more than 4 hours. Stop sale was issued.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (46 F - Cold Holding); green beans (53 F - Cold Holding)inside the reach in cooler across the grill at the cook line. As per employee foods were placed yesterday night. Food has been out of temperature more than 4 hours. Stop sale was issued.”
“Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.”
“Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled by the production area. Repeat Violation.”
“Manager or person in charge lacking proof of food manager certification. Observed Eddie Hernandez (2 months) did nit provided manger certificate.”
“No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.”
“No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office... Observed a coffee station was added to this license... They have a small truck with not hand wash sink serving coffees and 2 tables, one with a hot box serving empanadas and a reach in cooler with fruit salad and yogurt. Operator needs to add this location to plans review.”
“Accumulation of black/green mold-like substance in the interior of the ice machine/bin.”
“Bowl or other container with no handle used to dispense food. Observed a plastic container used as scoop inside the flour.”
“Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank not secured next to the ice machine. Employee removed it.”
“Ceiling tile missing. Observed 1 ceiling tile missing above mop sink.. Repeat Violation.”
“Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across the grill at the cook line is not working properly. Ambient thermometer was at 56°F.”
“Cutting board has cut marks and is no longer cleanable. Observed white cutting board no longer cleanable across from the grill at the front line.”
“Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employee beverages on preparation tables.”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 2 employee lunch bags stored above preparation tables in the kitchen.”
“Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing multiple bracelets.”
“Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air-dried - wet nesting stored on shelf by production area.”
“Floor soiled/has accumulation of debris. Observed floor soiled with accumulation of grease behind the grill at the cook line.”
“Ice buildup in walk-in freezer.”
“In-use wet wiping cloth/towel used under cutting board. Observed a wiping cloth under green cutting board at production area.”
“No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in coolers at the front line.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled. Also observed hood filters soiled.”
“Utensils in poor condition. Observed reach in cooler door gasket torn at the cook line.”
“Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind grill at cook line soiled with accumulated grease.”
**DON CAMARON GRILL & MARKET
501 NW 37TH AVE
MIAMI
INSPECTION BASED ON COMPLAINT
ORDERED SHUT 4/16
33 VIOLATIONS FOUND
“Roach activity present as evidenced by live roaches found. Seafood prep area: 2 live roaches crawling on the floor by the prep sink and underneath a table by the prep sink.”
“Dead roaches on premises. Seafood prep area: 2 dead roaches on the floor: Back area cookline: 1 dead roach on the floor. By the large mixer nearby the walk in cooler: 1 dead roach on the floor behind the large mixer Prep table in front of the main cookline: 1 dead roach by on the table by a container without wrapped utensils. Small cook area: 1 dead fly inside the reach in cooler with bottled sodas and water bottles.”
“Live, small flying insects found. Dining room: 2 live flies landed on tables. Ceviche area, by the glass display: approximately 4 live flies on flying throughout the area and 1 on the glass display case. Seafood prep area: 4 live flies resting on the prep table and 2 live flies on the prep sink. Main kitchen: 2 live flies flying throughout the ware wash and cook line area.”
“Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee by the cookline touch raw fish place on the flat top grill and grabbed a plate put a container in the plate to hold tortillas for soft tacos without removing gloves and washing hands. Observed employee scraping a pot at the three compartment sink and then pick up strainer to take out cooked pasta noodles without removing gloves and washing hands.”
“Food-contact surface soiled with food debris, mold-like substance or slime. All food storage containers soiled, dry storage area. Cutting boards on the flip-top reach in cooler soiled.”
“Wall soiled with accumulated grease, food debris, and/or dust. Throughout the prep kitchen.
Objectionable odors in bathroom or other areas of the establishment. Back area by the dry goods storage container outside."
“Raw in-shell clams/mussels/oysters received at greater than 50 degrees Fahrenheit. Delivery, left in the kitchen: oysters (57-58F - Cold Holding), as per operator, received 30 minutes before the inspection, Operator placed inside the walk cooler, second temperature 20 minutes later, oysters (49-51F - Cooling).”
“Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed the bay doors by the small cookline/seating area at the seafood market open during operation. Advised the manager to keep the doors closed, observed fans in the outside, not on.”
**CASAVANA CUBAN CUISINE
13600 SW 152ND ST.
SOUTHWEST MIAMI DADE
INSPECTION DATE 4/15
31 VIOLATIONS FOUND
“Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed container of cheese label with date mark 4/02/2026 at meat walk in cooler.”
“Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed food employee began preparing coffee. No handwash.”
“Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed food employee put on gloves to prepare fries no handwash. Observed food employee put on gloves and then began preparing tortillas eggs.
“Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employees at cook line.”
“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 food employee touched soiled reach in cooler door handle. And then began preparing eggs. No handwash.”
“Alimentos colocados en recipientes/equipos sucios. Se observó harina almacenada en un recipiente sucio con restos de comida junto a las verduras en la cámara frigorífica.”
“El operador no cumple con los procedimientos establecidos en la exención de procesos o el plan HACCP aprobado por la División de Hoteles y Restaurantes. Se observó que el establecimiento no etiquetaba los productos (carne cocida, carne cruda, pollo marinado crudo) en la línea de cocción, todos en envases ROP, después de haber sido retirados de las cajas etiquetadas. Se observó que el registro de temperatura del establecimiento no estaba completo para enero de 2026. Se observó que el establecimiento no cortaba las bolsas al colocar los productos para descongelar en el refrigerador de la línea de cocción.”
“Alimento listo para consumir, que requiere control de tiempo/temperatura para su seguridad, con fecha de caducidad superior a 7 días después de su apertura/preparación. Se observó un envase de queso con la fecha 4/02/2026 en la cámara frigorífica de carne. “Infracción reiterada.”
“Control de tiempo/temperatura para alimentos seguros, excepto asado de carne entera, mantenido caliente a menos de 135 grados Fahrenheit. Se observaron cebollas cocidas (112 °F - Mantenimiento en caliente) en la línea de cocción. Según el cocinero, durante menos de 2 horas. Se le indicó al cocinero que recalentara el producto. Infracción reiterada.”
“El empleado se lavó las manos en un lavabo que no era uno de los autorizados. Se observó que el lavabo del mostrador principal no estaba en uso.”
“Superficie en contacto con alimentos sucia con restos de comida, una sustancia parecida al moho o una sustancia viscosa. Se observó que el abrelatas estaba sucio.”
“El lavamanos se usa para fines distintos al lavado de manos. Se observó que el lavamanos del mostrador principal se usaba para tirar café.”
“No se proporcionan toallas de papel ni secadores de manos mecánicos en el lavamanos. Observado en el lavamanos del mostrador principal.”
“No hay jabón en el lavamanos. Se observó en el lavamanos del mostrador principal.”
“Óxido superficial no corrosivo en equipos en contacto con alimentos.”
“Alimentos envasados con oxígeno reducido sin texto en negrita sobre fondo contrastante u otra información requerida. Se observó carne de res cocida, carne de res cruda y pollo marinado crudo en la línea de cocción, todos envasados con oxígeno reducido.”
“Acumulación de una sustancia negra/verdosa similar al moho en el interior de la máquina/contenedor de hielo. Se observó que el interior del contenedor de hielo, al abrir la tapa, estaba sucio con una sustancia similar al moho.”
“Recipiente sin asa utilizado para servir alimentos. Se observó un recipiente sin asa en el contenedor de harina cerca de la cámara frigorífica.”
“Acumulación de restos de comida/residuos de tierra en las manijas de las puertas de los equipos. Se observó manipulación de las manijas de las puertas de los refrigeradores en la línea de cocción. Infracción reiterada.”
“El cartón utilizado en el suelo como medida antideslizante no se reemplaza a diario ni cuando está muy sucio, lo que ocurra primero. Observado en la línea de cocción y en la cámara frigorífica de carne.”
“Se observó un recipiente de bebida de un empleado sobre una mesa de preparación de alimentos o encima/junto a equipos/utensilios limpios. También se observó un vaso de agua de un empleado almacenado en una mesa de preparación al otro lado de la línea de cocción.”
“Equipos y utensilios no secados al aire adecuadamente: apilados húmedos. Se observaron recipientes metálicos en los estantes cerca del fregadero para fregar.”
“Utensilio en uso almacenado en agua estancada a menos de 57 grados Celsius (135 grados Fahrenheit). Se observó el utensilio en agua estancada junto al lavamanos en la línea de cocción a 19 grados Celsius (67 grados Fahrenheit). Se le indicó al empleado que desechara el agua.”
“El interior del horno/microondas presenta acumulación de una sustancia negra/grasa/restos de comida. Se observó que el interior del microondas estaba sucio a lo largo de la línea de cocción con restos de comida vieja.”
“No hay cartel de ‘no se debe lavarse las manos’ en el lavamanos utilizado por los empleados de la cocina. Observado en el lavamanos del mostrador principal.”
“Se observó que el abrelatas estaba oxidado. Se observó que el imán del cuchillo estaba oxidado.”
“Se utilizó un paño de limpieza seco y sucio. Observado en la línea de cocción.”
“Agua estancada en el fondo del refrigerador. Se observó agua estancada en el refrigerador debajo de la máquina de café en las estaciones de servicio de camareros.”
“Se observó helado sin tapar en el congelador cerca de la estación de camareros. Se observó tomates cortados sin tapar en la cámara frigorífica de verduras. Infracción reiterada.”
**CAFÉ DE SUSHI
7917 CALLE 2 NO
WESTCHESTER
ORDEN DE CIERRE 15/4
Se detectaron 31 infracciones.
Se detectó actividad de roedores, como lo demuestran los excrementos encontrados. Se observaron aproximadamente 35 excrementos de roedores a lo largo de la pared debajo del mostrador de sushi, junto a, detrás y entre los refrigeradores en el área del bar de sushi.
“Se detectó actividad de cucarachas, como lo demuestra el hallazgo de cucarachas vivas. Se observó una cucaracha viva arrastrándose debajo del refrigerador ubicado frente a la línea de cocción.”
“Cucarachas muertas en el local. Se observaron 8 cucarachas muertas debajo del mostrador de la barra de sushi. Infracción reiterada.”
“Acumulación de aves, insectos, roedores u otras plagas muertas o atrapadas en los dispositivos de control. Se observaron cucarachas muertas pegadas a una trampa adhesiva debajo de la barra de sushi.”
“Se encontró en el establecimiento un pesticida/insecticida etiquetado para uso doméstico únicamente. Se observó una lata de pesticida doméstico almacenada debajo de un estante en la barra de sushi.”
“Acumulación de una sustancia negra/verdosa similar al moho en el interior de la máquina/contenedor de hielo. Infracción reiterada.”
“Acumulación de restos de comida/residuos de tierra en las manijas de las puertas de los equipos. Se observó que todas las manijas de los refrigeradores estaban sucias.”
“El techo/las baldosas del techo presentan daños o están en mal estado. Se observó que el techo estaba en mal estado encima de la cámara frigorífica.”
“El suelo está sucio y tiene acumulación de residuos. Se observó que el suelo estaba muy sucio con restos de comida vieja en las juntas de las baldosas y debajo de la línea de cocción/freidora.”
“El interior del horno/microondas presenta acumulación de una sustancia negra/grasa/restos de comida. Se observó suciedad en el interior del horno y del microondas en la barra de sushi. Infracción reiterada.”
Superficie que no entra en contacto con alimentos sucia de grasa, restos de comida, suciedad, lodo o polvo. Se observaron todas las juntas del refrigerador sucias. Se observó una gran acumulación de grasa entre la freidora y la parrilla en la línea de cocción.
“El interior y los estantes de los refrigeradores presentan acumulación de residuos de tierra. Se observó que el interior de todos los refrigeradores estaba muy sucio con restos de comida vieja. Infracción reiterada.”
Pared sucia con grasa acumulada, restos de comida y/o polvo. Se observó una pared muy sucia de grasa en la barra de sushi, debajo del mostrador y del lavamanos. Se observó una pared muy polvorienta en la cocina, junto a la campana extractora.
“El desinfectante de cloro del lavavajillas no tiene la concentración mínima adecuada. Suspenda el uso del lavavajillas para desinfectar y realice la desinfección manual hasta que el lavavajillas sea reparado y desinfecte correctamente. Se observó en el lavavajillas (cloro 0 ppm).”
“La superficie en contacto con los alimentos estaba sucia con restos de comida, una sustancia parecida al moho o una sustancia viscosa. Se observó la cuchilla de la cortadora de fiambres muy sucia con restos de comida vieja frente al área de lavado.”
“El empleado no se lavó las manos antes de ponerse los guantes para comenzar una tarea que implicaba el manejo de alimentos. Se observó que el empleado se cambió de guantes y comenzó a manipular equipos limpios y alimentos sin lavarse las manos entretanto.”
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