CACIQUE LUNCH

Name: CACIQUE LUNCH
Address: 112 W FLAGLER ST, MIAMI, FL, 331301505, US
Rating: 20

112 W FLAGLER ST, MIAMI, FL 331301505

License #2319367

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

20 Grade F / 100

Failing Health Score

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Latest inspection

July 30, 2026 · 14 findings · 0 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CACIQUE LUNCH in MIAMI currently holds an InspectFL Health Score of 20 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on July 30, 2026. Across those visits, DBPR recorded 76 total findings; InspectFL has detailed violation rows for 54 of them so far.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 30, 2026 shows 11 observation rows: no critical rows, 1 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Call Back - Complied
[31B-04-4] No handwashing sign for handwashing sink located next to ice machine in front lobby area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap under back exit door.
[21-12-4] Observed Wet wiping cloth not stored in sanitizing solution between uses.
[38-01-4] Observed no light shields at light at dry storage area.
[36-32-5] Observed ceiling in disrepair . Observed ceiling in disrepair and water damage throughout entire kitchen area and also lobby area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents at cook line soiled.
[14-11-5] Observed Extensive rust and deterioration were observed on the undersides of multiple preparation tables in the kitchen area. One preparation table, located on the left side of the kitchen entrance across the cooking line, was improperly supported by a paint can. Additionally, two chest freezers had broken lids, and one reach-in cooler was non-operational. Observed handle and door at reach-in cooler next to cook line missing and in disrepair.
[23-03-4] Gaskets soiled at all reach-in coolers and chest freezers at kitchen area.
[36-02-5] Observed unsealed concrete floors at cook line, preparation area, drys storage, and chest freezers area at back of kitchen.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.Observed missing cove molding throughout entire kitchen and dry storage area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled across cook line.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[08A-14-5] Observed no raw chicken over cooked pork at reach in cooler next to cooking line.
[14-74-7] 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, next to cook line, with an ambient temperature of 57 F.
[13-06-4] Observed Employee with long fingernails working with single-service items or clean equipment and utensils at front lobby area.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink.
[35A-03-4] Dead roaches on premises. Observed on the first floor, dead cockroaches were located on the floor adjacent to the water heater, one medium dead cockroach was found on the floor next to the mop sink, and six dead cockroaches of varying sizes were observed on the floor within the dry storage area. In the second-floor storage area, five large dead roaches were found on the floor beneath the wooden holding tables, and 3 dead small roaches were located on the shelving next to the flour bins. Observed one live small cockroach was observed crawling on the kitchen floor before retreating underneath the reach-in cooler.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap under back exit door.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled across cook line.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.Observed missing cove molding throughout entire kitchen and dry storage area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents at cook line soiled.
[31B-04-4] Observed No handwashing sign for handwashing sink located next to ice machine in front lobby area and also under coffee window.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (123F - Hot Holding), as per operator, they placed rice at 10:30 am under steam table. Observed chicken stock (122F - Hot Holding), as per operator was cooked today, they placed inside reach in cooler.
[16-23-4] Observed Accumulation of lime scale on the inside of the dishmachine.
[23-03-4] Gaskets soiled at all reach-in coolers and chest freezers at kitchen area.
[35A-05-4] Observed one live roach was observed crawling on the kitchen floor before retreating underneath the reach-in cooler located next to cooking line.
[21-12-4] Observed Wet wiping cloth not stored in sanitizing solution between uses.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked ground beef (47F - Cold Holding),As per chef they were held in the unit since previous days. Observed flan (47F - Cold Holding); As per chef , they were held in the unit since previous days. Observed cooked pork (57F - Cold Holding) at reach in cooler next to cooking line, As per chef , they were held in the unit since previous days.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees changing tasks and not washing hands inside kitchen area.
[36-37-5] Observed ceiling not smooth and easily cleanable at deli area, dry storage at second floor, and front counter area.
[53B-10-4] Observed Records/documents for required employee training do not contain all of the required information missing name of instructor and signature.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (67F - Cold Holding); raw beef (52F - Cold Holding) As per chef, they were held in the unit since morning preparation. Observed cooked ground beef (47F - Cold Holding),As per chef they were held in the unit since previous days. Observed cooked chicken (102F - Cold Holding) As per chef was cooked in the morning. Observed flan (47F - Cold Holding); salsa (57F - Cold Holding) As per chef , they were held in the unit since previous days. Observed cut lettuce (62F - cooling); sliced tomato (57F - Cold Holding); raw beef (57F - Cold Holding); raw chicken (62F - Cold Holding) as per chef was cut less than two hours. Observed cooked pork (57F - Cold Holding) at reach in cooler next to cooking line, As per chef , they were held in the unit since previous days. Observed at cooking line diced ham (87F - Cold Holding); salsa (57F - Cold Holding) , cooked sausage (67F - Cold Holding), as per chef less than an hour.
[36-32-5] Observed ceiling in disrepair and water damage throughout entire kitchen area and also lobby area.
[36-02-5] Observed unsealed concrete floors at cook line, preparation area, drys storage, and chest freezers area at back of kitchen.
[38-01-4] Observed no light shields at light at dry storage area.

Official DBPR inspection report ↗

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked ground beef (47F - Cold Holding),As per chef they were held in the unit since previous days. Observed flan (47F - Cold Holding); As per chef , they were held in the unit since previous days. Observed cooked pork (57F - Cold Holding) at reach in cooler next to cooking line, As per chef , they were held in the unit since previous days.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ground beef 47 F Cold Holding not dated, as per operator prepared 7/22/26.
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. Observed raw chicken over cooked ground beef.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees changing tasks and not washing hands inside kitchen area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at all reach-in coolers and chest freezers at kitchen area.
[38-01-4] Light shield damaged/in disrepair. Observed no light shields at light at dry storage area.
[53B-10-4] Observed Records/documents for required employee training do not contain all of the required information missing name of instructor and signature.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign for handwashing sink located next to ice machine in front lobby area.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed one live small cockroach was observed crawling on the kitchen floor before retreating underneath the reach-in cooler.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed Employee with long fingernails working with single-service items or clean equipment and utensils at front lobby area.
[35A-23-4] Roach excrement and/or droppings present. Observed approximately 20 roach droppings were observed beneath the shelving in the second-floor dry storage, and approximately 15 roach droppings were noted next to the water heater.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents at cook line soiled.
[23-24-4] Observed Buildup of food debris/soil residue on microwave located at left kitchen entrance and reach in cooler door handles located next to cooking line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled across cook line.
[16-23-4] Observed Accumulation of lime scale on the inside of the dishmachine.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (123F - Hot Holding), as per operator, they placed rice at 10:30 am under steam table. Observed chicken stock (122F - Hot Holding), as per operator was cooked today, they placed inside reach in cooler.
[14-09-4] Observed white Cutting board has cut marks and is no longer cleanable inside kitchen area and wood cutting boards located at front lobby area.

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