CACIQUE LUNCH

Name: CACIQUE LUNCH
Address: 112 W FLAGLER ST, MIAMI, FL, 331301505, US
Rating: 0

112 W FLAGLER ST, MIAMI, FL 331301505

License #2319367

🫔 Latin American ℹ️

0 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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Quick take

CACIQUE LUNCH in MIAMI currently holds an InspectFL Health Score of 0 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, inspectors documented 76 total violations — 17 critical, 8 major, 51 minor.

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The latest inspection on July 30, 2026 shows 14 observation rows: no critical rows, 1 major, and 13 minor.

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Inspection timeline

Inspection History

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Official DBPR inspection report ↗

Disposition: Call Back - Complied
[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.
[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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap under back exit door.
[36-37-5] Observed ceiling not smooth and easily cleanable at deli area, dry storage at second floor, and front counter area.
[38-01-4] Observed no light shields at light at dry storage area.
[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.
[36-02-5] Observed unsealed concrete floors at cook line, preparation area, drys storage, and chest freezers area at back of kitchen.
[36-24-5] Observed wall in disrepair throughout the entire kitchen, holes under three compartment sink. Also observed extensive gaps and holes throughout the establishment, gaps were observed at the floor/ wall juncture beneath multiples pieces of equipment, around the water heater, throughout the dry storage area (first and second floor), and along the walls
[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.
[21-12-4] Observed Wet wiping cloth not stored in sanitizing solution between uses.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled across cook line.
[23-03-4] Gaskets soiled at all reach-in coolers and chest freezers at kitchen area.
[36-32-5] Observed ceiling in disrepair . Observed ceiling in disrepair and water damage throughout entire kitchen area and also lobby area.
[31B-04-4] No handwashing sign for handwashing sink located next to ice machine in front lobby area.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[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.
[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.
[14-74-7] 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.
[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.
[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.
[16-23-4] Observed Accumulation of lime scale on the inside of the dishmachine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled across cook line.
[22-16-4] Observed reach in cooler soiled with debris located next to cooking line.
[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.
[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.
[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.
[23-03-4] Gaskets soiled at all reach-in coolers and chest freezers at kitchen area.
[38-01-4] Observed no light shields at light at dry storage area.
[16-13-5] Observed 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] 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.
[36-24-5] Observed wall in disrepair throughout the entire kitchen, holes under three compartment sink. Also observed extensive gaps and holes throughout the establishment, gaps were observed at the floor/ wall juncture beneath multiples pieces of equipment, around the water heater, near the mop sink, throughout the dry storage area (first and second floor), and along the walls. Walls behind the reach-in cooler have been repaired using wood panels. Additionally, the wooden structure leading to the second floor shows significant deterioration and damage.
[08A-14-5] Observed no raw chicken over cooked pork at reach in cooler next to cooking line.
[08A-05-6] Observed raw chicken stored over raw meat in reach in cooler located next to office.
[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.
[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.
[36-37-5] Observed ceiling not smooth and easily cleanable at deli area, dry storage at second floor, and front counter area.
[36-32-5] Observed ceiling in disrepair and water damage throughout entire kitchen area and also lobby area.
[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.
[36-02-5] Observed unsealed concrete floors at cook line, preparation area, drys storage, and chest freezers area at back of kitchen.
[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] Observed No handwashing sign for handwashing sink located next to ice machine in front lobby area and also under coffee window.
[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.

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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over raw meat in reach in cooler located next to office.
[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.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled across cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[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.
[14-11-5] Equipment in poor repair. 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.
[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.
[16-23-4] Observed Accumulation of lime scale on the inside of the dishmachine.
[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.
[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.
[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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled with debris located next to cooking line.
[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.
[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.
[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.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth and easily cleanable at deli area, dry storage at second floor, and front counter area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in disrepair
[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.
[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.
[36-24-5] Hole in or other damage to wall. Observed wall in disrepair throughout the entire kitchen, holes under three compartment sink. Also observed extensive gaps and holes throughout the establishment, gaps were observed at the floor/ wall juncture beneath multiples pieces of equipment, around the water heater, near the mop sink, throughout the dry storage area (first and second floor), and along the walls.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors at cook line, preparation area, drys storage, and chest freezers area at back of kitchen.
[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.
[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.
[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.
[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.