CANCUN GRILL

Name: CANCUN GRILL
Address: 15406 NW 77 CT, MIAMI, FL, 330165803, US
Rating: 32.8

15406 NW 77 CT, MIAMI, FL 330165803

License #2322138

🍽️ American ℹ️

32.8 Grade F / 100

Failing Health Score

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Latest inspection

April 27, 2026 · 15 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CANCUN GRILL in MIAMI currently holds an InspectFL Health Score of 32.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 120 total violations — 14 critical, 12 major, 94 minor.

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Record snapshot

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Inspections on file

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The latest inspection on April 27, 2026 shows 15 observation rows: 2 critical, 3 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

120

Coverage note

Inspector notes linked where available

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F record

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*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

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from open water bottle. Instructed operator regarding contamination.
[12B-01-4] Employee eating while preparing food. Observed employee eating while was cooking at the cook line. Instructed operator regarding the cross contamination.
[08B-38-4] Food stored on floor. Observed oil container on kitchen floor. Operator properly stored it.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop under water at 70°F. Operator discarded it water.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Located at the kitchen entrance.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw beef over guacamole in preparation table.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wiping towel stored in chlorine sanitizer solution of 200 ppm. Operator add water recheck chlorine 100 ppm.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Located at the cook line.
[31B-03-4] No soap provided at handwash sink. Soap was provided during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with sanitizer with no label, operator properly labeled it.

Disposition: Warning Issued
[14-33-4] Food storage shelves with rust that has pitted the surface.
[10-08-5] Ice scoop handle in contact with ice at bar area.
[10-20-4] In-use tongs stored on oven handle equipment door handle between uses.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-11-5] Equipment in poor repair. Observed reach in cooler gasket in disrepair on unit at front counter by the bar.
[14-38-4] Food storage container/container lid cracked or broken. Observed 2 food storage plastic containers cracked.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, pots at ware washing area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at hand wash sink located at ceviche/guacamole bar area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage shelves under the steam table and prep cooler at cook line soiled. Observed reach in cooler gasket in soiled on unit at front counter by the bar.
[16-46-4] Old labels stuck to food containers after cleaning, stored on shelf above the thee compartment sink.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues, located at cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler at dessert cooler a5 cook line.
[08B-12-5] Stored food not covered. In the reach in cooler at cook line observed cooked octopus, cheese not covered.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust by the ware washing/prep area.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed hand wash sink pipes leaking, hand wash sink at cook line.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee washing a spoon in the hand wash sink to continue to served food without washing her hands prior.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At at cook line in the prep coolers observed cheese (47F - Cold Holding); cut lettuce (50 F - Cold Holding); cut tomatoes (48F - Cold Holding); sour cream (48F - Cold Holding); cheese (48F - Cold Holding); cooked chicken (47F - Cold Holding); raw beef (45F - Cold Holding), as per manager for less than 1 hour. Manager instructed operator to add ice under containers to rapidly cool the food.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a spoon stored in the hand wash sink at guacamole/ceviche bar.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Upright standing hot holding unit door handle soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[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 under counter cooler at cook line temperature at approximately 50F. Manager called technician during the inspection. Instructed manager not to store time control food in this unit until is fixed.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-11-5] Equipment in poor repair. Upright standing hot holding unit door gasket torn, located beside the hand wash sink at cook line.
[36-73-4] Floor soiled/has accumulation of debris. Walk in freezer floor soiled.
[14-38-4] Food storage container/container lid cracked or broken. Observed plastic 1 container lids cracked.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior has grease buildup, oven located in the cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with ild food buildup, under counter cooler located at cook line.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old label in clean containers stored on drain board next to the DW machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed upright reach in freezer located at prep station interior soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler located next to the desert station.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink at cook line slow draining.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in the walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under-counter cooler located across from the flat grill at cook line observed cooked octopus (50 F - Cold Holding); cut lettuce (51F - Cold Holding); cut tomatoes (50 F - Cold Holding); fried pork belly (51F - Cold Holding), manager stated that all these food items were stored in this unit less than 1 hour ago. Employee transferred food to another cooler that was maintaining proper temperature.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line in the grill station observed fried shrimp (107 F - Hot Holding); fried sweet plantains (100F - Hot Holding), as per manager less than 2 hours, manager decided To discard food items.
[41-10-4] Toxic substance/chemical improperly stored. Observed sanitizer solution stored on dry storage shelves by walk in freezer, near SS items. Manager removed it.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink has a plastic straw and straw wrap in the hand wash sink located in the kitchen.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-11-5] Equipment in poor repair. Upright standing hot holding unit door gasket torn, located beside the hand wash sink at cook line.
[14-38-4] Food storage container/container lid cracked or broken. Observed plastic 1 container lids cracked.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with ild food buildup, under counter cooler located at cook line.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old label in clean containers stored on drain board next to the DW machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed upright reach in freezer located at prep station interior soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler located next to the desert station.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink at cook line slow draining.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink has a plastic straw and straw wrap in the hand wash sink located in the kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in the walk in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Observed sanitizer solution stored on dry storage shelves by walk in freezer, near SS items. Manager removed it.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[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 under counter cooler at cook line temperature at approximately 50F. Manager called technician during the inspection. Instructed manager not to store time control food in this unit until is fixed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under-counter cooler located across from the flat grill at cook line observed cooked octopus (50 F - Cold Holding); cut lettuce (51F - Cold Holding); cut tomatoes (50 F - Cold Holding); fried pork belly (51F - Cold Holding), manager stated that all these food items were stored in this unit less than 1 hour ago. Employee transferred food to another cooler that was maintaining proper temperature.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line in the grill station observed fried shrimp (107 F - Hot Holding); fried sweet plantains (100F - Hot Holding), as per manager less than 2 hours, manager decided To discard food items.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed equipment doors at reach in coolers soiled throughout the kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven with accumulation of food debris by the cook line at kitchen.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed equipment doors at reach in coolers soiled throughout the kitchen.
[36-36-4] Ceiling tile missing. Observed Ceiling tile missing above walk in freezer at entrance of kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in disrepair above preparation area at entrance of the kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles vents soiled throughout the establishment. Observed ceiling tiles soiled throughout the establishment.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at preparation across from cook line.
[14-11-5] Equipment in poor repair. Observed gaskets at reach in freezer in disrepair by cook line. Observed gasket at reach in cooler across from cook line in disrepair. Observed gasket at walk in cooler in disrepair. Observed cold holding unto door at guacamole station in disrepair.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-22-4] Floor area(s) covered with standing water. Observed standing water at dishwater area, observed standing water at bar area.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed bucket of oil stored on the floor at dry storage area.
[10-08-5] Ice scoop handle in contact with ice. Observed at bar area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on over door at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven with accumulation of food debris by the cook line at kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves at preparation area soiled. Observed shelves at dishwasher area soiled. Observed fan guard at walk in cooler and walk in freezer soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed utensils at the bar area not inverted.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping stored at preparation table across from cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Mahi mahi over cooked chicken at walk in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed cook yellow rice inside thank you bags at steam area across from the cook line.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the beef items under carne en pollo, not identified.
[31B-03-4] No soap provided at handwash sink. Observed at hand sink at bar area.