CERRO NEGRO RESTAURANT

Name: CERRO NEGRO RESTAURANT
Address: 9613 W FLAGLER ST, MIAMI, FL, 33174, US
Rating: 9.3

9613 W FLAGLER ST, MIAMI, FL 33174

License #2326166

🫔 Latin American ℹ️

9.3 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 17 findings · 1 critical

Routine - Food (follow-up)

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Minor

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Quick take

CERRO NEGRO RESTAURANT in MIAMI currently holds an InspectFL Health Score of 9.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 68 total violations — 12 critical, 8 major, 48 minor.

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Record snapshot

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Inspections on file

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The latest inspection on September 30, 2026 shows 17 observation rows: 1 critical, 1 major, and 15 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

Inspector notes linked where available

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CERRO NEGRO RESTAURANT has a rough inspection history. Would you risk it?

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.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at ware washing area and kitchen.
[14-11-5] Equipment in poor repair. Gaskets torn walk in freezer.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal trays not inverted.at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside oven and microwave interior soiled.
[36-24-5] Hole in or other damage to wall. Observed by service window area , wall in disrepair.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed dusty wall , spider webs on wall, prep table by exit door, and by front service window area.
[14-31-5] Observed thank you bags, used to store tortillas inside reach in cooler.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing wrist watches while cooking.
[13-03-4] Observed employee no hair restraint while serving food, front service window area.
[14-06-4] Wood food-contact surface not properly sealed. Observed in shelves at storage area.
[21-12-4] Observed towels not stored in sanitizer solution between uses at kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed metal racks soiled, gaskets in reach cooler soiled.
[36-22-4] Floor area(s) covered with standing water.observed at storage and ware washing area.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed greasy floor by fryers at kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[53B-14-5] Pending certification for Yoconda and Lilian.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper above prep table by back door to outside and window service area.

Official DBPR inspection report ↗

Disposition: Warning Issued
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing wrist watches while cooking.
[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 a cup no lid at prep area. Manager discarded drink.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee drinking no hair restraint front service window.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed greasy floor by fryers at kitchen.
[08B-38-4] Food stored on floor. Observed pots with soup stored on the kitchen floor.
[36-22-4] Floor area(s) covered with standing water.observed at storage and ware washing area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside oven and microwave interior soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed metal racks soiled, gaskets in reach cooler soiled.
[36-24-5] Hole in or other damage to wall. Observed by service window area , wall in disrepair.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed dusty wall , spider webs on wall, prep table by exit door, and by front service window area.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper above prep table by back door to outside and window service area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs at oven door handle.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed towels not stored in sanitizer solution between sees.at kitchen.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed tongs spoons stored upright. Employee stored spoons properly..
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour. Container no labeled by cook line
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked meatballs Cooked meatballs (99F - Cooling) prepared 3 hours ago according to cook.
[14-06-4] Wood food-contact surface not properly sealed. Observed in shelves at storage area.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed Cooked meatballs (99F - Cooling) According to cook prepared at 10:30 AM, Did not reach to 70 F in 2 hours.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table boiled yuca (128F - Hot Holding); red beans (128F - Hot Holding). Placed 2 hours ago, operator placed food items on top of burner to reheat to 165 f
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in a rack front of walk in freezer chicken soup (70F - Cold Holding); individually served chicken soup pots (100F - Cold Holding ). Placed at 10:30 AM, over 4 hours ago.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside walk at rack front of walk in freezer Observed inside walk in cooler, gallo pinto rice (46F - Cold Holding); cooked beans (46F - Cold Holding); refried beans (43F - Cold Holding); raw chicken (44F - Cold Holding); raw beef (44F - Cold Holding); milk (44F - Cold Holding) Rack front freezer,chicken soup (70F - Cold Holding); individually served chicken soup pots (100F - Cold Holding ), raw pork (62F - Cold Holding), pork placed out 2 hours ago, pork placed at Walk in cooler for proper storage. According to cook placed out at 10:00 AM, over 4 hours ago
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee drinking changed from cleaning to food preparation area, no gloves changed , no hand washing observed. Coached employee drinking on proper hand washing and gloves use.
[14-11-5] Equipment in poor repair. Gaskets torn walk in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slicer, at prep area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal trays not inverted.at cook line.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed clean pans stored on mop sink.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking of a coke can. Operator discarded coke can.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed thank you bags, used to store tortillas inside reach in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed one of the hand wash sinks at prep area by kitchen , no paper towels available.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at ware washing area and kitchen.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for, Carlos, Leon, Yoconda, and Lilian .
[41-17-4] Spray bottle containing toxic substance not labeled. Observed bottle containing degreaser no labeled. Operator labeled spry bottle..