EL CHALAN RESTAURANT

Name: EL CHALAN RESTAURANT
Address: 7971 BIRD RD, MIAMI, FL, 331556749, US
Rating: 34.5

7971 BIRD RD, MIAMI, FL 331556749

License #2317821

🌮 Mexican/Latin ℹ️

34.5 Grade F / 100

Failing Health Score

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Latest inspection

March 11, 2026 · 17 findings · 3 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

EL CHALAN RESTAURANT in MIAMI currently holds an InspectFL Health Score of 34.5 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 March 11, 2026. Across those visits, inspectors documented 97 total violations — 27 critical, 16 major, 54 minor.

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Record snapshot

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The latest inspection on March 11, 2026 shows 17 observation rows: 3 critical, 0 major, and 14 minor.

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Inspector notes

Coverage note

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EL CHALAN 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.

Disposition: Met Inspection Standards
[14-38-4] Food storage container/container lid cracked or broken. Observed one plastic container cracked in kitchen area.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine with food debris.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed black microwave door handle soiled in kitchen area.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled card board on floor inside walk in freezer.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed several cutting boards with cut marks and no longer cleanable in kitchen prep area.
[14-11-5] Equipment in poor repair. Observed several reach in cooler door handles in disrepair.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside walk in freezer near ventilation system.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed four knives stored between wall and prep table in kitchen area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed two sets of tongs on fire suppression system at the cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several fans in kitchen area soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler in back dry storage with soiled interior.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed shelves inside reach in cooler in kitchen area with rust accumulation.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed kitchen floor unsealed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed working containers of seasonings with no label near cook line.
[41-07-4] Container of medicine improperly stored. Observed burn medicine stored next to clean dishes in dry rack area. Operator removed.
[35A-02-7] Live, small flying insects found. Observed one flying insect landing on bag of onions in back dry storage area. Operator swatted insect and discarded.
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed small bag of onions in back dry storage area with flying insect landing on them. Operator discarded.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed several white cutting boards in kitchen area with cut marks and no longer cleanable.
[14-11-5] Equipment in poor repair. Observed several torn gaskets throughout the restaurant for reach in coolers and freezers.
[36-11-4] Floors not maintained smooth and durable. Observed kitchen and ware washing floor not smooth and durable.
[14-38-4] Food storage container/container lid cracked or broken. Observed cracked lid inside walk in cooler covering diced onion. Operator discarded.
[08B-38-4] Food stored on floor. Observed gallon of cooking oil on floor near cook line.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between wall and food preparation table in kitchen area.
[10-20-4] In-use tongs stored on fire suppression system.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 83F at steam table.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign near hand wash sink by prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed multiple reach in coolers in the kitchen area soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer in back storage area with soiled interior.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located across ware washing sink with rust accumulation on shelves.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted located next to ware washing sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to cook line and behind cook line soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of prep table in kitchen not stored in sanitation bucket.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed male employee wash hands with gloves on and then continued working with ready to eat food at preparation table. Coached employee on proper hand washing.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored above diced tomatoes inside walk in cooler. Operator removed eggs and stored correctly.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed male server bring in dirty dishes and immediately grabbed clean glass cups without washing hands. Coached employee on proper hand washing.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked scrambled eggs (49F - Cold Holding) inside reach in cooler located across the cook line. As per operator product has been there since 11AM. Operator placed inside walk in cooler for rapid cooling.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed kitchen dishes inside hand wash sink next to three compartment sink. Operator removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit expired 09/25.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink near prep table in kitchen.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rusted shelves on dry rack where clean dishes are stored.

Disposition: Met Inspection Standards
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[35A-03-4] Dead roaches on premises. Observed 2 dead roaches on shelf at dry storage area.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor at cook line.
[35B-09-4] Screen in door torn. Observed screen detached from door leaving an opening at cook line and front preparation area.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling soiled dishes at 3 compartment sink and then touched clean container, no hand wash.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over 3 leches cake at reach in cooler at back dining area. Manager rearranged products.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (47F - Cold Holding); cooked mussels (51F - Cold Holding) at preparation cooler at cook line. As per cook, products placed in unit less than 1 hour prior. Advised cook to submerge containers in ice.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked corn (78F - Hot Holding); cooked potatoes (87F - Hot Holding) at room temperature at expo area. As per cook, products placed at room temperature less than 1 hour. Advised cook to submerge containers in ice and discussed time as a public health control.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Manager diluted solution with water. Final reading, 50PPM.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed saute pans and food storage containers stored inside hand sink next to 3 compartment sink. Employee removed items.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink next to 3 compartment sink.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at hand sink next to 3 compartment sink.

Disposition: Warning Issued
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed dead flies on glue traps at kitchen and storage room.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of exit door at cook line.
[22-08-4] Observed Interior of microwave has accumulation food debris.
[35B-03-4] Outer openings not protected with self-closing doors. Observed back exit door opened during inspection. Manager closed door.
[35B-09-4] Screen in door torn/in poor repair - vermin present. Observed holes in screen in back exit door at kitchen.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water on floor underneath preparation sink.
[08B-54-4] Uncovered food stored near sink exposed to splash. Observed raw corn not covered at storage area.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (51F - Cooling) at walk in cooler. As per manager, product was prepared on the previous night.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed preparation cook exit through back exit door and then reentered kitchen and began portioning raw beef at preparation area across from cook line, no hand wash.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flies land on raw beef at preparation area. Observed 1 live fly land on container of grated ginger at cook line. Observed 2 live flies land on cutting board at cook line. Observed 1 live fly land on cooking pan at cook line. Employees removed cutting boards and cooking pan to wash, rinse and sanitize. Observed approximately 6 live flies flying in air at kitchen.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 live flies land on raw beef at preparation area. Observed 1 live fly land on container of grated ginger at cook line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (51F - Cooling) at walk in cooler. As per manager, product was prepared on the previous night.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pots and pans stored inside handsink at ware washing area.

Disposition: Warning Issued
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice (52F - Cooling) at walk in cooler. As per manager, item was prepared on the previous day.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine at 0 ppm. Employee primed line.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonium solution at 0 ppm. Manager added quaternary ammonium tablet to solution.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice (52F - Cooling) at walk in cooler. As per manager, item was prepared on the previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish ceviche (52F - Cold Holding) over ice at expo area. As per manager, for 1 hour. Employee added ice to surrounding container.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Manager took solution to dilute with water.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains at expo area. Observed interior of ice machine soiled with black substance at server station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic lids and metal container stored inside hand sink at ware washing area. Employees removed items.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing area.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed and provided employee health reporting agreement and some employees reviewed and signed.
[31B-03-4] No soap provided at handwash sink. Observed at ware washing area.