EL PLATONEEKA INC

Name: EL PLATONEEKA INC
Address: 18304 SW 147TH AVE, MIAMI, FL, 33187, US
Rating: 0

18304 SW 147TH AVE, MIAMI, FL 33187

License #2335883

0 Grade F / 100

Failing Health Score

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Quick take

EL PLATONEEKA INC 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 been inspected 5 times from Florida DBPR, with the most recent inspection on March 27, 2026. Across those visits, inspectors documented 97 total violations — 11 critical, 23 major, 63 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 27, 2026 included 2 critical violations, 4 major, and 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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

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

Call Back - Admin. complaint recommended
[03B-01-6] During callback inspection observed steak (106F - Hot Holding); rice (90F- Hot Holding); beef soup (71F - Hot Holding) at room temperature in the kitchen. As per employee for less than 3 hours. Observed at front counter fried fish (110F - room temperature); fired beef ball (94F - Hot Holding); beef taquito (102F - Hot Holding) at room temperature resting on containers at steam table. As per employee for less than 2 hours. Employee took products to reheat.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of standing oven soiled with old food debris.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar next to coffee machine with no label at front counter.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided operator with poster via email.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license display.
[31B-03-4] No soap provided at handwash sink. Observed no soap at kitchen hand sink.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Observed hanging in prep sink.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting boards at prep table.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed in the kitchen
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of cooking equipments heavily soiled with grease and food debris at cook line.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled at prep table.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.
[14-55-4] Uncleanable knife block in use to store knives. Observed knife block in use on prep table in kitchen.

Administrative complaint recommended
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee at steam table. Employee restrained her hair.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at black reach in freezer.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided operator with poster via email.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license display.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at kitchen hand sink and front counter.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched soiled door handle and began touching clean plates. Coach employee.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on dry dishes on rack.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of cooking equipments heavily soiled with grease and food debris at cook line.
[29-08-4] Plumbing system in disrepair. Observed water leaking from pipe under the kitchen handwash sink.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cook beef (117F - Hot Holding); cook shredded beef (97F - Hot Holding); cook chicken (107F - Hot Holding) at cook line prep table and. As per cook for less than 2 hours. Cook placed products at steam table.
[08B-12-5] Stored food not covered. Observed Observed shredded beef, chicken, tacos in walk in cooler with no wrap or cover.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in standing water at 75 degrees Fahrenheit. At cook line. Cook discarded water.
[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 rice, chick, shredded beef in walk in cooler not marked at all.
[36-73-4] Floor soiled/has accumulation of debris. Observed under cooking equipments heavily soiled with grease and accumulation of food debris.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed in the kitchen
[14-05-4] Cardboard used to line food-contact shelves. Observed under food racks and under hand sink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of standing oven soiled with old food debris.

Call Back - Admin. complaint recommended
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tong on oven door.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[53A-01-7] Observed no manager certificate, Lillian Perez, and David Sanchez.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle on top of prep table.
[31B-03-4] No soap provided at handwash sink. Observed no soap at kitchen hand sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour and sugar with no labels under prep table in kitchen. Observed sugar next to coffee machine with no label at front counter.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on dry dishes on rack.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leak inside walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone stored on microwave in kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup in rice container across triple sink.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license displayed.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit; inspector provided via email.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.
[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 multiple foods in walk in cooler not marked at all.

Call Back - Admin. complaint recommended
[03B-01-6] Observed banana (80F Hot Holding); Queso Frito (94F Hot Holding); Cooked chicken (112F Hot Holding); and maduros (93F Hot Holding).
[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 above raw pork in walk in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tong on oven door.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit; inspector provided via email.
[36-22-4] Floor area(s) covered with standing water. Observed in walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone stored on microwave in kitchen.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice chute of soda dispenser soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on dry dishes on rack.
[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 multiple foods in walk in cooler not marked at all.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leak inside walk in cooler.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof for any employees.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.
[14-55-4] Uncleanable knife block in use to store knives. Observed knife block in use on prep table in kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup in rice container across triple sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at kitchen hand sink.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed food in plastic to go bags stored in chest freezer.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license displayed.
[51-18-6] No copy of latest inspection report available. Observed last copy not on site.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle on top of prep table.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.

Warning Issued
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter: steak (121F - Hot Holding); chicharons (90F - Hot Holding); fried cheese (111F - Hot Holding). As per operator, less than 4 hours.
[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 above raw pork in walk in cooler.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license displayed.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leak inside walk in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop on floor in back of kitchen.
[14-55-4] Uncleanable knife block in use to store knives. Observed knife block in use on prep table in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone stored on microwave in kitchen.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on dry dishes on rack.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from bottle and not wash hands after. Inspector spoke to employee about proper handwashing techniques, no hand sink functioning in kitchen.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice chute of soda dispenser soiled.
[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 multiple foods in walk in cooler not marked at all.
[36-22-4] Floor area(s) covered with standing water. Observed in walk in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at kitchen hand sink.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit; inspector provided via email.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tong on oven door.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave kitchen and come back in. With no handwashing; hand sink in kitchen not working. Inspector spoke to employee about handwashing techniques.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof for any employees.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink in kitchen with no running water at all.

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