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

How is this score calculated? →

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 6 times from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 175 total violations — 21 critical, 38 major, 116 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 May 19, 2026 shows 9 observation rows: 1 critical, 1 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

175

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Disposition: Inspection Completed - No Further Action
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed green at the front counter table and in the kitchen.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed fryer baskets soiled with old food residue buildup.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed standing water on floor in front of the triple sink.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[36-12-4] Floors not constructed to be easily cleanable.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink in the kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over French fries and mix vegetables. Advise opera to store products properly.

Disposition: Call Back - Admin. complaint recommended
[14-11-5] Equipment in poor repair. Observed broken container on dry dish rack.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed in the kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting boards at prep table.
[51-18-6] No copy of latest inspection report available. Observed last copy not on site.
[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.
[14-05-4] Cardboard used to line food-contact shelves. Observed under food racks and under hand sink.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle.
[29-08-4] Plumbing system in disrepair. Observed water leaking from pipe under the kitchen handwash sink.
[31B-03-4] No soap provided at handwash sink. Observed no soap at kitchen hand sink.
[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.
[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.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor at cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled at prep table.
[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.
[14-55-4] Uncleanable knife block in use to store knives. Observed knife block in use on prep table in kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.
[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.
[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.
[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.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled in the kitchen. Observed ceiling vents heavily soiled with dust and mold like substance in some areas in the kitchen and counter.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Observed hanging in prep sink.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[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.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at kitchen hand sink.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at black reach in freezer.
[02C-02-5] During callback observed rice, chicken, 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.

Disposition: Administrative complaint recommended
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.
[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.
[36-73-4] Floor soiled/has accumulation of debris. Observed under cooking equipments heavily soiled with grease and accumulation of 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.
[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.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at kitchen hand 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.
[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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee at steam table. Employee restrained her hair.
[51-18-6] No copy of latest inspection report available. Observed last copy not on site.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on dry dishes on rack.
[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.
[08B-12-5] Stored food not covered. Observed Observed shredded beef, chicken, tacos in walk in cooler with no wrap or cover.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled in the kitchen. Observed ceiling vents heavily soiled with dust and mold like substance in some areas in the kitchen and counter.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[14-05-4] Cardboard used to line food-contact shelves. Observed under food racks and under hand sink.
[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.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor at cook line.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided operator with poster via email.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of juice and water on top of prep table across cook line.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license display.
[29-08-4] Plumbing system in disrepair. Observed water leaking from pipe under the kitchen handwash sink.
[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.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed in the kitchen
[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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at black reach in freezer.
[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.
[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.
[14-11-5] Equipment in poor repair. Observed broken container on dry dish rack.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled at prep table.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed heavily soiled standing water at handwash sink at front counter.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[14-55-4] Uncleanable knife block in use to store knives. Observed knife block in use on prep table in kitchen.

Disposition: Call Back - Admin. complaint recommended
[14-05-4] Cardboard used to line food-contact shelves. Observed under food racks and under hand sink.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign 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.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leak inside walk in cooler.
[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.
[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.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license displayed.
[31B-03-4] No soap provided at handwash sink. Observed no soap at kitchen hand sink.
[53A-01-7] Observed no manager certificate, Lillian Perez, and David Sanchez.
[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.
[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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.
[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.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup in rice container across triple sink.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Observed hanging in prep sink.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tong on oven door.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[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.
[51-18-6] No copy of latest inspection report available. Observed last copy not on site.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[14-55-4] Uncleanable knife block in use to store knives. Observed knife block in use on prep table in kitchen.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at kitchen hand sink.
[14-11-5] Equipment in poor repair. Observed broken container on dry dish rack.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.

Disposition: Call Back - Admin. complaint recommended
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at kitchen hand sink.
[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.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[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.
[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.
[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.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on dry dishes on rack.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at kitchen hand sink.
[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.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed no certificate on site.
[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.
[14-05-4] Cardboard used to line food-contact shelves. Observed under food racks and under hand sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.
[14-11-5] Equipment in poor repair. Observed broken container on dry dish rack.
[36-22-4] Floor area(s) covered with standing water. Observed in walk in cooler.
[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.
[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.
[14-55-4] Uncleanable knife block in use to store knives. Observed knife block in use on prep table 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.
[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.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup in rice container across triple sink.

Disposition: Warning Issued
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse pot inside of dump sink and place on shelf. Inspector spoke to employees about setting up triple sink correctly.
[36-22-4] Floor area(s) covered with standing water. Observed in walk in cooler.
[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.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leak inside walk in cooler.
[51-18-6] No copy of latest inspection report available. Observed last copy not on site.
[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.
[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.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[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.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop on floor in back of kitchen.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed no certificate on site.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license displayed.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Observed hanging in prep sink.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on dry dishes on rack.
[12A-14-4] Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee coughing while cleaning dishes; then no handwashing sign. Inspector spoke to employee and person in charge about handwashing and the importance of turning on hand sink in kitchen.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at kitchen hand sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.
[14-05-4] Cardboard used to line food-contact shelves. Observed under food racks and under hand sink.
[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.
[31A-12-4] No handwash sink for employees. Observed handwashing sink in kitchen turned off.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[31B-03-4] No soap provided at handwash sink. Observed no soap at kitchen hand sink.
[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.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[14-55-4] Uncleanable knife block in use to store knives. Observed knife block in use on prep table in kitchen.
[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.
[14-11-5] Equipment in poor repair. Observed broken container on dry dish rack.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee use same gloves to improperly wash dishes and continue working in kitchen with food items. Inspector spoke to employee about glove changing and washing hands.
[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.
[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.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
[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.
[08B-12-5] Stored food not covered. Observed calabaza in walk in cooler with no wrap or cover.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at kitchen hand sink.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse