EL RIO LINDO CAFE CORP

Name: EL RIO LINDO CAFE CORP
Address: 641 SW 12TH AVENUE, MIAMI, FL, 33130, US
Rating: 0

641 SW 12TH AVENUE, MIAMI, FL 33130

License #2330560

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 18 findings · 3 critical

Routine - Food

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Quick take

EL RIO LINDO CAFE CORP 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 8 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 108 total violations — 11 critical, 35 major, 62 minor.

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Record snapshot

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The latest inspection on September 28, 2026 shows 18 observation rows: 3 critical, 5 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

108

Coverage note

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EL RIO LINDO CAFE CORP 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: Warning Issued
[53B-03-5] Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Debora T,Eliett C, Daelyn U., Marisela C, Bess E, Adilia V. No Food handler certificate.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at front counter next to coffee station.
[14-06-4] Wood food-contact surface not properly sealed at front counter to stored clean glasses.
[14-31-5] Observed Nonfood-grade bags used in direct contact with food inside produce cooler .
[41-07-4] Container of medicine improperly stored. Observed alka seltzer open box stored over Splenda container next to coffee station. Also observed personal prescription bottle of medicine stored above prep table at kitchen area.
[36-37-5] Observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout establishment in reach in coolers and reach in freezer.
[33-16-4] Open dumpster lid.
[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 prepared food stored inside the reach-in cooler without preparation date labels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cabbage (68F - Cold Holding).
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored in the oven handle.
[22-31-4] Observed Non-pitting surface rust shelf on top of three compartment sink at kitchen entrance.
[25-05-4] Single-service articles improperly stored. Observed plastic knives stored on the floor at front counter.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper at handwashing sink located next to three compartment sink.
[31B-03-4] No soap provided at handwash sink. Observed no soap at handwashing located next to three compartment sink.
[32-12-6] Observed Covered waste receptacle not provided in womens bathroom.
[22-20-5] Observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[22-16-4] Observed Reach-in cooler interior/shelves have accumulation of soil residues throughout establishment.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic cups used as scoop inside the pico de gallo.
[12B-02-4] Employee drinking in a food preparation table in the kitchen.
[08B-38-4] Food stored on floor.observed plastic container with ground beef stored on the floor of the kitchen area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored in the oven handle. Employee removed it.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled.
[33-16-4] Open dumpster lid.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed ground beef inside a plastic container on the floor of the kitchen.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs and then handled tortillas and clean utensils without washing hands. Employee was coached to wash hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed all utensils at the 3 compartment sink have not been sanitized. Employee was advised to sanitize them.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee was not able to answer how to sanitize utensils. Employee was coached.
[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 at the kitchen area.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. Observed at the kitchen area.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling with water damage at kitchen area.
[14-11-5] Equipment in poor repair. Observed gaskets in disrepair at reach in cooler by employees restroom.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Observed oil containers on floor by reach in freezers.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezers.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching flour inside container at cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 77F at cook line.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided to operator via email.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler by cook line.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed handle leaking at kitchen hand washing sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of sugar by coffee machine not identified as its common name.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ham and white rice at reach in cooler by cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (62F - Cold Holding) on top of reach in cooler at cook line. As per operator from approximately 30 minutes prior. Operator placed inside reach in cooler for rapid cooling.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken soup (84F - Hot Holding) on top of 3 compartment sink, as per operator for approximately 30 minutes prior. Operator placed product inside reach in cooler for rapid cooling.
[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. Provided to operator via email.
[16-37-1] No chlorine 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. Cook replaced.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures. Coached person in charge.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers beef and raw shell eggs offered raw or undercooked with no consumer advisory posted. Printed to person in change and posted at front counter.
[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 cooked beans and cooked white rice inside reach in cooler with no date marked. As per operator for more than 24 hours prior.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Carmen Vasquez, Eliett Carmona, Suyapa Mendoza all certified by FRLA expired on 09-30-2024.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in bar area soiled.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and pots on clean storage shelf in back kitchen area not inverted. Also, plates on shelf in kitchen area not inverted.
[32-12-5] Covered waste receptacle not provided in womens bathroom. No lid on waste receptacle in womens restroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal belongings stored on clean equipment in storage area of kitchen and in bar area on bottled waters. Operator removed employee jackets and purse to properly store.
[10-20-4] In-use tongs stored on equipment door handle between uses. Two pairs of tongs hanging from stove handle. Operator removed tongs to properly store.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp clean stacked pans on storage shelf unable to properly air dry triple sink thawing in standing water. Operator emptied bowl of water and started to cook shrimp
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Ceiling in kitchen, prep and cookline area not smooth and easily cleanable.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white cheese (46F - Cold Holding); raw chicken (47F - Cold Holding); in single door reach-in cooler near kitchen entry door. Operator stated the items were left out for about 20 minutes during lunch rush. Operator stated she will keep both foods in cooler to chill.
[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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink next to triple sink used to store equipment. Operator removed items from hand wash sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to triple sink, hand wash sink in bar area, or at hand wash sink in employee restroom. Operator replenished paper towels at all three hand wash sinks.
[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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had employee read and sign form.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink next to triple sink. Operator replenished soap at hand wash sink.