EL SAZON CUBANO

Name: EL SAZON CUBANO
Address: 7305 COLLINS AVE, MIAMI BEACH, FL, 33141, US
Rating: 46.4

7305 COLLINS AVE, MIAMI BEACH, FL 33141

License #2328808

🌴 Cuban/Caribbean ℹ️

46.4 Grade F / 100

Failing Health Score

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Latest inspection

May 15, 2026 · 15 findings · 2 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

EL SAZON CUBANO in MIAMI BEACH currently holds an InspectFL Health Score of 46.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 15, 2026. Across those visits, inspectors documented 76 total violations — 13 critical, 18 major, 45 minor.

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The latest inspection on May 15, 2026 shows 15 observation rows: 2 critical, 2 major, and 11 minor.

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EL SAZON CUBANO 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: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed interior ceiling vents in prep area soiled with black mold-like substance.
[33-14-4] Dumpster overflowing garbage. Observed dumpsters with overflowing garbage.
[33-15-4] Garbage can located outside has no lid or lid open/broken. Observed one dumpster missing lids.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave at grill station soiled with old food debris. Observed interior of ovens soiled with grease buildup.
[33-11-4] Missing drain plug at dumpster. Observed dumpsters missing drain plugs.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink near entrance of kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guard in walk cooler soiled with dust debris.
[33-16-4] Open dumpster lid.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves in walk in cooler soiled old food debris.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over prepped produce in reach in cooler at grill station. Operator placed items in correct storage order.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb near outside walk in coolers missing backflow preventer.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags are not in correct order.
[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 some employee food handlers certificates expired for the following employees: Johennys Madrid, Anays Vazquez, Miguel Amaya, Karelia Mora, Sandra Villatoro, Enderson Mendez.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 12 bags of commercially processed reduced oxygen packaged Mahi Mahi at (48 F - Cold Holding) no longer frozen and not removed from reduced oxygen package.
[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 unenclosed beverage container with no lid on on shelf over prep table in prep area near microwave. Manager removed cup from prep area.
[08B-38-4] Food stored on floor. Observed 3 cases of mixed fruit pouches for smoothies on the floor inside of the walk in freezer and a case of margarine on floor at walk in cooler. Manager placed cases on shelves.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored on oven door handle at cook line. Employee removed tongs from door handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 3 spatulas stored in container of water at 88 F on prep table at cook line. Employee removed water from container.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave inside of prep area over prep table soiled with old food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guard inside of walk in cooler with accumulated dust and debris.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen fish submerged in bucket of water as a thawing process inside prep sink at prep area. Employee removed fish from bucket of water and placed it under running water.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at prep area near mixer soiled with accumulated dust.
[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 chicken (51 F - Cooling); cooked shredded chicken (51 F - Cooling); cooked pork chunks (60 F - Cooling); cooked shredded beef (47 F - Cooling); cooked Turkey (47 F - Cooling); cooked tamales (55 F - Cooling); cooked yuca (56 F - Cooling); black beans (48 F - Cooling) inside of walk in cooler. As per manager, items were prepared previous day.
[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 use a soiled push cart to transfer packaged raw meat to prep table and continue to engage in food preparation without changing gloves or washing hands. Employee was coached on proper hand washing procedures.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw fish over condensed milk. Observed raw beef over cooked sauces. Employee placed items in correct order on shelves.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee use a soiled push cart to transfer packaged raw meat to prep table and continue to engage in food preparation without changing gloves or washing hands. Employee was coached on proper hand washing and glove change procedures.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 12 bags of commercially processed reduced oxygen packaged Mahi Mahi at (48 F - Cold Holding) no longer frozen and not removed from reduced oxygen package.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (51 F - Cooling); cooked shredded chicken (51 F - Cooling); cooked pork chunks (60 F - Cooling); cooked shredded beef (47 F - Cooling); cooked Turkey (47 F - Cooling); cooked tamales (55 F - Cooling); cooked yuca (56 F - Cooling); black beans (48 F - Cooling) inside of walk in cooler. As per manager, items were prepared previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs (51 F - Cold Holding) at cook line. As per employee, for 20 minutes. Employee placed inside reach in cooler for rapid cooling.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not in correct order. Manager arranged oyster tags in the correct order.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with last date served.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with old food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink at bar station used to stored cleaning products. Employee removed cleaning products. Observed employee wash metal coffee cup into hand wash sink near cook line.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 9 employees operating and engaging in food preparations with no certified manager present. Manager arrived during the time of the inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottles with sanitizer and window cleaner with no label. Manager provided labels for spray bottles.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially packaged fish already thawed inside vacuum packaged. Employee opened all the bags immediately.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles in needs of grout ( kitchen floor)
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on oven handle.
[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 scoop handle touching the plantain strips . Person in charge corrected it.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Person in charge discarded the water.
[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 washing dirty dishes , then accommodating clean containers without handwashing in between. Employee was coached about the correct handwashing procedure and employee rewashed his hands .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish above ham/ cheese mix in the walk in cooler. Employee inverted the food storage order.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed some missing tags . Manager was advised to keep them for 90 days .
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw ceviche is offered at the establishment, but the item is not identified as raw. Employee fixed all the menus while I was conducting the inspection.