Question 1

How many health inspections has EL REY DE LA SALCHIPAPA MIAMI had?

Accepted Answer

EL REY DE LA SALCHIPAPA MIAMI has had 7 inspections according to Florida DBPR records.

Question 2

Has EL REY DE LA SALCHIPAPA MIAMI ever been shut down?

Accepted Answer

No, EL REY DE LA SALCHIPAPA MIAMI has no emergency closures on record.

Question 3

What are the most common violations at EL REY DE LA SALCHIPAPA MIAMI?

Accepted Answer

The most frequently cited violations at EL REY DE LA SALCHIPAPA MIAMI are: Proper hand/arm washing, Clean multi-use utensils, Food in good condition.

Question 4

What does Florida violation V08 (Proper hand/arm washing) mean?

Accepted Answer

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

Question 5

What does Florida violation V14 (Food contact surfaces) mean?

Accepted Answer

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

Question 6

What does Florida violation V31 (Clean multi-use utensils) mean?

Accepted Answer

BACTERIAL BIOFILM: Improperly cleaned multi-use utensils develop bacterial biofilms within 24 hours. These biofilms protect pathogens (Listeria, Salmonella, E. coli) from routine sanitizing — requiring physical scrubbing to remove. Each use of a contaminated utensil transfers pathogens to food. Improperly cleaned cutting boards harbor 200x more bacteria than a toilet seat. Clean and sanitize all multi-use utensils using the 3-compartment sink method: Wash in hot soapy water (110°F minimum), rinse in clean water, sanitize in approved solution (50-100 ppm chlorine or 200-400 ppm quaternary ammonium for 30 seconds), air dry. Or use properly functioning commercial dishwasher. Clean utensils at least every 4 hours during continuous use.

EL REY DE LA SALCHIPAPA MIAMI

Inspection History (7)

High Priority Violations

Intermediate Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

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