MIAMI, FL. State inspectors visiting Cancun Grill at 15406 NW 77 Court on April 27 found the kitchen was sourcing food from unapproved or unknown suppliers, meaning anything served that day could have bypassed every federal safety inspection designed to catch Listeria, Salmonella, and E. coli before it reaches a plate.
The restaurant walked away with six high-severity violations and three intermediate violations. It was not closed.
What Inspectors Found
The unapproved food sourcing violation was compounded by a second high-severity finding: food was not being cooked to the required minimum temperature. Undercooked poultry that has never been inspected at the source is one of the more direct routes to a Salmonella outbreak.
Inspectors also cited inadequate shell stock identification records. Shellfish, including oysters, clams, and mussels, are frequently consumed raw or barely cooked, and the tag system exists precisely so that a sick customer can be traced back to a specific harvest lot. Without those records, that tracing is impossible.
Food contact surfaces were not properly cleaned or sanitized, and multi-use utensils had not been properly cleaned either. Those two violations working together create a sustained cross-contamination environment throughout a kitchen shift.
The restaurant also had no written employee health policy, meaning there was no documented system for keeping sick workers away from food. Inspectors additionally noted improper handwashing technique, inadequate ventilation and lighting, and toilet facilities that were inadequate or improperly maintained.
What These Violations Mean
The food sourcing violation is the one that should give any recent customer pause. When a restaurant cannot document where its food came from, there is no way to trace an illness back to its origin. USDA and FDA inspections exist to catch contamination before it enters the food supply. Food that skips that chain arrives with no safety history attached.
Pair that with undercooked food and the risk compounds quickly. Salmonella survives in poultry held below 165 degrees Fahrenheit. If the source of that poultry is already unknown, and it is not cooked to the temperature required to kill surface and internal pathogens, the margin for error disappears entirely.
The shellfish records violation adds a third layer. Oysters and clams are among the highest-risk foods served in any restaurant because they are eaten with minimal or no heat applied. The tag system, which tracks harvest date, harvest location, and dealer, is the only tool available after the fact if a customer reports illness. Cancun Grill could not produce adequate records.
The employee health policy and handwashing violations matter because they represent the first line of defense against person-to-person transmission. Norovirus, one of the most common causes of foodborne illness outbreaks, spreads through exactly this gap: a sick employee, no written policy requiring them to stay home, and handwashing that leaves pathogens on the hands even after a washing attempt.
The Longer Record
The April 27 inspection was not an anomaly. State records show Cancun Grill has been inspected 31 times, accumulating 345 total violations across that history.
The most recent stretch tells a consistent story. On December 22, 2025, inspectors cited 10 high-severity violations and 3 intermediate violations in a single visit. A follow-up the next day, December 23, still produced 3 high-severity violations. Before that, a June 2025 inspection found 7 high-severity violations. The March 2025 visit found 4 high-severity violations. A September 2024 inspection found 6 high-severity violations, with a same-day follow-up still producing 3 more.
Going back further, a March 2024 inspection found 9 high-severity violations. The August 2023 visit found 2 high-severity violations.
That is eight documented inspection events in roughly two and a half years, every single one of them carrying at least two high-severity citations. The restaurant has never been emergency-closed.
Still Open
Six high-severity violations on a single inspection day, a kitchen sourcing food from suppliers that could not be verified, shellfish with no traceability records, food not reaching safe cooking temperatures, and 345 total violations across 31 inspections on record.
Cancun Grill remained open after the April 27 inspection.