Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
EL COLISEO
License Number:
SEA2330901
Rank:
Seating
License Expiration Date:
10/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
7317 SW 107 AVE MIAMI, FL 33173
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
03/04/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
8
1
7
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen and dish areas. **Repeat Violation**
Basic - 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 raw grouper, raw salmon, and raw snapper thawed completely inside reduced oxygen packaging inside reach in cooler across from ovens.
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler soiled with old food debris across from cook line.
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of chopped parsley inside reach in cooler across from cook line.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over sliced tomatoes inside reach in cooler next to ovens. Observed raw shell eggs stored over cooked sauces inside walk in cooler.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw fish inside reach in cooler next to ovens. Observed raw chicken stored over raw lobster tails inside walk in cooler.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef inside reach in freezer, all products removed from original packaging.
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 raw grouper, raw salmon, and raw snapper thawed completely inside reduced oxygen packaging inside reach in cooler across from ovens.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce (94F - Hot Holding) at steam table next to stove, as per operator for less than one hour.
Intermediate - 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 of employee training for employees Juancarlos B, Marcel N, Pedro L, Orlando B. All employees hired over 2 months ago.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
