CATRINA RESTAURANT, CORP
7902 NW 36 ST STE 7-8, DORAL, FL 33166
License #2323113
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CATRINA RESTAURANT, CORP in DORAL currently holds an InspectFL Health Score of 81 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 18, 2026. Across those visits, DBPR recorded 12 total findings; InspectFL has detailed violation rows for 11 of them so far.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on August 18, 2026 shows 11 observation rows: 3 critical, 2 major, and 6 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
CATRINA RESTAURANT, CORP has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler across cook line.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (50F - Cold Holding) pork (48F - Cold Holding); beef (41F - Cold Holding) at reach in cooler across cook line, as per employee since previous day.
- [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelve at walk in cooler.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handsink located across cook line.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen.
- [08B-47-4] Food not stored at least 6 inches off of the floor. Observed bucket with meat not stored at least 6 inches off of the floor by reach in freezer. Employee removed it.
- [31B-03-4] No soap provided at handwash sink. Observed no soap towels at handsink located across cook line.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer interior soiled at kitchen.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled at kitchen.
- [12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing gloves
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (50F - Cold Holding) pork (48F - Cold Holding); beef (41F - Cold Holding) at reach in cooler across cook line, as per employee since previous day.
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