CERRO NEGRO RESTAURANT
9613 W FLAGLER ST, MIAMI, FL 33174
License #2326166
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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.
CERRO NEGRO RESTAURANT in MIAMI currently holds an InspectFL Health Score of 72 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 17, 2026. Across those visits, DBPR recorded 18 total findings; InspectFL has detailed violation rows for 14 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 17, 2026 shows 8 observation rows: 3 critical, 1 major, and 4 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?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
CERRO NEGRO RESTAURANT 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: Inspection Completed - No Further Action
- [10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle at kitchen. Employee stored tongs on dry metal container.
- [41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser no labeled. Operator mark bottle with name.
- [12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking water at prep area.
- [29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed under sink at ware washing area, hose connected no vacuum breaker breaker.
- [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed inside walk in freezer.
- [06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed containers with frozen chicken and frozen beef thawing at ambient temperature. Employee placed chicken and beef containers inside walk in cooler for proper thawing.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers with raw fish stored over bucket with cut carrots. Employee placed chicken placed bucket with cut carrots on shelf under washed vegetables.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on top of flat grill cooked chorizo (110F - Hot Holding); pork tamales (120F - Hot Holding) according to to cook placed 45 minutes ago. Employee placed chorizo and tamales on top of stove to reheat.
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