EL NUEVO ORGULLO CATRACHO

Name: EL NUEVO ORGULLO CATRACHO
Address: 2300 SW 8 STREET, MIAMI, FL, 33135, US
Rating: 88.3

2300 SW 8 STREET, MIAMI, FL 33135

License #2330394

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.3 Grade B / 100

Solid Health Score

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Quick take

EL NUEVO ORGULLO CATRACHO in MIAMI currently holds an InspectFL Health Score of 88.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 22, 2025. Across those visits, inspectors documented 20 total violations — 5 critical, 4 major, 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Drink area: sliding glass on the glass reach in freezer broken, repaired with cardboard and crack in the stand up reach in cooler with drinks (same area)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the flip top reach in cooler in front of the cook line.
[27-06-4] No hot running water at hand washing sink by the three compartment sink with the missing hot water handle.
[36-24-5] Hole in or other damage to wall. Back area by the ice machine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw beef stored above plantains.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Kitchen, by the three compartment sink.
[29-09-4] Faucet/handle missing at plumbing fixture. Kitchen, by the three compartment sink: handle missing off the hand washing sink.

Warning Issued
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Nearby the walk in cooler.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Dry storage area: scoop inside rice container with hand touching the rice.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Kitchen: multiple wiping cloths on the prep tables and countertops.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By the three compartment, front counter, and the drink station area.
[36-24-5] Hole in or other damage to wall. Drink station area by the hand washing sink.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Flip top reach in coolers inside the kitchen.
[14-20-4] Ripped/worn tin foil used as shelf cover. Kitchen, by the dishwasher: bottom shelf on a table with torn foil.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler inside the front of the stove: raw beef stored above cut lettuce and trays of raw shell eggs stored above cut onions and salsa. Discuss with operator and provide a handout for the proper storage of food operator removed the eggs and re-organized and placed on the bottom shelf all the raw food
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef (49F - fliptop reaching cooler in front of the cook line near the entrance from the dining room to the kitchen : Cold Holding); cheese (53F - Cold Holding); cooked chicken taquitos (57-59F - Cold Holding). As per operator, all food was placed in the unit this morning from the walk in cooler and reach in freezer an hour and a half before the inspection. operator placed all food on ice and move the food from the bottom of the unit to another cooler during the inspection. Operator called for service.

Community reaction

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Community pulse