EL SITIO BAR AND GRILL

Name: EL SITIO BAR AND GRILL
Address: 10648-50 FONTAINEBLEAU BLVD, MIAMI, FL, 33172, US
Rating: 13.3

10648-50 FONTAINEBLEAU BLVD, MIAMI, FL 33172

License #2318583

🍺 Bar/Pub ℹ️

13.3 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 13 findings · 0 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

EL SITIO BAR AND GRILL in MIAMI currently holds an InspectFL Health Score of 13.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 85 total violations — 18 critical, 24 major, 43 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 30, 2026 shows 13 observation rows: no critical rows, 5 major, and 8 minor.

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Inspector notes

Coverage note

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Would you eat here?

EL SITIO BAR AND GRILL has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soups container at reach in cooler not date marked.
[14-11-5] Equipment in poor repair. Observed torn gasket at reach in freezer units.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooling units cooling units gaskets soiled.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed auxiliary cutting boards with marks not longer cleanable.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[36-73-4] Floor soiled/has accumulation of debris. Observed behind and around ice machine.
[53B-01-5] 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 employees engaged in food preparation and not food handling certification available. N
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at prep area unit.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed soups prep onsite at reach in freezer not date marked.
[02D-02-4] Packaged food not labeled as specified by law. Observed food prep onsite not labeled with common name.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit by kitchen area
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[10-08-5] Ice scoop handle in contact with ice.
[35B-07-4] Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Observed over storage area two exhaust vents not screened.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed behind dishwasher/3 compartment sink area., also behind kitchen cooking line.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee engaged in foo preparation changing gloves not washing hands, coached staff on proper handwashing procedures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet plantain (49F - Cold Holding) at Flip Top , as per kitchen manager less than 3 hours, staff placed bag of ice for rapid cooling.. . Observed Gouda cheese (74F - Cold Holding) at reach in cooler storage area, as per kitchen staff left outside to be shredded and return to the unit, requested staff to placed in reach in freezer for faster cooling.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the outside patio area
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed not test kit an available for chlorine sanitizer dishwasher machine and quad sanitizer 3 compartment sink.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee on the cook line wearing a wrist watch, manager was coached in regard to the jewelry wearing by state laws.
[08B-23-5] Food-contact surface not cleaned and sanitized between contact with different raw animal products. Observed chef cutting beef/ chicken and vegetables in the same cutting board without washing and sanitizer. Chef was coached in regards to cross contamination with different food products.
[10-20-4] In-use tongs stored on equipment door handle between uses.observed tong stored on rack next to fry station.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed two bags of mixes seafood thawing at room temperature, product still semi frozen, manager relocated to reach-in cooler.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer dishwasher machine at 0PPM, manager provided a new gallons, primed retested at 50PPM
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at kitchen prep table, as per chef for less than an hour, chef prepared ice bath and stored eggs inside at 36°F.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed dumped food at terrace hose Bibb connection.
[31B-03-4] No soap provided at handwash sink.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine/ bin with a substance like mold.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a bowl with not handle inside rice cooker at kitchen area. Staff removed the bowl.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Observed not mop sink available at the establishment.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed all throughout the kitchen preparation tables.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer chlorine solution at 10 ppm. Staff added more chlorine, tested at 100 ppm
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed pork stored inside thank you bags at standing reach in freezer. Staff removed pork and placed it in clear plastic bags.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed chef handling dirty equip and dishes and then handling ready to eat food. Chef was instructed to wash hands and change gloves, chef disposed gloves, washed hands and place a new pair of gloves.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb at the outside terrace area and not vacuum breaker installed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sanitizer buckets inside handwashing sink at kitchen area. Staff removed the bucket.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed not mop sink available, no plans on file.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towels dispensers unable to dispenser towels at handwashing sink at kitchen area.