Anejo Restaurant
Last inspected: Apr 22, 2026
5
Score
Going back to 2022, Anejo Restaurant has 10 inspections in the public record. Inspectors last stopped by on Apr 22, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around eight violations to closer to 12 violations per visit.
When inspectors have written things up, “raw animal foods not properly separated” has been the most frequent reason, cited four times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. The pattern in the record is worth a careful look.
10
Inspections
14
Critical latest
3
Major latest
11
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
14 critical violations. 3 major violations. 11 minor violations.
View 28 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of cooked ox tail at walk in cooler. As per date marking product prepared more than 7 days prior. **Warning**
02C-01-5
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 pork at walk in cooler. **Warning**
08A-20-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Warning**
41-18-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed garlic in oil (126F - Hot Holding); garlic mojo (70F - Hot Holding); cooked peppers (79F - Hot Holding) at room temperature at cook line. As per employee, products placed at room temperature approximately 3 hours prior. Employees placed peppers over ice bath and took cooked peppers and garlic mojo to reheat. Observed oxtail (97F - Hot Holding) at steam table near cook line. As per employee, product was placed inside unit more than 4 hours prior. **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (49F - Cold Holding); raw steak (48F - Cold Holding) at reach in cooler drawers at cook line. As per employee, products placed inside unit approximately 3 hours prior. Employees placed bags of ice over products. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (73F - Cooling); pork soup (72F - Cooling) at walk in cooler. As per employee, products prepared 3 hours prior. Observed oxtail (97F - Hot Holding) at steam table near cook line. As per employee, product was placed inside unit more than 4 hours prior. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed container of cooked ox tail at walk in cooler. As per date marking product prepared more than 7 days prior. **Warning**
01B-13-4
High Priority - Spray hose at dish sink lower than flood rim of sink. Observed at 3 compartment sink. Observed hose stored inside cooking pot at cook line. **Warning**
29-37-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over sauces at reach in cooler at cook line. Discussed proper storage with chef. Observed raw pork and raw chicken stored over cut vegetables and sauces at walk in cooler. **Warning**
08A-05-6
High Priority - Live, small flying insects found. Observed 2 live flying insects crawling on brush used for honey at bar. Observed 1 live flying insect near cooked ham on cutting board at cook line. Observed approximately 8 live flying insects flying around soiled glasses at dish area that is located directly across from cook line. **Admin Complaint**
35A-02-7
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook washing equipment at 3 compartment sink and then began reheating oxtail, no handwash. **Warning**
12A-13-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - 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 bar chlorine dish machine at 0ppm. **Warning**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked beans (73F - Cooling); pork soup (72F - Cooling) at walk in cooler. As per employee, products prepared 3 hours prior. Discussed proper cooling method and parameters with person in charge. **Warning**
03D-01-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed 2 live flying insects on brush used for honey at bar area. Employee took item to clean. Observed can opener blade soiled with old food debris. Employee removed debris. **Corrective Action Taken** **Repeat Violation** **Warning**
22-02-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
53A-14-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.Observed approximately 20 dead flies on glue trap at ware washing area. Employees discarded item. **Corrected On-Site** **Warning**
35A-06-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at 55F at reach in cooler drawers at cook line. **Warning**
14-74-7
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 frozen raw corvina thawing at room temperature near cook line. Discussed proper procedures with employees. Employee removed items from package and placed inside walk in cooler. **Corrected On-Site** **Warning**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed large gaps at side and bottom of back sliding exit door. Observed gap at bottom of exit door near mop sink. **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water. Observed standing water in floor drain at bar. Observed standing water on floor at dish area where tile is in disrepair and grout is missing. **Warning**
36-22-4
Basic - Food stored on floor. Observed cooking pot of octopus on floor at cook line. Employees removed item from floor. Observed container of raw beef stored on floor at walk in cooler. Employee placed product on shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed cooking utensils in standing water at 84F at cook line. Discussed proper storage method with employees. **Warning**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw branzino and raw shrimp thawing at room temperature near cook line. Employees placed products inside walk in cooler. **Corrected On-Site** **Warning**
06-01-5
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed dry wall removed from appetizer station leaving wood exposed. **Warning**
36-30-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on preparation counters at cook line. Employees placed cloths in sanitizer solution. **Corrected On-Site** **Warning**
21-12-4
5
Sep 15, 2025
Routine - Food
No violations found.
100
Sep 11, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 500+ppm) at raw station. Operator discarded the solution. **Corrected On-Site** **Warning**
41-27-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500+ppm). Operator discarded the solution. **Corrected On-Site** **Warning**
41-18-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed oxtail (97F - Hot Holding) inside steam table as per operator for less than 2 hrs. Operator moved to the stove for reheat. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed boiled broccoli (46F - Cold Holding); boiled carrots (47F - Cold Holding); butter (46F - Cold Holding); octopus (47F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 4 hrs. Operator added ice for rapid cooling. Observed at raw station ceviche (50F - Cold Holding); tuna (48F - Cold Holding); corn (45F - Cold Holding) inside reach in cooler across fryers. As per operator for less than 4 hrs. Operator placed products in another cooler for rapid cooling. Observed NY steak (53F - Cold Holding); raw chicken (48F - Cold Holding); cooked pork (50F - Cold Holding) inside cooler drawers at cook line. As per operator for less than 4 hrs. Operator added ice for rapid cooling. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. Observed next to cook line. Operator provided the soap. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled on can station. Operator cleaned the blade. **Corrected On-Site** **Warning**
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 3 pair of tongs hanging g from oven door handle at cook line. **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed under cutting boards throughout kitchen. Operator started to remove the towels. **Corrected On-Site** **Warning**
21-04-4
Basic - Standing water in bottom of reach-in-cooler. Observed on both reach in coolers at cook line. **Warning**
29-49-6
39
Apr 3, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed next to prep area at kitchen. Operator replaced the roll. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-04-03: Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed next to prep area at kitchen. **Time Extended**
31B-05-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back prep area. **Warning** - From follow-up inspection 2025-04-03: Exterior door has a gap at the threshold that opens to the outside. Observed at back prep area. **Time Extended**
35B-01-4
86
Apr 2, 2025
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmón (51F - Cold Holding); garbanzos (48F - Cold Holding); raw beef (52F - Cold Holding); tartar beef (52F - Cold Holding); lobster stock (49F - Cold Holding); chicken soup (51F - Cold Holding); solomillo (46F - Cold Holding); cooked risotto (51F - Cold Holding); cheese croquettes (50F - Cold Holding) inside walk in cooler. As per operator door was open for delivery less than 4 hrs. Operator opened walk in freezer door for rapid cooling. Also observed raw salmon (51F - Cold Holding); chick peas (48F - Cold Holding); octopus (47F - Cold Holding); cooked pasta (51F - Cold Holding) inside reach in cooler at cook line. As per operator for approximately 2 hrs. Operator added ice for rapid cooling. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored overcooked garbanzos inside walk in cooler. Operator properly rearranged products by cooking temperatures. **Warning**
08A-20-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartare, beef carpaccio, spicy tuna rolls not marked as raw in menu. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit provided for quaternary and chlorine. **Warning**
16-37-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed next to prep area at kitchen. Operator replaced the roll. **Corrected On-Site** **Repeat Violation** **Warning**
31B-05-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Discussed and provided to manager via email. Operator printed out advisory and posted at front counter. **Repeat Violation** **Warning**
02B-02-5
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 25ppm). **Warning**
16-59-1
Basic - Beverage tubing/cold plate not separated from stored ice. Observed at bar. **Warning**
14-18-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back prep area. **Warning**
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 80 F on prep table at kitchen. Operator placed utensils on stove to reheat water. **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed under white and green cutting board on prep table. Operator removed the towels. **Corrected On-Site** **Warning**
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in walk in cooler, reach in coolers. **Warning**
05-09-4
Basic - Standing water in bottom of reach-in-cooler. Observed across cook line. **Repeat Violation** **Warning**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish 42 F thawing in standing water at kitchen prep area. Operator placed product inside reach in cooler for proper thawing. **Corrected On-Site** **Warning**
06-01-5
32
Aug 26, 2024
Food-Licensing Inspection
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener heavily soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed small pots stored inside hand sink next to washing area.
31A-11-4
Intermediate - No soap provided at handwash sink. Observed at back hand sink. Employee provided the soap. **Corrected On-Site**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at all hand sinks throughout establishment.
31B-05-4
Basic - Old labels stuck to food containers after cleaning. Observed on clean metal containers and shelves over triple sink.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled at frying station.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Observed inside reach in coolers at cook line.
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
14-17-4
55
Apr 18, 2024
Routine - Food
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at triple sink. **Warning**
29-34-4
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 beef inside reach in cooler at cook line. Employee removed the chicken from over the beef. Also observed raw chicken **Corrected On-Site** **Warning**
08A-20-5
High Priority - 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 Dishwasher (Chlorine 0ppm). Employee verified and fixed sanitizer tubes and retest (Chlorine 100ppm). *Repeat Violation** **Corrected On-Site** **Repeat Violation** **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed cutting board stored inside hand sink next to triple sink. Employee removed items. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink next to mixer. Also observed at bar hand sink. Employee provided the paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at hand sink at bar. **Warning**
31B-03-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed conducted on site ROP of raw beef, raw pork and raw chicken held inside package for more than 48 hrs. Provided manager with the contact u formation of OPQ trainers for special processes. **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser inside spray bottle without label on table across oven at kitchen. Employee properly labeled item. **Corrected On-Site** **Warning**
41-17-4
Basic - Floor area(s) covered with standing water. Observed throughout kitchen area. **Repeat Violation** **Warning**
36-22-4
Basic - Equipment in poor repair. Observed reach in cooler door in disrepair at fryer station. **Warning**
14-11-5
Basic - Working containers of food removed from original container not identified by common name. Observed sugar inside plastic container without label on storage shelves at kitchen. **Warning**
02D-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Stored food not covered. Observed sugar container and salt and pepper mix inside containers without lid. Employee properly covered the food products. **Corrected On-Site** **Warning**
08B-12-5
Basic - Old labels stuck to food containers after cleaning. Observed old labels on plastic and metal containers stored on shelve over triple sink. **Warning**
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. **Repeat Violation** **Warning**
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at back preparation area. Employee removed towel. **Corrected On-Site** **Warning**
21-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside rice with handle in contact with product at kitchen. Employee placed upwards the handle. **Corrected On-Site** **Warning**
10-01-5
25
Jan 30, 2024
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Dishwasher (Chlorine 0ppm) Manager replaced chlorine sanitizer solution bucket. Dishwasher (Chlorine 100ppm ) **Corrected On-Site**
22-42-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at prep area. **Repeat Violation**
24-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at storage area on the back.
35B-01-4
Basic - Floor area(s) covered with standing water. Observed at kitchen. **Repeat Violation**
36-22-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed at kitchen cooking line.
35B-08-4
Basic - Food stored on floor. Observed bucket with meat sauce stored on the floor inside walk in cooler. Employee stored food items six inches above the floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled
23-03-4
Basic - Old food stuck to clean dishware/utensils. **Repeat Violation**
16-48-4
Basic - Soiled dry wiping cloth in use. Man replaced soiled cloth with clean ones. **Corrected On-Site**
21-10-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar area, Bar tender removed and put them behind bar **Corrected On-Site**
25-27-4
47
Apr 10, 2023
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - 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 at Dishwasher (Chlorine 25ppm). Manager set up 3 compartment sink during inspection. **Corrected On-Site**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak in unit at the cook line. Employee rearranged properly during inspection. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.Provided form during inspection.
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at the back of the kitchen. Manager turned on during inspection.
27-16-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour container not labeled with common name in dry storage area.
02D-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed throughout kitchen.
21-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Open dumpster lid.
33-16-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 87° F at the cook line.
10-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in clean metal pans next to dishwasher area.
24-08-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
32
Oct 3, 2022
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Food in Good Condition, Safe, and Unadulterated
FL-13
45
Frequently Asked Questions
When was Anejo Restaurant last inspected?
The most recent health inspection at Anejo Restaurant on file is from Apr 22, 2026. The public record contains 10 inspections in total.
What is the most common violation at Anejo Restaurant?
Across the inspection record, “raw animal foods not properly separated” has been cited four times, more than any other issue at Anejo Restaurant.
How does Anejo Restaurant compare to other restaurants in Miami?
Anejo Restaurant most recently scored 5 out of 100, which is lower than the Miami average of 74.
Has Anejo Restaurant's inspection record improved over time?
No. Recent inspections at Anejo Restaurant have averaged around 12 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Anejo Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Anejo Restaurant inspected?
Based on the inspection history on file, Anejo Restaurant is inspected around three times per year on average.
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