El Sarten Restaurant & Lounge
Last inspected: Apr 21, 2026
67
Score
The health department has logged 12 inspections at El Sarten Restaurant & Lounge, the earliest from 2022. El Sarten Restaurant & Lounge was last inspected on Apr 21, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to seven violations per visit.
The pattern that stands out is “interior of oven/microwave has accumulation”, which has been cited six times.
Compared to other Hialeah restaurants (averaging 76), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
12
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - 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 no proof of required state approved employee training provided for Carlos Daniel Ortega, Yolanda del Carmen Velalasquez, Yanelys Garido, caridad de las Mercedes, Yoelvis Perez, Yanet Toledo Diaz, Jose Miguel Segovia, Carlos Suarez, Jessica Ibañez, Adys Leon, Allison Macias, Alfredo Espinoza they are being working for more than a year.
53B-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee washing dishes with no hair restraint. Operator provided hair restraint to operator. **Corrected On-Site**
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of the microwave soiled.
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed inside kitchen area light shields missing.
38-07-4
Basic - Stored food not covered. Observed guacamole, diced tomatoes not cover at the buffet line, observed ice cream not covered inside of the reach in freezer.
08B-12-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
67
Nov 12, 2025
Routine - Food
3 critical violations. 4 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 in the kitchen over the microwave cooked broccoli (78F - Hot Holding), as per operator kept outside less than 30 minutes. Operator transferred the food to the cooler for proper cold holding. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed in the kitchen raw chicken stored over cooked chicken on the steam table. Operator removed it. **Corrected On-Site**
08A-08-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee washing his hands with his gloves on. Explained proper hand washing to operator. **Corrective Action Taken**
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink located at ware washing area blocked by a large garbage can and large trays.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris and a spoon in the hand washing sink located in the kitchen. Employee removed the spoon and cleaned the hand washing sink. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink at cook line. Operator refilled the soap during the inspection. **Corrected On-Site**
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No food training certification available for all employees Randy yen, Jorge. Operator found all the trainings on site. **Corrected On-Site**
53B-05-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage shelf above the prep cooler at cook line has accumulated food debris. Observed exterior of the microwave located in the kitchen soiled. Observed exterior of the reach in cooler located at cook line soiled.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of the microwave in the kitchen interior soiled. Observed oven at cook line interior soiled.
22-08-4
Basic - In-use wet wiping cloth/towel used under cutting board
21-04-4
Basic - Equipment in poor repair. Observed not holding unit gasket torn.
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Cutting board attached to preparation cooler at kitchen has cut marks and is no longer cleanable.
14-09-4
30
May 29, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in the oven at cook line roasted pork (89 F - Cooling), as per cook pork was left cooling from the night before. Operator discarded food. **Corrected On-Site** **Warning** - From follow-up inspection 2025-05-29: Not observed during the callback. **Time Extended**
03D-02-5
86
Mar 10, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the prep cooler at cook line in a double insert observed raw chicken (50 F - Cold Holding), as per operator just placed in unit. Operator removed it on site and placed it inside the cooler to rapidly cool. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the oven at cook line roasted pork (89 F - Cooling), as per cook pork was left cooling from the night before. Operator discarded food. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw chicken stored over fresh garlic in oil. Observed in the walk in cooler raw chicken stored over fresh garlic in oil. **Warning**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in the oven at cook line roasted pork (89 F - Cooling), as per cook pork was left cooling from the night before. Operator discarded food. **Corrected On-Site** **Warning**
03D-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for all employees working over 60 days, Yaneisy Marrero, Talia Garcia, Carlos Martinez.
53B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. Observed microwave interior soiled. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar area. **Warning**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Observed at dishwashing area. **Warning**
16-46-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
33
Aug 14, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - 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/. Observed more than 4 employees engaged in food preparation with no manager present. **Warning** - From follow-up inspection 2024-08-14: **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-08-14: **Time Extended**
35B-01-4
86
Aug 12, 2024
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed chicken soup (47F - Cold Holding); raw pork (46F - Cold Holding); cooked rice (51F - Cold Holding); ham (51F - Cold Holding), as per chef stored back in the walk in cooler for less than for hours, he also stated that food was outside the cooler under preparation, also observed breaded fish (70 F - Cold Holding); pork fajitas (75F - Hot Holding), as per cook out of temperature less than 4 hours, employee placed food back in refrigerated drawers to rapidly cool down. **Repeat Violation** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw chicken stored over cheese. **Warning**
08A-05-6
High Priority - Container of medicine improperly stored. Observed ibuprofen bottle stored on food storage shelf above the preparation table by the walk in cooler. **Warning**
41-07-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line observed cooked cassava (105F - Hot Holding), as per employee for less than 4 hours, employee reheating food, also at cook line observed cooked vegetables (87F - Hot Holding), as per chef for less than 4 hours employee removed food to reheat, in the steam table at kitchen observed Shredded beef (130 F - Hot Holding); booked beef (127F - Hot Holding), as per chef for less than 4 hours, employee reheating food, at front counter observed french fries (99 F - Hot Holding); pulled pork (120F - Hot Holding), as per cook for less than 4 hours, employee reheating food. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled, at front counter observed soda gas n soiled. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue in the hand sink at cook line-potato skin. **Warning**
31A-11-4
Intermediate - 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/. Observed more than 4 employees engaged in food preparation with no manager present. **Warning**
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored over preparation table by the walk in cooler. **Warning**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed Fly sticky tape hanging over food preparation table by the walk in cooler. Employee removed it on site. **Warning**
35B-08-4
Basic - Ice scoop handle in contact with ice. At bar area observed scoop handle touching ice. **Warning**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both oven at cook line soiled, observed microwave stored over prep cooler at cook line interior soiled, **Warning**
22-08-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at cook line water slaw draining. **Warning**
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in a large bucket in standing water. **Warning**
06-01-5
27
Apr 2, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
67
Apr 1, 2024
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (52F - Cold Holding); ham (63F - Cold Holding); fish soup (56F - Cold Holding); shredded chicken (49F - Cold Holding) all cold holding at walk in cooler. As per chef since previous day. **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (52F - Cold Holding); ham (63F - Cold Holding); fish soup (56F - Cold Holding); shredded chicken (49F - Cold Holding) all cold holding at walk in cooler. As per chef since previous day.
01B-02-5
High Priority - Displayed food not properly protected from contamination. Observed at buffet line.
08B-02-4
Intermediate - 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/
53A-05-6
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. **Repeat Violation**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and ceviche with no date marked at walk in cooler, as per chef for more than 24 hours.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside rice container by walk-in cooler.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed Cutting board with cut marks across from cook line.
14-09-4
Basic - Faucet/handle missing at plumbing fixture. Observed handle missing at handsink by the cook line.
29-09-4
Basic - Floor area(s) covered with standing water. Observed Standing water by 3 compartment sink.
36-22-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled locate by walk in cooler. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Hansink soiled at entrance of kitchen. Observed shelves by 3 compartment sink soiled. Observed Fan guard soiled at walk in cooler.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at walk in cooler.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wiping cloth not stored in sanitizing solution at preparation table across cook line.
21-12-4
30
Dec 1, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-12-01: Observed **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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. Employees Jorge Ruiz, Kevin Gorrita, Jorge Perez, Naiby de la Rosa. **Warning** - From follow-up inspection 2023-12-01: **Time Extended**
53B-13-5
82
Oct 12, 2023
Routine - Food
2 critical violations. 6 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stored on the flat grill observed cooked pork (99 F - Hot Holding), as per chef for less than 4 hours, employee reheating food on site. In the steam table located in the cook line observed cooked fish (109F - Hot Holding); cooked rice (120 F - Hot Holding); Cuban mojito (110 F - Hot Holding); cooked yellow rice (108F - Hot Holding), chef stated that these food items were stored in this unit for less than 4 hours. Employee reheating the food on site. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed cut cabbage (49F - Cold Holding); Raw pork (50F - Cold Holding); raw chicken (52F - Cold Holding); ham (52F - Cold Holding); cheese (53F - Cold Holding); ham (51F - Cold Holding); cooked rice (56F - Cold Holding), manager states that the walk in cooler was opened for a long period of time, he started that they we're organizing and cleaning in the walk in cooler. Instructed the manager to maintain the walk in cooler door closed to bring the temperature down and also intruded manager to monitor unit temperature In the reach in cooler observed cheese (70 F - Cold Holding); ham (69F - Cold Holding), as per manager for less than 3 hours, manager lowered the unit temperature to rapidly cool. **Corrective Action Taken** **Warning**
03A-02-5
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. **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a pot stored in the hand sink located in the cook line. **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in the hand sink located in the cook line. **Warning**
31B-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. **Warning**
11-26-1
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. Employees Jorge Ruiz, Kevin Gorrita, Jorge Perez, Naiby de la Rosa. **Warning**
53B-13-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle, employee removed it. **Corrected On-Site** **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with grease old accumulation, oven located by the walk in cooler area. **Warning**
22-08-4
33
Mar 7, 2023
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Moro's rice (59F - Cold Holding) prepared over six hours ago, inside walk in cooler Manager discarded Moro rice. **Corrected On-Site**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed in walk in cooler Moro's rice (59F - Cold Holding) prepared over six hours ago. Manager discarded Moro rice. **Corrected On-Site**
01B-36-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed about 4 pack of salmon and one pack with tilapia no longer frozen and not removed from reduced oxygen package inside reach in cooler at kitchen. Manager discarded fish packs **Corrected On-Site**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler Moro's rice (59F - Cold Holding) According to owner prepared over six hours ago.
03A-02-5
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.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager provided paper towels. **Corrected On-Site**
31B-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.
11-26-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen pork thawing in Standing water at 3 compartment sink. Employee open Cold Water faucet to run over frozen pork. **Corrected On-Site**
06-01-5
Basic - Food stored on floor. Observed boxes containing juices stored on the floor inside walk in cooler. Employee stored boxes six inches above the floor. **Corrected On-Site**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
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 about 4 pack of salmon and one pack with tilapia no longer frozen and not removed from reduced oxygen package inside reach in cooler at kitchen. Manager discarded fish packs **Corrected On-Site**
06-09-1
33
Aug 29, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed in front of ice machine. **Warning** - From follow-up inspection 2022-08-29: During call back inspection observed Vacuum breaker missing at hose Bibb by ice machine. **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Warning** - From follow-up inspection 2022-08-29: During call back inspection ice buildup inside walk in cooler. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 thank at bar not secured. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-29: During call back inspection Observed co2 thank at bar not secured. **Time Extended**
51-11-4
78
Frequently Asked Questions
When was El Sarten Restaurant & Lounge last inspected?
The most recent health inspection at El Sarten Restaurant & Lounge on file is from Apr 21, 2026. The public record contains 12 inspections in total.
What is the most common violation at El Sarten Restaurant & Lounge?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited six times, more than any other issue at El Sarten Restaurant & Lounge.
How does El Sarten Restaurant & Lounge compare to other restaurants in Hialeah?
El Sarten Restaurant & Lounge most recently scored 67 out of 100, which is lower than the Hialeah average of 76.
Has El Sarten Restaurant & Lounge's inspection record improved over time?
Yes. Recent inspections at El Sarten Restaurant & Lounge have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Sarten Restaurant & Lounge means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is El Sarten Restaurant & Lounge inspected?
Based on the inspection history on file, El Sarten Restaurant & Lounge is inspected around three times per year on average.
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