Visit 01 — Routine - Food
Aug 25, 2026
Disposition
Inspection Completed - No Further ActionFood-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic×2
Source: State of FloridaState inspection document
License No. 2333232|Public Food Service Establishment|Miami-Dade County, FloridaInspected Aug 25, 2026
State of Florida Inspection Record
CAJIO'S CUBAN CUISINE II
7795 W FLAGLER ST STE-76, MIAMI, FL 33144
CAJIO'S CUBAN CUISINE II runs one of the cleanest kitchens in the region — zero high-priority violations in the past year. Eat with confidence. The trailing-year record shows 4 violations, including 0 high-priority and 0 Emergency Orders of Closure.
Spotless
94.8
Trailing year of inspections
How this kitchen compares
Against MIAMI
Scores higher than 83% of the 3707 inspected restaurants in MIAMI on the trailing-year record.
Against Miami-Dade County
0 high-priority violations on the trailing-year record — below the Miami-Dade County average of 2.6.
This kitchen0
County average2.6
Below county average
Computed from the trailing-year records of all inspected restaurants in the same city and county. Official State of Florida inspection data — scores calculated by this site.
The Inspection Record
9 inspectionsFull available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Visit 02 — Routine - Food
Dec 4, 2025
Disposition
Inspection Completed - No Further ActionDirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Basic
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic
Source: State of FloridaState inspection document
Earlier history — outside the scoring window
Visit 03 — Routine - Food
Aug 11, 2025
Disposition
Follow-up inspection · Compliance recordedCall Back - CompliedFood-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic×2
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic
Source: State of FloridaState inspection document
Visit 04 — Routine - Food
Jul 31, 2025
Disposition
Follow-up - Extension given, pendingFood-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic×2
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic×2
Source: State of FloridaState inspection document
Visit 05 — Routine - Food
Jul 30, 2025
Disposition
Warning IssuedFood from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
High-priority
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
High-priority
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic×4
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic×3
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic×2
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Basic
Source: State of FloridaState inspection document
Visit 06 — Routine - Food
Dec 4, 2024
Disposition
Inspection Completed - No Further ActionFood held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority×2
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Intermediate×2
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate×2
Missing or expired food manager certification, or employee food-safety training not documented.
Intermediate×2
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Intermediate
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic×3
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic×2
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic×2
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Basic
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Basic
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Basic
Emergency exits blocked or locked during operation (referred to the fire authority).
Basic
Source: State of FloridaState inspection document
Visit 07 — Routine - Food
Jul 24, 2024
Disposition
Inspection Completed - No Further ActionRaw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
High-priority
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Intermediate
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic×2
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic×2
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Basic
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Source: State of FloridaState inspection document
Visit 08 — Routine - Food
Mar 25, 2024
Disposition
Inspection Completed - No Further ActionFood held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic×3
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic×3
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Source: State of FloridaState inspection document
Visit 09 — Routine - Food
Dec 19, 2023
Disposition
Inspection Completed - No Further ActionRaw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority×2
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Intermediate×2
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic×2
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Source: State of FloridaState inspection document
What the violations mean
Violation categories, explained
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Equipment and work surfaces must be properly designed, constructed, and kept in good repair. Cracked, corroded, or makeshift surfaces cannot be cleaned properly and shed material into food.
On this record, the category appears in 1 of the 2 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
† Item numbers refer to the State of Florida’s standardized inspection form; the same item recurring across visits indicates an unresolved problem. Severity groupings and the sanitation score are explained in How it works.
Check our work
The inspection record above comes straight from the state's files.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 2333232 — you can read the original documents yourself and compare.
Official State of Florida inspection records Opens myfloridalicense.com — the state's public inspection search
Official State of Florida inspection data — scores calculated by this site