License No. 2324043|Public Food Service Establishment|Miami-Dade County, FloridaInspected Aug 25, 2026

State of Florida Inspection Record

NUEVA SAN SALVADOR RESTAURANT #4

1147 NW 22 AVE, MIAMI, FL 33125

State inspectors have documented 14 high-priority violations at NUEVA SAN SALVADOR RESTAURANT #4 over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 126 violations, including 14 high-priority and 1 Emergency Order of Closure.

Serious

1.6

Trailing year of inspections

How this kitchen compares

Against MIAMI

Scores higher than 1% of the 3707 inspected restaurants in MIAMI on the trailing-year record.

1.6

Lowest scoreCity median · 72.4Highest score

Against Miami-Dade County

14 high-priority violations on the trailing-year record — above the Miami-Dade County average of 2.6.

This kitchen14

County average2.6

Above 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

12 inspections

Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.

Visit 01 — Routine - Food

Aug 25, 2026

Disposition

Follow-up inspection · Compliance recordedEmergency Order Callback Complied

Pests & outer openings

Repeat — 2nd time

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

High-priority×2

Advisories, date marking & labeling

Repeat — 5th time

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

Intermediate

Thermometers

Repeat — 5th time

Missing or inaccurate food and equipment thermometers.

Intermediate

Manager certification & training

Repeat — 5th time

Missing or expired food manager certification, or employee food-safety training not documented.

Intermediate

Equipment & surface condition

Repeat — 11th time

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Basic×4

Floors, walls & ceilings

Repeat — 9th time

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Basic×2

Non-food surfaces dirty

Repeat — 11th time

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Basic

Automatic gratuity notice

Repeat — 2nd time

Failure to properly post the automatic gratuity notice.

Basic

Source: State of FloridaState inspection document

Compliance recorded on the Emergency Order of Closure of Aug 24, 2026 — Visit 02 in this ledger.

1 day between recordsElapsed time between records—not confirmed time closed.

Visit 02 — Routine - Food

Aug 24, 2026

Disposition

Emergency Order of ClosureEmergency order recommended

Emergency order on this visit

Raw-food separation & protection

Repeat — 7th time

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

High-priority×5

Pests & outer openings

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

High-priority×4

Food at unsafe temperature

Repeat — 3rd time

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

High-priority×2

Handwashing & employee habits

Repeat — 3rd time

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

High-priority×2

Chemicals & toxic substances

Repeat — 2nd time

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

High-priority

Advisories, date marking & labeling

Repeat — 4th time

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

Intermediate×2

Thermometers

Repeat — 4th time

Missing or inaccurate food and equipment thermometers.

Intermediate

Handwash sinks & supplies

Repeat — 6th time

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Intermediate

Manager certification & training

Repeat — 4th time

Missing or expired food manager certification, or employee food-safety training not documented.

Intermediate

Equipment & surface condition

Repeat — 10th time

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Basic×5

Floors, walls & ceilings

Repeat — 8th time

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Basic×4

Plumbing & backflow

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Basic×2

Improper thawing

Repeat — 2nd time

High-risk food (like meat) thawed improperly, promoting bacterial growth.

Basic

Wiping cloths & linens

Repeat — 6th time

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Basic

Dirty food-contact surfaces

Repeat — 7th time

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Basic

Non-food surfaces dirty

Repeat — 10th time

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Basic

Automatic gratuity notice

Failure to properly post the automatic gratuity notice.

Basic

Source: State of FloridaState inspection document

Visit 03 — Routine - Food

Feb 10, 2026

Disposition

Follow-up inspection · Compliance recordedCall Back - Complied

Raw-food separation & protection

Repeat — 6th time

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

High-priority

Advisories, date marking & labeling

Repeat — 3rd time

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

Intermediate

Thermometers

Repeat — 3rd time

Missing or inaccurate food and equipment thermometers.

Intermediate

Floors, walls & ceilings

Repeat — 7th time

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Basic×4

Dirty food-contact surfaces

Repeat — 6th time

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Basic×2

In-use utensil storage

Repeat — 6th time

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Basic

Equipment & surface condition

Repeat — 9th time

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Basic

Wiping cloths & linens

Repeat — 5th time

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Basic

Non-food surfaces dirty

Repeat — 9th time

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Basic

Source: State of FloridaState inspection document

Visit 04 — Routine - Food

Dec 3, 2025

Disposition

Follow-up - Admin. complaint recommended

Manager certification & training

Repeat — 3rd time

Missing or expired food manager certification, or employee food-safety training not documented.

Intermediate

Floors, walls & ceilings

Repeat — 6th time

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Basic×4

Dirty food-contact surfaces

Repeat — 5th time

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Basic×2

In-use utensil storage

Repeat — 5th time

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Basic

Equipment & surface condition

Repeat — 8th time

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Basic

Non-food surfaces dirty

Repeat — 8th time

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Basic

Source: State of FloridaState inspection document

Visit 05 — Routine - Food

Dec 3, 2025

Disposition

Administrative complaint recommended

Raw-food separation & protection

Repeat — 5th time

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

High-priority

Advisories, date marking & labeling

Repeat — 2nd time

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

Intermediate

Thermometers

Repeat — 2nd time

Missing or inaccurate food and equipment thermometers.

Intermediate

Manager certification & training

Repeat — 3rd time

Missing or expired food manager certification, or employee food-safety training not documented.

Intermediate

Floors, walls & ceilings

Repeat — 6th time

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Basic×4

In-use utensil storage

Repeat — 5th time

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Basic×2

Dirty food-contact surfaces

Repeat — 5th time

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Basic×2

Equipment & surface condition

Repeat — 8th time

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Basic

Wiping cloths & linens

Repeat — 4th time

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Basic

Non-food surfaces dirty

Repeat — 8th time

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Basic

Source: State of FloridaState inspection document

Earlier history — outside the scoring window

Visit 06 — Routine - Food

Sep 10, 2025

Disposition

Follow-up - Extension given, pending

Dishwashing facilities & test kits

Repeat — 2nd time

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Intermediate

Manager certification & training

Repeat — 2nd time

Missing or expired food manager certification, or employee food-safety training not documented.

Intermediate

Floors, walls & ceilings

Repeat — 5th time

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Basic×6

Dirty food-contact surfaces

Repeat — 4th time

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Basic×3

Equipment & surface condition

Repeat — 7th time

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Basic×2

In-use utensil storage

Repeat — 4th time

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Basic

Non-food surfaces dirty

Repeat — 7th time

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Basic

Source: State of FloridaState inspection document

Visit 07 — Routine - Food

Sep 9, 2025

Disposition

Warning Issued

Handwashing & employee habits

Repeat — 2nd time

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

High-priority×3

Raw-food separation & protection

Repeat — 4th time

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

High-priority×2

Approved & safe source

Repeat — 2nd time

Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.

High-priority

Food at unsafe temperature

Repeat — 2nd time

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

High-priority

Advisories, date marking & labeling

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

Intermediate

Dishwashing facilities & test kits

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Intermediate

Handwash sinks & supplies

Repeat — 5th time

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Intermediate

Manager certification & training

Missing or expired food manager certification, or employee food-safety training not documented.

Intermediate

Floors, walls & ceilings

Repeat — 4th time

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Basic×6

Dirty food-contact surfaces

Repeat — 3rd time

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Basic×3

Equipment & surface condition

Repeat — 6th time

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Basic×2

Improper thawing

High-risk food (like meat) thawed improperly, promoting bacterial growth.

Basic

In-use utensil storage

Repeat — 3rd time

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Basic

Non-food surfaces dirty

Repeat — 6th time

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Basic

Source: State of FloridaState inspection document

Visit 08 — Routine - Food

Mar 3, 2025

Disposition

Inspection Completed - No Further Action

Raw-food separation & protection

Repeat — 3rd time

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

High-priority

Chemicals & toxic substances

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

High-priority

Handwash sinks & supplies

Repeat — 4th time

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Intermediate×2

Equipment & surface condition

Repeat — 5th time

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Basic×4

Floors, walls & ceilings

Repeat — 3rd time

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Basic×2

Dirty food-contact surfaces

Repeat — 2nd time

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Basic

Non-food surfaces dirty

Repeat — 5th time

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Basic

Source: State of FloridaState inspection document

Visit 09 — Routine - Food

Sep 13, 2024

Disposition

Inspection Completed - No Further Action

Handwash sinks & supplies

Repeat — 3rd time

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Intermediate×3

Thermometers

Missing or inaccurate food and equipment thermometers.

Intermediate

Equipment & surface condition

Repeat — 4th time

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Basic×2

Wiping cloths & linens

Repeat — 3rd time

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Basic

Non-food surfaces dirty

Repeat — 4th time

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Basic

Floors, walls & ceilings

Repeat — 2nd time

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Basic

Source: State of FloridaState inspection document

Visit 10 — Routine - Food

Feb 12, 2024

Disposition

Follow-up inspection · Compliance recordedCall Back - Complied

Equipment & surface condition

Repeat — 3rd time

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Basic×2

Non-food surfaces dirty

Repeat — 3rd time

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Basic

Source: State of FloridaState inspection document

Visit 11 — Routine - Food

Feb 9, 2024

Disposition

Warning Issued

Food at unsafe temperature

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

High-priority×2

Raw-food separation & protection

Repeat — 2nd time

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

High-priority×2

Approved & safe source

Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.

High-priority

Bare hand contact

Workers handling ready-to-eat food with bare hands without an approved alternative procedure.

High-priority

Handwashing & employee habits

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

High-priority

Employee health

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Intermediate×2

Handwash sinks & supplies

Repeat — 2nd time

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Intermediate

Equipment & surface condition

Repeat — 2nd time

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Basic×4

Floors, walls & ceilings

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Basic×2

In-use utensil storage

Repeat — 2nd time

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Basic

Wiping cloths & linens

Repeat — 2nd time

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Basic

Dirty food-contact surfaces

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Basic

Non-food surfaces dirty

Repeat — 2nd time

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Basic

Source: State of FloridaState inspection document

Visit 12 — Routine - Food

Jan 9, 2024

Disposition

Inspection Completed - No Further Action

Raw-food separation & protection

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

High-priority

Handwash sinks & supplies

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Intermediate

Equipment & surface condition

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Basic×2

In-use utensil storage

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Basic

Wiping cloths & linens

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Basic

Non-food surfaces dirty

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Basic

Cleaning equipment

Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.

Basic

Source: State of FloridaState inspection document

What the violations mean

Violation categories, explained

86 violations · 18 categories

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.

Raw meat, poultry, and seafood must be kept away from ready-to-eat food, and all food must be protected during prep, storage, and display. Inspectors treat separation seriously because raw-food drips and splashes carry pathogens onto food that will not be cooked again.

On this record, the category appears in 3 of the 5 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. 2324043 — you can read the original documents yourself and compare.

License on file

2324043

Inspected

Aug 25, 2026

Scoring

Trailing-year aggregate — How it works

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