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RESTAURANT EL TROVADOR #2

1657 NE 8 ST, HOMESTEAD, FL 33033 · Permanent Food Service

Inspection summary

RESTAURANT EL TROVADOR #2 has been inspected 3 times by Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants since July 7, 2026. The most recent inspection, on July 21, 2026, recorded 8 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 49 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 17 times across 3 separate inspections, most recently on July 21, 2026. For example: Water source safe, hot (100°F) and cold under pressure

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 2 separate inspections, most recently on July 9, 2026. For example: Food protection, cross-contamination

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 3 separate inspections, most recently on July 21, 2026. For example: Hands washed and clean, good hygienic practices, eating/drinking/smoking

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times on July 7, 2026. For example: Wiping cloths; clean and soiled linens; laundry facilities

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times on July 7, 2026. For example: Approved source

About this data

These results come from Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Routine - Food

    8 infractions

    • 12: Hands washed and clean, good hygienic practices, eating/drinking/smoking
      • Risk factor
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 23: Non-food contact surfaces clean
    • 27: Water source safe, hot (100°F) and cold under pressure
      • Primary concern
    • 27: Water source safe, hot (100°F) and cold under pressure
      • Primary concern
    • 27: Water source safe, hot (100°F) and cold under pressure
      • Primary concern
    • 27: Water source safe, hot (100°F) and cold under pressure
      • Primary concern
    • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
  2. Routine - Food

    9 infractions

    • 08: Food protection, cross-contamination
      • Risk factor
    • 12: Hands washed and clean, good hygienic practices, eating/drinking/smoking
      • Risk factor
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 23: Non-food contact surfaces clean
    • 27: Water source safe, hot (100°F) and cold under pressure
      • Primary concern
    • 27: Water source safe, hot (100°F) and cold under pressure
      • Primary concern
    • 27: Water source safe, hot (100°F) and cold under pressure
      • Primary concern
    • 27: Water source safe, hot (100°F) and cold under pressure
      • Primary concern
    • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
  3. Routine - Food

    32 infractions

    • 01: Approved source
      • Risk factor
    • 02: Original container: properly labeled, date marking, consumer advisory
      • Risk factor
    • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
      • Risk factor
    • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
      • Risk factor
    • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
      • Risk factor
    • 05: Food and food equipment thermometers provided and accurate
      • Primary concern
    • 06: PH/TCS foods properly thawed
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 10: In use food dispensing utensils properly stored
    • 10: In use food dispensing utensils properly stored
    • 12: Hands washed and clean, good hygienic practices, eating/drinking/smoking
      • Risk factor
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 21: Wiping cloths; clean and soiled linens; laundry facilities
    • 22: Food-contact surfaces clean and sanitized
      • Risk factor
    • 22: Food-contact surfaces clean and sanitized
      • Risk factor
    • 23: Non-food contact surfaces clean
    • 23: Non-food contact surfaces clean
    • 27: Water source safe, hot (100°F) and cold under pressure
      • Primary concern
    • 27: Water source safe, hot (100°F) and cold under pressure
      • Primary concern
    • 27: Water source safe, hot (100°F) and cold under pressure
      • Primary concern
    • 27: Water source safe, hot (100°F) and cold under pressure
      • Primary concern
    • 31: Hand wash sinks, hand washing supplies and hand wash sign
      • Risk factor
    • 33: Garbage and refuse; premises maintained
    • 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
      • Primary concern
    • 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
      • Primary concern
    • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • 40: Employee personal belongings
    • 41: Chemicals/toxic substances
      • Risk factor

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