October\u2019s report revealed only 21 violations . Wednesday\u2019s routine inspection showed 37 total violations, 12 of which were High Priority violations. Here\u2019s a selection of them.<\/p>\n
READ MORE: Flies on bread. Roaches in an oven. South Florida\u2019s worst restaurant inspections<\/a><\/p>\n \u201cObserved flan at the reach-in cooler with mold-like substance.\u201d That mold brought down a Stop Sale on the flan.<\/p>\n Of the 17 live roaches, six were \u201ccrawling inside a reach-in cooler where food is stored\u201d; two were on a cookline stove; three strolled on a kitchen sanitizer bucket; two were inside the three-compartment sink \u201cadjacent to the cookline\u201d and three were seen \u201ccrawling out of a raw potato bag near the exit door.\u201d<\/p>\n Stop Sale on the potatoes.<\/p>\n Eight roaches died inside a reach-in cooler. But, more problematic appears to be five dead roaches inside one kitchen handwash sink and four dead roaches inside another kitchen handwash sink, indicating neither handwash sink gets heavy use.<\/p>\n READ MORE: \u2018Everybody\u2019s a VIP\u2019: This local steakhouse chain is Miami\u2019s place to celebrate<\/a><\/p>\n Tha various handwash violations supports that hypothesis, such as \u201cthe cook began preparing a sandwich at the cookline\u201d without handwashing\u201d; \u201ccook cracked raw shell eggs, then proceeded to plate food to serve to customers\u201d; and \u201ccook touched soiled aprons, then proceeded to plate a sandwich to serve to customers.\u201d<\/p>\n Washing hands at the bar area handwash sink left the person with wet hands as there was no paper towel or mechanical blower.<\/p>\n The inspector \u201cobserved the server and cook using soiled wiping cloths to wipe a clean plate.\u201d<\/p>\n A wet wiping cloth sat on a cookline prep table instead of bathing in sanitizing solution, as it\u2019s supposed to between uses.<\/p>\n \u201cClean utensils and equipment were stored on a dirty wire shelf above the three-compartment sink.\u201d<\/p>\n The outside of the microwave was \u201csoiled\u201d and the inside \u201csoiled with old food debris.\u201d<\/p>\n \u201cSoiled with old food debris\u201d also described the shelves in dry storage and the inside of a cookline food storage container.<\/p>\n \u201cCutting board has cut marks and is no longer cleanable.\u201d<\/p>\n The cookline in front the fryers was \u201ccovered with standing water.\u201d<\/p>\n Raw, marinated chicken, flan, cooked rice and breaded steak didn\u2019t have date marks. Nobody knew when they\u2019d been prepared, only that it had been more than 24 hours before. Stop Sales hit all.<\/p>\n The apparently worthless reach-in cooler across the cookline didn\u2019t keep raw chicken (59 degrees), cut lettuce (48), yuca (62) or fresh garlic (59) at or below 41 degrees. So, each got smacked with a Stop Sale.<\/p>\n This story was originally published March 17, 2026 at 12:53 PM.<\/p>\n DiCrespo Steakhouse, 13772 SW 152nd St., near the Country Walk area of South Miami-Dade. DAVID J. NEAL dneal@miamiherald.com <\/p>\n