What is Cacique Lunch's health inspection score?

Cacique Lunch has a SafeDine safety score of 22 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cacique Lunch last inspected?

Cacique Lunch was last inspected on November 19, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cacique Lunch have?

Cacique Lunch has 85 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cacique Lunch safe to eat at?

Cacique Lunch has a safety score of 22/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Cacique Lunch serve?

Cacique Lunch serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Cacique Lunch

Name: Cacique Lunch
Address: 112 W FLAGLER ST, Miami, 33130
Rating: 22

112 W FLAGLER ST, Miami

Last Inspected: 11/19/2025

▲Improving

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0Poor

American•Brickell

Ranked #429 of 439 in BrickellBetter than 22% of american restaurants

Improving

4 inspections

Last: Nov 19, 2025

medium confidence

Directions Order

Inspections

Clean Rate

21.3

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Employee illness

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

17x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-85

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-25 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+20 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 15/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (22/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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112 W FLAGLER ST, Miami, FL 33130

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Violation Timeline

Sep 2025

2 inspections

7 high priority

2 intermediate

45 basic

Sep

Nov 2025

2 inspections

5 high priority

2 intermediate

24 basic

Inspection History

4 records on file

2 Routine - Food2 Complaint Full

Nov 25

Routine - Food InspectionLatestCall Back - Complied

1 Med11 Basic

12 total3 risk factors

73/100inspection score

−65 pts

High Priority (3)

−40 pts

01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03FTime as a Public Health Control not followed(2x)Risk Factor−20
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (3)

−15 pts

04Facilities inadequate to maintain TCS food temperatures−5
27Water source not safe; no hot/cold water under pressure−5
31AHandwash sink not accessible or used for other purposes−5

Basic (3)

−10 pts

10In-use food utensils not properly stored−2
24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed(3x)−6

Base deductions−65 pts

Risk factor bonus (3× +5)−15 pts

Nov 25

Routine - Food InspectionWarning Issued

5 High1 Med13 Basic

19 total5 risk factors

0/100inspection score

−104 pts

High Priority (5)

−60 pts

01AFood obtained from unapproved sourceRisk Factor−10
01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followed(2x)Risk Factor−20
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (5)

−30 pts

01CShellstock tags missing or shellstock commingled(2x)−10
02BNo consumer advisory for raw/undercooked animal food−5
04Facilities inadequate to maintain TCS food temperatures−5
27Water source not safe; no hot/cold water under pressure−5
31AHandwash sink not accessible or used for other purposes−5

Basic (5)

−14 pts

02DFood not properly labeled or not in original container−2
10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit−2
24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed(3x)−6

Base deductions−104 pts

Risk factor bonus (5× +5)−25 pts

Sep 25

Complaint Full InspectionEmergency Order Callback Complied

1 High17 Basic

18 total1 risk factor

51/100inspection score

−78 pts

High Priority (1)

−30 pts

03FTime as a Public Health Control not followed(3x)Risk Factor−30

Intermediate (6)

−30 pts

02ANo consumer advisory for raw/undercooked oysters−5
04Facilities inadequate to maintain TCS food temperatures−5
12AHands not clean or not washed properly−5
22Food-contact surfaces not clean and sanitized−5
27Water source not safe; no hot/cold water under pressure−5
31AHandwash sink not accessible or used for other purposes−5

Basic (5)

−18 pts

10In-use food utensils not properly stored−2
23Nonfood-contact surfaces not clean−2
24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed(5x)−10
46Exits blocked or locked−2

Base deductions−78 pts

Risk factor bonus (1× +5)−5 pts

Sep 25

Complaint Full InspectionEmergency order recommended

6 High2 Med28 Basic

36 total5 risk factors

0/100inspection score

−185 pts

High Priority (6)

−100 pts

01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followed(4x)Risk Factor−40
08BFood not protected during preparation/storage/display−10
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (8)

−55 pts

01CShellstock tags missing or shellstock commingled(2x)−10
02ANo consumer advisory for raw/undercooked oysters−5
04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present−5
12AHands not clean or not washed properly−5
22Food-contact surfaces not clean and sanitized−5
27Water source not safe; no hot/cold water under pressure(3x)−15
31AHandwash sink not accessible or used for other purposes−5

Basic (8)

−30 pts

02DFood not properly labeled or not in original container(2x)−4
10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit(2x)−4
23Nonfood-contact surfaces not clean−2
24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed(6x)−12
46Exits blocked or locked−2
48Gas appliances not safe; boiler certificate not current−2

Base deductions−185 pts

Risk factor bonus (5× +5)−25 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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