GAUCHOS ARGENTINEAN GOURMET

Name: GAUCHOS ARGENTINEAN GOURMET
Address: 14291 SW 42 ST UNIT 32A-32B, MIAMI, FL, 33175, US
Rating: 51.9

14291 SW 42 ST UNIT 32A-32B, MIAMI, FL 33175

License #2334115

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

51.9 Grade F / 100

Failing Health Score

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Quick take

GAUCHOS ARGENTINEAN GOURMET in MIAMI currently holds an InspectFL Health Score of 51.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 23, 2026. Across those visits, inspectors documented 40 total violations — 3 critical, 9 major, 28 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 23, 2026 had no critical findings, but inspectors still documented 1 major and 7 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Complied
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed floor panel torn and poor condition inside wall in cooler.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided to operator.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed for exit door near walk in cooler.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed for ice machine in the front area near handwash sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets of reach in cooler in back area, reach in cooler near stove and walk in cooler.
[14-11-5] Equipment in poor repair. Observed in poor condition plastic food pan holding manchego inside the reach in cooler at prep station. Observed broken door gaskets for walk in cooler and reach in coolers in the kitchen area. Also observed in poor condition the door frame of walk in cooler.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed for male bathroom.

Disposition: Call Back - Extension given, pending
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed for male bathroom.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed floor panel torn and poor condition inside wall in cooler.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided to operator.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed for exit door near walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled the blade area of the upright butcher cutter in front area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets of reach in cooler in back area, reach in cooler near stove and walk in cooler.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed 2 eggs any style not identified as containing raw items on the menu.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed unit thermometer at 50F at beginning of inspection. Observed cheese (53F - placed from cooler at 8am); salami (52F - placed in cooler at 8am per operator ); cut tomatoes (49F - placed in cooler at 8am per operator ) 2nd temperatures: cheese (53F -Cold Holding ); salami (52F ( - Cold Holding); cut tomatoes (49F - ( - Cold Holding); cream cheese (51F - Cold Holding) 2nd temperatures taken at 10:23am for food items. Unit thermometer reading 49F-50F. Operator placed food items in freezer to cool down.

Disposition: Warning Issued
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs over cooked rice, ready to eat sauce and above raw beef patties. Operator placed on the bottom.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed female employee wearing a watch while engaging in food prep.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets of reach in cooler in back area, reach in cooler near stove and walk in cooler.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed floor panel torn and poor condition inside wall in cooler.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided to operator.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed for exit door near walk in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on top of a cutting board in the kitchen. Manager had employee remove cloths.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed 2 eggs any style not identified as containing raw items on the menu.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in standing water at 125°F. Operator placed on heat. 2nd temp 156°F.
[14-11-5] Equipment in poor repair. Observed in poor condition plastic food pan holding manchego inside the reach in cooler at prep station. Observed broken door gaskets for walk in cooler and reach in coolers in the kitchen area. Also observed in poor condition the door frame of walk in cooler.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed for ice machine in the front area near handwash sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed unit thermometer at 50°F at beginning of inspection. Observed cheese (53F - placed from cooler at 8am); salami (52F - placed in cooler at 8am per operator ); cut tomatoes (49F - placed in cooler at 8am per operator ) 2nd temperatures: cheese (53F -Cold Holding ); salami (52F ( - Cold Holding); cut tomatoes (49F - ( - Cold Holding); cream cheese (51F - Cold Holding) 2nd temperatures taken at 10:23am for food items. Unit thermometer reading 49°F-50°F. Operator placed food items in freezer to cool down.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed for male bathroom.

Community reaction

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Community pulse