LA BODEGA RESTAURANT

Name: LA BODEGA RESTAURANT
Address: 13774 SW 88 ST, MIAMI, FL, 33186, US
Rating: 0

13774 SW 88 ST, MIAMI, FL 33186

License #2331134

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

June 29, 2026 · 13 findings · 1 critical

Routine - Food

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Quick take

LA BODEGA RESTAURANT in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on June 29, 2026. Across those visits, inspectors documented 252 total violations — 60 critical, 58 major, 134 minor.

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Inspections on file

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Callback visits

Latest clean pass

March 13, 2024

The latest inspection on June 29, 2026 shows 13 observation rows: 1 critical, 5 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

93%

Inspector notes

252

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LA BODEGA RESTAURANT has a rough inspection history. Would you risk it?

F record

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*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: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling no drop down ceiling throughout bar and kitchen areas.
[50-09-4] Current license is not displayed during time of inspection.
[36-58-4] Exposed studs/joists/rafters present in food preparation or warewashing area. Observed exposed rafters and studs throughout kitchen area.
[35B-01-4] Observed gap beneath both exterior doors to the left of cook line area
[36-01-4] Observed accumulation of grease and food debris at cook line.
[36-17-5] Observed floor tiles throughout kitchen area in disrepair
[14-17-4] Still Observed rusted shelves in walk in freezer and walk in cooler during time of inspection.
[14-31-5] Observed in walk in freezer nonfood-grade bags storing beef.
[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. Observed establishment without written procedures for employees to follow in response to a vomiting or diarrheal event. Poster was provided via email during time of inspection.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu ceviche which contains raw fish not identified by consumer advisory.
[51-16-7] At the time of the callback check in OnBase ,plans are not submitted yet. Observed addition of bar area to the left of kitchen entrance without plan review. Observed bathroom in location different to plans provided. Observed mop sink located inside under dish machine in ware wash area. Plans state mop sink are outside. Miami, destablishment located at 13774 SW 88 ST Miami,FL occupying two bays, As per Operator, second bay address is 13770 SW 88 ST.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Sonia O. Engaging in food preparation working longer than 60 days without proof of employee training.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed establishment without proof of reporting agreement for all employees of establishment. Reporting agreement sent via email during time of inspection.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling no drop down ceiling throughout bar and kitchen areas.
[50-09-4] Current license is not displayed during time of inspection.
[36-58-4] Exposed studs/joists/rafters present in food preparation or warewashing area. Observed exposed rafters and studs throughout kitchen area.
[35B-01-4] Observed gap beneath both exterior doors to the left of cook line area.
[36-01-4] Observed accumulation of grease and food debris at cook line.
[36-17-5] Observed floor tiles throughout kitchen area in disrepair.
[14-17-4] Observed rusted shelves in walk in freezer and walk in cooler during time of inspection.
[14-31-5] Observed in walk in freezer nonfood-grade bags storing beef.
[11-27-4] Observed establishment without written procedures for employees to follow in response to a vomiting or diarrheal event. Poster was provided via email during time of inspection.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu ceviche which contains raw fish not identified by consumer advisory.
[51-16-7] Observed addition of bar area to the left of kitchen entrance without plan review. Observed bathroom in location different to plans provided. Observed mop sink located inside under dish machine in ware wash area. Plans state mop sink are outside. Miami, destablishment located at 13774 SW 88 ST Miami,FL occupying two bays, As per Operator, second bay address is 13770 SW 88 ST.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Sonia O. Engaging in food preparation working longer than 60 days without proof of employee training.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed establishment without proof of reporting agreement for all employees of establishment. Reporting agreement sent via email during time of inspection.

Disposition: Warning Issued
[29-49-6] Observed standing water in reach in cooler to the left of cook line.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling no drop down ceiling throughout bar and kitchen areas.
[50-09-4] Current license is not displayed during time of inspection.
[36-58-4] Exposed studs/joists/rafters present in food preparation or warewashing area. Observed exposed rafters and studs throughout kitchen area.
[35B-01-4] Observed gap beneath both exterior doors to the left of cook line area.
[36-01-4] Observed accumulation of grease and food debris at cook line.
[36-17-5] Observed floor tiles throughout kitchen area in disrepair.
[31B-04-4] Observed no hand wash sign at hand wash sink across from cook line.
[14-17-4] Observed rusted shelves in walk in freezer and walk in cooler during time of inspection.
[22-41-4] Observed at dish machine in ware wash area Dishwasher (Chlorine 10ppm). Operator will Discontinue use of dishmachine for sanitizing and set up three compartment sink until dish machine is repaired.
[14-31-5] Observed in walk in freezer nonfood-grade bags storing beef.
[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. Observed establishment without written procedures for employees to follow in response to a vomiting or diarrheal event. Poster was provided via email during time of inspection.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu ceviche which contains raw fish not identified by consumer advisory.
[51-16-7] Observed addition of bar area to the left of kitchen entrance without plan review. Observed bathroom in location different to plans provided. Kitchen layout is different to plans provided. Observed removal of front counter to the right of entrance door. Observed mop sink located inside under dish machine in ware wash area. Plans state mop sink are outside. Establishment located at 13774 SW 88 ST Miami,FL occupying two bays, As per Operator, second bay address is 13770 SW 88 ST.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Sonia O. Engaging in food preparation working longer than 60 days without proof of employee training.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed establishment without proof of reporting agreement for all employees of establishment. Reporting agreement sent via email during time of inspection.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in walk in cooler no handle bowl in container with chicha morada. Operator removed no handle bowl during time of inspection. Observed in container with flour across from ware wash area no handle bowl in container. Operator removed no handle bowl during time of inspection.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling no drop down ceiling throughout bar and kitchen areas.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in walk in cooler commercially processed reduced oxygen packaged corvina no longer frozen and not removed from packaging. Operator discarded corvina during time of inspection.
[50-09-4] Current Hotel and Restaurant license not displayed. Current license is not displayed during time of inspection.
[36-58-4] Exposed studs/joists/rafters present in food preparation or warewashing area. Observed exposed rafters and studs throughout kitchen area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath both exterior doors to the left of cook line area.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed accumulation of grease and food debris at cook line.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles throughout kitchen area in disrepair.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed serving spoon in rice cooker stored on top of cooked rice. Operator removed serving spoon during time of inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink across from cook line.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage stored in reach in cooler to the left of cook line. Operator removed employee beverage stage during time of inspection.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler to the left of cook line.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in walk in freezer and walk in cooler during time of inspection.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at dish machine in ware wash area Dishwasher (Chlorine 10ppm). Operator will Discontinue use of dishmachine for sanitizing and set up three compartment sink until dish machine is repaired.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed in walk in freezer nonfood-grade bags storing beef.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in walk in freezer raw duck stored in container with raw beef and raw pork. Operator removed raw poultry from container containing raw pork during time of inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in walk in cooler commercially processed reduced oxygen packaged corvina no longer frozen and not removed from packaging. Operator discarded corvina during time of inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at rice cooker across from walk in cooler cooked rice (112F - Hot Holding) as per operator less than 2 hours. Cooked rice was reheated during g tine of inspection (175F - Reheating).
[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. Observed establishment without written procedures for employees to follow in response to a vomiting or diarrheal event. Poster was provided via email during time of inspection.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu ceviche which contains raw fish not identified by consumer advisory.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink in bar area. Operator provided paper towel during time of inspection.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed addition of bar area to the left of kitchen entrance without plan review. Observed bathroom in location different to plans provided. Observed mop sink located inside under dish machine in ware wash area. Plans state mop sink are outside. Miami, destablishment located at 13774 SW 88 ST Miami,FL occupying two bays, As per Operator, second bay address is 13770 SW 88 ST.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Sonia O. Engaging in food preparation working longer than 60 days without proof of employee training.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed establishment without proof of reporting agreement for all employees of establishment. Reporting agreement sent via email during time of inspection.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink across from cook line during time of inspection. Operator provided soap during time of inspection.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory at establishment with menu offering ceviche containing raw fish and undercooked churrasco steak. Consumer advisory was provided during time of inspection and posted on wall to the left of bathroom entrance door facing the entrance of establishment.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in hand wash sink across from cook line. Observed no hot water in hand wash sink across from ceviche station.

Disposition: Met Inspection Standards
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Observed lime scale in dish machine to the right of three compartment sink in ware wash area.
[11-05-4] Discussed and provided employee agreement to operator via email.
[22-41-4] Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 10ppm). Operator will use three compartment sink to clean dishes until dish machine is repaired.
[14-11-5] Observed oven at cook line to the right of reach in cooler in disrepair.
[35B-01-4] Observed gap on both exterior kitchen doors leading to the outside.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in units throughout kitchen.
[31B-04-4] Observed at hand wash sink at preparation table across from reach in cooler no hand wash sign.
[51-16-7] Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed bathroom in different location from plans provided. Observed reach in cooler unit located at front counter not stated on plans. Observed mop sink located inside under dish machine in ware wash area. Plans state mop sink are outside. Observed establishment located at 13774 SW 88 ST Miami,FL occupying two bays. As per Operator, second bay address is 13770 SW 88 ST Miami, FL.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[22-31-4] Observed surface rust on shelves in walk in cooler. Observed surface rust on shelves in walk in freezer.
[22-16-4] Observed soiled shelves in reach in cooler to the left of cook line.
[29-34-4] Observed: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at back outside area a hose Bibb without vacuum breaker.

Disposition: Emergency order recommended
[35A-03-4] Observed: Dead roaches on premises. Observed approximately 3 dead roaches in ware wash area below dish machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Observed lime scale in dish machine to the right of three compartment sink in ware wash area.
[36-37-5] Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth and easily cleanable throughout kitchen and front counter.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling is disrepair over preparation area to the left of ware wash area.
[11-05-4] Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Person in charge was asked and has no knowledge of reporting responsibilities for employees
[50-09-4] Observed: Current Hotel and Restaurant license not displayed. Observed establishment operating without current license displayed.
[22-41-4] Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 10ppm). Operator will use three compartment sink to clean dishes until dish machine is repaired.
[14-11-5] Equipment in poor repair. Observed oven at cook line to the right of reach in cooler in disrepair.
[35B-01-4] Observed gap on both exterior kitchen doors leading to the outside.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed no cove molding at hot line in kitchen area.
[22-08-4] Observed soiled microwave on shelf of preparation table across from cook line.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in units throughout kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink at preparation table across from reach in cooler no hand wash sign.
[51-16-7] Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed bathroom in different location from plans provided. Observed reach in cooler unit located at front counter not stated on plans. Observed mop sink located inside under dish machine in ware wash area. Plans state mop sink are outside. Observed establishment located at 13774 SW 88 ST Miami,FL occupying two bays. As per Operator, second bay address is 13770 SW 88 ST Miami, FL.
[05-08-4] No probe thermometer provided to measure temperature of food products. Operator does not have a probe thermometer readily accessible.
[22-31-4] Observed: Non-pitting surface rust on food-contact equipment. Observed surface rust on shelves in walk in cooler. Observed surface rust on shelves in walk in freezer.
[22-16-4] Observed soiled shelves in reach in cooler to the left of cook line.
[35A-05-4] Observed 1 live roaches on top of dish machine. Observed 1 live roach crawling on drying rack by dish machine. Observed 10 live roaches crawling on wall behind doble door reach in cooler at ceviche station. Observed 1 live roach crawling on prep table next to flip top cooler. Observed 5 live roaches crawling on metal shelves across cook line.
[35A-23-4] Roach excrement and/or droppings present. Observed roach excrement present on wall to the right of three compartment sink in ware wash area.
[36-04-5] Observed: Utility lines are unnecessarily exposed. Observed exposed utility lines above preparation area to the left of ware wash area.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at back outside area a hose Bibb without vacuum breaker.

Disposition: Emergency order recommended
[35A-03-4] Observed: Dead roaches on premises. Observed approximately 3 dead roaches in ware wash area below dish machine.
[16-23-4] Observed: Accumulation of lime scale on the inside of the dishmachine. Observed lime scale in dish machine to the right of three compartment sink in ware wash area.
[36-37-5] Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth and easily cleanable throughout kitchen and front counter.
[36-32-5] Observed: Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling is disrepair over preparation area to the left of ware wash area.
[11-05-4] Observed: Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Person in charge was asked and has no knowledge of reporting responsibilities for employees
[06-09-1] Observed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 1 unit of commercially processed reduced oxygen packaged swai defrosted in walk in cooler while in packaging. Operator discarded swai.
[50-09-4] Observed: Current Hotel and Restaurant license not displayed. Observed establishment operating without current license displayed.
[22-41-4] Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 10ppm). Operator will use three compartment sink to clean dishes until dish machine is repaired.
[12B-02-4] Observed: Employee eating in a food preparation or other restricted area. Observed employee candies and Chocolate crackers stored above clean plates in shelf to the right of preparation area.
[12A-07-5] Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator engage in food preparation and change tasks without changing gloves and washing hands.
[09-01-4] Observed: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator touch cooked shredded chicken with barehands without Alternative Operating Procedure. Operator was coached on proper hand washing procedure and gloves use.
[13-03-4] Observed: Employee with no hair restraint while engaging in food preparation. Observed operator engage in food preparation without hair restraint.
[14-11-5] Observed: Equipment in poor repair. Observed oven at cook line to the right of reach in cooler in disrepair.
[35B-01-4] Observed: Exterior door has a gap at the threshold that opens to the outside. Observed gap on both exterior kitchen doors leading to the outside.
[36-08-4] Observed: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed no cove molding at hot line in kitchen area.
[01A-03-4] Observed: Food prepared in a private home. See stop sale. Observed approximately 30 chicken tamales in walk in cooler, as per operator prepared at home of vendor without invoice. Operator discarded tamales. Corrective Action Taken Repeat Violation Warning Priority: High Priority 01B-02-5 Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white rice (68F - Hot Holding) at steam table equipment across from walk in cooler as per operator more than 6 hours. Operator discarded rice.
[31A-09-4] Observed: Handwash sink not accessible for employee use at all times. Observed at at front counter hand wash blocked by small shelf unit with clean cups.
[31A-11-4] Observed: Handwash sink used for purposes other than handwashing. Observed hand wash sink at preparation table across from reach in cooler with dishes inside.
[10-01-5] Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed to the left of ware wash area in use scoops in containers with sugar, salt, and MSG with handle above food. Operator removed scoops from container.
[10-02-4] Observed: In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs stored on soiled shelves to the right of preparation area.
[22-08-4] Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled microwave on shelf of preparation table across from cook line.
[35A-02-7] Observed: Live, small flying insects found Observed approximatley 10 small flying insects in storage area to the right of preparation table in kitchen area.
[05-09-4] Observed: No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in units throughout kitchen.
[31B-04-4] Observed: No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink at preparation table across from reach in cooler no hand wash sign.
[31B-02-4] Observed: No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink throughout kitchen. Operator provided paper towel.
[51-16-7] Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed bathroom in different location from plans provided. Observed reach in cooler unit located at front counter not stated on plans. Observed mop sink located inside under dish machine in ware wash area. Plans state mop sink are outside. Observed establishment located at 13774 SW 88 ST Miami,FL occupying two bays. As per Operator, second bay address is 13770 SW 88 ST Miami, FL.
[05-08-4] Observed: No probe thermometer provided to measure temperature of food products. Operator does not have a probe thermometer readily accessible.
[31B-03-4] Observed: No soap provided at handwash sink. Observed no soap at hand wash sink throughout kitchen area. Operator provided soap during time of inspection.
[22-31-4] Observed: Non-pitting surface rust on food-contact equipment. Observed surface rust on shelves in walk in cooler. Observed surface rust on shelves in walk in freezer.
[23-03-4] Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled handles in reach in cooler units across from preparation table. Observed soiled handles in reach in unit to the left of cook line.
[14-14-4] Observed: Nonfood-grade basting brush used in food. Observed non-food grade basting brush in use at grill at cook line in kitchen area.
[08A-08-5] Observed: Raw animal food stored in same container as ready-to-eat food. Observed raw spinach in same container as raw chicken in walk in cooler. Warning Priority: High Prio
[08A-20-5] Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork in walk in cooler.
[22-16-4] Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves in reach in cooler to the left of cook line.
[02C-02-5] Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in front counter reach in unit across from three compartment sink with chocolate pastry, as per operator prepared on site, without date marking. Observed rice pudding in walk in cooler, as per operator held for more than 24 hours without date marking. Observed in reach in cooler across from preparation table chicken salad, as per operator held for mor3 than 24 hours without date marking.
[35A-05-4] Observed: Roach activity present as evidenced by live roaches found. Observed approximately 3 live roaches behind dish machine in ware wash area. Observed approximately 3 live roaches at wall of cook line behind reach in cooler and oven unit.
[35A-23-4] Observed: Roach excrement and/or droppings present. Observed roach excrement present on wall to the right of three compartment sink in ware wash area.
[24-18-4] Observed: Silverware/utensils stored upright with the food-contact surface up. Observed at table to the right of front counter silverware stored with food-contact surface up. Observed cooking utensils on table behind three compartment sink with food-contact surface up.
[25-06-4] Observed: Single-service articles not stored inverted or protected from contamination. Observed aluminum single service containers stored and not inverted at shelf to the right of the of preparation table in kitchen area.
[21-13-4] Observed: Soiled wet wiping cloth placed in use with fresh solution. Observed at preparation table across from reach in cooler soiled wiping clothes in bucket with chlorine solution.
[01B-13-4] Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 unit of commercially processed reduced oxygen packaged swai defrosted in walk in cooler while in packaging. Operator discarded swai.
[01B-04-5] Observed: Stop Sale issued due to food originating from an unapproved source. Observed approximately 30 chicken tamales in walk in cooler, as per operator prepared in home of employee. Operator discarded tamales
[03B-01-6] Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (68F - Hot Holding) at steam table equipment across from walk in cooler as per operator more than 6 hours. Operator discarded rice.
[36-04-5] Observed: Utility lines are unnecessarily exposed. Observed exposed utility lines above preparation area to the left of ware wash area.
[29-34-4] Observed: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at back outside area a hose Bibb without vacuum breaker.
[41-27-4] Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed at preparation table across from reach in cooler Sanitizer Bucket (Chlorine 200ppm). Operator fixed concentration of Sanitizer Bucket (Chlorine 100ppm). Observed to the left of three compartment sink across from front counter Sanitizer Bucket (Chlorine 200ppm) Operator fixed concentration of Sanitizer Bucket(Chlorine 100ppm).
[02D-01-5] Observed: Working containers of food removed from original container not identified by common name. Observed container of sugar and salt not labeled with common name at shelf across from cook line in kitchen area. Observed container of salt not labeled with common name on shelf above preparation table across Ross from reach in cooler.

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.
[14-11-5] Equipment in poor repair. Observed ice machine not working at kitchen. Observed reach in cooler door gaskets torn next to cook line.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
[36-22-4] Floor area(s) covered with standing water. Observed in front of walk in cooler door. Observed inside walk in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Observed heavy accumulation of debris under shelves inside side walk in cooler.
[36-17-5] Floor tiles missing and/or in disrepair. Observed throughout kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled throughout kitchen.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed throughout kitchen area.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed ground beef stored inside non food grade bags next to walk in cooler.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating to the public with an expired license. License expired on 10/1/25.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over sauces inside reach in cooler at cook line.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washed hands with gloves on. Coached operator and employee on proper hand washing procedures. Employee proceeded to take of gloves, wash hands and put on new gloves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (50F - Cold Holding); spaguetti (48F - Cold Holding) inside reach cooler next to cook line. Operator discarded the product.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (50F - Cold Holding); spaguetti (48F - Cold Holding) inside reach cooler next to cook line. Operator discarded the product.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed utensils stored inside hand sink at kitchen operator removed the items.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink water 80 at cook line.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cups with no handle stored inside container of mussels and container of rice. Operator removed cups
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled at cook line
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed several ceiling tiles with stains in kitchen area
[14-11-5] Equipment in poor repair. Observed broken ice machine in back prep area. Observed gaskets torn at standing reach in cooler next to grill
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of exterior door
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed at entrance of walk in freezer and at wall next to back exterior door.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor under reach in cooler next to ice machine and inside cracked tiles in kitchen area
[36-73-4] Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled with old food
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles cracked in kitchen area next to cook line
[08B-38-4] Food stored on floor. Observed bucket of mayo stored on floor inside walk in cooler. Operator picked up bucket.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled
[22-16-4] Walk-in cooler/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in kitchen area near cook line and behind prep table with plates next to hand sink in kitchen
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of salt and spices not labeled at cook line
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw squid stored inside non food grade bags inside reach in freezer near cook line
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw calamari inside walk in cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored inside hand sink at front counter
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink next to cook line
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed black beans with no date mark inside standing reach in cooler in prep area, as per operator was made 2 days prior to inspection.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at hand sink next to cook line

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a single service container without handle stored inside of desert. Operator removed the container.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in coolers door handles soiled at bakery station. And microwave door handles soiled.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-03-4] Dead roaches on premises. Observed one dead roach u dear shelves at bakery station.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed floor and wall junctures not coved at dishwasher area and outside of the walk in freezer.
[36-22-4] Floor area(s) covered with standing water under standing reach in cooler at kitchen area.
[36-01-4] Floor not cleaned when the least amount of food is exposed under reach in cooler and preparation tables at kitchen area.
[36-17-5] Floor tiles missing and/or in disrepair. Observed several tiles missing and some broken at kitchen area.
[10-08-5] Ice scoop handle in contact with ice at front counter.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching the rice with milk. Operator removed the Handle.
[22-08-4] Interior of microwaves has accumulation of black substance/grease/food debris at kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled at bakery station. And heavy accumulation of grease and debris on stove.
[29-07-5] Plumbing system improperly installed or repaired. Observed pipe under hand wash sink and the pipe under three compartment in disrepair. The water at drain on floor.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues at bakery station where the ceviche is made.
[25-05-4] Single-service articles improperly stored. Observed single service articles stored on floor next to shelf at bakery station.
[29-49-6] Standing water in bottom of reach-in-cooler at ceviche station.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust under/next to three compartment sink and dishwasher machine.
[29-03-4] Water draining onto floor surface. Observed water of the three compartment sink draining on floor.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe under hand wash sink at preparation area.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0 ppm).
[08B-27-4] Food placed in soiled container/equipment. Observed bread stored in soiled drawer at bakery station.
[01A-03-4] Food prepared in a private home. See stop sale. Observed deserts and tamales, as per the manager are made at home.
[28-17-5] Improper sewage disposal at floor drains in kitchen and/or food preparation area. Observed sewage from the dishwasher machine disposal at floor in kitchen area. The drain is clogged. And waste water from hand wash sink drain on floor at bakery area.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed ceviche is offered on the menu no parasites destruction letter.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed octopus and shrimp stored inside of thank you bags at reach in cooler bakery station.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cut onions at reach in cooler at bakery station. And observed raw fish stored over cooked pasta at walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over seafood mix at walk in cooler.
[28-26-5] Sewage/wastewater backing up through floor drains. Observed wastewater backing up through floor drain under the dishwasher machine.
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. Observed deserts and tamales as per the manager are made at home.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed ground beef (51 F - Cold Holding); mashed potatoes (52 F - Cold Holding); octopus (49 F - Cold Holding); cooked shrimp (49 F - Cold Holding) at standing reach in cooler bakery station. As per operator since yesterday.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground beef (51 F - Cold Holding); mashed potatoes (52 F - Cold Holding), octopus (49 F - Cold Holding); cooked shrimp (49 F - Cold Holding) at standing reach in cooler bakery station. As per operator since yesterday.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a green container inside of hand wash sink preparation area.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink preparation area.
[31B-03-4] No soap provided at handwash sink at preparation area.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink with water at 80°F after 3 minutes running water at preparation area.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Observed box containing raw fish stored on the floor of the walk-in cooler.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine strength at 0ppm,operator set up 3 compartment sink and called service technician.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed cooked octopus stored in shopping bag located in the glass door reach in cooler.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator renewed license online during inspection, confirmed on ipad refresh.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw swai fillets stored above cooked potatoes,located in the glass door reach in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw seafood located in the walk-in cooler.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 6 cracked shell eggs located in the prep reach in cooler by ceviche station.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: mashed potatoes ,as per operator from yesterday. (46F - Cold Holding)
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed cooking utensil stored in kitchen unit
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for Rocelio M, Jesenis G , Edith O
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for the cooked pork,2 days ago located in the walk-in cooler.