LA CABRERA

Name: LA CABRERA
Address: 2895 MCFARLANE RD, MIAMI, FL, 33133, US
Rating: 42.7

2895 MCFARLANE RD, MIAMI, FL 33133

License #2337122

🌮 Mexican/Latin ℹ️

42.7 Grade F / 100

Failing Health Score

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Latest inspection

April 2, 2026 · 10 findings · 1 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

LA CABRERA in MIAMI currently holds an InspectFL Health Score of 42.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on April 2, 2026. Across those visits, inspectors documented 78 total violations — 15 critical, 24 major, 39 minor.

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The latest inspection on April 2, 2026 shows 10 observation rows: 1 critical, 2 major, and 7 minor.

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Inspector notes

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Inspector notes linked where available

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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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine. Operator began to clean.
[36-36-4] Ceiling tile missing. Observed missing above dish machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled throughout kitchen with dust buildup
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed scoop stored on top of ice machine.
[38-01-4] Light shield damaged/in disrepair. Observed light shield broken above dish washing area.
[08B-12-5] Stored food not covered. Observed for bag of rice and flour at kitchen entrance stored uncovered.
[08B-54-4] Uncovered food stored near sink exposed to splash. Observed for bag of rice in rolling container next to hand sink at entrance of kitchen. Operator closed container.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at entrance of kitchen cut lettuce (53F - Cold Holding); feta cheese (56F - Cold Holding). As per operator for less than 2 hours. Operator removed and stored into walk in cooler to cool.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at front line grill area hand sink.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired for chef Anthony Alcala 8/6/2025.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at cook line oven unit.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in front of exit door of kitchen.
[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 3 packages of thawed tuna stored in cook line reach in cooler not removed from vacuum packaging.
[14-11-5] Equipment in poor repair. Observed reach in freezer unit in kitchen door broken.
[35B-03-4] Outer openings not protected with self-closing doors. Observed kitchen rear exit door propped open with no active deliveries taking place.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed for cook line reach in cooler.
[08B-12-5] Stored food not covered. Observed at rear of kitchen containers of bread stored uncovered.
[41-07-4] Container of medicine improperly stored. Observed container of prescription medicine stored on top of dish machine.
[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 0ppm). Operator changed sanitizer solution and primed machine.
[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 3 packages of thawed tuna stored in cook line reach in cooler not removed from vacuum packaging.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink at entrance of kitchen blocked by strainer stored inside.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee using kitchen entrance hand sink to refill water pitchers for service.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 7 employees present with no certified manager on site at time of inspection.
[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 no training available for employees, Herman Quintela, Anthony Alcala, and Jose Cortes.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles in dry storage area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed serving dishes not inverted across from dishwashing machine.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen area and lobby area.
[08B-38-4] Food stored on floor. Observed five buckets of gelato stored on floor in walk in freezer. Also observed peeled potatoes and boxes of unwashed vegetables stored on the floor in walk in cooler.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of ice machine.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in crack between prep table and wall at rear preparation area near exit door.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed scoop stored on soiled container of flour in prep area at entrance of kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets to reach in cooler soiled with food debris at reach in cooler across from stove. Also observed vent to ice machine soiled with large accumulation of dust.
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. Observed unwrapped single service straws at bar area.
[08B-12-5] Stored food not covered. Observed bread crumbs at top prep shelf not covered.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed no time marking on reduced oxygen packaging for salmon, octopus, sausages and beef in walk in cooler and freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep tables at cook line.
[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 Bar Dishwasher (Chlorine 0ppm) at bar area. Operator primed sanitizer output. Final solution Dishwasher (Chlorine 100ppm).
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 36 pieces of salmon in reduced oxygen packages, not frozen in walk in cooler. Advised operator to segregate and not serve to public.
[41-22-4] Medicine not labeled properly. Observed first aid antiseptic stored on clean dish drying rack.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed wiping cloths covering bread on rear preparation table next to exit door.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat scallions in reach in cooler at cook line. Also observed raw shell eggs stored over bread in walk in cooler.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server place soiled cups on to dish rack and proceeded to walk back to lobby area and service customers with washing hands. Inspector coached operator on proper hand washing
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 36 pieces of salmon and 12 pieces of octopus, in reduced oxygen packages not frozen in walk in cooler. Observed 12 pieces of salmon in reduced oxygen packages, frozen in walk in freezer without an approved HACCP. Observed multiple reduced oxygen packages of raw steak in walk cooler dating 1/22-1/25 and reach in cooler dating 1/22-1/25 at grill station. Totaling 10 packages.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pasta (79F - Hot Holding) at prep table middle shelf in kitchen area. As per operator for about 1 hour.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris.
[31A-09-4] Mop sink not accessible for employee use at all times.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test for dishwashing machine. Observed no quaternary test kit for three compartment sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink at grill station and bar area.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed reduced oxygen packages of variety of raw beefs and sauces in walk in freezer. Also observed 12 pieces of reduced oxygen packaged salmon in walk in freezer. As per operator stored for at least one month with no approved haccp plan. Also Observed reduced oxygen packages of sausages, octopus and steaks in walk in cooler. Observed multiple reduced oxygen packages of raw steak in walk cooler dating 1/22-1/25 and reach in cooler dating 1/22-1/25 at grill station. Totaling 10 packages.
[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 open container of milk not date marked at bar area. As per operator opened yesterday 01/28. Operator date marked container during the inspection.