LA HORMIGA DE ORO

Name: LA HORMIGA DE ORO
Address: 12104-12106 SW 117 CT, MIAMI, FL, 33186, US
Rating: 67.3

12104-12106 SW 117 CT, MIAMI, FL 33186

License #2316570

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

67.3 Grade F / 100

Failing Health Score

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Quick take

LA HORMIGA DE ORO in MIAMI currently holds an InspectFL Health Score of 67.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 11, 2026. Across those visits, inspectors documented 31 total violations — 10 critical, 6 major, 15 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 11, 2026 included 2 critical violations, 2 major, and 2 minor.

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 - Admin. complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw milk product stored above cooked beef and cucumber and tomato salad in reach in cooler across from steam table. Observed raw chicken stored above nacatamales in walk in cooler at dry storage area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in dirty water at cook line. Employee discard water and placed tools to be washed
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors not tight fitting at bathroom.
[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 4+ food employees without a certified food manager present.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed surface rust on shelves in dry storage area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler at dry storage area raw chicken (53F - Cold Holding); raw pork (53F - Cold Holding); raw beef (52F - Cold Holding); blood sausage (48F - Cold Holding); dried cheese (48F - Cold Holding); milk (47F - Cold Holding); nacatamales (51F - Cold Holding), as per operator door was left open to put away orders, for less than 4 hrs.

Disposition: Warning Issued
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm)at three compartment sink. Coached operator on proper concentration.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed plastic lids not inverted at shelf above sandwich press.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed garbage container in front of hand wash sink at front counter across from steam table. Employee moved garbage container. Observed hand sink blocked by bucket at kitchen area.
[36-22-4] Floor area(s) covered with standing water. Observed standing water at cook line.
[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 4+ food employees without a certified food manager present.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in dirty water at cook line. Employee discard water and placed tools to be washed
[14-01-5] Bowl or other container with no handle used to dispense food. Observed no handle scoop in container with rice. Employee removed bowl. Observed bowl with no handle in ice machine. Employee removed bowl.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink to the left of three compartment sink in kitchen area.
[01A-05-4] Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed blood sausage in walk in cooler without label or invoice to verify source.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors not tight fitting at bathroom.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cut lettuce, cut tomato, potato salad without time mark, as per operator prepared less than 4 hours. Operator marked with time.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw milk product stored above cooked beef and cucumber and tomato salad in reach in cooler across from steam table. Observed raw chicken stored above nacatamales in walk in cooler at dry storage area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in freezer to the left of cook line soiled shelves.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed establishment open to the public with expired license. Operator paid license during time of inspection.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs at ambient air temperature on prep table in kitchen area. Employee stored eggs in reach in cooler.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee wash and rinse equipment without sanitizing. Coached employees on proper washing method.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed surface rust on shelves in dry storage area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler at dry storage area raw chicken (53F - Cold Holding); raw pork (53F - Cold Holding); raw beef (52F - Cold Holding); blood sausage (48F - Cold Holding); dried cheese (48F - Cold Holding); milk (47F - Cold Holding); nacatamales (51F - Cold Holding), as per operator door was left open to put away orders, for less than 4 hrs.

Community reaction

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Community pulse