LA HORMIGA DE ORO

Name: LA HORMIGA DE ORO
Address: 12104-12106 SW 117 CT, MIAMI, FL, 33186, US
Rating: 60

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

60 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 60 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 40 total violations — 15 critical, 6 major, 19 minor.

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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 February 11, 2026 shows 6 observation rows: 2 critical, 2 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

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•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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
[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
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed surface rust on shelves in dry storage area.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors not tight fitting at bathroom.
[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.
[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.
[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
[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.
[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.
[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.
[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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in freezer to the left of cook line soiled shelves.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed plastic lids not inverted at shelf above sandwich press.
[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
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in shelf above cook line fried pork belly (70F - Hot Holding), as per operator more than 24 hours. Operator discarded pork belly.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed surface rust on shelves in dry storage area.
[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.
[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.
[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.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors not tight fitting at bathroom.
[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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board at preparation area.
[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.
[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-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 raw chicken stored above raw beef in walk in freezer at dry storage.
[08B-38-4] Food stored on floor. Observed case of tostones on floor of walk in freezer. Observed plastic bottles of water stored on floor across from steam table at front counter.
[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.
[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.

Disposition: Inspection Completed - No Further Action
[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 cooked then cooled containers of rice and grilled chicken stored in walk in cooler. As per operator was cooked the day before.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cool line.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in rolling container of dry rice. Operator removed.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed at storage area near walk in coolers container of raw frozen beef and yuca thawing at room temperature.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front steam table sweet plantains (122F - Hot Holding); grilled chicken (127F - Hot Holding); as per cook less than 2 hours. Cook increase temperature to begin reheating.
[25-05-4] Single-service articles improperly stored. Observed to go trays stored on floor under front counter.
[08B-12-5] Stored food not covered. Observed cooled containers of raw chicken, rice and marinating beef stored uncovered in 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 at walk in freezer raw packages of chicken stored over raw packages of pork. Operator began to reorganize during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at kitchen prep table container of chimichurry (82F - Cold Holding). As per operator for less than 1 hour from prep being stored at room temperature. Operator store into reach in cooler to begin cooling process.
[08B-38-4] Food stored on floor. Observed several plastic gallons of cooking oil stored on floor in kitchen storage area. Observed in walk in cooler boxes of eggs stored on floor.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler uncovered containers of raw chicken stored over uncovered containers of cooling rice.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed for walk in cooler shelves soiled.

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LA HORMIGA DE ORO

Failing Health Score

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar Mexican/Latin in MIAMI

TAQUERIA SAN LUIS POTOSI

P114 TALKIN TACOS (SUB)

NANA'S EMPANADAS

ANTOJITOS AMADOR LLC

MARYS TACOS

Other options in MIAMI

NACHOS

FRESA CREAM

STAND 304

LILIS MEDITERRANEAN FOOD

GELATO AND DISTRICT 5 - NACHO

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