LA NUEVA ALAMEDA

Name: LA NUEVA ALAMEDA
Address: 2400 NW 27 AVE, MIAMI, FL, 331427234, US
Rating: 30.2

2400 NW 27 AVE, MIAMI, FL 331427234

License #2319335

🌮 Mexican/Latin ℹ️

30.2 Grade F / 100

Failing Health Score

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Latest inspection

September 18, 2026 · 12 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LA NUEVA ALAMEDA in MIAMI currently holds an InspectFL Health Score of 30.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 18, 2026. Across those visits, inspectors documented 78 total violations — 10 critical, 17 major, 51 minor.

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Record snapshot

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Inspections on file

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The latest inspection on September 18, 2026 shows 12 observation rows: 1 critical, 2 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

LA NUEVA ALAMEDA 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with black mold-like substance.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice inside of ice machine at front counter.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at hand wash sink in kitchen was turned off. Employee reopened hot water valve.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink at front counter.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles in kitchen in disrepair.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guard in walk in cooler soiled.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in dry storage area showing water damage.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent in dry storage soiled with black mold-like substance.
[36-24-5] Hole in or other damage to ceiling. Observed hole in ceiling located at dry storage area.
[08B-38-4] Food stored on floor. Observed plastic jugs of oil stored on floor in dry storage area.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb under hand sink in kitchen missing backflow preventer.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser at mop sink missing label.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in the interior of ice machine by beverage cooler.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage like substance on ceiling in dry storage area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed excessive cut marks on cutting board on prep table in kitchen area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table in kitchen area.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking a beverage while at the front counter.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair throughout kitchen area.
[08B-38-4] Food stored on floor. Observed a box of oranges on the floor inside walk in cooler. Observed oil containers on the floor in dry storage area.
[33-11-4] Missing drain plug at dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled Hood system in kitchen. Observed soiled gaskets on walk in cooler door.
[33-16-4] Open dumpster lid.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves inside walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed plastic bottles in kitchen prep area with no labels.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slicer in kitchen area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed metal containers inside handwashing sink next to 3 compartment sink. Employee removed items.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels next to handwashing sink in kitchen area. Employee provided paper towels.
[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 beans, beef stew, chicken stew, and yuca with no date marked inside walk in cooler. As per operator food was made more than 24 hours ago.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle hanging from mop sink with a pink chemical inside and no label.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[50-09-4] Current Hotel and Restaurant license not displayed.
[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 washing pots and sanitizing in the middle compartment of the 3 compartment sink. Educated employee how to properly wash, rinse and sanitize properly. Employee remade 3 compartment sink properly.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of red beans, black beans, sugar, rice and bread crumbs out of their original packaging with no name label.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm), employee remade Triple Sink (Chlorine 100ppm).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed slice tomatoes (72F - Cold Holding); cut lettuce (71F - Cold Holding) stored on top of the prep table for less than 2 hours, as per operator. Operator placed in the reach in cooler.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) stored at the front counter, operator remade Sanitizer Bucket (Chlorine 100ppm).
[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 form to operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer in the back storage room with old food debris.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen. Operator placed new roll.
[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. Provided form to operator.
[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 some employees with expired certificate.