LA PLAYA GRILL

Name: LA PLAYA GRILL
Address: 9698 SW 328 ST, HOMESTEAD, FL, 33033, US
Rating: 62.5

9698 SW 328 ST, HOMESTEAD, FL 33033

License #2333632

🍽️ American ℹ️

62.5 Grade F / 100

Failing Health Score

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Latest inspection

March 11, 2026 · 20 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LA PLAYA GRILL in HOMESTEAD currently holds an InspectFL Health Score of 62.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 78 total violations — 8 critical, 12 major, 58 minor.

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The latest inspection on March 11, 2026 shows 20 observation rows: 2 critical, 2 major, and 16 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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Community reaction

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LA PLAYA GRILL 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: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on cut raw corvina container, employee removed during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed around vents at kitchen area.
[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 raw corvina filet still on ROP package in standing unit at kitchen area. Employee discarded during inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed on white cutting boards at preparation area.
[14-38-4] Food storage container/container lid cracked or broken. Observed broken plastic scoop being used on rice container, operator discarded during inspection.
[36-24-5] Hole in or other damage to wall. Observed wall damaged next to hand wash sink at kitchen area.
[14-69-4] Ice buildup in reach-in freezer across fryer at cook line.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on flour container next to 3 compartment sink. Operator stored properly.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed fryers basket stored on dirty surface across 3 compartment sink.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water at 85° F next to warmer at kitchen area, employee removed during inspection.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at preparation area, employee removed during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets inside hand wash reach in cooler across fryer at kitchen area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior by back door l
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed plates not inverted across oven at kitchen area. Employee stored properly during inspection.
[08B-12-5] Stored food not covered. Observed sliced cheese stored on top of shelves inside reach in cooler at cook line, employee stored properly during inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw corvina filet still on ROP package in standing unit at kitchen area. Employee discarded during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed seasoning stored on soiled container at cook line, operator moved to dishwashing area.
[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 cooked shredded beef and cooked shrimp inside reach in cooler held more than 24 hrs not date marked. Employee dated during inspection.

Disposition: Met Inspection Standards
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observe in all units at kitchen area.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-73-4] Floor soiled/has accumulation of debris. Observe throughout kitchen.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observe ice scoop stored on top,of the ice machine. Employee removed scoop during inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe scoop on standing water 98° on preparation table. Employee discarded during inspection.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets in all units at kitchen area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observe several personal drinks on different reach in cooler at kitchen area. Operator removed during inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observe raw corvina fillets, raw shrimp and conch fritters mix containers (frozen) on preparation table, employee moved all products to reach in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observe on preparation table at kitchen area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw chicken stored above cooked pasta on reach in cooler at kitchen area. Employee stored properly during inspection.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observe jalapeños opened container not date marked, as per employee container was opened 2 days ago. Employee change and dated container.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled cutting board at kitchen area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked black beans not date marked on standing reach in cooler at kitchen area. Employee dated during inspection.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on both ice machines.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled walk in cooler handle.
[08B-38-4] Food stored on floor. Observed cooking oil containers stored on floor by back door.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed on reach in freezer unit by kitchen door entrance.
[10-08-5] Ice scoop handle in contact with ice.
[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 on cube raw fish container inside reach in cooler by ice machine.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink on reach in cooler by bar window.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw fish (frozen) on preparation table at kitchen area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed breadcrumbs and flour white bin containers not labeled with common name at kitchen 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 0ppm); operator check and replaced solution.Dishwasher (Chlorine 100ppm)
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed cut sausage being stored on non food grade bags.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed dirty utensils inside HWS at kitchen area.
[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 cooked pork not date marked inside reaching cooler at kitchen area. As per operator over 24 hours.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in kitchen area .
[14-01-5] Bowl or other container with no handle used to dispense food. Observed onraw fish container, in reach cooler next ice machine at kitchen area . Employee removed
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust around 2 fans in kitchen area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed uncovered personal drink on prep table at cook line. Employee removed it
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed cook eating in prep area.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to restaurant food inside reach in cooler in prep area. Employee removed and stored properly.
[08B-38-4] Food stored on floor. Observed lard plastic container inside walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in white chess freezer at kitchen area.
[35B-03-4] Outer openings not protected with self-closing doors. Observed both back doors open all the time during inspection. Employee closed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves inside walk in cooler.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); next to unit in kitchen area, Sanitizer Bucket (Chlorine 100ppm)
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed 2 bins containing flour and cracker mix not identified with common name next to 3 compartment sink. Employee labeled product.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw oysters in unit near pick up window.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw mahi mahi (48F - Cold Holding); and raw chicken (48F - Cold Holding)inside unit. across from flat grill. As per employee less than 4 hours. Employee add ice to containers during inspection.
[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 Chlorine 200ppm); next to 3 compartment sink. Sanitizer Bucket (Chlorine 100ppm)
[11-01-5] Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled in preparation table. Also observed soiled grinder next to dishwasher machine.Employee cleaned it
[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 cooked lobsters not date marked in reach in cooler in cook line . Operator labeled product.