LA RAMPA RESTAURANT

Name: LA RAMPA RESTAURANT
Address: 1366 EAST 4 AVENUE., HIALEAH, FL, 33010, US
Rating: 40.7

1366 EAST 4 AVENUE., HIALEAH, FL 33010

License #2326401

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

40.7 Grade F / 100

Failing Health Score

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Quick take

LA RAMPA RESTAURANT in HIALEAH currently holds an InspectFL Health Score of 40.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 28, 2026. Across those visits, DBPR recorded 47 total findings; InspectFL has detailed violation rows for 44 of them so far.

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

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 May 28, 2026 shows 11 observation rows: no critical rows, 5 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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.

What you’ll see here

•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.

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
Probe thermometers missing, inaccurate, or uncalibrated; ambient air thermometers missing from holding units.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Wet mops not stored in a manner allowing them to dry; maintenance tools stored where they could cross-contaminate food or equipment.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed mozzarella shredded cheese and Gouda shredded cheese bags thawing at room temperature on top of preparation table in front of walk in cooler. Manager stored bags of cheeses inside walk in cooler for proper thawing.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on the floor inside walk in freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution on top of preparation table table at kitchen area.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Observed at hand wash sink at kitchen area.
[33-11-4] Missing drain plug at dumpster.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on the floor at walk in cooler at kitchen area.
[51-18-6] No copy of latest inspection report available.
[08B-12-5] Stored food not covered. Observed smoked pork chop stored uncovered on shelf at walk in cooler. Manager covered during inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on top of table next to clean plates at cook line area.
[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 scoop handle touching sugar inside plastic container at front counter. Employee removed and stored properly during inspection.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed 2 waste receptacle with no cover at womens bathroom.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar container not identified on preparation table at front counter. Also observed floor container not identified on top of reach in cooler at cook line area.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 400+ppm) on top of preparation table at kitchen area. Employees add more water to solution Sanitizer Bucket (Chlorine 100ppm).
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed 1 employee engaged in food preparation touching ready to eat toast with bare hands. Employee wash hands and reheated to 165 degrees Fahrenheit at the time of inspection.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled on preparation table at kitchen area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Mozzarella Shredded Cheese (51F - Cold Holding); Minced Garlic in oil Sauce (71F - Cold Holding) inside reach in cooler at pizza station. As per operator for less than 4 hours. Operator stored inside walk in cooler for rapid cooling. Also observed chicken breast (46F - Cold Holding); Mixed vegetables (48F - Cold Holding) inside reach in cooler at cook line area. As per operator for less than 4 hours. Operator stored inside walk in cooler for rapid cooling.
[08B-38-4] Food stored on floor. Observed oil case stored on the floor next to walk in cooler at kitchen area.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rusty preparation table inside kitchen area.

Community reaction

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Community pulse