LA VENTANA RESTAURANT

Name: LA VENTANA RESTAURANT
Address: 710 WASHINGTON AVE STE CU-2, MIAMI BEACH, FL, 33139, US

710 WASHINGTON AVE STE CU-2, MIAMI BEACH, FL 33139

License #2327797

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

C 76.8/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

How is this calculated? →

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

DBPR

Inspection History

Critical Major Minor

Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over butter inside RIC. **Repeat Violation**
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
[10-20-4] In-use tongs stored on equipment door handle between uses. **Repeat Violation**
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands.
[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/ **Repeat Violation**
[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/ **Repeat Violation**
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over butter inside RIC. **Repeat Violation**
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[10-20-4] In-use tongs stored on equipment door handle between uses. **Repeat Violation**
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands.

Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (112F - Hot Holding); shredded beef (112F - Hot Holding) at steam table, as per chef for approximately 1 hour prior.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Chef replaced. **Corrective Action Taken**
[51-13-4] No Heimlich maneuver/choking sign posted. Provided to manager via email.
[14-11-5] Equipment in poor repair. Observed RIC gaskets in disrepair.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[10-20-4] In-use tongs stored on equipment door handle between uses. **Repeat Violation**
[14-11-5] Equipment in poor repair. Observed RIC gaskets in disrepair.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[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 to operator via email.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over butter inside RIC. **Repeat Violation**
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef unaware of hot holding minimum temperature.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[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 to operator via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Chef replaced. **Corrective Action Taken**
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (112F - Hot Holding); shredded beef (112F - Hot Holding) at steam table, as per chef for approximately 1 hour prior.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef unaware of hot holding minimum temperature.
[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/
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over butter inside RIC. **Repeat Violation**