LAS VINAS BBQ

Name: LAS VINAS BBQ
Address: 6091 SW 8 ST, WEST MIAMI, FL, 33144, US
Rating: 75.2

6091 SW 8 ST, WEST MIAMI, FL 33144

License #2313468

🔥 BBQ ℹ️

75.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

February 24, 2026 · 5 findings · 0 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LAS VINAS BBQ in WEST MIAMI currently holds an InspectFL Health Score of 75.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 48 total violations — 4 critical, 17 major, 27 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

March 31, 2025

The latest inspection on February 24, 2026 shows 5 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

LAS VINAS BBQ has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed walk in freezer floor soiled.
[14-69-4] Ice buildup in reach-in freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees, located at preparation kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed most of the reach in cooler gaskets soiled.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.
[14-11-5] Equipment in poor repair. Observed warmer in main kitchen with hole in plastic door. Ambient temperature of 120F.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer at coffee section.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line 90F. Operator placed on flat top to raise temperature of water.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at sandwich prep area.
[08B-12-5] Stored food not covered. Observed in walk in cooler cooked pork not covered.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed pork shoulder thawing in standing water. Operator dumped water and turned cold water back on and left under running water.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of sugar with no label. Operator wrote during inspection. Observed salt with no label. Operator wrote during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in warmer at front cook line warmer: beans (120F - Hot Holding); rice (120F - Hot Holding). As per operator, items were placed in warmer less than one hour prior. chicken (112F - Hot Holding); ribs (124F - Hot Holding); chicharrons (122F - Hot Holding) As per operator, items placed less than one hour prior to inspection. Warmer was not fully turned on. Operator turned warmer fully on, placed items back in kitchen for proper reheating. Observed behind steam table on counter: Chicharrons (80F - Hot Holding). Chicharrons placed 1 hour prior to inspection, inspector explained the hot holding process, manager took items to back to be refried. Inspector provided TPHC form.Corrective Action Taken Observed on storage shelf behind counter: pork fat (56F - Ambient). As per operator, fat was removed from pork 2 hours prior to inspection, and used to sell to customers. Inspector explained it must be held on temperature, operator placed in reach in cooler at front counter.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to answer question for temperature of fully cooked chicken. Inspector went over with manager during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife and knife magnet soiled with crumbs; not in use.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink at warewash area used to store bucket. Operator removed on site.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed steak and eggs on menu with no indication of the consumer advisory.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed bottle with no label. Operator labeled during inspection.