LORANAS CARIBBEAN AND AMERICAN GRILL

Name: LORANAS CARIBBEAN AND AMERICAN GRILL
Address: 19752 NW 27 AVE, MIAMI GARDENS, FL, 33056, US
Rating: 34.6

19752 NW 27 AVE, MIAMI GARDENS, FL 33056

License #2336237

🌴 Cuban/Caribbean ℹ️

34.6 Grade F / 100

Failing Health Score

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Latest inspection

May 18, 2026 · 8 findings · 0 critical

Routine - Food

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Quick take

LORANAS CARIBBEAN AND AMERICAN GRILL in MIAMI GARDENS currently holds an InspectFL Health Score of 34.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on May 18, 2026. Across those visits, inspectors documented 94 total violations — 18 critical, 22 major, 54 minor.

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The latest inspection on May 18, 2026 shows 8 observation rows: no critical rows, 3 major, and 5 minor.

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Inspector notes

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LORANAS CARIBBEAN AND AMERICAN 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: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed current license not displayed.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[51-18-6] No copy of latest inspection report available. Observed last copy not on site.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
[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. Observed no form or kit; inspector provided via email.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dish racks.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all staff with expired certificates. Phyllis, Daniella, Durrell. 03/06/26 and 03/2024.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Observed carrots stored on the walk in cooler floor.
[36-24-5] Hole in or other damage to wall. By the entrance of the dishwashing area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. In the kitchen, next to steam table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in the reach in coolers.
[29-49-6] Observed standing water in bottom of reach-in-cooler where snapper is stored in.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind dishwasher and storage rack.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in standing water of 86F. Cook placed metal containers on top of flattop.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (112F - Hot Holding) stored on top of flattop for less than 3 hours as per cook. Cook placed items in the oven to reheat.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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/ Observed 5 employees engaged in food preparation with no certified manager on duty.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed a grease fryer on top of the reach in cooler with no hood suppression system over it.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Observed walk in cooler in disrepair. No food items are inside. Technician is on the way.
[36-22-4] Floor area(s) covered with standing water. By the mop sink and dishwasher area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in the kitchen reach in cooler by the stove soiled.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) stored on the floor in the kitchen, as per operator ran out last night, remade with different solution Sanitizer Bucket (Chlorine 50ppm).
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed sanitation bucket stored on the floor by the kitchen handwashing sink. Operator removed.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cheese sauce (62F - Cooling) stored in the reach in cooler over night. Stop sale was issued.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cheese sauce (62F - Cooling) stored in the reach in cooler over night. Stop sale was issued.
[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), as per operator solution finished last night. Operator has 3 compartment sink prepped.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed kitchen handwashing sink with food residue inside.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.kitchen hand washing sink.
[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 Darrell and philliys with an expired certificate.

Disposition: Warning Issued
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet cloth under the cutting board in the kitchen. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in the kitchen in front of the stove.
[21-38-4] Observed wiping cloth sanitizing solution stored on the floor in the kitchen.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in standing water.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled under the 3 compartment sink and dishwasher.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed macaroni and cheese (50F - Cooling) in the walk in cooler from the night before, as per operator.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed macaroni and cheese (50F - Cooling) in the walk in cooler from the night before, as per operator.
[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) at the kitchen not sanitizing properly. Operator had 3 compartment sink set up. Observed Bar- Dishwasher (Chlorine 0ppm)at the bar not sanitizing properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (89F - Hot Holding) stored on top of the grill for less than 2 hours, as per operator. Items were placed to reheat.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice thrown in the handwashing sink in the kitchen.

Disposition: Warning Issued
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at the bar.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in the kitchen soiled.
[36-22-4] Floor area(s) covered with standing water. Observed standing water by the kitchen dishwasher machine.
[36-24-5] Hole in or other damage to wall. Observed corners of the walls in the kitchen and warehouse washing area damaged.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons and tongs in standing water by the cookline. Operator removed.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping clothes under 2 cutting boards, operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in front of the hot holding box.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall by 3 compartment sink, dishwasher machine, back area handwashing sink, mop sink and ice machine soiled.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed floor behind the ice machine soiled.
[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 Bar: Dishwasher (Chlorine 0ppm) and Kitchen: Dishwasher (Chlorine 0ppm). Operator set up 3 compartment sink in both areas.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzle soiled. Operator cleaned during the inspection.
[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 Yapheh Palmer with an expired certificate.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents throughout the kitchen with dust accumulation.
[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 salmon in ROP packaging being thawed in standing water, no longer frozen, located near kitchen cookline. Operated removed salmon from ROP packaging and placed into reach in cooler.
[14-11-5] Equipment in poor repair. Observed torn gaskets in reach in cooler under flat top at the kitchen and at the hot holding box.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under green cutting board. Operator removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign in the bar area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at reach in cooler across the cook line and walk in cooler. Observed dust accumulation on hood filters.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed seating restaurant license expired on October 1, 2023. At the time of inspection observed approximately 10 customers and 4 food employees engaged in food preparation.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shrimp stored over unpeeled sweet plantains in the walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (50F - Cold Holding) on top of prep reach in cooler in front of flat top at kitchen area. As per operator placed on the line at 10am. Operator placed shredded cheese inside reach in freezer for rapid cooling, 2nd temperature observed at 41F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (105F - Hot Holding) in the hot holding box, less than 4 hours. Operator reheated jerk chicken (173F - Reheating).
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwashing sink, across from cookline and near back exit door. Operator replaced.
[16-37-1] Observed no chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed two chemical spray bottles on wall stored near food service window, not labeled.