LOS ROQUES GOURMET & GRILL INC

Name: LOS ROQUES GOURMET & GRILL INC
Address: 10728 NW 58 ST, MIAMI, FL, 33178, US
Rating: 0

10728 NW 58 ST, MIAMI, FL 33178

License #2332689

🍽️ American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 22 findings · 4 critical

Routine - Food

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Quick take

LOS ROQUES GOURMET & GRILL INC in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, DBPR recorded 123 total findings; InspectFL has detailed violation rows for 119 of them so far.

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The latest inspection on September 30, 2026 shows 22 observation rows: 4 critical, 4 major, and 14 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

119

Coverage note

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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.

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Official DBPR inspection report ↗

Disposition: Warning Issued
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean pots and pans stored on floor next to cook line.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed license from 2023 and 2021.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation while wearing watches and bracelets at kitchen area.
[08B-38-4] Food stored on floor. Observed soups containers, bag of onions, and container of fish stored on floor at WIC.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in RIC across cook line. Thermometer was provided.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef at WIC.
[41-07-4] Container of medicine improperly stored. Observed plastic bottles of alcohol and peroxide stored on shelf over preparation table at kitchen.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between equipment across cook line. Knife was removed.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form to operator via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves at WIC soiled with mold-like substance, and interior of RIC across cook line and RIFs at kitchen area soiled with food debris. Also observed white cutting board across from cook line soiled.
[29-11-4] Water leaking from pipe and/or faucet/handle.
[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 white rice, yellow rice, and shredded beef made on 09.26 not date marked at WIC. Coached operator on correct procedure.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed green and white cuttings board grooved and kitchen area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at white chest freezer at hallway.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen area.
[25-05-4] Single-service articles improperly stored. Observed boxes of single service items on floor at hallway to bathroom.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container inside HWS at kitchen area. Container was removed.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed ant and roach spray at shelf next to back exit door.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided via email.
[51-18-6] No copy of latest inspection report available.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at back exit door.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over lobster and beef empanadas at RIF next to service window.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed a/c vent at kitchen area soiled with debris.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed license displayed expired on October 1st ,2023
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting at work station with deep marks and no longer easily cleaned.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor at walk in cooler in disrepair.
[08B-38-4] Food stored on floor. Observed multiple containers of frozen fish stored on the floor at walk in cooler.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights in kitchen area not shielded.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Gasket at walk in cooler soiled.
[22-16-4] Reach-in cooler / Walk in cooler interior/shelves have accumulation of soil residues. Observed shelves walk in cooler soiled with mold Like substance.
[08B-12-5] Stored food not covered. Observed two plastic containers of soup at walk in cooler not covered.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind steam table soiled with food debris.
[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 ROASTED PORK SHOULDER (50F - Cooling)at walk in cooler, as per employee more than six hours.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat products at walk in cooler.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs stored under prep table at kitchen area at an ambient temperature of 45F or more. Employee placed eggs on ice and stored in reach in cooler for rapid chill.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed ROASTED PORK SHOULDER (50F - Cooling)at walk in cooler, as per employee more than six hours. Observed RAW LIVER (50F - Cold Holding); RAW PORK CHOPS (51F - Cold Holding) as per operator more than 24hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed RAW LIVER (50F - Cold Holding); RAW PORK CHOPS (51F - Cold Holding) as per operator more than 24hours.
[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 employee and operator unable to answer proper cold holding temperature. Coached employees on proper cold holding temperatures.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed raw shrimp and fish in handwashing sink at kitchen area. Employee removed items.
[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 more than four employees without a CFM present.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at womens bathroom.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to portion cooked white rice at steam table.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed large metal containers stored on oven not stored inverted.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee doing food preparation while wearing bracelet at presentation area.
[08B-38-4] Food stored on floor. Observed bag of onions, a plastic bucket of sea food mix, and plastic containers of fish stored on floor of walk-in cooler. Also observed, corn meal boxes and box frying oil stored on floor in hallway leading to bathrooms. Coached operator on correct procedure.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease trap on soil at back of establishment.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between reach-in cooler and table at cook line. Knives were removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 85F at cook line. Chef moved container to grill for heating up.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior spiked at steam table.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at lights at cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at mens bathroom. Coached operator on correct procedure.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gasket across from fryers soiled and soiled kitchen handwash sink located next to mop sink.
[33-16-4] Open dumpster lid.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed at utensils stored at front counter and next to three compartment sink.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Base red fish thawing at room temperature next to oven.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with accumulated grease, food debris, and/or dust located at triple sink.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed ground beef empanadas inside thank you bags at reach-in cooler at cook line.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs over unwashed vegetables at walk-in cooler. Coached operator on correct procedure.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at walk-in cooler.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed oysters gage not marked with last date served.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at reach-in cooler soiled across from fryers.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing sink at front counter blocked by large plastic bin. Coached operator on correct procedure.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink next to walk-in cooler. Coached operator on correct procedure.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. Observed at hand washing sink next to walk-in cooler and hand washing sink at front counter. Coached operator on correct procedure.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed womens restroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self-closing mechanism was broken at time of inspection.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler at cook line with an ambient temperature of 60F. TCS products were moved out of u it.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles missing and/or in disrepair located under/near kitchen cookline.
[08B-38-4] Food stored on floor. Observed plastic containers of plantains and soup stored on floor at walk-in cooler. Chef removed containers from floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 81F at cook line. Chef moved container to grill for heating up.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed at utensils stored at front counter and next to three compartment sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with accumulated grease, food debris, and/or dust located at triple sink.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above u washed produce at walk-in cooler. Chef arranged products correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Coleslaw (48F - Cold Holding); Shredded cheese (57F - Cold Holding) as reach-in cooler at cook line. As per chef, less than 2 hours. Products were over to walk-in cooler for rapid cooling.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Coached operator on correct procedure.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at reach-in cooler soiled across from fryers.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container inside hand washing sink at kitchen area. Container was removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at kitchen and front counter hand washing sinks. Paper towels were placed for both areas.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic containers not kept inverted located on top of convection oven at kitchen area. Observed large pots and lids stored on kitchen floor, under counters and between equipment.
[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 snapper filets not removed from commercially processed reduced oxygen packaging prior to thawing, stored inside walk in cooler. Manager removed fish from ROP packaging and discussed proper thawing requirements with employees.
[14-09-4] Cutting board has heavily grooved cut marks and is no longer cleanable located at reach in cooler across from fryer station.
[36-17-5] Floor tiles missing and/or in disrepair located under/near kitchen cookline.
[08B-38-4] Food stored on floor. Observed containers of plantains stored on floor under kitchen counter.
[50-09-4] Hotel and Restaurant license not displayed or provided at time of inspection.
[10-08-5] Ice scoop handle in contact with ice located at ice machine at front counter coffee station.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 76F, located next to soups, at kitchen area.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located at kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled kitchen handwash sink, located next to mop sink. Observed soiled reach in cooler gaskets, located across from fryer station. Observed soiled exterior of reach in cooler, located across from fryer station.
[10-17-4] Observed in-use knife/knives stored in cracks between reach in cooler and prep table at kitchen area. Manager removed knives stored between equipment.
[32-04-4] Observed womens and mens restroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues located across from fryer station of kitchen cookline.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust located at triple sink.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed empanadas stored in regular " Thank you" bags inside chest freezer at kitchen area.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed seating food service establishment operating with an expired license dated October 1, 2023. Observed approximately 3 food employees engaged in food and beverage preparation, serving 3 customers at time of inspection.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment receives fresh oysters and no previous tags provided at time of inspection. Discussed with Manager that tags must be kept for 90 days.
[53A-03-7] Food manager certification expired. 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 food manager certification expired for Luis Gil Morales on 2/24/2024 by National Registry of Food Safety Professionals.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink located next to mop sink at kitchen area.