LUIS GALINDO LATIN AMERICAN

Name: LUIS GALINDO LATIN AMERICAN
Address: 898 SW 57 AVE, WEST MIAMI, FL, 331445018, US
Rating: 74.5

898 SW 57 AVE, WEST MIAMI, FL 331445018

License #2322496

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

74.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LUIS GALINDO LATIN AMERICAN in WEST MIAMI currently holds an InspectFL Health Score of 74.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 12, 2026. Across those visits, inspectors documented 42 total violations — 12 critical, 5 major, 25 minor.

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 February 12, 2026 included 1 critical violation, 0 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Call Back - Complied
[36-17-5] Floor tiles missing and/or in disrepair, throughout the kitchen areas.
[41-10-4] Toxic substance/chemical improperly stored. Observed several chemicals containers stored on the floor by the mop sink, located at back kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[16-03-4] Accumulation of debris inside warewashing machine.

Administrative complaint recommended
[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 several commercially processed reduced oxygen packaged of salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen. Discussed and coached employee in proper methods. Employee removed fish from packaging.
[41-10-4] Toxic substance/chemical improperly stored. Observed several chemicals containers stored on the floor by the mop sink, located at back kitchen.
[22-16-4] Reach-in cooler interior has accumulation of soil residues. All reach in cooler and freezer interiors were observed to be soiled.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibs, located at back kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad (46F - Cold Holding)stored in reach in cooler, located at cooking line, and also cooked ground beef (65F - Cold Holding), stored in 3 doors reach in cooler, located also at cooking line. As per employee food was prepared 48 hours before the inspection.
[36-17-5] Floor tiles missing and/or in disrepair, throughout the kitchen areas.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over croquettes in reach in cooler, located at cooking line. During the inspection employee removed items and placed them correctly.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a plastic container of plantains stored on the front edge of the handwashing sink located in the kitchen. During the inspection employee removed item.
[16-03-4] Accumulation of debris inside warewashing machine.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad (46F - Cold Holding)stored in reach in cooler, located at cooking line, and also cooked ground beef (65F - Cold Holding), stored in 3 doors reach in cooler, located also at cooking line. As per employee food was prepared 48 hours before the inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken soup (65F - Cooling )stored in walk in cooler. As per operator chicken soup was prepared the day before the inspection.

Administrative complaint recommended
[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 Cooked beef tongue , ground beef held for more than 24 hours with no date marked at walk in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed kitchen tong stored on garbage can. During the inspection employee removed tong.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most of the reach in cooler gaskets soiled. Observed walk in cooler fans guard soiled.
[31B-03-4] No soap provided at handwash sink, located at front counter. During the inspection employee placed soap.
[41-10-4] Toxic substance/chemical improperly stored. Observed chemicals stored on floor underneath three compartment sink.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at front counter.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cooked pork in 2 doors reach in cooler located at preparation area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shredded beef (62F - Cold Holding); cooked ground beef (61F - Cold Holding); breaded beef steaks (59F - Cold Holding); cooked tongue (59F - Cold Holding); corn tamales (58F - Cold Holding), stored in walk in cooler. As per operator food was prepared 24 hours before the inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shredded beef (62F - Cold Holding); cooked ground beef (61F - Cold Holding); breaded beef steaks (59F - Cold Holding); cooked tongue (59F - Cold Holding); corn tamales (58F - Cold Holding), stored in walk in cooler. As per operator food was prepared 24 hours before the inspection.
[08B-12-5] Stored food not covered. Observed most cooked foods not covered inside reach in cooler, throughout the restaurant areas.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
[12A-27-4] Employee cracked raw shell eggs and then handled clean kitchen equipment or utensils without washing hands. Discussed and coached operator in proper methods.

Community reaction

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Community pulse