LUIS GALINDO LATIN AMERICAN

Name: LUIS GALINDO LATIN AMERICAN
Address: 898 SW 57 AVE, WEST MIAMI, FL, 331445018, US
Rating: 40.2

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

40.2 Grade F / 100

Failing Health Score

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Quick take

LUIS GALINDO LATIN AMERICAN in WEST MIAMI currently holds an InspectFL Health Score of 40.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on June 5, 2026. Across those visits, DBPR recorded 93 total findings; InspectFL has detailed violation rows for 86 of them so far.

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 June 5, 2026 shows 14 observation rows: 2 critical, 5 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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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.

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
Probe thermometers missing, inaccurate, or uncalibrated; ambient air thermometers missing from holding units.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employees engaging in food preparation without hair restraints, beard guards, or with prohibited jewelry/nail polish.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Administrative complaint recommended
[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.
[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.
[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.
[41-10-4] Toxic substance/chemical improperly stored. Observed several chemicals containers stored on the floor by the mop sink, located at back kitchen.
[16-03-4] Accumulation of debris inside warewashing machine.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibs, located at back kitchen.
[14-34-4] Interior of chest freezer rust that has pitted the surface, located at front counter.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[22-08-4] Interior of microwave has accumulation of grease/food debris.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
[36-17-5] Floor tiles missing and/or in disrepair, throughout the kitchen areas.
[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 chicken soup (65F - Cooling )stored in walk in cooler. As per operator chicken soup was prepared the day before the inspection.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-05-4] Cardboard used to line food-contact shelves. Observed aluminum foil used to line food contact in reach in cooler, located at front counter.
[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.
[22-16-4] Reach-in cooler interior has accumulation of soil residues. All reach in cooler and freezer interiors were observed to be soiled.
[08B-12-5] Stored food not covered. Observed flan stored in reach in cooler, located at front counter not covered.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Disposition: Inspection Completed - No Further Action
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[13-03-4] Employee with no hair restraint while engaging in food preparation. During the inspection employee put a hat.
[14-09-4] Cutting board has cut marks and is no longer cleanable, located at cooking line.
[36-17-5] Floor tiles missing and/or in disrepair, throughout the kitchen areas.
[08B-12-5] Stored food not covered. Observed ice cream stored in chest freezer not covered, located at front counter. During the inspection employee covered it.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris. During the inspection employee cleaned it.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawed in standing water in walk in cooler. During the inspection employee removed fish from water.
[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 shredded beef stored in walk in cooler with no dated mark.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[16-03-4] Accumulation of debris inside warewashing machine.
[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 2 door reach in cooler not working, located at dry storage.
[22-16-4] Reach-in frezzer interior has accumulation of soil residues, located at preparation kitchen. During the inspection employee cleaned it.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed sliced machine blade soiled. During the inspection employee cleaned it.

Disposition: 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.
[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.
[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.
[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.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[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.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching their face prior to donning gloves, without washing or sanitizing hands. Discussed and coached operator in proper methods. Employee washed hands and changed gloves.
[08B-12-5] Stored food not covered. Observed most cooked foods not covered inside reach in cooler, throughout the restaurant areas.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[12B-02-4] Employee eating in a food preparation or other restricted area.
[16-03-4] Accumulation of debris inside warewashing machine.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
[14-09-4] Cutting board has cut marks and is no longer cleanable, throughout the kitchen areas.
[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.
[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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed most of the reach in cooler interiors soiled.
[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-04-5] Raw animal food stored over or with unwashed produce.
[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 walk in cooler running at 57 F. Discussed and advise operador to move items to other reach in cooler running.

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