CANTINA LA VEINTE
495 BRICKELL AVE CU 2, Miami FL 33131
Last inspected Feb 9, 2026 · 6 visits since September 2023
FEB 24
AUG 24
FEB 25
OCT 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 15 points off where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2016037900 | Jul 12, 2016 | Aug 26, 2016 | $160 |
Inspection history
6 visits, newest first
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef at 98 f inside steam table. kitchen cook reheat the food to 165 and place it on the sting table.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Probe thermometer not used to ensure proper food temperatures.
Show the remaining 8 findings ▾
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Observed bucket of oil on kitchen floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No handwashing sign provided at a hand sink used by food employees. Front service area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance behind dishwasher.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen employee, second-floor food, preparation, station.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Second floor, food, preparation table.
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.
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.
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Walk in cooler doors.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Most kitchen employee wearing watches, while working with ready to eat food.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No handwashing sign provided at a hand sink used by food employees. Dishwashing facility area.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate13 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen employees.
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.
Food thermometer(s) not calibrated according to manufacturer's specifications.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Accumulation of debris in three-compartment sink.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone kitchens work table.
Floor soiled/has accumulation of debris. Dry storage preparation area.
Food stored on floor. Canola oil on kitchen floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No handwashing sign provided at a hand sink used by food employees. Dishwashing area.
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No paper towels or mechanical hand drying device provided at handwash sink. Dish room area.
Probe thermometer not used to ensure proper food temperatures.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Food stored on floor. Observed boxes of food on walk in cooler floor.
No handwashing sign provided at a hand sink used by food employees. Dish room.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen area from old food spills. Clean kitchen walls where needed.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth sanitizing solution stored on the floor.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen employee touching dirty apron and then engaging in food preparation.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
In-use tongs stored on equipment door handle between uses.
Soiled dry wiping cloth in use.
Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance to wall around dish equipment.
Sep 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate11 Basic
Show 13 findings ▾
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Clean pots not stored at least 6 inches above the floor.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal book bag dish room area.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. Most employees hand washing sinks.
Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers kitchen area.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. 3 Compartment sink walls.
Wet wiping cloth not stored in sanitizing solution between uses.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.