LA DICHA
4320 SW 8 ST UNIT 14, Miami FL 33134 · 3053105740
Last inspected Aug 20, 2026 · 7 visits since December 2023
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
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 at reach in freezer a mix of pasta, raw beef and shrimp all next to each other inside the unit.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Probe thermometer not used to ensure proper food temperatures.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation.
Food stored in a prohibited area. Water Bottle Stored on ice bin. Operator discarded ice.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener ( abridor)
No Heimlich maneuver/choking sign posted.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves without hand washing.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink located at cook line.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
In-use wet wiping cloth/towel used under cutting board.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed tasks from clean equipment to personal items and back to work without hand washing.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cardboard used to line food-contact shelves.
Clean utensils stored between equipment and wall.
Employee with no hair restraint while engaging in food preparation.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Single-service articles improperly stored.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer at kitchen, soiled.
No probe thermometer provided to measure temperature of food products.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line.Exterior of stove soiled.
Open dumpster lid.
Working containers of food removed from original container not identified by common name. Observed containers for sugar not labeled.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled at kitchen.
Ice scoop handle in contact with ice. Operator removed the scoop.
No handwashing sign provided at a hand sink used by food employees. At restroom.
Reach-in cooler interior/shelves have accumulation of soil residues.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Kitchen.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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 at reach in freezer a mix of pasta, raw beef and shrimp all next to each other inside the unit.
Food-contact surface soiled with food debris, mold-like substance or slime. Food containers for sauces soiled at cook line.
Cutting board has cut marks and is no longer cleanable.
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.