LA HORMIGA DE ORO
12104-12106 SW 117 CT, Miami FL 33186 · 786-715-7436
Last inspected Feb 11, 2026 · 8 visits since August 2023
FEB 24
SEP 24
MAR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Observed establishment open to the public with expired license. Operator paid license during time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2026019315 | Feb 11, 2026 | May 4, 2026 | $200 |
Inspection history
8 visits, newest first
Feb 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw milk product stored above cooked beef and cucumber and tomato salad in reach in cooler across from steam table. Observed raw chicken stored above nacatamales in walk in cooler at dry storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler at dry storage area raw chicken (53F - Cold Holding); raw pork (53F - Cold Holding); raw beef (52F - Cold Holding); blood sausage (48F - Cold Holding); dried cheese (48F - Cold Holding); milk (47F - Cold Holding); nacatamales (51F - Cold Holding), as per operator door was left open to put away orders, for less than 4 hrs.
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 4+ food employees without a certified food manager present.
Non-pitting surface rust on food-contact equipment. Observed surface rust on shelves in dry storage area.
Show the remaining 2 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors not tight fitting at bathroom.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in dirty water at cook line. Employee discard water and placed tools to be washed
Feb 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 9 high priority.
9 High priority3 Intermediate10 Basic
Show 22 findings ▾
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed blood sausage in walk in cooler without label or invoice to verify source.
Operating with an expired Division of Hotels and Restaurants license. Observed establishment open to the public with expired license. Operator paid license during time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw milk product stored above cooked beef and cucumber and tomato salad in reach in cooler across from steam table. Observed raw chicken stored above nacatamales in walk in cooler at dry storage area.
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 above raw beef in walk in freezer at dry storage.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs at ambient air temperature on prep table in kitchen area. Employee stored eggs in reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in shelf above cook line fried pork belly (70F - Hot Holding), as per operator more than 24 hours. Operator discarded pork belly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler at dry storage area raw chicken (53F - Cold Holding); raw pork (53F - Cold Holding); raw beef (52F - Cold Holding); blood sausage (48F - Cold Holding); dried cheese (48F - Cold Holding); milk (47F - Cold Holding); nacatamales (51F - Cold Holding), as per operator door was left open to put away orders, for less than 4 hrs.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cut lettuce, cut tomato, potato salad without time mark, as per operator prepared less than 4 hours. Operator marked with time.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink to the left of three compartment sink in kitchen area.
Handwash sink not accessible for employee use at all times. Observed garbage container in front of hand wash sink at front counter across from steam table. Employee moved garbage container. Observed hand sink blocked by bucket at kitchen area.
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 4+ food employees without a certified food manager present.
Non-pitting surface rust on food-contact equipment. Observed surface rust on shelves in dry storage area.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors not tight fitting at bathroom.
Bowl or other container with no handle used to dispense food. Observed no handle scoop in container with rice. Employee removed bowl. Observed bowl with no handle in ice machine. Employee removed bowl.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee wash and rinse equipment without sanitizing. Coached employees on proper washing method.
Floor area(s) covered with standing water. Observed standing water at cook line.
Food stored on floor. Observed case of tostones on floor of walk in freezer. Observed plastic bottles of water stored on floor across from steam table at front counter.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in dirty water at cook line. Employee discard water and placed tools to be washed
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board at preparation area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in freezer to the left of cook line soiled shelves.
Single-service articles not stored inverted or protected from contamination. Observed plastic lids not inverted at shelf above sandwich press.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm)at three compartment sink. Coached operator on proper concentration.
Sep 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler uncovered containers of raw chicken stored over uncovered containers of cooling rice.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in freezer raw packages of chicken stored over raw packages of pork. Operator began to reorganize during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at kitchen prep table container of chimichurry (82F - Cold Holding). As per operator for less than 1 hour from prep being stored at room temperature. Operator store into reach in cooler to begin cooling process.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front steam table sweet plantains (122F - Hot Holding); grilled chicken (127F - Hot Holding); as per cook less than 2 hours. Cook increase temperature to begin reheating.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for cooked then cooled containers of rice and grilled chicken stored in walk in cooler. As per operator was cooked the day before.
Bowl or other container with no handle used to dispense food. Observed in rolling container of dry rice. Operator removed.
Food stored on floor. Observed several plastic gallons of cooking oil stored on floor in kitchen storage area. Observed in walk in cooler boxes of eggs stored on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cool line.
Single-service articles improperly stored. Observed to go trays stored on floor under front counter.
Stored food not covered. Observed cooled containers of raw chicken, rice and marinating beef stored uncovered in walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed at storage area near walk in coolers container of raw frozen beef and yuca thawing at room temperature.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed for walk in cooler shelves soiled.
Jun 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Nonfood-grade basting brush used in food. Observed at coffee station.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves heavily soiled.
Mar 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over gallo pinto rice inside walk in cooler. Operator rearranged products by cooking tempetures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chorizo (49F - Cold Holding); sour cream (49F - Cold Holding) inside display cooler at front counter. As per operator door is constantly opened, for less than 4 hrs. Operator placed inside another cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gallo pinto rice (114F - Hot Holding);; queso frito (123F - Hot Holding) inside steam table. Operator reheated products, retest gallo pinto rice (170F - Hot Holding); queso frito (165F - Hot Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has accumulation of old food debris.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employees Karina, Maria all hired for more than 60 days no proof of employee training.
Nonfood-grade basting brush used in food. Observed at coffee station.
Cutting board has cut marks and is no longer cleanable. Observed green cutting board at kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack stored on shelve with spices at kitchen. Operator removed the employee item.
Employee with no hair restraint while engaging in food preparation. Observed 3 employees engaging in food preparation without hair restraint.
Floor area(s) covered with standing water. Observed standing water in front of walk in freezer door.
Floor not cleaned when the least amount of food is exposed. Observed at kitchen.
Food stored on floor. Observed raw chicken stored on walk in cooler floor. Operator placed at 6 inches from floor.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed chilero prepared on site not properly labeled at front counter.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining in hand wash sink at kitchen.
Time/temperature control for safety food thawed in an improper manner. Observed raw pork (frozen) and raw beef (frozen) thawing at room temperature at dry storage. Operator placed inside walk in cooler for proper thawing.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves heavily soiled.
Water leaking from pipe and/or faucet/handle. Observed pipe leaking under hand sink at kitchen.
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 29 violations recorded, none serious enough to require a return visit.
8 High priority4 Intermediate17 Basic
Show 29 findings ▾
Food placed in soiled container/equipment. Observed beans and rice in soiled container under preparation table.
Nonfood-grade bags used in direct contact with food. Observed thank you bag in contact with cooked rice at kitchen area. Operator removed the bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw ribs stored over vegetables at walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked rice and beans at walk in cooler. Operator was instructed the correct orders for the raw and cook products.
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 pork and raw beef at walk in freezer.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs stored at room temperature. As per operator for 2.5 hours. Operator moved the shell eggs to a reach in cooler for rapid cooling.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil (80 F - Cold Holding) at preparation table. As per operator per less than two hours. And cheese (60 F - Cold Holding) at front counter. Operator put the cheese de rice bath for rapid cooling. Operator moved the product to the reach in freezer for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice with beans (108 F - Hot Holding); pork ribs (116 F - Hot Holding), yuca (115 F - Hot Holding) at steam table. As per manager for less than two hours. Operator moved the products to be reheated.
Handwash sink not accessible for employee use at all times, blocked by preparation table and box with vegetables located at preparation area. Manager moved the preparation table and removed the box.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. As per operator the chlorine will arrive today.
Non-pitting surface rust on food-contact equipment. Observed shelves rusted at walk in cooler and stored area.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the two employees at kitchen area the food employee training expired (Ana Maria, Renedia Perla).
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in the interior of ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance at kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed red cutting board no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed perfume and personal items at shelf preparation area. Operator removed the items.
Employee with ineffective hair restraint while engaging in food preparation.
Floor not cleaned when the least amount of food is exposed under preparation tables and cooking equipments throughout the kitchen.
Food stored in a location that is exposed to splash/dust. Observed container with condiment stored next to hand wash sink exposed to splash. Operator moved the container.
Hole in or other damage to wall at preparation area next to the door.
No handwashing sign provided at a hand sink used by food employees at preparation area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed faucet of the hand wash sink soiled at kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed domestic reach in cooler interior soiled.
Ripped/worn tin foil used as shelf cover. Observed ripped tin foil at shelves u dear preparation tables kitchen area.
Stored food not covered. Observed enchiladas and tacos not covered at domestic reach in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed yuca, French fried and sweet plantain thawed at room temperature. Operator moved the products to a reach in freezer.
Unclean building components, attachments or fixtures. Observed soiled shelves at walk in cooler.
Wall not smooth, nonabsorbent and easily cleanable in food preparation.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled under preparation table kitchen area.
Feb 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food. Observed bread stored in shopping bag located in the walk-in cooler.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored above ham located in the domestic reach in cooler. Observed marinated chicken stored above coleslaw located in the walk-in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the walk-in freezer.
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Observed corn on the cob stored in shopping bag located in the walk-in freezer.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed marinated chicken stored above cooked rice and beans located in the walk-in cooler.
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 fish stored above tostones located in the domestic reach in freezer. Observed raw beef stored above yuca located in the walk-in freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the kitchen
Hole in or other damage to wall. Observed behind prep table,kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed for the bulk bins. Observed for the exterior of the microwave oven, regular oven, fryer.
Wall soiled with accumulated grease, food debris, and/or dust. Observed by the 3 compartment sink. Observed by the cookline.
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.