LA HORMIGA ORO
18530 NW 67 AVE, Miami FL 33015 · (305)819-3018
Last inspected Aug 12, 2026 · 9 visits since August 2023
JUL 24
NOV 24
AUG 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ 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--2025078933 | Aug 4, 2025 | Dec 10, 2025 | $200 |
Inspection history
9 visits, newest first
Aug 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Water melon juice.
Packaged food not labeled as specified by law. Observed Crema Agria with no labeled it.
Cutting board has cut marks and is no longer cleanable.
Hole in or other damage to wall. Observed hole on the wall on the back kitchen area.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter soiled.
Aug 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 2 high priority.
2 High priority5 Intermediate13 Basic
Show 20 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (62F - Cold Holding) located underneath of preparation table, for less than 4 hours as per operator. Operator placed the food items inside reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed for less than 4 hours as per operator, cooked chicken (108F - Hot Holding. Operator reaheated at 165°F. hot holding box white rice (110F - Hot Holding); ground beef (98F - Hot Holding). Operator reaheated at 168°F. Observed cooked beans (120F - Hot Holding).underneath of preparation table. Operator reaheated at 166°F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked potatoes (110/104F - Cooling), covered in walk in cooler while was in cooling process, operator uncovered it.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Water melon juice.
Packaged food not labeled as specified by law. Observed Crema Agria with no labeled it.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice pudding prepared for more than 24 hours without date marked.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees name Jenny, Henry,Patricia, Yanitza,Nhora, Daniela,Molina,Santos.
Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Observed multiple clean utensils in open cabinet located in men's bathroom. Operator locked cabinet.
Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned pot on kitchen floor.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed multiple drinks open bottles on preparation area, instructed operator regarding cross contamination.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees glasses, cell phone, purse above preparation table.
Floor tiles missing and/or in disrepair.
Food stored on floor. Observed plastic bucket with chorizo on walk in freezer floor. Operator properly stored it.
Hole in or other damage to wall. Observed hole on the wall on the back kitchen area.
Ice scoop handle in contact with ice. Operator properly stored it.
In-use wet wiping cloth/towel used under cutting board. Operator removed it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on preparation table. Operator properly placed the wet wiping towels in chlorine sanitizer solution, 100 ppm.
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. Observed employees washing dishes in hand sink located at the front area. Instructed operator regarding the ware washing procedure.
Ceiling/ceiling tile shows damage or is in disrepair. Located at the front area and kitchen area.
Cutting board has cut marks and is no longer cleanable.
Ice scoop handle in contact with ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping inside chlorine sanitizer solution of 0 ppm. Operator reheated do the zanitaizer bucket, recheck chlorine 100 ppm.
Wiping cloth sanitizing solution stored on the floor. Operator Properly stored.
Aug 4, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot holding box cooked chicken (122F - Hot Holding); sweet plantain (106F - Hot Holding) for less than 4 hours as per operator, located in hot holding box. Also tamales (104F - Hot Holding) cooked chicken (112F - Hot Holding)inside steam table for less than 4 hours as per operator. Operator reheated at 165F or above.
Handwash sink not accessible for employee use at all times. Blocked by the kitchen door.
Ceiling tile missing. Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cove molding at floor/wall juncture broken/missing.
Cutting board has cut marks and is no longer cleanable.
Ice buildup in reach-in freezer and/or walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter solied.
Aug 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority2 Intermediate11 Basic
Show 19 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink with chlorine sanitizer solution of 200 ppm. Operator add water, recheck chlorine 100 ppm.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beans (79/77F - Cooling);was cooked from the day before as per operator, located inside reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over bread in walk in cooler, operator properly stored it.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (79/77F - Cooling);was cooked from the day before as per operator, located inside reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (61F - Cold Holding) in walk in cooler for less than 4 hours as per operator. Operator open the walk in freezer door.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot holding box cooked chicken (122F - Hot Holding); sweet plantain (106F - Hot Holding) for less than 4 hours as per operator, located in hot holding box. Also tamales (104F - Hot Holding) cooked chicken (112F - Hot Holding)inside steam table for less than 4 hours as per operator. Operator reheated at 165°F or above.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed tamales (100/79F - Cooling); pork belly (110/98F - Cooling) in walk in cooler stored covered in deep container, operator uncovered and change the deep container for a flat tray.
Handwash sink not accessible for employee use at all times. Blocked by the kitchen door.
Bowl or other container with no handle used to dispense food. Observed plastic cup inside salt, sugar container, operator removed it.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Ceiling tile missing. Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cove molding at floor/wall juncture broken/missing.
Cutting board has cut marks and is no longer cleanable.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Equipment in poor repair. Observed walk in cooler with ambient temperature of 69°F, food stored inside walk in cooler milk (61F - Cold Holding) in walk in cooler for less than 4 hours as per operator. Operator open the walk in freezer door.
Ice buildup in reach-in freezer and/or walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter solied.
Working containers of food removed from original container not identified by common name. Sugar, flour, salt containers with no label.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
7 High priority4 Intermediate11 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed tamales (70/68F - Cooling), was cooked from the day before as per operator, located in walk in cooler.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed bottle of water inside ice machine.
Food stored in ice used for drinks. See stop sale. Observed bottle of water inside ice machine.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked pork belly in walk in cooler, operator properly stored it.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on top of preparation table for less than 4 hours as per operator. Operator placed inside reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tamales (70/68F - Cooling), was cooked from the day before as per operator, located in walk in cooler.
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by the kitchen door.
Handwash sink used for purposes other than handwashing. Observed plastic lids stored in hand sink located in kitchen area.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels was replaced during inspection.
No soap provided at handwash sink. Soap was replaced during inspection.
Bowl or other container with no handle used to dispense food. Inside mashed potatoes powder,chia, rice containers.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Observed multiple plastic containers with meat on walk in cooler floor, operator properly stored it.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. At the woman bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter, walk in cooler fan cover soiled.
Single-service articles improperly stored. Observed to go containers on hallways floor, and dry storage floor.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Sugar, salt, mashed potatoes powder containers with no label.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (58/55F - Cooling) in reach cooler from the day before as per operator.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. For less than 4 hours, operator placed in reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white rice (58/55F - Cooling) in reach cooler from the day before as per operator.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wet wiping towels in chlorine sanitation solution at 200 ppm, operator add water recheck 100 ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit.
No paper towels or mechanical hand drying device provided at handwash sink. On kitchen hand sink, paper towels was replaced during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tamales, beans in walk in cooler, cooked from more than 24 hours as per operator.
Ceiling/ceiling tile shows damage or is in disrepair.
In-use wet wiping cloth/towel used under cutting board. Operator removed it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
Walk-in cooler shelves with rust that has pitted the surface.
Dec 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 7 high priority.
7 High priority3 Intermediate9 Basic
Show 19 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed server getting in the kitchen and placed gloves on hand started preparing scrambled eggs with not hand wash.
Operating with an expired Division of Hotels and Restaurants license. Confirmation number 237367044.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on top of preparation table, for less than 4 hours as per operator. Operator placed inside reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Salpicon, potato salad,sweet plantain rellenos, pork chicharron with no time marked.
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. See stop sale. Observed Salpicon, potato salad,sweet plantain rellenos, pork chicharron with no time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (88°F - Hot Holding) Moro (113°F - Hot Holding); on steam table for less than 4 hours as per operator. Operator placed inside the oven to reheat at 165°F or above.
Handwash sink not accessible for employee use at all times. Observed plastic container with scrub and soap inside hand sink. Operator removed it.
Handwash sink used for purposes other than handwashing. Observed employees washing towel on hand sink located at the front line.
No soap provided at handwash sink. On hand sink located behind the door. Soap was placed on hand sink during inspection.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable.
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 washing dishes without sanitation solutions step. Instructed operator regarding the ware washing procedure.
Food stored on floor. Observed multiple cases of beef on walk in freezer floor.
Ice buildup in reach-in freezer located at the front line. Ice buildup inside walk in freezer.
Ice scoop handle in contact with ice.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet cloth on top of preparation table.
Working containers of food removed from original container not identified by common name. Sugar, salt,flour container with no label.
Aug 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on top of preparation table for less than 4 hours as per operator, operator properly stored it.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef (110°F - Hot Holding); yuca (108°F - Hot Holding) inside hot holding box for less than 4 hours as per operator, operator increased equipment temperature.
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by kitchen door.
Handwash sink used for purposes other than handwashing. Observed employees washing towel inside hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef, cooked tamal, cooked pork inside walk in cooler with no date marked.
Cutting board has cut marks and is no longer cleanable.
Employee eating in a food preparation or other restricted area. Observed employee drinking from a cup while preparing food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purses,cellular phone above preparation line in the kitchen area. Operator removed it.
Ice buildup ice cream in reach-in freezer, located in the lobby area.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on front line floor. Operator properly stored it.
Stored food not covered. Observed beans and rice container without lids. Operator covered with aluminum foil.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on top of preparation table. Operator placed inside chlorine sanitation solutions at 100 ppm.
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.