LA JAMOTECA
7535 N KENDALL DR STE 62, Miami FL 33156 · 305-399-9095
Last inspected May 4, 2026 · 11 visits since November 2023
APR 24
NOV 24
MAR 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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 · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025032640 | Jan 21, 2025 | Aug 13, 2025 | $160 |
Inspection history
11 visits, newest first
May 4, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed entity not complying with approved HAACP plan by division. Observed multiple ROP packages of cured meats and cheeses at front counter missing most required information on label as per their HAACP plan. Observed all items missing: Packaging Date, Discard/use by Date, Keep at 41F, and address of establishment.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Observed no copy of approved HAACP plan on site. Observed no logs for temperature and thermometer documentation on site.
Equipment in poor repair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets of reach in cooler soiled.
Show the remaining 1 finding ▾
Reach-in cooler shelves with rust that has pitted the surface.
Mar 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed entity not complying with approved HAACP plan by division. Observed multiple ROP packages of cured meats and cheeses at front counter missing most required information on label as per their HAACP plan. Observed all items missing: Packaging Date, Discard/use by Date, Keep at 41F, and address of establishment.
Toxic substance/chemical improperly stored. Observed hand sanitizer stored above vacuum sealer machine on shelf with glazes for food.
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. Observed no form or kit on site; inspector provided via email.
Handwash sink used for purposes other than handwashing. Observed cutting board stored in hand sink.
Manager or person in charge lacking proof of food manager certification. Observed no proof of certificate for manager; Raul Martin.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Observed no copy of approved HAACP plan on site. Observed no logs for temperature and thermometer documentation on site.
Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled.
Current Hotel and Restaurant license not displayed. Observed no copy on site.
Equipment in poor repair.
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 at front case multiple cheeses vacuum sealed onsite with missing info on labels.
No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
No copy of latest inspection report available. Observed no copy of last inspection on site.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets of reach in cooler soiled.
Reach-in cooler shelves with rust that has pitted the surface.
Nov 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored. Observed body lotion stored with food items. Operator removed lotion.
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. Provided operator with handout via email.
Handwash sink used for purposes other than handwashing. Observed cutting board stored inside hand sink.
Current Hotel and Restaurant license not displayed.
No Heimlich maneuver/choking sign posted. Provided operator with handout via email.
Sep 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment with approved HACCP plan for ROP of cured meats and cheeses not complying with approved HACCP plan by adding olive oil to cheese and vacuum sealing cheese. As per operator cheese was vacuum sealed one day prior to inspection. Operator removed cheese from reduced oxygen package.
Toxic substance/chemical improperly stored. Observed body lotion stored with food items. Operator removed lotion.
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. Provided operator with handout via email.
Handwash sink used for purposes other than handwashing. Observed cutting board stored inside hand sink.
Current Hotel and Restaurant license not displayed.
No Heimlich maneuver/choking sign posted. Provided operator with handout via email.
May 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 no employee training for Ana, as per operator has been working for two years.
Mar 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority5 Intermediate0 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator paid for license during inspection.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed manager certificate expired for Raul Martin 10/24/2019.
Handwash sink used for purposes other than handwashing. Observed cutting board stored inside hand sink. Operator removed cutting board.
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 no employee training for Ana, as per operator has been working for two years.
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. Observed employee Nicole working for less than 2 weeks. Provided operator with handout
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting ROP of meats and cheese without approved HACCP plan. HACCP plan was submitted and waiting on approval.
Jan 21, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Food manager certification expired. 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 managers certification expired for Raul Martin issued 10/24/2019.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed packages of thin sliced ham not date labeled with packaging time and date. As per employee, items were package the night before. Employee began to place date and time labels onto packages.
Nov 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Food manager certification expired. 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 managers certification expired for Raul Martin issued 10/24/2019.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed packages of thin sliced ham not date labeled with packaging time and date. As per employee, items were package the night before. Employee began to place date and time labels onto packages.
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Faucet at three-compartment sink does not reach all compartments.
Employee washed hands in a sink other than an approved handwash sink. Observed operator washing hands at three compartment sink because the hand wash sink is blocked.
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.
Handwash sink not accessible for employee use at all times. Observed a cutting board with slicer equipment on the top of hand wash sink.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two iPhone at preparation table.
In-use wet wiping cloth/towel used under cutting board.
Jan 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Establishment is adding ingredients to cheese that is then packaged using a reduced oxygen method and holding the package for more than 48 hours. Observed manchego, majorero rubbed with paprika, payoyo and iberico cheese offered in the establishment no time or day package. As per operator were packaged two days ago.
Faucet at three-compartment sink does not reach all compartments.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Manchego Cheese (48 F - Cold Holding); Cheese iberico (50 F - Cold Holding); tomatoes sauce (57 F - Cold Holding) at reach in cooler. As per operator was outside to serve some customers about 15 minutes ago.
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 up of vomiting and diarrheal events form was provided by email.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Nov 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority9 Intermediate2 Basic
Show 16 findings ▾
Establishment is adding ingredients to cheese that is then packaged using a reduced oxygen method and holding the package for more than 48 hours. Observed manchego, majorero rubbed with paprika, payoyo and iberico cheese offered in the establishment no time or day package. As per operator were packaged two days ago.
Faucet at three-compartment sink does not reach all compartments.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed an employee washed utensil and containers and not sanitized after cleaning. Operator was informed that the utensil and containers need to be sanitized.
Operating with an expired Division of Hotels and Restaurants license since October 1, 2023.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Manchego Cheese (48 F - Cold Holding); Cheese iberico (50 F - Cold Holding); tomatoes sauce (57 F - Cold Holding) at reach in cooler. As per operator was outside to serve some customers about 15 minutes ago.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. The employee at preparation area unable to answer how to use the three compartment sink. The employee was informed how to use the three compartments sink.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washed her hands in a three compartment sink.
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 up of vomiting and diarrheal events form was provided by email.
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by cutting board and slicer machine. Operator removed the slicer machine but let the cutting board there.
Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Observed water at 76°F at three compartment sink.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Food employees reporting agreement form was provided.
No soap provided at handwash sink.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the water at 76°F at hand wash sink after running water for 3 minutes.
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 cheese packaged onsite for customer self-service not include date products were packaged and address of the establishment.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
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.