LA MATERA
3073 NE 163 ST, North Miami Beach FL 33160
Last inspected Mar 10, 2026 · 7 visits since January 2024
JAN 24
DEC 24
OCT 25
MAR 26
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
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. Discussed and emailed form to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
No paper towels or mechanical hand drying device provided at handwash sink in kitchen area.
Operator is conducting reduced oxygen packaging for raw meat without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment currently has an application pending. Advised manager that Before continuing to engage in activity establishment must apply for a HACCP plan. Provided packet to operator.
Bowl or other container with no handle used to dispense dry rice.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Show the remaining 3 findings ▾
Ice scoop handle in contact with ice.
In-use wet wiping cloth/towel used under cutting board.
Observed Ceiling tile missing in kitchen area.
Mar 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Observed raw beef stored over/not properly separated from ready-to-eat foods in walk in cooler.
Operator is conducting reduced oxygen packaging for raw meat without a HACCP plan approved by the Division of Hotels and Restaurants. Advised manager that Before continuing to engage in activity establishment must apply for a HACCP plan. Provided packet to operator.
Cardboard used to line food-contact shelves in dry storage area.
Ceiling tile missing.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Food storage container/container lid cracked or broken.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Ripped/worn tin foil used as shelf cover.
Oct 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Observed raw beef stored over/not properly separated from ready-to-eat foods in walk in cooler.
Operator is conducting reduced oxygen packaging for raw meat without a HACCP plan approved by the Division of Hotels and Restaurants. Advised manager that Before continuing to engage in activity establishment must apply for a HACCP plan. Provided packet to operator.
Cardboard used to line food-contact shelves in dry storage area.
Ceiling tile missing.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Food storage container/container lid cracked or broken.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Ripped/worn tin foil used as shelf cover.
Oct 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Handwash sink used for purposes other than handwashing. Observed employee rinsing clothes in hand washing sink.
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+ employees present and engaging in food preparation with no certified manager present at time of inspection.
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 with using reduced oxygen packaging for raw meat and raw fish with no approved HACCP plan.
Ceiling tile missing.
Clean pots and pans not stored inverted or in a protected manner.
Employee eating in a drinking preparation.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Food stored on floor. Located in walk in cooler.
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. Located on grill.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No container installed for catching grease from hood drip tray.
Dec 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw salmon was thawing in reach in cooler still in reduced oxygen packaging.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Handwash sink used for purposes other than handwashing. Observed employee rinsing clothes in hand washing sink.
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+ employees present and engaging in food preparation with no certified manager present at time of inspection.
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 with using reduced oxygen packaging for raw meat and raw fish with no approved HACCP plan.
Ceiling tile missing.
Clean pots and pans not stored inverted or in a protected manner.
Employee eating in a drinking preparation.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Food stored on floor. Located in walk in cooler.
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. Located on grill.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No container installed for catching grease from hood drip tray.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature.
Dec 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority10 Intermediate10 Basic
Show 22 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top various sauces in walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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. Discussed and emailed form to operator.
Handwash sink not accessible for employee use at all times. Observed prep table blocking access to hand washing sink.
Handwash sink removed from bar area and kitchen area. Must be reinstalled in the same location where removed.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment remodeled removing buffet area, removing hand washing sink from bar area and kitchen area. Also, observed establishment added a walk in cooler/ freezer and various additional food equipment. No updated plans on file.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Discussed and emailed form to operator.
Observed offering raw ceviche, moved trout and Caesar, but Menu does not identify that items contain raw or undercooked animal foods covered by the consumer advisory.
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 with using reduced oxygen packaging for raw meat. No approved HACCP plan.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Food stored on floor. Observed several cases of food on floor in walk in cooler and freezer.
In-use tongs stored on equipment door handle between uses. Located on stove door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees.
Standing water in bottom of reach-in-cooler.
Jan 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 2 high priority.
2 High priority10 Intermediate10 Basic
Show 22 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top various sauces in walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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. Discussed and emailed form to operator.
Handwash sink not accessible for employee use at all times. Observed prep table blocking access to hand washing sink.
Handwash sink removed from bar area and kitchen area. Must be reinstalled in the same location where removed.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment remodeled removing buffet area, removing hand washing sink from bar area and kitchen area. Also, observed establishment added a walk in cooler/ freezer and various additional food equipment. No updated plans on file.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Discussed and emailed form to operator.
Observed offering raw ceviche, moved trout and Caesar, but Menu does not identify that items contain raw or undercooked animal foods covered by the consumer advisory.
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 with using reduced oxygen packaging for raw meat. No approved HACCP plan.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Food stored on floor. Observed several cases of food on floor in walk in cooler and freezer.
In-use tongs stored on equipment door handle between uses. Located on stove door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees.
Standing water in bottom of reach-in-cooler.
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.