LA MUNEQUITA RESTAURANT
6820 NE 2 AVE, Miami FL 33138 · 786-238-7882
Last inspected Mar 31, 2026 · 13 visits since January 2024
SEP 24
FEB 25
MAY 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Mar 31, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 24, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Hot water at mop sink does not reach 85 degrees Fahrenheit. Observed water at 77F.
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Observed water 77F.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 77F.
No container installed for catching grease from hood drip tray.
Mar 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef soup (60F - Cold Holding) inside reach in cooler at prep area. As per operator since the night before. Observed cooked beef (60F - Cold Holding) inside reach in cooler as per operator since the night before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef soup (60F - Cold Holding) inside reach in cooler at prep area. As per operator since the night before. Observed cooked beef (60F - Cold Holding) inside reach in cooler as per operator since the night before. Observed refried beans (52F - Cold Holding); chicken stew (51F - Cold Holding); ground beef (48F - Cold Holding); cooked pork (49F - Cold Holding); inside reach in cooler at prep area. As per operator door was constantly open during preparation. For less than 4 hrs.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed white rice (126F - Hot Holding) at prep area. As per operator less than 4 hrs. Operator turned on heat to reheat.
Hot water at mop sink does not reach 85 degrees Fahrenheit. Observed water at 77F.
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Observed water 77F.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at mens and ladies room. Operator provided.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 77F.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside container with rice, beans, and sugar in contact with products. Operator placed scoops upwards.
No container installed for catching grease from hood drip tray.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef (Frozen), raw chicken (frozen) thawing at room temperature. Operator started to prepare food.
Wet mop not stored in a manner to allow the mop to dry.
Oct 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed blue cutting board soiled by kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled by kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored at hand sink by coffee station. Observed wet cloth stored at prep table and cook line.
Oct 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee no wash hands and begin to work. Coached employee to wash hands properly.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put gloves no hand washing. Coached employee to wash hands properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (53F - Cold Holding); chicken stew (50F - Cold Holding); cooked pork (50F - Cold Holding), as per manager prepared today and open and closed reach in cooler due to preparation.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomatoes stew (130F - Hot Holding) by cook line. As per manager prepared less than 30 minutes. Employee reheat tomatoes stew (165F - Reheating).
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed flans, rice pudding and tres leches not date marked by reach in cooler front counter.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed blue cutting board soiled by kitchen.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. Observed no soap at hand sink by kitchen. Employee provided.
Spray bottle containing toxic substance not labeled. Observed spray bottle not labeled under counter by coffee station.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled by kitchen.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Inspector coach employee to how properly use a three compartment sink in order. Employee set up three compartment sink in order, and started to wash again pans and plates.
In-use tongs stored on equipment door handle between uses. Observed a tong stored at oven door handle by cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by kitchen.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored at hand sink by coffee station. Observed wet cloth stored at prep table and cook line.
Working containers of food removed from original container not identified by common name. Observed squeeze bottle with cooking oil not labeled by cook line.
May 22, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed cloth towel used as a liner to cover tortillas. Manager removed and stored inside ziplock bags.
Nonfood-grade bags used in direct contact with food. Observed raw chicken stored inside thank you bags at freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown cutting boards at kitchen.
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. Observed red and blue cutting boards at kitchen. Manager threw away.
No Heimlich maneuver/choking sign posted. Provided by email.
No handwashing sign provided at a hand sink used by food employees. Observed no sign provided at bathrooms.
Wet mop not stored in a manner to allow the mop to dry.
Feb 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 2 high priority.
2 High priority3 Intermediate15 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked pork at reach in cooler at kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce (42F - Cold Holding) at preparation table. As per employee stored less than two hours. Observed milk (55F - Cold Holding) stored at coffee station. As per employee less than 4 hours while preparing in the morning. Employee stored inside reach in cooler for rapid chill.
Manager or person in charge lacking proof of food manager certification. Observed Eva Reyes no proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at bathroom. Observed no paper towel at hand sink kitchen area. Employee provided.
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Observed a bowl with no handle stored inside rice container and beans container. Employee removed.
Clean utensils stored between equipment and wall. Observed 6 knifes stored between wall and three compartment sink. Employee removed.
Covered waste receptacle not provided in women's bathroom. Observed at women bathroom.
Food stored outside. Observed a white chest freezer with raw chicken and cheese tequenos stored outside establishment near dumpster area.
Ice buildup in reach-in freezer and white chest freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching flour stored inside container at dry condiments area. Employee stored correctly.
No mop sink or curbed cleaning facility provided at establishment. Observed mop sink was removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at kitchen.
Open dumpster lid.
Reach-in cooler shelves with rust that has pitted the surface. Observed tall reach in cooler 4 doors shelves rusted.
Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored with surface up at cook line.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef and raw pork belly thawing at room temperature inside a pot at storage room.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored at cook line and preparation area.
Working containers of food removed from original container not identified by common name. Observed salt container at kitchen not labeled.
Nov 25, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
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.
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 manager certification for Reyna Cartagena expired on 6/12/2024.
Handwash sink used for purposes other than handwashing. Observed spoon and plastic container stored inside hand sink at kitchen.
Cloth used as a food-contact surface. Observed towel used for covering tortillas on prep table.
In-use tongs stored on equipment door handle between uses. Observed 3 pair of tongs hanging from oven door handle at cook line.
Wet mop not stored in a manner to allow the mop to dry.
Sep 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority5 Intermediate8 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with food. Observed tortillas dough stored inside Nonfood-grade bag.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 2 boxes of raw shell eggs stored at ambient tempeture inside storage. As per employee for more than 4 hrs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 2 boxes of raw shell eggs stored at ambient tempeture inside storage. As per employee for more than 4 hrs.
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.
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 manager certification for Reyna Cartagena expired on 6/12/2024.
Handwash sink used for purposes other than handwashing. Observed spoon and plastic container stored inside hand sink at kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen and ladies room.
No soap provided at handwash sink. Observed at kitchen.
Bowl or other container with no handle used to dispense food. Observed bowl inside salt container.
Cloth used as a food-contact surface. Observed towel used for covering tortillas on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on shelve with dry goods. Employee removed the phone.
Hole in or other damage to wall. Observed walls at kitchen in disrepair.
In-use tongs stored on equipment door handle between uses. Observed 3 pair of tongs hanging from oven door handle at cook line.
In-use wet wiping cloth/towel used under cutting board. Observed on prep table across cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at kitchen.
Wet mop not stored in a manner to allow the mop to dry.
Sep 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Handwash sink used for purposes other than handwashing. Cooking and cleaning items in hand wash sink
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items date marked
Equipment and utensils not properly air-dried - wet nesting.
Hole in or other damage to wall. Multiple areas of kitchen floors walls and ceilings damaged.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all equipment heavily soiled
Wet wiping cloth not stored in sanitizing solution between uses.
May 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded.
0 High priority5 Intermediate5 Basic
Show 10 findings ▾
Handwash sink used for purposes other than handwashing. Cooking and cleaning items in hand wash sink
No paper towels or mechanical hand drying device provided at handwash sink.
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 soap provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items date marked
Equipment and utensils not properly air-dried - wet nesting.
Hole in or other damage to wall. Multiple areas of kitchen floors walls and ceilings damaged.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all equipment heavily soiled
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority7 Intermediate8 Basic
Show 18 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Instructed employees at the time of the inspection.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in preparation table at kitchen area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (58F - Cold Holding) in prep table, as per employee approximately 2 hours, employee moved cheese to reach in cooler during inspection.
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 form during inspection.
Handwash sink used for purposes other than handwashing. Observed dirty spatula inside HWS in kitchen area, employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area, employee restocked during inspection.
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 training for Celia A., Michelle N. and Maria T. have been working more than 60 days.
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.
No soap provided at handwash sink. Observed at kitchen area, employee restocked during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and pork not date marked inside reach in cooler in kitchen area, as per employee over 24 hours, employee dated during inspection.
Bowl or other container with no handle used to dispense food. Observed in sugar and flour containers, employee removed during inspection.
Current Hotel and Restaurant license not displayed.
Hole in or other damage to wall. Observed a hole in wall at kitchen area.
In-use tongs stored on equipment door handle between uses.
Reuse of single-service or single-use articles. Observed juices stored on milk gallons at front counter.
Stored food not covered. Observed sugar container not covered at dry storage area. Observed a bag of rice stored on floor at dry storage area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area, also at front counter.
Working containers of food removed from original container not identified by common name. Observed cheese container not identified with common name in kitchen area.
Jan 31, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Bowl or other container with no handle used to dispense food. Observed bowl used to scoop flour
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.