LA PATAGONIA ARGENTINA
4802 NW 7 ST, Miami FL 33126 · (305)443-1668
Last inspected Feb 23, 2026 · 7 visits since November 2023
APR 24
OCT 24
FEB 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Rodent bait not contained in a covered, tamper-resistant bait station.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate15 Basic
What the inspector wrote — 18 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Observed establishment selling food, drinks and water with expired license. Expired license 10/01/2025. During the inspection employee paid 2010 license.
Rodent bait not contained in a covered, tamper-resistant bait station.
Toxic substance/chemical improperly stored. Observed plastic containers with chemicals stored on the floor underneath the mop sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Show the remaining 14 findings ▾
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tile missing. Observed several ceiling tiles missing by the cooking line.
Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles with water stains, throughout the kitchen areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, and dust throughout the establishment.
Covered waste receptacle not provided in women's bathroom.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Exterior door has a gap at the threshold that opens to the outside.
Interior of microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed fan guard heavy soiled, located in dishwasher area.
Walk-in cooler shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate10 Basic
Show 11 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. By the front counter.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tile missing. By the preparation kitchen.
Ceiling tile shows damage or is in disrepair, throughout the restaurant area.
Covered waste receptacle not provided in women's bathroom.
Ripped/worn tin foil used as shelf cover.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust,throughout the preparation kitchen areas.
Feb 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed mixed cooked veggies on hand cloth in 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 breaded beef above frozen fries. Operator changed order.
Handwash sink used for purposes other than handwashing. Observed bucket with soap in hand sink in kitchen.
Non-pitting surface rust on food-contact equipment. Observed under prep table where food and single use items are stored.
Ceiling/ceiling tile shows damage or is in disrepair. Observed in warewash area and prep area multiple tiles in disrepair. Observed ceiling tiles in kitchen in disrepair.
Food stored on floor. Observed case of oil on floor of kitchen entrance. Chef moved to shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on table across cook line; 75F.
Reuse of single-service or single-use articles. Observed buckets of mozzarella used for other spices and foods.
Feb 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 3 high priority.
3 High priority11 Intermediate13 Basic
Show 27 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed mixed cooked veggies on hand cloth in 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 breaded beef above frozen fries. Operator changed order.
Toxic substance/chemical improperly stored. Observed spray bottles above hand sink and prep table on shelf. Chef moved to floor.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager in charge with no knowledge of calibrating a thermometer. Inspector went over process with food manager.
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, inspector provided via email.
Food thermometer(s) not calibrated according to manufacturer's specifications. Observed manager in charge with no knowledge of calibrating a thermometer. Inspector went over process with food manager.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelf at kitchen entrance where onions and bowls are held. Observed soiled knives on magnet above mop sink. Chef moved to dish pit.
Handwash sink used for purposes other than handwashing. Observed bucket with soap in hand sink in kitchen.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed steak items that are cooked based on customer preference not marked.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at sink in warewash.
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 Ana with no form of agreement or employee training, one month working at establishment. Inspector provided form via email.
No soap provided at handwash sink. Observed at sink in warewash.
Non-pitting surface rust on food-contact equipment. Observed under prep table where food and single use items are stored.
Spray bottle containing toxic substance not labeled. Observed bottle with no label above hand sink.
Accumulation of debris inside warewashing machine. Observed in warewash area.
Accumulation of debris on exterior of warewashing machine. Observed in warewash area.
Ceiling/ceiling tile shows damage or is in disrepair. Observed in warewash area and prep area multiple tiles in disrepair. Observed ceiling tiles in kitchen in disrepair.
Current Hotel and Restaurant license not displayed. Observed no license displayed.
Dead roaches on premises. Observed 1 dead roach in reach in fridge at kitchen entrance on door gasket.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal food stored in same shelf and above food for customers in reach in cooler and freezer in prep area.
Floor not cleaned when the least amount of food is exposed. Observed soiled floor in bar area.
Food stored on floor. Observed case of oil on floor of kitchen entrance. Chef moved to shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on table across cook line; 75F.
No Heimlich maneuver/choking sign posted. Observed no poster, inspector provided via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf soiled with dust where air fan is. Observed soiled air fan in kitchen area. Observed soiled gaskets in coolers across freezers and cook line.
Reuse of single-service or single-use articles. Observed buckets of mozzarella used for other spices and foods.
Ripped/worn tin foil used as shelf cover. Observed in walk in cooler.
Oct 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate7 Basic
Show 12 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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cleaned and sanitized equipment or utensils not properly stored.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top surface of all kitchen appliances soiled.
Soiled dry wiping cloth in use.
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
1 High priority7 Intermediate11 Basic
Show 19 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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. Raw chicken inside employee handwashing sink.
No probe thermometer provided to measure temperature of food products.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris on drainboards or equivalent.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Employee with no hair restraint while engaging in food preparation. Kitchen cooks.
Food stored on floor. Boxes of tomatoes on kitchen floor.
No conspicuously located ambient air temperature thermometer in holding unit.
Time/temperature control for safety food thawed in an improper manner. Raw chicken be thawed in room temperature kitchen area.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate18 Basic
Show 25 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen cook.
Nonfood-grade bags used in direct contact with food. Observed Frozen raw food in contact with nonfood grade bags inside freezer.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee with no hair restraint while engaging in food preparation. Kitchen cook.
Floor not cleaned when the least amount of food is exposed. Between fryer and stove heavy grease buildup.
Floor soiled/has accumulation of debris. Observed Accumulation of grease buildup between fryer and stove top kitchen area.
Food stored on floor. Observed Containers of produce in kitchen floor.
Hole in or other damage to wall. Around back door, kitchen area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers.
No handwashing sign provided at a hand sink used by food employees. Front service area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled kitchen shelves throughout.
Soiled dry wiping cloth in use.
Time/temperature control for safety food thawed in an improper manner. Observed Frozen fish thawed in room temperature kitchen area.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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.