LA ROMANITA RESTAURANT AND LOUNGE LLC
7755 W 4 AVE STE 101, Hialeah FL 33014 · 3053055648
Last inspected Apr 21, 2026 · 11 visits since February 2024
JUL 24
MAR 25
JUN 25
MAR 26
APR 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found. Observed 5 live flies on the wall at the dishwasher machine area, 6 live flies on onions container at the preparation area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Apr 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils stored in standing water at 86F. Operator placed on top of the stove.
Apr 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Live, small flying insects found. Observed 5 live flies on the wall at the dishwasher machine area, 6 live flies on onions container at the preparation area.
Raw animal food not separated from ready-to-eat food during preparation. Observed raw shell eggs stored over Parmesan cheese in open lid reach in cooler. Operator properly stored it.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna thawed in ROP package stored in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (49F - Cold Holding); cooked chicken (53F - Cold Holding), for less than 4 hours as per operator, in open lid reach in cooler. Operator placed food items in reach in freezer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
Carbon dioxide/helium tanks not adequately secured.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna thawed in ROP package stored in reach in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils stored in standing water at 86°F. Operator placed on top of the stove.
Apr 20, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Live, small flying insects found. Observed approximately around 5+ Live, small flying insects flying all around the ware washing area. Observed approximately 4+ Live, small flying insects flying over raw potatoes and over the preparation table at preparation area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at preparation area, also no paper towels at cook line.
Ice scoop handle in contact with ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door handle soiled, cooler located at preparation area. Observed exterior of both oven at cook line soiled.
Mar 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority5 Intermediate5 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cleaning the hand wash sink to continue to prepare food with the same gloves without washing her hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher washing, rinsing equipments then putting them away without sanitizing.
Live, small flying insects found. Observed approximately around 5+ Live, small flying insects flying all around the ware washing area. Observed approximately 4+ Live, small flying insects flying over raw potatoes and over the preparation table at preparation area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler at front counter ham croquettes (56F - Cold Holding), as per employee croquettes were recently replaced in the unit less than 30 minutes ago. Instructed employee to transfer food to another working unit.
Clam/mussel/oyster tags not marked with last date served. Observed tags for fresh clams not marked with the last date.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed tags for fresh clams not kept for 90 days.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature 92).
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at preparation area, also no paper towels at cook line.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator had the wrong consumer advisory printed. Provided correct general consumer advisory to manager.
Dead roaches on premises. Observed one dead roach on the floor underneath the hand wash sink at preparation area.
Equipment in poor repair. Observed reach in freezer door gasket in disrepair, unit located at preparation area.
Ice scoop handle in contact with ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door handle soiled, cooler located at preparation area. Observed exterior of both oven at cook line soiled.
Time/temperature control for safety food thawed in an improper manner. Observed cooked tamales, cooked beef thawing at room temperature on the preparation table at preparation area.
Jul 2, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine located at the bar station with quaternary 0 ppm.
Jun 20, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine located at the bar station with quaternary 0 ppm.
Metal stem-type thermometer soiled.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked chicken in open lid reach in cooler across the cook line.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine with final rinse temperature of 84°F. Operator set up the 3 compartment sink with quaternary 200 ppm.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Food stored in a room/shed that is not fully enclosed. Observed 3 doors reach in cooler with food stored, ice machine on the back area under shed no fully enclosed.
In-use tongs stored on equipment door handle between uses. Operator removed it.
Insect control device installed over food preparation area. Operator removed it.
Mar 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line in the reach in cooler raw chicken stored over raw pork. Operator rearranged it on site.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a bucket with raw eggs at room temperature stored on the preparation table at prep area, as per operator outside less than 4 hours. Operator transferred eggs back in the cooler to rapidly cool. Observed at front counter in the prep cooler flan (45F - Cold Holding); chicken nuggets (46F - Cold Holding), as per operator placed in unit less than 4 hours ago. Instructed operator to add ice or transfer food to another unit to rapidly cool.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
No soap provided at handwash sink. Observed at hand wash sink at cook line.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna, raw mahi fish in ROP bag not removed, observed fish still frozen.instructed operator to removed fish immediately. Operator started to removed fish during the inspection.
Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed at front cook line area.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed over prep tables at back of the kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in in freezer located at preparation area.
Ice scoop handle in contact with ice.
Soiled dry wiping cloth in use. Observed on the preparation table at prep area.
Stored food not covered.
Time/temperature control for safety food thawed in an improper manner. Observed lobster tail, shrimp thawing at room temperature at preparation area.
Nov 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 130).
Employee with no hair restraint while engaging in food preparation. Observed cook prepping with no hair restraint.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both oven at cook line.
Jul 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 130).
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler located at prep station observed raw chicken stored over cooked potatoes, employee moved raw chicken to the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under a small preparation table at cook line observed boiled eggs (60F - Cold Holding), as per employee kept outside for less than 1 hour. Employee placed eggs back in the cooler to rapidly cool. In the reach in cooler located in front of the grill at cook line observed: coked pasta (60 F - Cold Holding); cooked chicken (57F - Cold Holding), cook stated food was placed in the unit less than 4 hour, food was also overflowing, employee removed excess food.
Toxic substance/chemical improperly stored. Observed chlorine sanitizer bottle stored under the preparation table near clean utensils at cook line, employee removed it on site.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Cook was unable to answer cold holding temperature, coach employee on basic food code questions.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer stored under the preparation table not labeled. Employee labeled it on site.
Bowl or other container with no handle used to dispense food. Observed container with no handle used to scoop flour, rice.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw fish in ROP not removed from packaged. Manager immediately removed it from packaged.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while preparing food at cook line.
Employee with no hair restraint while engaging in food preparation. Observed cook prepping with no hair restraint.
In-use tongs stored on equipment door handle between uses. Tongs hanged on oven handle at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both oven at cook line.
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 cooked lamb, cooked beans in ROP not labeled, as per owner and cook stated that food was vacuumed packaged that same day, he also stated that they only maintain it for 48 hours or less.
Time/temperature control for safety food thawed in an improper manner. Observed cooked beans, cooked lamb thawing in standing water at cook line.
Wet mop not stored in a manner to allow the mop to dry.
Jun 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Observed ice inside handwashing sink at grill area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at grill handwashing sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans at grill area not inverted.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles at grill station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed nozzle at 3 compartment sink soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout cook line.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10/01/2023. Owner renewed lice during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed On hand sink by ware washing area. Employee provided paper towels
Cutting board has cut marks and is no longer cleanable. Observed blue cutting board Grooved. Manager discarded cutting board.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed at kitchen. Manager removed sticky tape from prep areas.
In-use wet wiping cloth/towel used under cutting board. Observed at kitchen towel under cutting board.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on top of prep table at kitchen not in sanitizer solution between uses..
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.