LA UNION RESTAURANT SALVADORENO INC
9546 SW 160TH ST, Miami FL 33157 · 305.763.1912
Last inspected Jul 14, 2026 · 8 visits since September 2023
JUL 24
JAN 25
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. 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. Provided to operator while conducting the inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen red beans at 122F. According to the operator the beans were cooked around 1:00 pm. Beans were sent to reheating at 165F.
Bowl or other container with no handle used to dispense food. Operator discarded container.
Ice scoop handle in contact with ice.
In-use wet wiping cloth/towel used under cutting board.
Show the remaining 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Observed beef stored inside supermarket bag in the reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish inside the refrigerator in the kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork-cheese dough(60 F - Cold Holding) on top of preparation table. As per employee they placed the dough around 10:00 AM.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken tacos stored inside the refrigerator not date marked. As per employee more than 24 hrs.
Bowl or other container with no handle used to dispense food. Observed a plastic bowl used as scoop inside the flour.
Covered waste receptacle not provided in women's bathroom.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 101F on top of the grill.
Reuse of single-service or single-use articles. Observed gallon of milk reuse to store beverages at the reach in cooler.
Nov 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler a piece of flank steak over cabbage. Owner replaced the meat to the bottom of the unit.
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/ Janeris Rubio.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line.
No soap provided at handwash sink. Observed at cook line.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. Observed at kitchen.
Wet mop not stored in a manner to allow the mop to dry.
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Cardboard used to line food-contact shelves.
Cutting board has cut marks and is no longer cleanable.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed tongs for ground beef in contact with food.
Soiled dry wiping cloth in use.
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable.
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at cook line.
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line observed employee moping the floor then continued to prepare food without washing hands prior. Educated Employee on correct hand washing techniques. Employee washed her hands to continue working.
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler across from the preparation table observed raw beef stored over butter. Instructed employee on proper food storage based upon minimum required cooking temperature.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler across from the preparation table observed raw chicken stored over raw fish. Instructed employee on proper food storage based upon minimum required cooking temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a small preparation table at kitchen entrance observed tomato sauce (68F - Cold Holding); cut cabbage (70 F - Cold Holding), as per employee for less than 1 hour, employee placed food in ice to rapidly cool down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the cook line beef soup (130F - Hot Holding), as per manager for less than 4 hours. Employee reheating food.
Handwash sink not accessible for employee use at all times. Hand wash sink at cook line access blocked by large pots, employee removed it.
No paper towels or mechanical hand drying device provided at handwash sink. HWS at cook line.
No soap provided at handwash sink. HWS at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior with heavy grease accumulation.
Sep 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 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. Provided to operator while conducting the inspection.
Buildup of food debris/soil residue on equipment door handles. Observed Gaskets soiled at kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. Storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Wet wiping cloth not stored in sanitizing 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.