LA VENTANA RESTAURANT
710 WASHINGTON AVE STE CU-2, Miami Beach FL 33139 · 305.519.5240
Last inspected Jul 30, 2026 · 8 visits since October 2023
AUG 24
JAN 25
SEP 25
JAN 26
JUL 26
▼ IMPROVING
5 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. Provided via email to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $555
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024018922 | Dec 18, 2023 | Jun 17, 2024 | $280 |
| 1--2019034769 | May 22, 2019 | Aug 27, 2019 | $275 |
Inspection history
8 visits, newest first
Jul 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority2 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
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/ Observed Mynor manager certification expired on 4-19-26.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at prep table soiled with food debris.
Accumulation of debris on exterior of warewashing machine. Observed at warewashing area exterior of dishwasher soiled.
Accumulation of lime scale on the inside of the dishmachine. Observed at warewashing area interior of dishwasher has a buildup of lime scale.
Show the remaining 2 findings ▾
Equipment in poor repair. Observed at kitchen area gasket at reaching cooler, torn, and poor condition.
In-use knife/knives stored in cracks between pieces of equipment. Observe at cook line knife scored in between steam table and pet table. Employee removed knife.
Jan 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over butter inside RIC.
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/
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over butter inside RIC.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (112F - Hot Holding); shredded beef (112F - Hot Holding) at steam table, as per chef for approximately 1 hour prior.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef unaware of hot holding minimum temperature.
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 via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
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/
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Chef replaced.
Accumulation of debris on exterior of warewashing machine.
Equipment in poor repair. Observed RIC gaskets in disrepair.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
No Heimlich maneuver/choking sign posted. Provided to manager via email.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over yellow rice at reach in cooler kitchen.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Employee placed them in reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yellow rice (50F - Cold Holding) at reach in cooler at kitchen. As per chef from previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow rice (50F - Cold Holding) at reach in cooler at kitchen. As per chef from previous day.
Handwash sink used for purposes other than handwashing. Observed cutting board inside handsink at bar area.
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 shrimp and yellow rice at reach in cooler at kitchen, held more than 24 hours not properly date marked.
Cutting board has cut marks and is no longer cleanable.
In-use tongs stored on equipment door handle between uses. At cook line.
No handwashing sign provided at a hand sink used by food employees. Observed at handsink located next to reach in cooler at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Standing water in bottom of reach-in-cooler.
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yellow rice (54F - Cold Holding) at reach in cooler at kitchen, as per chef for more than 24 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow rice (54F - Cold Holding) at reach in cooler at kitchen, as per chef for more than 24 hours.
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 via email to operator.
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/
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. Provided via email to operator.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense yellow rice located at reach in cooler at kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored above preparation table at kitchen.
Floor area(s) covered with standing water. Observed throughout the kitchen floor.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between reach in coolers at kitchen. Employee removed them.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
No handwashing sign provided at a hand sink used by food employees. Observed No handwashing sign at handsink located at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in coolers.
Standing water in bottom of reach-in-cooler. Observed at reach in coolers throughout the kitchen.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed kitchen floor Unsealed concrete.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen.
Feb 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left kitchen went outside and did not change cloves or wash hands, discussed with operator
No paper towels or mechanical hand drying device provided at handwash sink. Sink in restroom, operator replaced
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
Hole in or other damage to wall. Throughout kitchen damaged walls and unsealed wood
No mop sink or curbed cleaning facility provided at establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Reach-in cooler interior/shelves have accumulation of soil residues.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature, operator moved to reach in cooler
Wet wiping cloth not stored in sanitizing solution between uses.
Dec 18, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Shrimp Ceviche not properly linked to consumer advisory.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with accumulated dust at kitchen area and lobby area.
No handwashing sign provided at a hand sink used by food employees at kitchen, bar, and bathrooms.
No mop sink or curbed cleaning facility provided at establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach-in cooler next to hand washing sink and at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues at kitchen area.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall not smooth and easily cleanable next to hand washing sink.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen area.
Oct 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 2 high priority.
2 High priority8 Intermediate14 Basic
Show 25 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef and chicken over raw shrimp in reach in under grill area.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed mahi-mahi thawed in ROP package at cook line reach-in cooler. Stop sale issue.
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 person in charge with cleanup procedures via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed bar gun holster soiled with mold-like substance.
Handwash sink used for purposes other than handwashing. Observed metal pot on top of hand washing sink and metal lids inside of sink. Pot was removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Shrimp Ceviche not properly linked to consumer advisory.
No paper towels or mechanical hand drying device provided at handwash 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. Provided person in charge with employee reporting responsibilities agreement.
No soap provided at handwash sink. Employee provided soap.
Carbon dioxide/helium tanks not adequately secured at bar area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with accumulated dust at kitchen area and lobby area.
Cleaned and sanitized equipment or utensils not properly stored. Observed forks not properly stored at front counter.
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 mahi-mahi thawed in ROP package at cook line reach-in cooler. Stop sale issue.
Equipment in poor repair. Observed gaskets in disrepair at reach-in cooler next to hand washing sink. Observed handle of reach-in cooler glass door in disrepair at cook line.
Food stored on floor. Observed container of food stored on floor at kitchen. Employee removed container from floor.
No Heimlich maneuver/choking sign posted. Provided person in charge with choking poster via email.
No handwashing sign provided at a hand sink used by food employees at kitchen, bar, and bathrooms.
No mop sink or curbed cleaning facility provided at establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach-in cooler next to hand washing sink and at cook line.
Plumbing system in disrepair. Observed pipe leaking under hand washing sink at kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues at kitchen area.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall not smooth and easily cleanable next to hand washing sink.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen area.
Propane tanks (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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.