LA VINA ARAGON
8155 W 8 AVE, Hialeah FL 33014 · (305)825-8517
Last inspected Jul 10, 2026 · 8 visits since October 2023
AUG 24
JAN 25
OCT 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed approximately 8 live roaches underneath of the three compartment sink, located in the kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2023057951 | Oct 13, 2023 | Nov 20, 2023 | $400 |
| 1--2022003266 | Jan 12, 2022 | Feb 16, 2022 | $400 |
Inspection history
8 visits, newest first
Jul 10, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cooked pork in walk in cooler, operator properly stored it.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked potatoes (60/55F - Cooling); cooked chicken (58/55F - Cooling) covered in walk in cooler. Operator uncovered during inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees names Kaylin,Luis,Gudelia,Taileny,Amisday,Yudiana,Janay,Ana, Deisy,Raul,Luisa.
Open dumpster lid.
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitation solution of 0 ppm, located at the front line. Operator properly set up the 3CS.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs over cabbage in walk in cooler, operator properly stored it.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lentils soup (122F - Hot Holding); eggs tortillas (118F - Hot Holding) for less than 4 hours as per operator, located underneath of steam table. Operator placed on top of the stove to be reheat at 165°F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wiping towels chlorine sanitation solution of 200 ppm located underneath of three compartment sink, operator add water, rechecked 100 ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed lentils soup (122°F/119°F - Cooling) in covered and deep container, located in walk in cooler. Operator uncovered it.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation table, operator removed it.
Floor soiled/has accumulation of debris.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between the ceiling and wall, operator removed it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soild.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on preparation table. Operator properly stored in chlorine sanitation solution of 100 ppm.
Oct 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed poled eggs (69F - Cold Holding); garlic and oil mixture (70F - Cold Holding) on preparation table for less than 4 hours as per operator, operator placed under ice.
Handwash sink used for purposes other than handwashing. Observed metal container inside hand wash sink, operator removed it.
Ice buildup in reach-in freezer.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken soup (50/48F - Cooling) in walk in cooler, was cooked from the day before, as per operator.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in reach in cooler, operator properly stored it.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken soup (50/48F - Cooling) in walk in cooler, was cooked from the day before, as per operator.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed three compartment sink with chlorine sanitation solution of 200 ppm. Operator add water, recheck 100 ppm.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet sipping towels with chlorine sanitation solution of 200 ppm. Operator add water, recheck 100 ppm
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan in reach in cooler with no day marked, was cooked from more than 24 hours as per operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensil in standing water at 122° F, operator placed on top of the grilled to reheat at 135°F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled.
Working containers of food removed from original container not identified by common name. Sugar container. Operator labeled it.
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
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 chicken stored over raw beef, in reach in cooler. Operator properly stored it.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes (122F - Hot Holding); beef empanadas (118F - Hot Holding) in hot holding box located at the front counter for less than 4 hrs as per operator, operator increased equipment temperature.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed black beans (80/68F - Cooling)in covered and deep container, in walk in cooler, operator uncovered.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen area.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washed dishes with no rinse step. Instructed operator regarding ware washing procedure.
Food stored on floor. Observed fried plantains on kitchen floor. Operator properly stored it.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer located in dining area next to the front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
Reach-in freezer and walk in freezer interior/shelves have accumulation of soil residues.
Working containers of food removed from original container not identified by common name. Salt container, operator properly labeled it.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
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 chicken over fries inside reach in freezer, operator properly stored it.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantain (122°F - Hot Holding) for less than 4 hours as per operator. Operator reheated at 165°F.
Equipment in poor repair. Reach in freezer lids.
Ice buildup in reach-in freezer.
Oct 14, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter and walk in cooler fan cover soiled.
Oct 13, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink with chlorine sanitation solutions of 0 ppm, operator add chlorine, recheck 100 ppm.
Roach activity present as evidenced by live roaches found. Observed approximately 8 live roaches underneath of the three compartment sink, located in the kitchen area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tortilla espanola (110°F - Hot Holding) on steam table for less than 4 hours as per operator. Operator reheated at 165°F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan without date marked was prepared for more than 24 hours as per operator, operator properly dated marked.
Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned pots stored on the floor located underneath of preparation table.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employees drinking from open bottle water, located in the kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensil inside water at 84° F. Operator discarded the water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter and walk in cooler fan cover soiled.
Old labels stuck to food containers after cleaning. Operator removed it.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towel on top of preparation table. Operator removed it.
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.