LALA'S BURGERS AND FRIES
13750 SW 88 ST, Miami FL 33186 · 305-613-9111
Last inspected Dec 17, 2025 · 7 visits since September 2023
FEB 24
DEC 24
MAR 25
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Dec 17, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal speaker above prep area. Operator removed speaker from prep area.
Food not stored at least 6 inches off of the floor. Observed bread not stored at least 6 inches off of floor. Operator removed bread and stored on shelf.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe below sink in bathroom at dining area.
Jul 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate10 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (68F - Cold Holding) at front counter sushi station. As per operator for less than one hour. Operator put cream cheese in reach in cooler.
Handwash sink used for purposes other than handwashing. Observed dirty bowls stored in handwashing sink at front counter sushi station.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to dishwasher. Operator provided paper towels.
No soap provided at handwash sink. Observed no soap at handwashing station at front counter sushi station. Operator provided soap during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for sushi rice at sushi station.
Bowl or other container with no handle used to dispense food. Observed bowl in container of broth on prep table across from dishwasher Also observed bowl in container of sugar in dry storage area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed employee personal water bottle on prep table across from cook line.
Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation with no hair restraint.
Food stored on floor. Observed cooking oil stored on the floor across from dishwasher.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets to reach in cooler across from cook line soiled.
Old labels stuck to food containers after cleaning. Observed old labels on clean dishes in dishwasher area.
Outer openings not protected with self-closing doors. Observed at back exit door.
Wet mop not stored in a manner to allow the mop to dry.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at prep table next to cook line. As per operator for 30 mins
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (59F - Cold Holding); raw chicken (60F - Cold Holding) at prep table across from cook line, as per operator for 30 mins. Operator moved product to reach in cooler for rapid cooling.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine
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/ Observed 4+ employees working with no certified food manager present at time of inspection.
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 employee Shuji working for two weeks, provided operator with form via email.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for sushi rice with no written procedures. Provided operator form via email.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen
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 thawing inside reduced oxygen package inside walk in cooler. Operator cut open bag.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher at 0ppm chlorine. Operator changed sanitizer for final concentration Dish machine 50ppm - Chlorine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top of prep table in kitchen area.
Employee with no hair restraint while engaging in food preparation. Observed employee cooking food without hair restraint
Hole in or other damage to wall. Observed hole in wall by mop sink and dish machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line
Old labels stuck to food containers after cleaning. Observed old labels on clean containers in dish area
Outer openings not protected with self-closing doors. Observed back door not self closing
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop sink.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate9 Basic
Show 12 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for dishwasher or three-compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink
No soap provided at handwash sink. Observed at handwashing sink next to mop sink.
Bowl or other container with no handle used to dispense food. Observed bowl in container of sugar in dry storage area. Operator removed the bowl.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls and plates not inverted or covered at the sushi station. Also observed in the kitchen area.
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 packages of tuna (33F) thawing in the walk in cooler uncut. Operator cut the packaging for proper thawing.
Employee with no hair restraint while engaging in food preparation. Observed multiple employees preparing food with no hair restraint.
Food not stored at least 6 inches off of the floor. Observed containers of soy sauce stored on the floor in dry storage area. Operator stored correctly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils used to serve rice in standing water next to reach in freezer across from ice machine. Operator discarded the water and is using a dry container for rice utensils.
Wet mop not stored in a manner to allow the mop to dry. Observed in dry storage area.
Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled by common name.
Feb 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee did not wash hands before putting on clean gloves after handling raw proteins, then proceeded to working with food.
Operating with an expired Division of Hotels and Restaurants license.
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 above sui mai located in the reach in freezer opposite the 3 compartment sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. domestic unit:; cooked soft shell crab,as per operator from yesterday. (47F - Cold Holding)
Handwash sink not accessible for employee use at all times. Observed food container stored in unit by the kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Observed bucket containing pickled ginger stored on the floor,front counter.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes,cabbage,eggplant stored above julienne carrots located in the walk-in cooler.
Nov 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed for raw salmon located in the low boy reach in cooler,kitchen.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. As per operator does ROP on raw fish
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips at the time of the inspection.
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.
Bowl or other container with no handle used to dispense food. Observed for the bulk raw rice bin.
Food stored on floor. Observed bucket containing pickled ginger stored on the floor at the front counter.
In-use tongs stored on oven door handle between uses.
Single-service articles not stored inverted or protected from contamination. Observed for togo food containers located at the front counter.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. As per operator does ROP on fish kept longer than 48 hrs.
Working containers of food removed from original container not identified by common name. Observed for squeeze bottles containing oils and sauces.
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.