LAS VINAS BBQ
6091 SW 8 ST, West Miami FL 33144 · 7864026980
Last inspected Feb 24, 2026 · 8 visits since December 2023
APR 24
SEP 24
JAN 25
AUG 25
FEB 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2022054509 | Nov 14, 2022 | Jan 6, 2023 | $400 |
Inspection history
8 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Floor not cleaned when the least amount of food is exposed. Observed walk in freezer floor soiled.
Ice buildup in reach-in freezer.
No handwashing sign provided at a hand sink used by food employees, located at preparation kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed most of the reach in cooler gaskets soiled.
Show the remaining 1 finding ▾
Walk-in cooler interior/shelves have accumulation of soil residues.
Aug 21, 2025Inspection 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 ▾
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 (Chlorine 0ppm).During the inspection employee primed dishwasher machine Dishwasher (Chlorine 50ppm).
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked pasta salad for more than 24 hours with no date marked at reach in cooler. During the inspection employee labeled.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed that the standing reach-in cooler located on the cooking line is not functioning properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most of the reach in cooler gaskets soiled.
Reach-in cooler interior has accumulation of soil residues. Observed most of the reach in cooler interiors soiled.
Stored food not covered. During the inspection, cooked foods were observed uncovered inside the walk in cooler and the reach in cooler located along the cooking line. Employees covered the food during the inspection.
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed steak and eggs on menu with no indication of the consumer advisory.
Equipment in poor repair. Observed warmer in main kitchen with hole in plastic door. Ambient temperature of 120F.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer at coffee section.
Jan 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in warmer at front cook line warmer: beans (120F - Hot Holding); rice (120F - Hot Holding). As per operator, items were placed in warmer less than one hour prior. chicken (112F - Hot Holding); ribs (124F - Hot Holding); chicharrons (122F - Hot Holding) As per operator, items placed less than one hour prior to inspection. Warmer was not fully turned on. Operator turned warmer fully on, placed items back in kitchen for proper reheating. Observed behind steam table on counter: Chicharron's (80F - Hot Holding). Chicharrons placed 1 hour prior to inspection, inspector explained the hot holding process, manager took items to back to be refried. Inspector provided TPHC form. Observed on storage shelf behind counter: pork fat (56F - Ambient). As per operator, fat was removed from pork 2 hours prior to inspection, and used to sell to customers. Inspector explained it must be held on temperature, operator placed in reach in cooler at front counter.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to answer question for temperature of fully cooked chicken. Inspector went over with manager during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife and knife magnet soiled with crumbs; not in use.
Handwash sink used for purposes other than handwashing. Observed hand sink at warewash area used to store bucket. Operator removed on site.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed steak and eggs on menu with no indication of the consumer advisory.
Spray bottle containing toxic substance not labeled. Observed bottle with no label. Operator labeled during inspection.
Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.
Equipment in poor repair. Observed warmer in main kitchen with hole in plastic door. Ambient temperature of 120F.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer at coffee section.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line 90F. Operator placed on flat top to raise temperature of water.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at sandwich prep area.
Stored food not covered. Observed in walk in cooler cooked pork not covered.
Time/temperature control for safety food thawed in an improper manner. Observed pork shoulder thawing in standing water. Operator dumped water and turned cold water back on and left under running water.
Working containers of food removed from original container not identified by common name. Observed container of sugar with no label. Operator wrote during inspection. Observed salt with no label. Operator wrote during inspection.
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork stored inside the walk in cooler. Employee removed items and placed them correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Employee cleaned it.
Handwash sink used for purposes other than handwashing. Observed aluminum pitcher inside the hand sink, located at cooking line. Employee removed item.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. By the cooking line.
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
Show 8 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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
No probe thermometer provided to measure temperature of food products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
In-use tongs stored on equipment door handle between uses.
Soiled dry wiping cloth in use.
Stored food not covered. Most cooked foods inside walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses.
Dec 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 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.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink.
Accumulation of debris on exterior of warewashing machine.
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.