LATIN AMERICAN GRILL
15342 NW 79 CT, Miami Lakes FL 33016 · (305)231-0083
Last inspected Mar 23, 2026 · 6 visits since December 2023
DEC 23
JUL 24
JAN 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter in the hot holding unit observed egg omelette (128 F - Hot Holding); ham empanadas (130 F - Hot Holding), as per manager for less than 4 hours. Instructed manager to reheat food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Observed two dented cans Garbanzo beans and Red peepers.
Nonfood-grade bags used in direct contact with food. Observed thank you bag used to store a cut water melon. Operator placed water melon on a clear food drape bag.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on top of flat grill at kitchen caramelized onions (119F - Hot Holding); cooked chicken (129F - Hot Holding), prepared 90 minutes ago. Cook turn on burner to reheat food items.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed next to walk in cooler, hose connected no vacuum breaker.
Show the remaining 5 findings ▾
Bowl or other container with no handle used to dispense food. Observed inside dry rice container. Operator discarded container no handle.
Food stored on floor. Observed cooking oil container on the kitchen floor, operator stored 6 inches above the floor.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board at kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at kitchen vertical cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen prep tables, operator stored wiping cloth on sanitizer solution.
Mar 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate9 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in freezer at cook line observed raw fish stored over cooked chicken.
Bowl or other container with no handle used to dispense food. Observed bowl no handle used to scoop corn flour, stored on container underneath the preparation table at preparation area.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed large clean pots stored on the kitchen floor.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed single use containers not inverted.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees rain boots stored underneath storage table near cooking oil and other dry food items.
Floor area(s) covered with standing water. Observed standing water on walk in cooler floor.
In-use knife/knives stored in cracks between pieces of equipment. Observed in use knife stored between wall and prep table at prep area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing water at 98F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soil, ovens located at prep chicken.
Reach-in freezer interior/shelves have accumulation of soil residues, freezer located at cook line.
Oct 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority3 Intermediate12 Basic
Show 19 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching dirty dishes to organize clean dishes without washing his ands or changing single use gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in freezer at cook line observed raw fish stored over cooked chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler at cook line observed Dairy (45F - Cold Holding), ham (46F - Cold Holding) as per manager in the unit less than 2 hours. Operator reduced the amount of product and closed cooler lid to rapid cooling. Observed at front counter ham (58F - Cold Holding), as per employee for less than 1 hour. Operator placed ham in the cooler to rapidly cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on top of an insert over the steam table house potatoes (98F - Hot Holding), as per chef cooked about an hour ago. Instructed operator to reheat food. Observed hash browns (102F - Hot Holding), as per manager food was cooked about an hour ago, instructed operator to reheat food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed a speaker stored over plates use to served food to customers. Operator removed both the speaker and the plate.
Handwash sink used for purposes other than handwashing. Observed employee dumping ice in the hand wash sink located in the kitchen.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed 6 ceramic plates chipped on the rim. Employee discarded plates on site.
Bowl or other container with no handle used to dispense food. Observed bowl no handle used to scoop corn flour, stored on container underneath the preparation table at preparation area.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed single use containers stored by the hand wash sink located at cook line. Instructed operator that he could remove the containers or also install a splash guard to prevent contamination.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed large clean pots stored on the kitchen floor.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed single use containers not inverted.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees rain boots stored underneath storage table near cooking oil and other dry food items.
Floor area(s) covered with standing water. Observed standing water on walk in cooler floor.
Food not stored at least 6 inches off of the floor. Observed cooking oil stored on the kitchen floor.
In-use knife/knives stored in cracks between pieces of equipment. Observed in use knife stored between wall and prep table at prep area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing water at 98F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soil, ovens located at prep chicken.
Reach-in freezer interior/shelves have accumulation of soil residues, freezer located at cook line.
Wet wiping cloth used to wipe tableware or carry-out containers.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter in the hot holding unit observed ham croquettes (115 F - Hot Holding); ham empanadas (120 F - Hot Holding), as per employee for less than 1 hour in the unit. Employee removed the items to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled.
Handwash sink used for purposes other than handwashing. Observed a squeegee stored in the hand wash sink at cook line, employee removed it.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink located at cook line. Employee refilled paper towel.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean large pots stored on the floor at cook line.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees water bottle stored on the prep table at cook line.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use spatula stored in cracks between pieces of equipment. Observed in use spatula stored in between the prep table and the wall at preparation area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil handle touching the malanga. Employee fixed it on site.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line observed in used utensils in standing water at 79F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled at cook line by the fryers.
Wet wiping cloth used to wipe tableware or carry-out containers. Observed on preparation tables at cook line.
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employees cracked raw shell eggs at cook line continued to grab a to go container and prep food without hashing hands prior. Explained importance of hand washing procedures to employees and manager.
Raw animal food stored over or with unwashed produce. Observed raw chicken stored over raw green plantains in the walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located at cook line on top of the storage containers: Observed ham (50 F - Cold Holding), as per employee placed in the unit less than 1 hour. Employee removed ham and placed it directly inside the cooler unit to cool. At cook line: Observed pooled eggs (70 F - Cold Holding) in ice bath, as per employee for less than 2 hours. Employee added ice to the holding container to rapidly cool down food product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter in the hot holding unit observed egg omelette (128 F - Hot Holding); ham empanadas (130 F - Hot Holding), as per manager for less than 4 hours. Instructed manager to reheat food.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answered cold and hot holding basic food code question. Explained to manager basic food code temperatures.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink located in the cook line, manager placed a paper towel roll by the hand sink on site.
Food not stored at least 6 inches off of the floor. In the walk in cooler observed buckets with pooled egg stored on the floor.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At front counter, manager turned it on.
No handwashing sign provided at a hand sink used by food employees. At hand sink located in the cook line.
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.