LO D'ALEX
9610 SW 8 ST, Miami FL 33174 · 7862165697
Last inspected Apr 23, 2026 · 10 visits since January 2024
APR 24
AUG 24
APR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 2 live flying insects crawling on brush used for honey at bar. Observed 1 live flying insect near cooked ham on cutting board at cook line. Observed approximately 8 live flying insects flying around soiled glasses at dish area that is located directly across from cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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 ambient temperature at 55F at reach in cooler drawers at cook line.
Exterior door has a gap at the threshold that opens to the outside. Observed large gaps at side and bottom of back sliding exit door. Observed gap at bottom of exit door near mop sink.
Floor area(s) covered with standing water. Observed standing water in floor drain at bar. Observed standing water on floor at dish area where tile is in disrepair and grout is missing.
Show the remaining 1 finding ▾
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed dry wall removed from appetizer station leaving wood exposed.
Apr 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 14 high priority.
14 High priority3 Intermediate11 Basic
Show 28 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked beans (73F - Cooling); pork soup (72F - Cooling) at walk in cooler. As per employee, products prepared 3 hours prior. Discussed proper cooling method and parameters with person in charge.
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 bar chlorine dish machine at 0ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook washing equipment at 3 compartment sink and then began reheating oxtail, no handwash.
Live, small flying insects found. Observed 2 live flying insects crawling on brush used for honey at bar. Observed 1 live flying insect near cooked ham on cutting board at cook line. Observed approximately 8 live flying insects flying around soiled glasses at dish area that is located directly across from cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over sauces at reach in cooler at cook line. Discussed proper storage with chef. Observed raw pork and raw chicken stored over cut vegetables and sauces at walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork at walk in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of cooked ox tail at walk in cooler. As per date marking product prepared more than 7 days prior.
Spray hose at dish sink lower than flood rim of sink. Observed at 3 compartment sink. Observed hose stored inside cooking pot at cook line.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed container of cooked ox tail at walk in cooler. As per date marking product prepared more than 7 days prior.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (73F - Cooling); pork soup (72F - Cooling) at walk in cooler. As per employee, products prepared 3 hours prior. Observed oxtail (97F - Hot Holding) at steam table near cook line. As per employee, product was placed inside unit more than 4 hours prior.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (49F - Cold Holding); raw steak (48F - Cold Holding) at reach in cooler drawers at cook line. As per employee, products placed inside unit approximately 3 hours prior. Employees placed bags of ice over products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed garlic in oil (126F - Hot Holding); garlic mojo (70F - Hot Holding); cooked peppers (79F - Hot Holding) at room temperature at cook line. As per employee, products placed at room temperature approximately 3 hours prior. Employees placed peppers over ice bath and took cooked peppers and garlic mojo to reheat. Observed oxtail (97F - Hot Holding) at steam table near cook line. As per employee, product was placed inside unit more than 4 hours prior.
Warewashing sanitizing solution exceeding the maximum concentration allowed.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed 2 live flying insects on brush used for honey at bar area. Employee took item to clean. Observed can opener blade soiled with old food debris. Employee removed debris.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.Observed approximately 20 dead flies on glue trap at ware washing area. Employees discarded item.
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 ambient temperature at 55F at reach in cooler drawers at cook line.
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 frozen raw corvina thawing at room temperature near cook line. Discussed proper procedures with employees. Employee removed items from package and placed inside walk in cooler.
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside. Observed large gaps at side and bottom of back sliding exit door. Observed gap at bottom of exit door near mop sink.
Floor area(s) covered with standing water. Observed standing water in floor drain at bar. Observed standing water on floor at dish area where tile is in disrepair and grout is missing.
Food stored on floor. Observed cooking pot of octopus on floor at cook line. Employees removed item from floor. Observed container of raw beef stored on floor at walk in cooler. Employee placed product on shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed cooking utensils in standing water at 84F at cook line. Discussed proper storage method with employees.
Time/temperature control for safety food thawed in an improper manner. Observed raw branzino and raw shrimp thawing at room temperature near cook line. Employees placed products inside walk in cooler.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed dry wall removed from appetizer station leaving wood exposed.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on preparation counters at cook line. Employees placed cloths in sanitizer solution.
Sep 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed boiled broccoli (46F - Cold Holding); boiled carrots (47F - Cold Holding); butter (46F - Cold Holding); octopus (47F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 4 hrs. Operator added ice for rapid cooling. Observed at raw station ceviche (50F - Cold Holding); tuna (48F - Cold Holding); corn (45F - Cold Holding) inside reach in cooler across fryers. As per operator for less than 4 hrs. Operator placed products in another cooler for rapid cooling. Observed NY steak (53F - Cold Holding); raw chicken (48F - Cold Holding); cooked pork (50F - Cold Holding) inside cooler drawers at cook line. As per operator for less than 4 hrs. Operator added ice for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed oxtail (97F - Hot Holding) inside steam table as per operator for less than 2 hrs. Operator moved to the stove for reheat.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500+ppm). Operator discarded the solution.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 500+ppm) at raw station. Operator discarded the solution.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled on can station. Operator cleaned the blade.
No soap provided at handwash sink. Observed next to cook line. Operator provided the soap.
In-use tongs stored on equipment door handle between uses. Observed 3 pair of tongs hanging g from oven door handle at cook line.
In-use wet wiping cloth/towel used under cutting board. Observed under cutting boards throughout kitchen. Operator started to remove the towels.
Standing water in bottom of reach-in-cooler. Observed on both reach in coolers at cook line.
Apr 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed next to prep area at kitchen. Operator replaced the roll.
Exterior door has a gap at the threshold that opens to the outside. Observed at back prep area.
Apr 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored overcooked garbanzos inside walk in cooler. Operator properly rearranged products by cooking temperatures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmón (51F - Cold Holding); garbanzos (48F - Cold Holding); raw beef (52F - Cold Holding); tartar beef (52F - Cold Holding); lobster stock (49F - Cold Holding); chicken soup (51F - Cold Holding); solomillo (46F - Cold Holding); cooked risotto (51F - Cold Holding); cheese croquettes (50F - Cold Holding) inside walk in cooler. As per operator door was open for delivery less than 4 hrs. Operator opened walk in freezer door for rapid cooling. Also observed raw salmon (51F - Cold Holding); chick peas (48F - Cold Holding); octopus (47F - Cold Holding); cooked pasta (51F - Cold Holding) inside reach in cooler at cook line. As per operator for approximately 2 hrs. Operator added ice for rapid cooling.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartare, beef carpaccio, spicy tuna rolls not marked as raw in menu.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit provided for quaternary and chlorine.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed next to prep area at kitchen. Operator replaced the roll.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Discussed and provided to manager via email. Operator printed out advisory and posted at front counter.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 25ppm).
Beverage tubing/cold plate not separated from stored ice. Observed at bar.
Exterior door has a gap at the threshold that opens to the outside. Observed at back prep area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 80 F on prep table at kitchen. Operator placed utensils on stove to reheat water.
In-use wet wiping cloth/towel used under cutting board. Observed under white and green cutting board on prep table. Operator removed the towels.
No conspicuously located ambient air temperature thermometer in holding unit. Observed in walk in cooler, reach in coolers.
Standing water in bottom of reach-in-cooler. Observed across cook line.
Time/temperature control for safety food thawed in an improper manner. Observed raw fish 42 F thawing in standing water at kitchen prep area. Operator placed product inside reach in cooler for proper thawing.
Aug 26, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener heavily soiled.
Handwash sink used for purposes other than handwashing. Observed small pots stored inside hand sink next to washing area.
No soap provided at handwash sink. Observed at back hand sink. Employee provided the soap.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at all hand sinks throughout establishment.
Old labels stuck to food containers after cleaning. Observed on clean metal containers and shelves over triple sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled at frying station.
Standing water in bottom of reach-in-cooler. Observed inside reach in coolers at cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
Jun 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Floor area(s) covered with standing water. Observed throughout kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority5 Intermediate9 Basic
Show 17 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). Employee verified and fixed sanitizer tubes and retest (Chlorine 100ppm). *Repeat ViolationCorrected On-SiteRepeat ViolationWarning**
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside reach in cooler at cook line. Employee removed the chicken from over the beef. Also observed raw chicken
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at triple sink.
Handwash sink used for purposes other than handwashing. Observed cutting board stored inside hand sink next to triple sink. Employee removed items.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink next to mixer. Also observed at bar hand sink. Employee provided the paper towels.
No soap provided at handwash sink. Observed at hand sink at bar.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed conducted on site ROP of raw beef, raw pork and raw chicken held inside package for more than 48 hrs. Provided manager with the contact u formation of OPQ trainers for special processes.
Spray bottle containing toxic substance not labeled. Observed degreaser inside spray bottle without label on table across oven at kitchen. Employee properly labeled item.
Equipment in poor repair. Observed reach in cooler door in disrepair at fryer station.
Floor area(s) covered with standing water. Observed throughout kitchen 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 scoop inside rice with handle in contact with product at kitchen. Employee placed upwards the handle.
In-use wet wiping cloth/towel used under cutting board. Observed at back preparation area. Employee removed towel.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Old labels stuck to food containers after cleaning. Observed old labels on plastic and metal containers stored on shelve over triple sink.
Stored food not covered. Observed sugar container and salt and pepper mix inside containers without lid. Employee properly covered the food products.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Observed sugar inside plastic container without label on storage shelves at kitchen.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Dishwasher (Chlorine 0ppm) Manager replaced chlorine sanitizer solution bucket. Dishwasher (Chlorine 100ppm )
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at prep area.
Exterior door has a gap at the threshold that opens to the outside. Observed at storage area on the back.
Floor area(s) covered with standing water. Observed at kitchen.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed at kitchen cooking line.
Food stored on floor. Observed bucket with meat sauce stored on the floor inside walk in cooler. Employee stored food items six inches above the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled
Old food stuck to clean dishware/utensils.
Soiled dry wiping cloth in use. Man replaced soiled cloth with clean ones.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar area, Bar tender removed and put them behind bar
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.