LOS PARRILLEROS
10775 NW 41 ST UNIT 5, Doral FL 33178 · 305.597.0019
Last inspected Aug 19, 2026 · 8 visits since July 2023
FEB 24
AUG 24
JAN 25
AUG 25
MAR 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
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 raw calamari at reach-in freezer at preparation area. Not commercially packaged. Chef correctly arranged products.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at pet table, soiled with food to bring chef cleaned, can opener blade during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine at bar area soiled.
Mar 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at pet table, soiled with food to bring chef cleaned, can opener blade during inspection.
Handwash sink used for purposes other than handwashing. Observed in handwashing sink at cook love a soiled spoon. Chef removed item.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment missing high temp thermometer for dishwasher.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mushroom sauce in reach in cooler at cook line missing production date, as per chef made the day prior.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine at bar area soiled.
Accumulation of debris on exterior of warewashing machine. Observed exterior of dishwasher soiled.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle at cook line. Tongs removed.
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. Observed establishment conducts reduced oxygen packaging on raw meat, observed at walk in cooler Flap meat and lamb rack with dates exceeding 48 hours.
Aug 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed A/C vent at kitchen area soiled with debris.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at kitchen area with deep cuts and not easily cleaned.
Aug 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw fish vacuum packaged onsite, as per manager fish was never frozen at any point.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw fish vacuum packaged onsite, as per manager fish was never frozen at any point. Observed raw beef, raw lamb, sweet breads, in reduced oxygen packets with no production date and time at walk-in cooler and reach-in cooler units at kitchen area. As per manager items are removed with 48 hours. Manager labeled products with time,date and product
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris.
Handwash sink used for purposes other than handwashing. Observed fruit pulp at handwashing sink at bar area. Employee removed items.
No soap provided at handwash sink. Observed no soap at handwashing sink next to cook line. Soap was refilled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed A/C vent at kitchen area soiled with debris.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at kitchen area with deep cuts and not easily cleaned.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table at kitchen area.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw beef, raw lamb, sweet breads, in reduced oxygen packets with no production date and time at walk-in cooler and reach-in cooler units at kitchen area. As per manager items are removed with 48 hours. Manager labeled products with time,date and product.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed thank you bag used to store zucchini at walk-in cooler.
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 raw calamari at reach-in freezer at preparation area. Not commercially packaged. Chef correctly arranged products.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at three compartment sink area.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms used by staff.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ac vents soiled at kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed both white cutting boards at kitchen area grooved.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee doing food preparation while wearing watch at cook line.
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 handle touching flour inside flour container at three compartment sink area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler gaskets soiled.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw beef, raw lamb, and raw chicken in reduced oxygen packets with no production date and time at walk-in cooler and reach-in cooler units at kitchen area. As per chef, less than two days. Coached chef on correct procedure for labeling with no HACCP plan.
Working containers of food removed from original container not identified by common name. Observed plastic container of sugar and flour not labeled with common name at three compartment sink area.
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Handwash sink used for purposes other than handwashing. Observed hand sink near cookline used to washed utensils.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizing dish machine, no measuring device provided at time of inspection
No probe thermometer provided to measure temperature of food products.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee doing food preparation while wearing bracelets.
Employee with no hair restraint while engaging in food preparation. Observed employees doing food preparation with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Observed on metal pans stored at rack near three compartment sink.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed box of gizzards stored on floor at walk-in cooler. Coached manager on correct procedure.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at walk-in door.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw beef, raw lamb, and raw gizzards packaged using a reduced oxygen with no date and hour of production at walk-in cooler and reach-in cooler at cookline. Coached manager on correct procedure.
Time/temperature control for safety food thawed in an improper manner. Observed fish being thawed at ambient temperature near walk-in cooler. Coached manager on correct procedure.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled stained cutting board located across from fryer at kitchen cookline.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizing dish machine, no measuring device provided at time of inspection.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at time of inspection.
Covered waste receptacle not provided in women's bathroom used by food employees and customers.
Cutting board has cut marks and heavily grooved located across from fryer at kitchen cookline.
No handwashing sign provided at a hand sink used by food employees located at women's restroom used by food employees.
Observed ice scoop handle in contact with ice located at ice bin at bar area. Employee placed handle of ice scoop in an upright position.
Observed in-use tongs stored on oven door handle between uses located at kitchen area.
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Observed vegetable squash stored in a regular "Thank you" grocery bag inside walk in cooler. Chef removed vegetables stored in grocery bag.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chef provided Ph testing strips and not quaternary testing strips, needed for quaternary sanitizer used at three compartment sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has a hot water sanitizing dish machine, no measuring device provided at time of inspection.
Ice scoop handle in contact with ice located at bar area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 84F located next to dessert cooler, near dinning area.
No handwashing sign provided at a hand sink used by food employees located next to kitchen cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at cooler unit across from cookline.
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.