PAMPANGUENA MARKET PLACE
18623 SW 107 AVE #13, Miami FL 33157 · 305 278 0560
Last inspected Aug 19, 2026 · 10 visits since November 2023
JAN 25
APR 25
AUG 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 →
Inspection history
10 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed at the front counter.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. On kimchee, grilled eggplant salad,afsara packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish (120 F - Hot Holding)at the steam table at the counter. As per employee food was cooked 49 minutes ago. Employee reheated the food.
Cutting board has cut marks and is no longer cleanable. Observed a wood cutting board at the kitchen area.
Equipment in poor repair. Observed heavy rust build up at the bottom of the water heater. Insulation exposed.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed at the front counter.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. On kimchee, grilled eggplant salad,afsara packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Single-service articles not stored inverted or protected from contamination. Observed utensils stored inside metal container not inverted.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 yellow clothes stored on preparation table.
Nov 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing a watch. Cook removed the watch.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table in the kitchen.
Aug 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 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 cook removed his watch and the engaged in food preparation without washing his hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (54 F - Cold Holding)inside the reach in cooler. As per operator less than 2 hours ago. Operator placed pork inside reach in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish (112 F); chicken (152 F - Hot Holding); egg rolls (104 F - Hot Holding) at the steam table. As per operator less than 1 hour ago. Employee increased the temperature at the steam table.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee removed utensils from the dishwasher and rinsed the sanitizer. Employee was coached that sanitizer needs to stay in utensils.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed Dominique Bustamante certificate cpured 07/18/2025.
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 new employee Ethel 2 days ago.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Noemi Onate expired06/06/2025.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing a watch. Cook removed the watch.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air-dried by the dishwasher machine.
Equipment and utensils rinsed after the application of the sanitizer solution. Observed employee removed utensils from dishwasher and rinsed them with water. Employee was coached proper procedure.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water at 83°F at the front counter.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table in the kitchen.
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 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. Provided to operator via email.
Observed quaternary and chlorine chemical test kit expired on 2021provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
Jan 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked beef in reach in cooler at kitchen area prepared on 12/30/24 held more than seven days. Operator discarded product.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked beef in reach in cooler at kitchen area prepared on 12/30/24 held more than seven days. Operator discarded product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed PORK BELLY (99F - Hot Holding); COOKED FISH (99F - Hot Holding); COOKED BEEF (99F - Hot Holding) at kitchen area. As per operator product was placed in holding oven less than one hour. Operator reheated products to 165.
Current Hotel and Restaurant license not displayed. Observed current license not displayed. Operator printed and displayed current license.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on catainers at warehouse washing area. Operator removed container and placed in three compartment sink to wash.
Jun 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored next to desserts. Manager relocated the eggs.
Stop Sale issued on time/temperature control for safety food due to temperature Observed cooked pork (47F - Cold Holding) at RIC inside kitchen, as per manager product has been inside the unit overnight. Manager segregated and discarded the products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (47F - Cold Holding) at RIC inside kitchen, as per manager product has been inside the unit overnight. Manager segregated and discarded the products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed (107F - Hot Holding); egg roll (110F - Hot Holding); sausage (110F - Hot Holding) at steam table as per manager for 45 minutes. Manager moved item to be reheated.
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket inside HWS at front counter. Manager removed the bucket.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two cell phones at prep table kitchen area. Manager moved the phones.
Food stored on floor. Observed cooking oil container stored on floor. Manager relocated the container to rack.
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 inside brown sugar container. Manager removed handle.
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter over the steam table observed cooked noodles (99F - Hot Holding), as per manager for less than 1 hour, employee reheating food.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled at cook line.
Nov 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish, in the upright cooler in front of the preparation table.
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.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee water cup and thermo stored on the preparation table in the cook line, employee removed it on site.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone stored on the preparation table in the cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled, cooler located in front of the preparation table.
Wet wiping cloth used to wipe tableware or carry-out containers.
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.