LA LATINA CORAL GABLES LLC
Southwest 42nd Avenue
Florida, 33146
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/23/2025
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on cook line oven door handle. Chef removed. **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-23: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at prep table stored in standing water of 83F. **Warning** - From follow-up inspection 2025-04-23: **Time Extended**
- 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed under all cutting boards at cook line. **Warning** - From follow-up inspection 2025-04-23: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at all hand wash sinks. **Warning** - From follow-up inspection 2025-04-23: **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Observed baked loaf breads stored on top shelf at prep line uncovered. **Warning** - From follow-up inspection 2025-04-23: At time of callback inspection still observed arepas stored uncovered. **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-23: **Time Extended**
- 03A-03-5:High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shelled eggs (53F - Ambient) stored on prep counter with ambient temperature of 53F. As per cook for about 1 hour. Chef placed onto ice bath to cool. **Warning** - From follow-up inspection 2025-04-23: At time of callback inspection observed shelled eggs (51F - Ambient) stored on prep counter with ambient temperature of 51F. As per cook for about 1 hour. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep counter, coleslaw (50F - Cold Holding) milk (57F - Cold Holding). As per cook for about 1 hour. Operator placed into reach in cooler to cool. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-04-23: At time of callback inspection observed coleslaw (50F - Cold Holding) milk (43F - Cold Holding). **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used at dump sink. **Warning** - From follow-up inspection 2025-04-23: At time of callback inspection observed packages of duck thawing in hand sink. **Time Extended**
Food safety inspection conducted on 4/23/2025 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 2/20/2025
High Priority
5
Intermediate
7
Basic
6
Total
18
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on cook line oven door handle. Chef removed. **Corrected On-Site** **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at prep table stored in standing water of 83F. **Warning**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed under all cutting boards at cook line. **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at all hand wash sinks. **Warning**
- 08B-12-5:Basic - Stored food not covered. Observed baked loaf breads stored on top shelf at prep line uncovered. **Warning**
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen. **Repeat Violation** **Warning**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator began to pay license during inspection. Awaiting confirmation. **Warning**
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Observed raw packages of whole beef picanha stored over juice bottle in reach in cooler. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw packages of whole beef picanha stored on to of bowl of tuna salad at reach in cooler. **Warning**
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shelled eggs (53F - Ambient) stored on prep counter with ambient temperature of 53F. As per cook for about 1 hour. Chef placed onto ice bath to cool. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep counter, coleslaw (50F - Cold Holding) milk (57F - Cold Holding). As per cook for about 1 hour. Operator placed into reach in cooler to cool. **Corrective Action Taken** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used at dump sink. **Warning**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed for Cesar dressing, hollandaise sauce, raw egg items, smoked salmon items and meat items cooked to order. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed for all hand wash sinks. Operator provided. **Corrected On-Site** **Repeat Violation** **Warning**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed none for any employee as well as for cooked Crimar and Joha hired more than 60 days with no training. **Warning**
- 11-26-1:Intermediate - 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. Provided operator with form to review and complete with all staff. **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed for all hand wash sinks. Operator provided. **Corrected On-Site** **Repeat Violation** **Warning**
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory available for smoke salmon, Cesar dressing, hollandaise and steak items cooked to order on menu. **Warning**
Food safety inspection conducted on 2/20/2025 revealed 18 total violations (5 high priority, 7 intermediate, 6 basic).
Inspection on 7/31/2024
High Priority
0
Intermediate
3
Basic
2
Total
5
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed for hand wash sinks in kitchen area.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed for all hand wash sinks.
Food safety inspection conducted on 7/31/2024 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).