LA TREMENDA CASA DE ASADOS
9533 NW 41 ST
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 6 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/28/2025
High Priority
1
Intermediate
2
Basic
3
Total
6
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents at kitchen soiled. Repeat Violation Warning - From follow-up inspection 2025-02-28: Observed ceiling tiles and vents at kitchen soiled. **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at both back exit doors. Warning - From follow-up inspection 2025-02-28: Observed at both back exit doors. **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in cooler at cook line. Warning - From follow-up inspection 2025-02-28: Observed no ambient thermometer at reach-in cooler at cook line. **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at vacuum breaker splitter. Warning - From follow-up inspection 2025-02-28: Observed no vacuum breaker at mop splitter. **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2025-02-28: Observed no currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2025-02-28: Observed no measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**
Food safety inspection conducted on 2/28/2025 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 2/20/2025
High Priority
3
Intermediate
5
Basic
7
Total
15
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents at kitchen soiled. Repeat Violation Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bart de open drinking cup stored over cutting board at preparation area. Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee doing food preparation at cook line while wearing bracelet and watch. Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at both back exit doors. Warning
- 08B-38-4:Basic - Food stored on floor. Observed plastic container of onions stored on floor near back exit door. Repeat Violation Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in cooler at cook line. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets soiled stunt next to heat lamp. Warning
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine with a 147F temperature. Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored over unwashed vegetables at reach-in cooler near back exit door. Repeat Violation Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at vacuum breaker splitter. Warning
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee at cook line not knowing how to calibrate a thermometer using the cold method. Coached employee on correct procedure. Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink next to dish machine. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at hand washing sink at bar. Warning
Food safety inspection conducted on 2/20/2025 revealed 15 total violations (3 high priority, 5 intermediate, 7 basic).
Inspection on 10/18/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled at cook line. - From follow-up inspection 2024-10-18: Observed reach in cooler handles soiled. **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in kitchen soiled with dust debris. - From follow-up inspection 2024-10-18: Observed ceiling vents in kitchen soiled with dust debris. **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed plastic jug of oil stored on floor at cook line. - From follow-up inspection 2024-10-18: Observed plastic jug of oil and case of potatoes stored on floor in kitchen. **Time Extended**
- 51-18-6:Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2024-10-18: No copy of latest inspection report available. **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw beef inside of 2 door reach in cooler in kitchen. Employee stored raw shell eggs under raw beef. Corrected On-Site - From follow-up inspection 2024-10-18: Observed raw shell eggs stored over raw beef inside of reach in cooler. **Time Extended**
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed food manager certificate expired for Sandra Carillo on 5/2/2024. - From follow-up inspection 2024-10-18: Observed food manager certificate expired for Sandra Carillo on 5/2/2024. Admin Complaint
Food safety inspection conducted on 10/18/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 8/16/2024
High Priority
3
Intermediate
2
Basic
9
Total
14
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled at cook line.
- 36-36-4:Basic - Ceiling tile missing. Observed ceiling tile missing above 3 compartment sink.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in kitchen soiled with dust debris.
- 08B-38-4:Basic - Food stored on floor. Observed plastic jug of oil stored on floor at cook line.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensil stored in standing water at 98 F. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloths used under 3 cutting boards in kitchen. Manager removed wet wiping cloths. Corrected On-Site Repeat Violation
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease.
- 03G-53-1:Basic - 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. Establishment uses reduced oxygen packaging for various food items, such as cooked beef short ribs and raw beef. Observed no production time and date labeled on each package. Discussed with Operator proper labeling requirements, if not observed during next inspection, a HACCP plan is required.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork and raw beef stored over u washed produce at 2 door reach in cooler in kitchen. Employee placed raw items under unwashed produce. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw beef inside of 2 door reach in cooler in kitchen. Employee stored raw shell eggs under raw beef. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to mop sink missing backflow preventer.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed food manager certificate expired for Sandra Carillo on 5/2/2024.
- 16-37-1:Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips for 3 compartment sink. Repeat Violation
Food safety inspection conducted on 8/16/2024 revealed 14 total violations (3 high priority, 2 intermediate, 9 basic).
Inspection on 4/3/2024
High Priority
0
Intermediate
3
Basic
10
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed cutting boards stored directly in front of handwash sink at bar area.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom used by food employees and customers.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed heavily grooved cutting boards located at bar area. Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside located at back kitchen exit door.
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on kitchen floor, behind bar. Operator removed ice bucket from kitchen floor. Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice at ice bin behind bar counter. Operator removed ice scoop stored in ice bin. Corrected On-Site Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between wall and prep table at kitchen area. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored in standing water of dipper-well at 72F located behind bar counter. Operator turned on water at dipper-well. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under yellow cutting board located on kitchen prep table, across from cookline.
- 03G-53-1:Basic - 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. Establishment uses reduced oxygen packaging for various food items, such as cooked beef short ribs and raw beef. Observed no production time and date labeled on each package. Discussed with Operator proper labeling requirements, if not observed during next inspection, a HACCP plan is required. Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment utilizes a hot water sanitizing dish machine at kitchen area, no measuring device provided. Repeat Violation
- 16-37-1:Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at time of inspection. Repeat Violation
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap located next to dish machine at kitchen area.
Food safety inspection conducted on 4/3/2024 revealed 13 total violations (0 high priority, 3 intermediate, 10 basic).
Inspection on 12/18/2023
High Priority
3
Intermediate
4
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at top self above prep table pots not inverted. Employee removed and inverted. Corrected On-Site Repeat Violation
- 06-09-1:Basic - 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 at lowboy reach in cooler under grill a package of grouper not cut to properly thaw.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep table cutting board. Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at bar area. Manager removed and stored correctly. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at prep table, knife stored between the two prep tables. Manager removed and stored properly. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at chefs preparation area, bar area and pizza preparation area, utensils stored in standing water. Manager removed. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cookline table wiping cloth under cutting board.
- 08B-12-5:Basic - Stored food not covered. Observed at hallway reach in freezer, tamales stored on shelf. Manager removed and placed into containers. Corrected On-Site
- 03G-53-1:Basic - 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. Establishment uses reduced oxygen packaging for various cooked food items such as short ribs and octopus stored in cooler units less than 48 hours, no production time and date written on packaging.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel lining food container of cilantro and garlic, inside reach in cooler at kitchen area.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in reach in cooler at back of kitchen raw shelled eggs stored over short ribs and soup.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed vacuum breaker missing at hose bibb at mop sink Repeat Violation
- 11-27-4:Intermediate - 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. Printed and provided to Operator. Corrected On-Site
- 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 for sanitizer used at three compartment sink.
- 16-62-1:Intermediate - 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.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at reach in cooler under cook line, containers of cooked rice not date marked for storage. As per Manager it was prepared two days ago.
Food safety inspection conducted on 12/18/2023 revealed 16 total violations (3 high priority, 4 intermediate, 9 basic).
Additional Information
Contact Information
Phone: (305) 364-5137
Website: http://latremenda.us/
Google Rating
★★★★½ (4.7/5)
(1,685 reviews)Price Level
$$
Opening Hours
Monday:12:00 – 10:00 PM
Tuesday:12:00 – 10:00 PM
Wednesday:12:00 – 10:00 PM
Thursday:12:00 – 10:00 PM
Friday:12:00 – 11:00 PM
Saturday:12:00 – 11:00 PM
Sunday:12:00 – 10:00 PM
✓ Currently Open
Features
✓ Restaurant
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025