DirtyFLRestaurant Inspection Data

LOS PARRILLEROS

With 6 inspections documented, LOS PARRILLEROS maintains a 2.6/5 food safety rating in DORAL. Recent inspections show improving food safety practices.

10775 NW 41 ST UNIT 5

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/22/2025

Inspection #: Visit ID: 13500223

  • 36-34-5:Basic - - From initial inspection : Basic - 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. Warning - From follow-up inspection 2025-08-22: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at kitchen area with deep cuts and not easily cleaned. Warning - From follow-up inspection 2025-08-22: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Warning - From follow-up inspection 2025-08-22: **Time Extended**

Inspection Date: 8/21/2025

Inspection #: Visit ID: 10893950

  • 36-34-5:Basic - 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. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at kitchen area with deep cuts and not easily cleaned. 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. Observed employee cell phone on prep table at kitchen area. Warning
  • 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. 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.Repeat Violation Repeat Violation Warning
  • 03G-04-5:High Priority - 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. Warning
  • 01B-13-4:High Priority - 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 Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed fruit pulp at handwashing sink at bar area. Employee removed items. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink next to cook line. Soap was refilled. Corrected On-Site Warning

Inspection Date: 1/23/2025

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms used by staff.
  • 36-34-5:Basic - 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.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed both white cutting boards at kitchen area grooved.
  • 13-07-4:Basic - 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. Repeat Violation
  • 10-01-5:Basic - 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.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler gaskets soiled. Repeat Violation
  • 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. 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. **Corrective Action Taken** Repeat Violation
  • 02D-01-5:Basic - 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.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed thank you bag used to store zucchini at walk-in cooler.
  • 08A-17-6:High Priority - 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. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at three compartment sink area.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Inspection Date: 8/22/2024

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8457002

  • 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 heavily grooved located across from fryer at kitchen cookline.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees located at women's restroom used by food employees.
  • 10-08-5:Basic - 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. Corrected On-Site Repeat Violation
  • 10-20-4:Basic - Observed in-use tongs stored on oven door handle between uses located at kitchen area.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled stained cutting board located across from fryer at kitchen cookline.
  • 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 at time of inspection. 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.

Inspection Date: 7/27/2023

Inspection #: Visit ID: 8365380

  • 10-08-5:Basic - Ice scoop handle in contact with ice located at bar area.
  • 10-07-4:Basic - 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.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees located next to kitchen cookline.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at cooler unit across from cookline.
  • 14-31-5:High Priority - 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. Corrected On-Site
  • 16-32-5:Intermediate - 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.
  • 16-62-1:Intermediate - 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.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.4/5)
(1,150 reviews)

Price Level

$$$

Opening Hours

Monday:11:30 AM – 9:00 PM
Tuesday:11:30 AM – 10:00 PM
Wednesday:11:30 AM – 10:00 PM
Thursday:11:30 AM – 10:00 PM
Friday:11:30 AM – 11:00 PM
Saturday:1:00 – 11:00 PM
Sunday:1:00 – 9:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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