LA VENTANA RESTAURANT
751 Washington Avenue
Miami Beach, Florida, 33139
South Beach
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/28/2025
High Priority
4
Intermediate
3
Basic
5
Total
12
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At cook line. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handsink located next to reach in cooler at kitchen. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over yellow rice at reach in cooler kitchen.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Employee placed them in reach in cooler. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yellow rice (50F - Cold Holding) at reach in cooler at kitchen. As per chef from previous day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow rice (50F - Cold Holding) at reach in cooler at kitchen. As per chef from previous day.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed cutting board inside handsink at bar area.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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 shrimp and yellow rice at reach in cooler at kitchen, held more than 24 hours not properly date marked.
Food safety inspection conducted on 1/28/2025 revealed 12 total violations (4 high priority, 3 intermediate, 5 basic).
Inspection on 8/26/2024
High Priority
2
Intermediate
3
Basic
10
Total
15
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense yellow rice located at reach in cooler at kitchen.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored above preparation table at kitchen.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed throughout the kitchen floor.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between reach in coolers at kitchen. Employee removed them. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed No handwashing sign at handsink located at kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in coolers.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at reach in coolers throughout the kitchen.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed kitchen floor Unsealed concrete.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yellow rice (54F - Cold Holding) at reach in cooler at kitchen, as per chef for more than 24 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow rice (54F - Cold Holding) at reach in cooler at kitchen, as per chef for more than 24 hours.
- 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. Provided via email to operator.
- 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/
- 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 via email to operator.
Food safety inspection conducted on 8/26/2024 revealed 15 total violations (2 high priority, 3 intermediate, 10 basic).