DirtyFLRestaurant Inspection Data

LA PUPUSA FACTORY

LA PUPUSA FACTORY has 7 health inspections on file for its MIAMI LAKES location, with an overall rating of 3.0/5. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 7 reports on file

1804 W 68 ST

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

2/17/2026· 3w ago

Visit ID: 13632645

Met Inspection Standards

1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed open reach in cooler with ambient temperature of 60F. - From follow-up inspection 2026-02-17: Observed equipment under repair by the technician. **Time Extended**

2/13/2026· 3w ago

Visit ID: 13529810

Follow-up Inspection Required

2 high, 7 basic

  • 05-04-4:Basic - Ambient air thermometer not located in the coolest part of the hot holding unit.
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed multiple open bottles of water on preparation table. Operator discarded it. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Observed open reach in cooler with ambient temperature of 60°F.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. On cook line floor.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. On hand sink located at the front area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towel on top of preparation table, operator properly stored in chlorine sanitation solution of 100 ppm. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese (53F - Cold Holding); beans mashed (50F - Cold Holding)in open reach in cooler. Also Beef (55F - Cold Holding); shrimp (53F - Cold Holding); mashed beans (50F - Cold Holding); raw shel, eggs (50F - Cold Holding); chicharon mixed (53F - Cold Holding)inside reach in cooler located across the cook line, for more than 4 hours as per operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (53F - Cold Holding); beans mashed (50F - Cold Holding)in open reach in cooler. Also Beef (55F - Cold Holding); shrimp (53F - Cold Holding); mashed beans (50F - Cold Holding); raw shel, eggs (50F - Cold Holding); chicharon mixed (53F - Cold Holding)inside reach in cooler located across the cook line, for more than 4 hours as per operator.

9/24/2025· 5mo ago

Visit ID: 10942955

Met Inspection Standards

1 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and reach cooler gasket soiled
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed open can soiled.

12/12/2024· 1y 3mo ago

2 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage.
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In front three compartment sink.
  • 36-24-5:Basic - Hole in or other damage to wall. By the back exit door.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Operator cleaned it during inspection. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

8/28/2024· 1y 6mo ago

1 high, 3 int, 5 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned pots on kitchen floor.
  • 36-24-5:Basic - Hole in or other damage to wall. By the exit door.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells, located in reach cooler in front of the cook line. See stop sale.
  • 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/
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees name Martha, Jazmin, with more than 2 months of hired.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee name Dora Sola

2/23/2024· 2y ago

Visit ID: 8501463

Met Inspection Standards

3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned it during inspection. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.

9/15/2023· 2y 5mo ago

Visit ID: 8375598

Met Inspection Standards

5 basic

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In front of three compartment sink.
  • 08B-38-4:Basic - Food stored on floor. Observed cases of water on the floor.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 22-16-4:Basic - Reach-in freezer interior have accumulation of soil residues.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Observed drain located in front of preparation table, operator introduced metal snake to open the line. Corrected On-Site

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Last Enriched At: 5/14/2025
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