DirtyFLRestaurant Inspection Data

LATIN AMERICAN GRILL

With 4 documented inspections, LATIN AMERICAN GRILL in MIAMI LAKES has achieved a 2.0/5 food safety rating. Food safety practices have remained consistent.

15342 NW 79 CT

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 10/15/2025

Inspection #: Visit ID: 10885537

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle used to scoop corn flour, stored on container underneath the preparation table at preparation area. Warning
  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed single use containers stored by the hand wash sink located at cook line. Instructed operator that he could remove the containers or also install a splash guard to prevent contamination. **Corrective Action Taken** Warning
  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed large clean pots stored on the kitchen floor. Warning
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed single use containers not inverted. 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 employees rain boots stored underneath storage table near cooking oil and other dry food items. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on walk in cooler floor. Warning
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil stored on the kitchen floor. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in use knife stored between wall and prep table at prep area. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing water at 98F. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soil, ovens located at prep chicken. Warning
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues, freezer located at cook line. Warning
  • 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching dirty dishes to organize clean dishes without washing his ands or changing single use gloves. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in freezer at cook line observed raw fish stored over cooked chicken. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler at cook line observed Dairy (45F - Cold Holding), ham (46F - Cold Holding) as per manager in the unit less than 2 hours. Operator reduced the amount of product and closed cooler lid to rapid cooling. Observed at front counter ham (58F - Cold Holding), as per employee for less than 1 hour. Operator placed ham in the cooler to rapidly cooling. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on top of an insert over the steam table house potatoes (98F - Hot Holding), as per chef cooked about an hour ago. Instructed operator to reheat food. Observed hash browns (102F - Hot Holding), as per manager food was cooked about an hour ago, instructed operator to reheat food. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a speaker stored over plates use to served food to customers. Operator removed both the speaker and the plate. Corrected On-Site Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping ice in the hand wash sink located in the kitchen. Warning
  • 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed 6 ceramic plates chipped on the rim. Employee discarded plates on site. Corrected On-Site Warning

Inspection Date: 1/22/2025

  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean large pots stored on the floor at cook line.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees water bottle stored on the prep table at cook line.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 10-17-4:Basic - In-use spatula stored in cracks between pieces of equipment. Observed in use spatula stored in between the prep table and the wall at preparation area.
  • 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 utensil handle touching the malanga. Employee fixed it on site. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line observed in used utensils in standing water at 79F.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled at cook line by the fryers.
  • 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed on preparation tables at cook line.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter in the hot holding unit observed ham croquettes (115 F - Hot Holding); ham empanadas (120 F - Hot Holding), as per employee for less than 1 hour in the unit. Employee removed the items to reheat. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a squeegee stored in the hand wash sink at cook line, employee removed it. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink located at cook line. Employee refilled paper towel. Corrected On-Site Repeat Violation

Inspection Date: 7/15/2024

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. In the walk in cooler observed buckets with pooled egg stored on the floor.
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At front counter, manager turned it on.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink located in the cook line.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employees cracked raw shell eggs at cook line continued to grab a to go container and prep food without hashing hands prior. Explained importance of hand washing procedures to employees and manager.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over raw green plantains in the walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located at cook line on top of the storage containers: Observed ham (50 F - Cold Holding), as per employee placed in the unit less than 1 hour. Employee removed ham and placed it directly inside the cooler unit to cool. At cook line: Observed pooled eggs (70 F - Cold Holding) in ice bath, as per employee for less than 2 hours. Employee added ice to the holding container to rapidly cool down food product. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter in the hot holding unit observed egg omelette (128 F - Hot Holding); ham empanadas (130 F - Hot Holding), as per manager for less than 4 hours. Instructed manager to reheat food.
  • 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answered cold and hot holding basic food code question. Explained to manager basic food code temperatures. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink located in the cook line, manager placed a paper towel roll by the hand sink on site. Corrected On-Site

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8381372

  • N/A:No Violations Were Observed

Additional Information

Contact Information

Google Rating

★★★★☆ (4.2/5)
(2,049 reviews)

Price Level

$

Opening Hours

Monday:7:00 AM – 11:00 PM
Tuesday:7:00 AM – 11:00 PM
Wednesday:7:00 AM – 11:00 PM
Thursday:7:00 AM – 11:00 PM
Friday:7:00 AM – 11:00 PM
Saturday:7:00 AM – 11:00 PM
Sunday:7:00 AM – 11:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

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

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