DirtyFLRestaurant Inspection Data

ANTIGUA GUATEMALA

ANTIGUA GUATEMALA has 5 health inspections on file for its MIAMI location, with an overall rating of 1.4/5. Recent inspections indicate some food safety concerns.

2741 West Flagler Street
Miami, Florida, 33135
Little Havana
Miami-Dade County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 9/4/2025

Inspection #: Visit ID: 10931673

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on the flip-top reach in cooler in front of the cookline. Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Observe in the reach in cooler and the walk in cooler: juice stored inside sunny delight and milk containers. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 12A-20-4:High Priority - Employee washed hands with no soap at the prep sink in front of the cookline. Observed employee in the kitchen wash hands at the prep sink. Operator coached employee. Employee washed hands properly at the handwashing sink and put on gloves. Corrected On-Site
  • 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee in the kitchen wash hands at the prep sink. Operator coached employee. Employee washed hands properly at the handwashing sink and put on gloves. **Corrective Action Taken**
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee in the kitchen wash hands at the prep sink. Operator coached employee. Employee washed hands properly at the handwashing sink and put on gloves.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the flip-top reach in cooler in front of the cookline.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. In front of the cookline. Corrected On-Site

Inspection Date: 12/17/2024

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Both ice machines.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 08B-32-4:Basic - Food being prepared outside. Observed employee outside by the kitchen peeling corn from crates and placing the corn into a pan. Discussed with the operator and employee the proper procedures. Observed all corn was moved into the kitchen prep area. Corrected On-Site Repeat Violation
  • 08B-42-4:Basic - Food stored outside. Observed crates of corn stored outside by the kitchen back door. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. Corrected On-Site
  • 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. Servers station in the dining room: flan not date marked. As per operator, prepared 4 days ago. Corrected On-Site

Inspection Date: 9/10/2024

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site
  • 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken.
  • 33-10-4:Basic - Inside/outside of dumpster not clean.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Provide were needed.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all top surfaces on kitchen shelves throughout.
  • 33-16-4:Basic - Open dumpster lid.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front line cooler.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 08B-12-5:Basic - Stored food not covered. Most cooked foods inside all RIC.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 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.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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.
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
  • 05-12-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8533702

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen sink.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cabbage salad 69 f over 4 hours room temperature, cheese cream 65 f room temperature.
  • 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.
  • 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.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
  • 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. Red Beans from Sunday.

Inspection Date: 10/23/2023

Inspection #: Visit ID: 8530421

  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: Raw beef stored above tamales. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In front of the cookline. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. In front of the cook line. Corrected On-Site

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Last Enriched At: 5/14/2025

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