FUEGOS DEL SUR
8202 Mills Drive
Kendall, Florida, 33183
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/25/2025
High Priority
2
Intermediate
3
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed in back of restaurant.
- 08B-38-4:Basic - Food stored on floor. Observed soda under pastry warmer in bar area. Observed in walk in cooler onions and potato's on floor. Observed fish on floor in walk in freezer. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in all reach in freezers.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed under board at counter.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers in kitchen area.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on dry dishes on racks. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Observed at coffee bar area on floor. Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop on floor; not in use.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in reach in across cook line; raw chicken over beef. Chef corrected order during inspection. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no breaker at mop sink with splitter. Repeat Violation
- 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. Observed no form or kit; inspector provided via email. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at coffee bar area.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry dish racks and dry food racks.
Food safety inspection conducted on 4/25/2025 revealed 15 total violations (2 high priority, 3 intermediate, 10 basic).
Inspection on 1/9/2025
High Priority
3
Intermediate
4
Basic
10
Total
17
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent and ceiling tile near dish machine soiled.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed cup machine at bar area in disrepair.
- 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 headphone case on food preparation table near range.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee doing food preparation at cook line while wearing watch.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door.
- 08B-38-4:Basic - Food stored on floor. Observed boxes of fries stored on floor at walk-in freezer and bags of potatoes and onions on floor at walk-in cooler. Coached chef on correct procedure. **Corrective Action Taken**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at cook line. Manager removed towel. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed at metals containers at preparation area.
- 25-05-4:Basic - Single-service articles improperly stored. Observed single service cups, and containers stored on floor at dry storage area.
- 08B-12-5:Basic - Stored food not covered. Observed cooked octopus to covered while stored at walk-in cooler. Coached employee on correct procedure. **Corrective Action Taken**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed vegetables at walk-in cooler. Employee arranged products in correct order. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed plastic container of chlorine stored with boxes of single service utensils at drys storage area. Employee correctly stored chlorine container. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink with no vacuum breaker.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips available for quaternary or chlorine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink near dish machine.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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 lentil soup not date marked. As per person in charge, less than seven days. Coached person in charge on correct procedure.
Food safety inspection conducted on 1/9/2025 revealed 17 total violations (3 high priority, 4 intermediate, 10 basic).
Inspection on 4/22/2024
High Priority
4
Intermediate
1
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees water bottle on top of the microwave at the cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled, microwave at cook line across from the grill, observed oven interior with old grease accumulation at cook lune.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the Walk in cooler observed raw beef Stored over Grilled Chicken.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the Walk In Cooler observed Raw Chicken stored over raw squid.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On a double container on the top part of the reach observed Blood Sausage (47F - Cold Holding), as per Manager he placed it on the double container since the night before. Manager Discarded food on site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a double container on the top part of the reach observed Blood Sausage (47F - Cold Holding), as per Manager he placed it on the double container since the night before. Manager Discarded food on site. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer machine Solid, at preparation area.
Food safety inspection conducted on 4/22/2024 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).
Inspection on 4/19/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the grill observed sausage (88F - Hot Holding), as per chef for less than 2 hours, employee reheating food. Observed beef empanadas (128 F - Hot Holding), as per chef for less than 3 hours, employee reheating food. Warning - From follow-up inspection 2024-04-19: During the callback instruction observed On the grill observed sausage (108F - Hot Holding), as per chef for less than 2 hours, employee reheating food. At front counter Beef empanadas 135F, Cheese Empanadas 136F. **Time Extended**
Food safety inspection conducted on 4/19/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 1/25/2024
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed 4 cheese sauce in a bucket stored on the floor in the walk in cooler. 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 steaks in ROP in the walk in cooler not properly labeled, as per manager held for less than 48hours, employee labeled packages on site, operator also stated that they are aware of removing the ROP food from package within 48hours. Warning
- 22-47-4:High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed DM chlorine 0 ppm small DM located by the ice machine. 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. On the grill observed sausage (88F - Hot Holding), as per chef for less than 2 hours, employee reheating food. Observed beef empanadas (128 F - Hot Holding), as per chef for less than 3 hours, employee reheating food. Warning
- 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. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel available in the hand wash sink at preparation area. Warning
- 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. Warning
Food safety inspection conducted on 1/25/2024 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).