FUEGOS DEL SUR

Health inspection records show FUEGOS DEL SUR in MIAMI has 7 inspections with a food safety rating of 1.4/5. Food safety practices have remained consistent.

Last inspection: 4 weeks ago · 7 reports on file

8202 Mills Drive

Kendall, Florida, 33183

Miami-Dade County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)

Based on 7 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13532087

Follow-up Inspection Required

4 high, 7 int, 20 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used as a scoop inside paprika container.
51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed a box of frozen bronzino inside walk in cooler being thawed improperly inside ROP bag. Operator removed from package. Corrected On-Site
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on top of prep tables throughout all pre tables inside kitchen area.
08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drink inside reach in freezers across sauté station at the back kitchen.
14-11-5:Basic - Equipment in poor repair. Observed reach in cooler with door broken located across sauté station at the back of the kitchen. Also observed torn gasket at reach in freezer inside kitchen area next to grill.
08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed 5 bags of ice stored on top of a tray on the floor inside walk in cooler. Operator removed. Corrected On-Site
08B-38-4:Basic - Food stored on floor. Observed buckets of cut potatoes stored on floor.
36-24-5:Basic - Hole in or other damage to wall. Observed wall paint peeling inside walk in freezer.
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer and inside all reach in freezers that are located throughout kitchen.
10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between kitchen prep tables across grill station and sauté station.
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs handling on prep table across sauté station.
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 scoop with the handle inside flour at the kitchen storage.
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at prep table in kitchen entrance 76F and at grill station at 87F.
35B-02-4:Basic - Insect control device installed over food preparation area. Observed a zapper device installed on top of prep table across walk in cooler.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans throughout the kitchen area soiled.
08B-12-5:Basic - Stored food not covered. Observed bags of sugar uncovered at shelves that have rust.
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken in-standing water inside sink in prep area. Explained to operator the correct method for thawing food.
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves with rust inside walk in cooler and walk in freezer.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths on food prep tables not stored in sanitizer solution.
14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cut bread stored inside no food grade bags at front prep table.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell egg stored on top of uncovered liquid egg and uncovered butter at reach in cooler across sauté station.
41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed two gallon of degreaser stored on top of can of tomato sauce.
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink. Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled located at prep tables throughout across walk in cooler.
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for dish machine.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand wash sink at kitchen entrance.
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Observed no thermometer to measure food products.
22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment.Observed clean equipment stored on rusted shelving in dry storage.
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 ground beef and mash potato with no labels inside walk in cooler. As per operator was made the day before.
53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee food training certification expired. Adrian Diaz, Laura Pardo, Pedro Joan, Claudia Fernandez, Lola Bañeris, Heyder Palacios all expired 09/10/25.

9/26/2025· 5mo ago

Visit ID: 10910515

Met Inspection Standards

4 high, 2 int, 10 basic

51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank at rear of restaurant, not secured Repeat Violation
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed sauté pans, metal pots, and ceramic bowls on drying next to dish machine at warewashing area not inverted.
13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple servers wearing bracelets engaging in food service.
35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at both side exit doors on side of door.
36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed broken floor tile at walk in freezer door.
08B-38-4:Basic - Food stored on floor. Observed cases of fry oil stored on the floor next to side exit at prep area.
10-08-5:Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching ice. Employee removed scoop from ice. Repeat Violation
22-16-4:Basic - Reach-in cooler/ Walk-in. Cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold like substance.
08B-12-5:Basic - Stored food not covered. Observed empanadas at second walk-in cooler not covered.
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to milk at first walk in cooler soiled soiled with mold like substance.
03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed MASHED POTATOES (50F - Cooling) at walk in cooler, as per chef made the day prior.
01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed mashed potatoes at walk in cooler moldy and unwholesome. Chef discarded product.
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed MASHED POTATOES (50F - Cooling) at walk in cooler, as per chef made the day prior.
29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink splitter.
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/ Observed more than four employees without a certified food manager present. Manager arrived during inspection. 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. Observed mashed potatoes got a cream, potato salad cooked ground beef all missing production date, prepared on site at first walk in cooler.

4/25/2025· 10mo ago

Visit ID: 10756837

Met Inspection Standards

2 high, 3 int, 10 basic

1/9/2025· 1y 2mo ago

3 high, 4 int, 10 basic

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.

4/22/2024· 1y 10mo ago

Visit ID: 8599108

Met Inspection Standards

4 high, 1 int, 3 basic

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.

4/19/2024· 1y 10mo ago

Visit ID: 8598949

Met Inspection Standards

1 high

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**

1/25/2024· 2y 1mo ago

Visit ID: 8368782

Follow-up Inspection Required

2 high, 3 int, 2 basic

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

Additional Information

Features

✓ Subpremise

Location

View on Google Maps

Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0