DirtyFLRestaurant Inspection Data

LA COCINITA LATINA

With 6 documented inspections, LA COCINITA LATINA in MIAMI has achieved a 3.8/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 6 reports on file

4315 NW SEVENTH ST UNIT 29

Overall Food Safety Rating

★★★½☆ (3.8/5)
Based on 6 health inspection reports

All Inspection Reports

3/2/2026· 1w ago

Inspection #: 1332962

Inspection Completed - No Further Action

8/8/2025· 7mo ago

Visit ID: 10913609

Met Inspection Standards

1 int, 5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

1/16/2025· 1y 1mo ago

1 high, 4 basic

  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Congri rice At 100°F. According to the operator the rice was the left over from the day. Item discarded. **Corrective Action Taken**

8/29/2024· 1y 6mo ago

7 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cel and keys.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Under equipment.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at cookline.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove exterior soiled.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed for flour, salt and sugar.

4/12/2024· 1y 11mo ago

Visit ID: 8513503

Met Inspection Standards

4 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Pots stored on food.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Utensils not durable.

9/29/2023· 2y 5mo ago

Visit ID: 8334471

Met Inspection Standards

1 int, 5 basic

  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Operator removed knife.Corrected On-Site Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator placed bucket on stove. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers with food at reach in freezer dated 06-11-23
  • 25-05-4:Basic - Single-service articles improperly stored. On front part of truck.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.