DirtyFLRestaurant Inspection Data

LA MUNEQUITA RESTAURANT

Based on 6 health inspections, LA MUNEQUITA RESTAURANT in MIAMI has earned a 2.3/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 6 reports on file

6820 NE 2 AVE

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

3/31/2026· 2w ago

Visit ID: 13658572

Met Inspection Standards
  • N/A:No Violations Were Observed

3/24/2026· 3w ago

Visit ID: 13657646

Follow-up Inspection Required

1 high, 3 int, 1 basic

  • 27-25-4:Intermediate - - From initial inspection : Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit. Observed water at 77F. Warning - From follow-up inspection 2026-03-24: Hot water at mop sink does not reach 85 degrees Fahrenheit. Observed water at 77F. **Time Extended**
  • 14-73-4:Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. Warning - From follow-up inspection 2026-03-24: No container installed for catching grease from hood drip tray. **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2026-03-24: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Time Extended**
  • 27-24-5:Intermediate - - From initial inspection : Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Observed water 77F. Warning - From follow-up inspection 2026-03-24: Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Observed water 77F. **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 77F. Warning - From follow-up inspection 2026-03-24: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 77F. **Time Extended**

3/23/2026· 3w ago

Visit ID: 13543805

Follow-up Inspection Required

4 high, 4 int, 4 basic

  • 27-25-4:Intermediate - Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit. Observed water at 77F. Warning
  • 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 inside container with rice, beans, and sugar in contact with products. Operator placed scoops upwards. Corrected On-Site Warning
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef (Frozen), raw chicken (frozen) thawing at room temperature. Operator started to prepare food. **Corrective Action Taken** Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef soup (60F - Cold Holding) inside reach in cooler at prep area. As per operator since the night before. Observed cooked beef (60F - Cold Holding) inside reach in cooler as per operator since the night before. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef soup (60F - Cold Holding) inside reach in cooler at prep area. As per operator since the night before. Observed cooked beef (60F - Cold Holding) inside reach in cooler as per operator since the night before. Observed refried beans (52F - Cold Holding); chicken stew (51F - Cold Holding); ground beef (48F - Cold Holding); cooked pork (49F - Cold Holding); inside reach in cooler at prep area. As per operator door was constantly open during preparation. For less than 4 hrs. Repeat Violation Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning
  • 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed white rice (126F - Hot Holding) at prep area. As per operator less than 4 hrs. Operator turned on heat to reheat. **Corrective Action Taken** Warning
  • 27-24-5:Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Observed water 77F. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at mens and ladies room. Operator provided. Corrected On-Site Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 77F. Warning

10/9/2025· 6mo ago

Visit ID: 13543371

Met Inspection Standards

1 int, 2 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled by kitchen. Repeat Violation Warning - From follow-up inspection 2025-10-09: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored at hand sink by coffee station. Observed wet cloth stored at prep table and cook line. Warning - From follow-up inspection 2025-10-09: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blue cutting board soiled by kitchen. Repeat Violation Warning - From follow-up inspection 2025-10-09: **Time Extended**

10/8/2025· 6mo ago

Visit ID: 10922071

Follow-up Inspection Required

4 high, 5 int, 7 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled by kitchen. Repeat Violation Warning
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Inspector coach employee to how properly use a three compartment sink in order. Employee set up three compartment sink in order, and started to wash again pans and plates. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed a tong stored at oven door handle by cook line. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by kitchen. Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored at hand sink by coffee station. Observed wet cloth stored at prep table and cook line. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle with cooking oil not labeled by cook line. Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee no wash hands and begin to work. Coached employee to wash hands properly. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put gloves no hand washing. Coached employee to wash hands properly. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (53F - Cold Holding); chicken stew (50F - Cold Holding); cooked pork (50F - Cold Holding), as per manager prepared today and open and closed reach in cooler due to preparation. 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 tomatoes stew (130F - Hot Holding) by cook line. As per manager prepared less than 30 minutes. Employee reheat tomatoes stew (165F - Reheating). Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed flans, rice pudding and tres leches not date marked by reach in cooler front counter. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blue cutting board soiled by kitchen. Repeat Violation Warning
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand sink by kitchen. Employee provided. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not labeled under counter by coffee station. Warning

5/22/2025· 10mo ago

Visit ID: 10811413

Met Inspection Standards

2 high, 1 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed red and blue cutting boards at kitchen. Manager threw away. Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided by email.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign provided at bathrooms.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed cloth towel used as a liner to cover tortillas. Manager removed and stored inside ziplock bags. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored inside thank you bags at freezer.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown cutting boards at kitchen.