DirtyFLRestaurant Inspection Data

LA UNION RESTAURANT SALVADORENO INC

Health inspection records show LA UNION RESTAURANT SALVADORENO INC in MIAMI has 7 inspections with a food safety rating of 2.8/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

9546 SW 160TH ST

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 7 health inspection reports

All Inspection Reports

2/2/2026· 1mo ago

Visit ID: 13501472

Met Inspection Standards

3 high, 2 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl used as scoop inside the flour.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 101F on top of the grill.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Observed gallon of milk reuse to store beverages at the reach in cooler.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed beef stored inside supermarket bag in the reach in cooler.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish inside the refrigerator in the kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork-cheese dough(60 F - Cold Holding) on top of preparation table. As per employee they placed the dough around 10:00 AM.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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 chicken tacos stored inside the refrigerator not date marked. As per employee more than 24 hrs.

11/4/2025· 4mo ago

Visit ID: 13501103

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

8/22/2025· 6mo ago

Visit ID: 10877754

Follow-up Inspection Required

1 high, 4 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler a piece of flank steak over cabbage. Owner replaced the meat to the bottom of the unit.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Janeris Rubio.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at cook line.
  • 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.

1/10/2025· 1y 2mo ago

1 int, 4 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 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 tongs for ground beef in contact with food.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

7/29/2024· 1y 7mo ago

4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 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 cook line.

4/3/2024· 1y 11mo ago

Visit ID: 8506783

Met Inspection Standards

5 high, 3 int, 1 basic

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior with heavy grease accumulation.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line observed employee moping the floor then continued to prepare food without washing hands prior. Educated Employee on correct hand washing techniques. Employee washed her hands to continue working. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler across from the preparation table observed raw beef stored over butter. Instructed employee on proper food storage based upon minimum required cooking temperature.
  • 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 reach in cooler across from the preparation table observed raw chicken stored over raw fish. Instructed employee on proper food storage based upon minimum required cooking temperature.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a small preparation table at kitchen entrance observed tomato sauce (68F - Cold Holding); cut cabbage (70 F - Cold Holding), as per employee for less than 1 hour, employee placed food in ice to rapidly cool down. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the cook line beef soup (130F - Hot Holding), as per manager for less than 4 hours. Employee reheating food. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cook line access blocked by large pots, employee removed it. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. HWS at cook line.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. HWS at cook line.

9/22/2023· 2y 5mo ago

Visit ID: 8342640

Met Inspection Standards

1 int, 4 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed Gaskets soiled at kitchen.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Storage area.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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. Provided to operator while conducting the inspection. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★☆ (4.2/5)
(58 reviews)

Price Level

$$

Opening Hours

Monday:9:00 AM – 10:00 PM
Tuesday:9:00 AM – 10:00 PM
Wednesday:9:00 AM – 10:00 PM
Thursday:9:00 AM – 10:00 PM
Friday:9:00 AM – 10:00 PM
Saturday:9:00 AM – 10:00 PM
Sunday:9:00 AM – 10:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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