Café La Trova
Last inspected: Feb 26, 2026
70
Score
Café La Trova has been inspected eight times since 2022. The newest entry in the record is dated Feb 26, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
Across the inspection history, “ceiling/ceiling tiles/vents soiled” is the issue that surfaces most often, recorded five times.
The city-wide average sits at 74, which Café La Trova's 70 doesn't quite reach. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
7 minor violations.
View 7 violations
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area. Manager placed sign. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled at cook line.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind 3 compartment sink.
36-27-5
Basic - Cardboard used to line food-contact shelves. Observed at reach in cooler at kitchen, chef removed. **Corrected On-Site**
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at preparation area. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area at kitchen.
14-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed not stored at least 6 inches off of the floor. at walk in freezer, chef removed it. **Corrected On-Site**
08B-47-4
70
Jan 6, 2026
Complaint Full
1 critical violation. 5 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over commercially packaged raw beef at reach-in cooler at kitchen entrance. Coached staff on correct procedure.
08A-20-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing correct concentration of chlorine at dish machine. Coached staff on correct procedure. **Corrective Action Taken**
53B-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink at cook line used to fill container with water.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine and no quaternary test strips available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink next to cook line and hand washing sink at coffee station.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at hand washing sink at coffee station.
31B-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at preparation area.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled near walk-in cooler and ceiling tiles soiled at prep area.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed knife stored between two table edges at kitchen area. Knife was removed. **Corrected On-Site**
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board groove$ at salad area. Board was replaced during inspection. **Corrected On-Site**
14-09-4
Basic - Equipment in poor repair. Observed gaskets in disrepair at reach-in cooler across cook line.
14-11-5
Basic - Food stored on floor. Observed bucket of ice on floor at walk-in cooler. Chef removed bucket of ice from floor. Also observed box of chicken paws stored on floor of walk-in freezer. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Observed two ice buckets stored on floor of coffee station.
10-14-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside chest freezer next to slicer.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at unit across cook line.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink next to cook line and hand washing sink at coffee station.
31B-04-4
32
Nov 17, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed ROPA VIEJA BEEF (39F - Cooling) at walk in cooler, as per employee made the day prior.
01B-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed ROPA VIEJA BEEF (39F - Cooling) at walk in cooler, as per employee made the day prior.
03D-02-5
Basic - Food stored on floor. Observed multiple cases of food stored on the floor of walk in cooler.
08B-38-4
70
Mar 11, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed salt and sugar at bar area not identified as it's common name. **Repeat Violation**
02D-01-5
82
Oct 30, 2024
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer inside hand washing sink at bar area. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar area.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at bar area.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside panko container at dry storage area.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled at kitchen area. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at dry storage area.
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler and reach in cooler at cook line gaskets soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers at bar area near kitchen.
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed salt and sugar at bar area not identified as it's common name.
02D-01-5
43
Mar 21, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
58
Sep 22, 2023
Routine - Food
2 critical violations. 4 major violations. 14 minor violations.
View 20 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At the time of the inspection observed Dishwasher (Chlorine 0ppm). Instructed operator to set up three compartment sink to manually wash, rinse and sanitize.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (55F - Cold Holding); butter (54F - Cold Holding all cold holding at reach in cooler across from cookline.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled at bar.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar.
31B-02-4
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. At the time of the inspection provided operator with employee reporting agreements form. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. Observed at bar.
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Food stored on floor. Observed bag of rice and container of cooking oil stored on floor in kitchen entrance.
08B-38-4
Basic - Hole in or other damage to wall. Observed hole in wall in dry storage entrance in kitchen.
36-24-5
Basic - Ice bucket/shovel stored on floor between uses.
10-14-5
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled at hand sink located in kitchen entrance.
23-03-4
Basic - Reuse of single-service or single-use articles. At the time of the inspection observed establishment reuses single service plastic bottles at bar.
25-32-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
25-27-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
25
Oct 31, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in prep area.
36-34-5
Basic - Food stored on floor. Observed cooking oil stored on floor in kitchen entrance.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed table fans above prep area soiled. Observed walk in cooler fan cover soiled.
23-03-4
67
Frequently Asked Questions
When was Café La Trova last inspected?
The most recent health inspection at Café La Trova on file is from Feb 26, 2026. The public record contains eight inspections in total.
What is the most common violation at Café La Trova?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited five times, more than any other issue at Café La Trova.
How does Café La Trova compare to other restaurants in Miami?
Café La Trova most recently scored 70 out of 100, which is lower than the Miami average of 74.
Has Café La Trova's inspection record improved over time?
Results have been roughly steady. Inspections at Café La Trova have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Café La Trova means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Café La Trova inspected?
Based on the inspection history on file, Café La Trova is inspected around two times per year on average.
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