Cantina La Veinte
Last inspected: Feb 9, 2026
41
Score
Cantina La Veinte appears in inspection records eight times, starting in 2022. The most recent report on file is from Feb 9, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around 13 violations each, up from closer to eight violations before.
“Clean glasses” comes up most often, recorded five times in the inspection record.
Restaurants in Miami average 74, so Cantina La Veinte trails the local norm. The pattern in the record is worth a careful look.
8
Inspections
2
Critical latest
2
Major latest
8
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef at 98 f inside steam table. kitchen cook reheat the food to 165 and place it on the sting table. **Corrective Action Taken**
03B-01-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.
12A-09-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Observed bucket of oil on kitchen floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front service area.
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance behind dishwasher.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
41
Oct 9, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen employee, second-floor food, preparation, station.
12A-07-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Second floor, food, preparation table.
22-45-4
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. **Corrected On-Site**
11-27-4
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.
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Most kitchen employee wearing watches, while working with ready to eat food.
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing facility area.
31B-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler doors.
23-24-4
45
Feb 10, 2025
Routine - Food
1 critical violation. 4 major violations. 13 minor violations.
View 18 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen employees.
12A-07-5
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.
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
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. **Corrected On-Site**
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone kitchens work table.
40-06-5
Basic - Floor soiled/has accumulation of debris. Dry storage preparation area.
36-73-4
Basic - Food stored on floor. Canola oil on kitchen floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing area.
31B-04-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
30
Aug 26, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish room area.
31B-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Food stored on floor. Observed boxes of food on walk in cooler floor.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Dish room.
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen area from old food spills. Clean kitchen walls where needed.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
52
Feb 14, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen employee touching dirty apron and then engaging in food preparation. **Corrective Action Taken**
12A-10-4
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.
11-27-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance to wall around dish equipment.
36-27-5
64
Sep 6, 2023
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
47
Mar 15, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Hole in or other damage to wall. Observed Holes to walls behind wall.
36-24-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers throughout. **Repeat Violation**
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwasher area.
36-27-5
67
Oct 17, 2022
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
55
Frequently Asked Questions
When was Cantina La Veinte last inspected?
The most recent health inspection at Cantina La Veinte on file is from Feb 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Cantina La Veinte?
Across the inspection record, “clean glasses” has been cited five times, more than any other issue at Cantina La Veinte.
How does Cantina La Veinte compare to other restaurants in Miami?
Cantina La Veinte most recently scored 41 out of 100, which is lower than the Miami average of 74.
Has Cantina La Veinte's inspection record improved over time?
No. Recent inspections at Cantina La Veinte have averaged around 13 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Cantina La Veinte means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cantina La Veinte inspected?
Based on the inspection history on file, Cantina La Veinte is inspected around two times per year on average.
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