La Cañita
Last inspected: Feb 26, 2026
82
Score
La Cañita appears in inspection records nine times, starting in 2022. The most recent report on file is from Feb 26, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
The most common issue across all inspections has been “accumulation of black/green mold-like substance”, showing up three times.
Among Miami restaurants, the typical score is 74; La Cañita is comfortably above that bar. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen.
22-20-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoop near ice machine kitchen.
24-07-4
Basic - Ice scoop handle in contact with ice. Bar area.
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Women bathroom.
31B-04-4
82
Aug 4, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
02B-01-5
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
16-54-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen.
22-20-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-55-4
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler located at cook line area.
05-09-4
67
Jan 27, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located near coffee machine and bar area. Operator provided during inspection. **Corrected On-Site**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.
31B-04-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Operator inverted during inspection **Corrected On-Site**
24-05-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Wall, Ceiling soiled with accumulated grease, food debris, and/or dust. Located next to the window kitchen.
36-27-5
67
Sep 16, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed plastic containers and metal containers not inverted. Located near ice machine. Operator stored during inspection.
24-07-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. Women bathroom.
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator stored properly during inspection. **Corrected On-Site**
42-01-4
82
Jan 8, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Basic - In-use ice scoop stored on soiled surface between uses. Located near ice machine kitchen. Operator clean an stored properly during inspection. **Corrective Action Taken**
10-12-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
67
Jul 31, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish. Operator rearranged at time of inspection. **Corrected On-Site**
08A-20-5
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. Provided form during inspection.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge and metal utensils inside hand wash sink near coffee station. Operator removed during inspection. **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. Observed plastic container with cook oil stored on floor kitchen. Near grill area. Operator stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside metal container with water at 85°f. Located near cook line area. Operator discard the water during inspection. **Corrected On-Site**
10-07-4
61
Jun 27, 2023
Routine - Food
No violations found.
100
Jun 26, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (46F - Cold Holding); cut tomatoes (47F - Cold Holding); house made fish dip (45F - Cold Holding)in top of flip top reach-in cooler near food pick up window at front service area. Operator stated lid has been open during lunch. Also, house made flan (46F - Cold Holding); house made tres leche (46F - Cold Holding) in bottom of reach-in cooler at front service area near food pick up window. Operator stated door has been opened and closed a lot during lunch time. Also, calamari (48F - Cold Holding); raw fish (48F - Cold Holding)in reach-in cooler drawers at closed end of cookline across from stove. Operator stated the employees have been in and out of the drawers during lunch. Operator discussed with employees to keep the coolers and drawers closed. Operator also had employee place bags of ice on fish. Also, buttermilk (48F - Cold Holding) in top open area of reach-in cooler across from stove. Operator stated buttermilk was placed in cooler during lunch. Operator had employee place bag of ice on buttermilk. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over canned/bottled drinks. Raw shelled eggs stored over containers of juices in walk-in-cooler nearest bar. Operator removed shelled eggs to properly store. **Corrected On-Site**
08A-11-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing toxic substance stored next to salt and pepper shaker and some clean plates on table near dry food storage room upstairs. Operator removed spray bottle of cleaner to properly store. **Corrected On-Site**
41-10-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink in women's restroom. Also, no soap at hand wash sink at front service line near food pick up window. Operator replenished soap at all hand wash sinks. **Corrected On-Site**
31B-03-4
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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener in prep area near cookline soiled. Also, slicer blade and surrounding cover plate of blade of slicer in prep area near cookline soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at end of cook line. Also, no paper towels at hand wash sink in prep area and at hand wash sink at end of cook line. Operator replenished paper towels at all hand wash sinks. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of both large ice machines near mop sink along with the deflector plates in both ice machines soiled.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Cup without handle used to dispense flour in downstairs storage area. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in-cooler near prep area unable to maintain temperature of 41F and below. Ambient temperature is 46F. Observed door not fully closed. Discussed with operator to open inner freezer door to help chill foods. Operator opened inner freezer door. **Corrective Action Taken** **Repeat Violation** **Warning**
14-74-7
Basic - Food stored on floor. Multiple containers of oil stored on floor on cookline. Also, multiple pans with food stored on floor in walk-in-cooler. Also, multiple sealed boxes of food and pans of food stored on floor in walk in freezer
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs hanging from equipment throughout cookline.
10-20-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck to multiple clean pans on clean storage shelf in warewashing area.
16-46-4
Basic - Plumbing system in disrepair. Hand wash sink at closed end of cook line in disrepair.
29-08-4
30
Sep 15, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler. Ambient temperature thermometer reading at 45°F.
14-74-7
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed metal container with utensils in standing water at 86°f located front counter area. Operator removed the water during inspection.
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located cook line area. Operator stored properly. **Corrected On-Site**
21-12-4
86
Frequently Asked Questions
When was La Cañita last inspected?
The most recent health inspection at La Cañita on file is from Feb 26, 2026. The public record contains nine inspections in total.
What is the most common violation at La Cañita?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at La Cañita.
How does La Cañita compare to other restaurants in Miami?
La Cañita most recently scored 82 out of 100, which is higher than the Miami average of 74.
Has La Cañita's inspection record improved over time?
Results have been roughly steady. Inspections at La Cañita have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at La Cañita means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is La Cañita inspected?
Based on the inspection history on file, La Cañita is inspected around three times per year on average.
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