La Crema Food & Grill
Last inspected: Jan 21, 2026
100
Score
La Crema Food & Grill appears in inspection records 11 times, starting in 2022. La Crema Food & Grill was last inspected on Jan 21, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around four violations each.
The most common issue across all inspections has been “food stored on floor”, showing up five times.
La Crema Food & Grill's latest score of 100 sits above the Miami average of 74. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
No violations found.
100
Nov 20, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed front counter area hand washing sink used as a dump sink.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers with chocolate cake prepared onsite not properly date marked.
02C-02-5
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. Observed employee training for Dorkaris Esis, Natalie Fraiolv,Miguel Spinelli, Aura d los Rios, Ariama Marin all employees certification expired on 08/25/2025.
53B-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food stored on floor. Observed bag of carrots, onions stored on the kitchen floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled in the front counter area.
23-03-4
64
Jul 15, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of the prep table with clean plates.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing empanadas with no hair net. Employee put hairnet. **Corrected On-Site**
13-03-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Stored food not covered. Observed sugar container no covered next to the coffee machine.
08B-12-5
82
Feb 4, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment use a reduced oxygen packaging machine for meats,tamales to stored on the walk in freezer for more than 48 hours - From follow-up inspection 2025-02-04: Establishment use a reduced oxygen packaging machine for meats,tamales to stored on the walk in freezer for more than 48 hours **Time Extended**
03G-50-1
90
Dec 4, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager certification under Esis Villalobos Dorkaris Carolina expired on 06/01/24.
53A-03-7
Intermediate - Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit expired on 08/01/21, quaternary test kit expired 06/01/23
16-37-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment use a reduced oxygen packaging machine for meats,tamales to stored on the walk in freezer for more than 48 hours
03G-50-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout the kitchen area.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area. **Repeat Violation**
36-34-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled on the four doors reach in cooler
23-03-4
Basic - Reuse of single-service or single-use articles. Observed gallon of water reuse with juice.
25-32-4
58
Jul 9, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
50
Jan 31, 2024
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed dessert with no date marked . Employee marked desserts. **Corrective Action Taken**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed mens bathroom with no hot water.
27-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
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. Chef corrected it. **Corrective Action Taken**
16-13-5
Basic - Food stored on floor. Observed cases of oil stored on the kitchen floor
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.observed knives stored in standing water.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Employee took out towel. **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top oven.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat grill soiled, front cooler gasket soiled. **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
55
Jul 21, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Light not functioning. Light out By the dishwasher area. - From follow-up inspection 2023-07-21: Light not functioning. Light out By the dishwasher area. **Time Extended**
36-62-4
95
Jul 20, 2023
Routine - Food
4 critical violations. 1 major violation. 12 minor violations.
View 17 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dishwasher machine chloride over 200 ppm, operator fixed it new run 100 ppm. **Corrected On-Site**
41-18-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded beef empanadas (128 F-165 F - Hot Holding); Fish empanadas (121 F - 167 F Hot Holding) according to operator been in there for 30 minutes, operator reheated the empanadas. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 5 cachapas stored in four doors cooler at 67 F, according to operator they been there since yesterday.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 5 cachapas stored in four doors cooler at 67 F, according to operator they been there since yesterday..
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed buckets inside of the runner hand washing sink.
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled, gasket soiled at reach in cooler.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed pans, plastic containers with old labels.
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 containers of lemon juice no labeled
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling tile missing. Inside of the kitchen area.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles damage inside of the kitchen area damaged.
36-32-5
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. Observed four doors coolers running at 70 F located in the kitchen area.
14-74-7
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed container with cheese, yogurt, bagel Employee personal food not properly identified and segregated from food to be served to the public.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on the prep area.
40-06-5
Basic - Food stored on floor. Observed seafood mix , beef stored on the walk in freezer floor.
08B-38-4
Basic - Light not functioning. Light out By the dishwasher area.
36-62-4
27
Feb 13, 2023
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed a bucket inside of the front counter area hand washing sink.
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Floor soiled/has accumulation of debris. Observed floor underneath equipments soiled.
36-73-4
Basic - Food stored on floor. Observed a case of yuca stored on the walk in freezer floor. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water. **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Reuse of single-service or single-use articles. Observed a reuse mazola oil container with salsa verde inside, observed a reuse gallon of water with Chicha inside.
25-32-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers of sauces no labeled located at the front counter area, observed a sugar container no labeled located in the runner area, pitchers of juices no labeled. **Repeat Violation**
02D-01-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed pans stored in a dirty shelf located by the back area.
24-06-4
61
Aug 31, 2022
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
16-37-1
Basic - Food stored on floor. Observed cases of snapper stored on the walk in freezer floor.
08B-38-4
Basic - Equipment in poor repair. Observed 4 doors coolers not in use.
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans not properly air-dried - wet nesting.
24-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Working containers of food removed from original container not identified by common name. Pitchers with juices no labeled located at the front counter reach in cooler. **Repeat Violation**
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under charbroiled grill **Repeat Violation**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on standing water at 51°F
10-07-4
55
Frequently Asked Questions
When was La Crema Food & Grill last inspected?
The most recent health inspection at La Crema Food & Grill on file is from Jan 21, 2026. The public record contains 11 inspections in total.
What is the most common violation at La Crema Food & Grill?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at La Crema Food & Grill.
How does La Crema Food & Grill compare to other restaurants in Miami?
La Crema Food & Grill most recently scored 100 out of 100, which is higher than the Miami average of 74.
Has La Crema Food & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at La Crema Food & Grill have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at La Crema Food & Grill 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 Crema Food & Grill inspected?
Based on the inspection history on file, La Crema Food & Grill is inspected around three times per year on average.
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