La Estacion Cafe
Last inspected: Feb 3, 2026
43
Score
Inspectors have visited La Estacion Cafe eight times, with records going back to 2022. The most recent visit was on Feb 3, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around eight violations to closer to 10 violations.
Across the inspection history, “clean glasses” is the issue that surfaces most often, recorded seven times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. **Corrected On-Site**
10-05-5
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 - 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 accurate within plus or minus 2 degrees Fahrenheit.
05-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen top shelves, with heavy food debris.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
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 inside walk in cooler floor.
08B-38-4
43
Sep 22, 2025
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen staff.
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. **Repeat Violation**
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed Kitchen utensils, inside employee handwashing sink, Next to three compartment sink.
31A-11-4
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** **Repeat Violation**
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. **Repeat Violation**
05-13-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most Kitchen employees wearing watches, while preparing food.
13-07-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed Broken reach in freezer door gaskets.
14-10-4
Basic - Food stored on floor. Observed Boxes of produce on floor inside walk-in cooler. **Repeat Violation**
08B-38-4
41
Jan 29, 2025
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
12A-29-4
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
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
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 fish on Walk in freezer floor.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between 3 comp sink and wall.
10-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
43
Aug 9, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
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
45
Jan 30, 2024
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
11-07-5
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 - Handwash sink used for purposes other than handwashing. Observed Bucket of sanitizer inside employee handwashing sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Food stored on floor. Observed boxes of Food inside walk in cooler floor. **Repeat Violation**
08B-38-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
52
Jul 21, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
11-07-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Repeat Violation**
05-10-4
Basic - Food stored on floor. Observe boxes of food in the floor walk in freezer. **Repeat Violation**
08B-38-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Cooking area.
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site** **Repeat Violation**
24-05-4
67
Jan 26, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
11-07-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site**
16-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing watches while working with food.
13-07-4
Basic - Food stored on floor. Observed boxes of Oranges on floor inside walk-in cooler.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside most kitchen coolers.
05-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
58
Jul 28, 2022
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed most foods stored in nonfood grade bags. **Repeat Violation**
14-31-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
11-07-5
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen utensils stored inside employees hand washing sink in kitchen area.
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Equipment in poor repair. Observed damage cooler gaskets to front cooking area cooler.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed food debris underneath kitchen stove top and 3 compartment sink. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed boxes of Frozen foods stored on floor in walk-in Freezer.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed kitchen utensils stored between wall and 3 compartment sink.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most kitchen coolers door gaskets with accumulation of food debris. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers throughout.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
43
Frequently Asked Questions
When was La Estacion Cafe last inspected?
The most recent health inspection at La Estacion Cafe on file is from Feb 3, 2026. The public record contains eight inspections in total.
What is the most common violation at La Estacion Cafe?
Across the inspection record, “clean glasses” has been cited seven times, more than any other issue at La Estacion Cafe.
How does La Estacion Cafe compare to other restaurants in Miami?
La Estacion Cafe most recently scored 43 out of 100, which is lower than the Miami average of 74.
Has La Estacion Cafe's inspection record improved over time?
No. Recent inspections at La Estacion Cafe have averaged around 10 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at La Estacion Cafe 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 La Estacion Cafe inspected?
Based on the inspection history on file, La Estacion Cafe is inspected around two times per year on average.
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