La Fogata
Last inspected: Mar 16, 2026
32
Score
Public records show eight inspections at La Fogata stretching back to 2022. The latest inspection on file is from Mar 16, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around 12 violations per visit lately, up from roughly seven violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. There are enough flags in the record to merit a second thought.
8
Inspections
3
Critical latest
1
Major latest
12
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
3 critical violations. 1 major violation. 12 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice at 54F Cold Holding. As per operator was cooked more than 6 hours.
03A-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee failing to wash hands or change gloves after picking up a thermometer from the floor and touching their hat.
12A-25-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white rice at 54F Cold Holding.
01B-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employees Jose Bascos, Gladys Patti , Martin Arambulo, Felix Moya with training for food safety expired. Operator provided copy of Food Employee Reporting Agreement at time of inspection. As per operator are working less than 30 days. **Corrective Action Taken**
53B-14-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Observed accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board has cut marks and is no longer cleanable at grill station.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phones and keys on top of prep table next to grill station.
40-06-5
Basic - Equipment in poor repair. Observed broken top of reach in cooler next to the grill station, also observed inoperable cook-line cooler drawers under cook line. Also observed torn gaskets on the cooler and freezer located next to the steam table.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk in freezer door.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under white cutting board next to slicer machine.
21-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves with rust inside reach in cooler next to steam table.
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler next to steam table.
29-49-6
Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Observed Three-compartment sink misused: cabbage in one bay, dirty dishes in other two.
22-37-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on top of prep table next to grill station. Also observed employee drink on top of prep table next to three compartment sink.Operator removed. **Corrected On-Site**
12B-07-4
32
Dec 1, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (60F - Cooling) inside walk in cooler, as per operator product was prepared previous day and has been stored inside walk in cooler since last night.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (60F - Cooling) inside walk in cooler, as per operator product was prepared previous day and has been stored inside walk in cooler since last night.
01B-36-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken removed from original packaging stored over raw beef inside walk in cooler.
08A-17-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for some employees.
53B-14-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with deep cut marks at reach in cooler next to cook line. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Observed reach in cooler not in use in disrepair at grill drawers on cook line.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk in freezer door.
14-69-4
Basic - Insect control device installed over food preparation area. Observed bug zapper installed over prep tables where limes are stored in kitchen area. Operator moved limes. **Corrected On-Site**
35B-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind stove on cook line. **Repeat Violation**
36-27-5
45
Mar 11, 2025
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - Packaged food not labeled as specified by law. Observed container of sugar unlabeled at coffee machine.
02D-02-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing near walk on cooler entrance.
36-17-5
Basic - Floors not constructed to be easily cleanable. Observed deep grout throughout kitchen area.
36-12-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on drink machine at kitchen entrance.
10-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching rice in dry storage area.
10-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in cooler across from stove. **Repeat Violation**
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with grease behind stove.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on preparation tables throughout kitchen
21-12-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at white cutting board in kitchen.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on shelf above preparation table containing raw chicken near dish machine.
12B-07-4
Basic - Equipment in poor repair. Observed reach in cooler door handle broken across from stove. **Repeat Violation**
14-11-5
55
Nov 19, 2024
Complaint Full
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
37
Jun 10, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed a sever clear a table with dirty plates and put them in the kitchen and then got a clean plate and put a dessert on it with out washing hands.
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (48F - Cold Holding); cut lettuce (48F - Cold Holding) in the white refrigerator. As per the manager the salads were prepared approximately three hours ago.
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over beef in the walk-in cooler.
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board on the preparation reach in cooler by the cook line soiled.
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor. Observed a plastic bucket with water and potatoes on the floor in the walk-in cooler. The manager put the container on a shelf more than 6 inches above the ground. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. The manager removed the towel. **Corrected On-Site**
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in the white refrigerator/ freezer.
05-09-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
45
Jan 25, 2024
Routine - Food
No violations found.
100
Jan 22, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located next to the flat grill at cook line observed raw beef (50 F - Cold Holding), as per cook for less than 3 hours, employee added ice to the food to rapidly cool down, observed in the upright cooler next to the steam table at cook line coleslaw (50 F - Cold Holding); cooked pork (51F - Cold Holding), as per employee for less than2 hours, employee moved all food items to the walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
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. Provided from to manager. **Corrective Action Taken** **Warning**
11-26-1
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. **Warning**
11-27-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled at cook line, observed microwave soiled, located at cook line. **Warning**
22-08-4
67
Oct 21, 2022
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
52
Frequently Asked Questions
When was La Fogata last inspected?
The most recent health inspection at La Fogata on file is from Mar 16, 2026. The public record contains eight inspections in total.
What is the most common violation at La Fogata?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at La Fogata.
How does La Fogata compare to other restaurants in Miami?
La Fogata most recently scored 32 out of 100, which is lower than the Miami average of 74.
Has La Fogata's inspection record improved over time?
No. Recent inspections at La Fogata have averaged around 12 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at La Fogata 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 Fogata inspected?
Based on the inspection history on file, La Fogata is inspected around two times per year on average.
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