La Hormiga Oro
Last inspected: Dec 8, 2025
67
Score
Public records show nine inspections at La Hormiga Oro stretching back to 2022. The most recent visit was on Dec 8, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has been favorable: violation counts have eased from around 14 violations to closer to 11 violations per visit over the last few inspections.
When inspectors have written things up, “cutting board has cut marks and is no longer cleanable” has been the most frequent reason, cited four times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed employees washing dishes in hand sink located at the front area. Instructed operator regarding the ware washing procedure. **Corrective Action Taken**
31A-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping inside chlorine sanitizer solution of 0 ppm. Operator reheated do the zanitaizer bucket, recheck chlorine 100 ppm. **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator Properly stored. **Corrected On-Site**
21-38-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Located at the front area and kitchen area.
36-32-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
23-03-4
67
Aug 4, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot holding box cooked chicken (122F - Hot Holding); sweet plantain (106F - Hot Holding) for less than 4 hours as per operator, located in hot holding box. Also tamales (104F - Hot Holding) cooked chicken (112F - Hot Holding)inside steam table for less than 4 hours as per operator. Operator reheated at 165F or above. **Corrected On-Site** **Warning** - From follow-up inspection 2025-08-04: Observed cooked chicken (115°F - Hot Holding) ribs (104°F - Hot Holding) fish (122°F- Hot Holding) pork chop (110°F - Hot Holding) inside steam table for less than 4 hours as per operator. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Blocked by the kitchen door. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-04: Still observed **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling/ceiling tile shows damage or is in disrepair. **Warning** - From follow-up inspection 2025-08-04: Still observed **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2025-08-04: Still observed **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. **Warning** - From follow-up inspection 2025-08-04: Still observed **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-04: Still observed **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Warning** - From follow-up inspection 2025-08-04: Still observed **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter solied. **Warning** - From follow-up inspection 2025-08-04: Still observed **Time Extended**
23-03-4
58
Aug 1, 2025
Routine - Food
6 critical violations. 2 major violations. 11 minor violations.
View 19 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink with chlorine sanitizer solution of 200 ppm. Operator add water, recheck chlorine 100 ppm. **Corrected On-Site** **Warning**
22-42-4
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 beans (79/77F - Cooling);was cooked from the day before as per operator, located inside reach in cooler. **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over bread in walk in cooler, operator properly stored it. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (79/77F - Cooling);was cooked from the day before as per operator, located inside reach in cooler. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (61F - Cold Holding) in walk in cooler for less than 4 hours as per operator. Operator open the walk in freezer door. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot holding box cooked chicken (122F - Hot Holding); sweet plantain (106F - Hot Holding) for less than 4 hours as per operator, located in hot holding box. Also tamales (104F - Hot Holding) cooked chicken (112F - Hot Holding)inside steam table for less than 4 hours as per operator. Operator reheated at 165°F or above. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed tamales (100/79F - Cooling); pork belly (110/98F - Cooling) in walk in cooler stored covered in deep container, operator uncovered and change the deep container for a flat tray. **Corrected On-Site** **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by the kitchen door. **Repeat Violation** **Warning**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup inside salt, sugar container, operator removed it. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Warning**
36-06-4
Basic - Ceiling tile missing. Ceiling/ceiling tile shows damage or is in disrepair. **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. **Warning**
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
12B-12-5
Basic - Equipment in poor repair. Observed walk in cooler with ambient temperature of 69°F, food stored inside walk in cooler milk (61F - Cold Holding) in walk in cooler for less than 4 hours as per operator. Operator open the walk in freezer door. **Warning**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter solied. **Warning**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Sugar, flour, salt containers with no label. **Warning**
02D-01-5
19
Nov 14, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
14
Jul 30, 2024
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
33
Dec 15, 2023
Routine - Food
7 critical violations. 3 major violations. 9 minor violations.
View 19 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed server getting in the kitchen and placed gloves on hand started preparing scrambled eggs with not hand wash.
12A-07-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Confirmation number 237367044. **Admin Complaint**
50-17-3
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on top of preparation table, for less than 4 hours as per operator. Operator placed inside reach in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Salpicon, potato salad,sweet plantain rellenos, pork chicharron with no time marked.
01B-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed Salpicon, potato salad,sweet plantain rellenos, pork chicharron with no time.
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (88°F - Hot Holding) Moro (113°F - Hot Holding); on steam table for less than 4 hours as per operator. Operator placed inside the oven to reheat at 165°F or above. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container with scrub and soap inside hand sink. Operator removed it.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employees washing towel on hand sink located at the front line. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. On hand sink located behind the door. Soap was placed on hand sink during inspection. **Corrected On-Site**
31B-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
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. Observed employee washing dishes without sanitation solutions step. Instructed operator regarding the ware washing procedure. **Corrected On-Site**
16-13-5
Basic - Food stored on floor. Observed multiple cases of beef on walk in freezer floor.
08B-38-4
Basic - Ice buildup in reach-in freezer located at the front line. Ice buildup inside walk in freezer.
14-69-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet cloth on top of preparation table.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Sugar, salt,flour container with no label.
02D-01-5
17
Aug 18, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
39
Jan 27, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Moro (122°F - Hot Holding); sweet plantain (113°F - Hot Holding) located at the front line for less than 4 hours, operator reheated at 168°F. **Corrected On-Site**
03B-01-6
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in cook line ceiling.
36-32-5
Basic - Hole in or other damage to wall. Observed hole on the wall by the hand wash sink.
36-24-5
Basic - Ice scoop handle in contact with ice.
10-08-5
74
Aug 22, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2022-08-22: Still observed **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cook line. **Warning** - From follow-up inspection 2022-08-22: Still observed **Time Extended**
36-32-5
90
Frequently Asked Questions
When was La Hormiga Oro last inspected?
The most recent health inspection at La Hormiga Oro on file is from Dec 8, 2025. The public record contains nine inspections in total.
What is the most common violation at La Hormiga Oro?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at La Hormiga Oro.
How does La Hormiga Oro compare to other restaurants in Miami?
La Hormiga Oro most recently scored 67 out of 100, which is lower than the Miami average of 74.
Has La Hormiga Oro's inspection record improved over time?
Yes. Recent inspections at La Hormiga Oro have averaged around 11 violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at La Hormiga Oro means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is La Hormiga Oro inspected?
Based on the inspection history on file, La Hormiga Oro is inspected around three times per year on average.
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