La Jamoteca
Last inspected: Mar 2, 2026
33
Score
Across the available record, La Jamoteca has 12 inspections on file, the first dated 2022. The latest inspection on file is from Mar 2, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly three violations earlier in the record.
“Establishment has no written procedures for employees” comes up most often, recorded six times in the inspection record.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
12
Inspections
2
Critical latest
4
Major latest
8
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed entity not complying with approved HAACP plan by division. Observed multiple ROP packages of cured meats and cheeses at front counter missing most required information on label as per their HAACP plan. Observed all items missing: Packaging Date, Discard/use by Date, Keep at 41F, and address of establishment. **Repeat Violation** **Admin Complaint**
03G-48-2
High Priority - Toxic substance/chemical improperly stored. Observed hand sanitizer stored above vacuum sealer machine on shelf with glazes for food. **Repeat Violation** **Warning**
41-10-4
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. Observed no form or kit on site; inspector provided via email. **Corrective Action Taken** **Repeat Violation** **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed cutting board stored in hand sink. **Repeat Violation** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no proof of certificate for manager; Raul Martin. **Warning**
53A-01-7
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Observed no copy of approved HAACP plan on site. Observed no logs for temperature and thermometer documentation on site. **Warning**
03G-49-2
Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled. **Warning**
23-24-4
Basic - Current Hotel and Restaurant license not displayed. Observed no copy on site. **Repeat Violation** **Warning**
50-09-4
Basic - Equipment in poor repair. **Warning**
14-11-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed at front case multiple cheeses vacuum sealed onsite with missing info on labels. **Warning**
02D-03-4
Basic - No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email. **Repeat Violation** **Warning**
51-13-4
Basic - No copy of latest inspection report available. Observed no copy of last inspection on site. **Warning**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets of reach in cooler soiled. **Warning**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
14-33-4
33
Nov 17, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Observed body lotion stored with food items. Operator removed lotion. **Corrected On-Site** - From follow-up inspection 2025-11-17: **Time Extended**
41-10-4
Intermediate - - From initial inspection : 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 operator with handout via email. - From follow-up inspection 2025-11-17: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed cutting board stored inside hand sink. **Repeat Violation** - From follow-up inspection 2025-11-17: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-11-17: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Provided operator with handout via email. - From follow-up inspection 2025-11-17: **Time Extended**
51-13-4
64
Sep 15, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment with approved HACCP plan for ROP of cured meats and cheeses not complying with approved HACCP plan by adding olive oil to cheese and vacuum sealing cheese. As per operator cheese was vacuum sealed one day prior to inspection. Operator removed cheese from reduced oxygen package.
03G-48-2
High Priority - Toxic substance/chemical improperly stored. Observed body lotion stored with food items. Operator removed lotion. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed cutting board stored inside hand sink. **Repeat Violation**
31A-11-4
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. Provided operator with handout via email.
11-27-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No Heimlich maneuver/choking sign posted. Provided operator with handout via email.
51-13-4
55
May 28, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no employee training for Ana, as per operator has been working for two years. - From follow-up inspection 2025-05-28: Observed no employee training for Ana, as per operator has been working for two years. **Time Extended**
53B-02-5
90
Mar 24, 2025
Routine - Food
1 critical violation. 5 major violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid for license during inspection. **Corrected On-Site**
50-17-3
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed manager certificate expired for Raul Martin 10/24/2019. **Repeat Violation** **Admin Complaint**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Observed cutting board stored inside hand sink. Operator removed cutting board. **Corrected On-Site**
31A-11-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no employee training for Ana, as per operator has been working for two years.
53B-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. Observed employee Nicole working for less than 2 weeks. Provided operator with handout
11-26-1
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. Observed establishment conducting ROP of meats and cheese without approved HACCP plan. HACCP plan was submitted and waiting on approval.
03G-50-1
52
Jan 21, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-01-21: At time of callback inspection observed division license expired. **Time Extended**
50-17-3
Intermediate - - From initial inspection : 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 managers certification expired for Raul Martin issued 10/24/2019. - From follow-up inspection 2025-01-21: At time of callback inspection observed managers certification still expired for Raul Martin issued 10/24/2019. **Admin Complaint**
53A-03-7
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed packages of thin sliced ham not date labeled with packaging time and date. As per employee, items were package the night before. Employee began to place date and time labels onto packages. **Corrective Action Taken** - From follow-up inspection 2025-01-21: At time of callback inspection observed some items not date and time marked. Employee placed correct time stamp onto items. **Time Extended** **Corrected On-Site**
03G-53-1
74
Nov 18, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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 managers certification expired for Raul Martin issued 10/24/2019.
53A-03-7
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed packages of thin sliced ham not date labeled with packaging time and date. As per employee, items were package the night before. Employee began to place date and time labels onto packages. **Corrective Action Taken**
03G-53-1
74
Apr 29, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Faucet at three-compartment sink does not reach all compartments. **Repeat Violation**
16-20-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a cutting board with slicer equipment on the top of hand wash sink. **Repeat Violation**
31A-09-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator washing hands at three compartment sink because the hand wash sink is blocked.
12A-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.
11-27-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two iPhone at preparation table.
40-06-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
55
Jan 30, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Establishment is adding ingredients to cheese that is then packaged using a reduced oxygen method and holding the package for more than 48 hours. Observed manchego, majorero rubbed with paprika, payoyo and iberico cheese offered in the establishment no time or day package. As per operator were packaged two days ago. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-30: Observed HACCP plan/variance was submitted on 1-4-2024, but not yet approved. **Time Extended**
03G-30-5
High Priority - - From initial inspection : High Priority - Faucet at three-compartment sink does not reach all compartments. **Warning** - From follow-up inspection 2024-01-30: Faucet at three-compartment sink does not reach all compartments. **Time Extended**
16-20-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Manchego Cheese (48 F - Cold Holding); Cheese iberico (50 F - Cold Holding); tomatoes sauce (57 F - Cold Holding) at reach in cooler. As per operator was outside to serve some customers about 15 minutes ago. **Warning** - From follow-up inspection 2024-01-30: Observed cheese iberico (47°F - cooling) as per operator was cut one and a half hour ago. And tomatoes sauce (45°F- cold holding) as per operator was prepared one and a half hour ago. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : 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. Clean up of vomiting and diarrheal events form was provided by email. **Warning** - From follow-up inspection 2024-01-30: Clean up of vomiting and diarrheal events form was provided by email. **Warning** **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. **Warning** - From follow-up inspection 2024-01-30: Observed HACCP plan/variance was submitted on 1-4-2024, but not yet approved. **Time Extended**
03G-54-1
55
Nov 2, 2023
Routine - Food
5 critical violations. 9 major violations. 2 minor violations.
View 16 violations
High Priority - Faucet at three-compartment sink does not reach all compartments. **Warning**
16-20-4
High Priority - Establishment is adding ingredients to cheese that is then packaged using a reduced oxygen method and holding the package for more than 48 hours. Observed manchego, majorero rubbed with paprika, payoyo and iberico cheese offered in the establishment no time or day package. As per operator were packaged two days ago. **Repeat Violation** **Warning**
03G-30-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed an employee washed utensil and containers and not sanitized after cleaning. Operator was informed that the utensil and containers need to be sanitized. **Warning**
22-45-4
High Priority - Operating with an expired Division of Hotels and Restaurants license since October 1, 2023. **Repeat Violation** **Warning**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Manchego Cheese (48 F - Cold Holding); Cheese iberico (50 F - Cold Holding); tomatoes sauce (57 F - Cold Holding) at reach in cooler. As per operator was outside to serve some customers about 15 minutes ago. **Warning**
03A-02-5
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. Clean up of vomiting and diarrheal events form was provided by email. **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by cutting board and slicer machine. Operator removed the slicer machine but let the cutting board there. **Corrective Action Taken** **Repeat Violation** **Warning**
31A-09-4
Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Observed water at 76°F at three compartment sink. **Warning**
27-24-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. The employee at preparation area unable to answer how to use the three compartment sink. The employee was informed how to use the three compartments sink. **Corrective Action Taken** **Warning**
53B-15-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed her hands in a three compartment sink. **Warning**
12A-03-4
Intermediate - No soap provided at handwash sink. **Warning**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the water at 76°F at hand wash sink after running water for 3 minutes. **Warning**
27-16-4
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. Food employees reporting agreement form was provided. **Warning**
11-26-1
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed cheese packaged onsite for customer self-service not include date products were packaged and address of the establishment. **Repeat Violation** **Warning**
02D-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. **Warning**
03G-54-1
17
Mar 15, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the front counter open reach in cooler montego cheese (50F - Cold Holding) **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand wash sink blocked by a cutting board and sliccer **Repeat Violation** **Warning**
31A-09-4
Intermediate - Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first **Warning**
03G-35-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Observed establishment doing ROP of cheeses.( iberico, montego, popoyo ). Cheese are held at 50F at a open reach in cooler with access to all buyers **Warning**
03G-50-1
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed food packed is missing the address and date packed **Warning**
02D-03-4
52
Aug 4, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand wash sink inaccessible . Hand wash sink is covered by a cutting board and a sliccer. **Repeat Violation**
31A-09-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed the food packed at the establishment without the address of the establishment. **Repeat Violation**
02D-03-4
86
Frequently Asked Questions
When was La Jamoteca last inspected?
The most recent health inspection at La Jamoteca on file is from Mar 2, 2026. The public record contains 12 inspections in total.
What is the most common violation at La Jamoteca?
Across the inspection record, “establishment has no written procedures for employees” has been cited six times, more than any other issue at La Jamoteca.
How does La Jamoteca compare to other restaurants in Miami?
La Jamoteca most recently scored 33 out of 100, which is lower than the Miami average of 74.
Has La Jamoteca's inspection record improved over time?
No. Recent inspections at La Jamoteca have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at La Jamoteca 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 Jamoteca inspected?
Based on the inspection history on file, La Jamoteca is inspected around three times per year on average.
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