La Paris Cafeteria
Last inspected: Feb 2, 2026
43
Score
La Paris Cafeteria has been inspected eight times since 2022. La Paris Cafeteria was last inspected on Feb 2, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around 13 violations each, up from closer to 10 violations before.
Looking across the full record, “clean glasses” is the recurring theme, flagged five times.
That's lower than the typical Miami restaurant, which scores around 74. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
1
Critical latest
3
Major latest
8
Minor latest
Inspection History
Feb 2, 2026
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 frozen food in contact with non-food grade bags, inside kitchen chest freezer.
14-31-5
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Observed mop sink with cracked inside.
14-11-5
Basic - Floor soiled/has accumulation of debris. Throughout kitchen floor.
36-73-4
Basic - Food stored on floor. Observed containers of oil on kitchen floor.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen area.
31B-04-4
Basic - Stored food not covered. Observed most foods inside not covered, raw and cooked.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
43
Aug 8, 2025
Routine - Food
3 critical violations. 10 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef on top of package lettuce. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black beans at 128 f in stove top . Kitchen employee reheat The black bean to over 170 f **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed most Reach in cooler soil.
22-16-4
Basic - Floor soiled/has accumulation of debris. Observed food debris underneath all kitchen equipment. **Repeat Violation**
36-73-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones on top of work table. **Repeat Violation**
40-06-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
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
Basic - Stored food not covered. Observed most cooked foods not covered inside kitchen reach in cooler.
08B-12-5
39
Jan 31, 2025
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Nonfood-grade bags used in direct contact with food. Most Frozen foods inside Reach in freezer.
14-31-5
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 used to ensure proper food temperatures.
05-10-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Bug spray, kitchen shelves.
41-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Drain cover(s) missing. Underneath three compartment sink.
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees book bags, kitchen shelves.
40-06-5
Basic - Floor soiled/has accumulation of debris. Throughout kitchen area.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Most Reach in cooler shelves.
14-33-4
32
Sep 12, 2024
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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. **Corrected On-Site**
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
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 - Wall soiled with accumulated grease, food debris, and/or dust. Cooking area
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - Soiled dry wiping cloth in use.
21-10-4
45
Feb 6, 2024
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bags in direct contact with Raw frozen food, Chest freezer.
14-31-5
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 - 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.
11-26-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooking area wall.
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site**
32-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cooked line cutting board.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen shelves soiled.
23-03-4
Basic - Soiled dry wiping cloth in use. **Repeat Violation**
21-10-4
33
Sep 11, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Food Obtained from Approved Sources
FL-11
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
47
Mar 6, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Heavy Food debris throughout kitchen slicer.
22-02-4
Basic - Accumulation of debris in three-compartment sink. **Repeat Violation**
16-07-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom.
32-04-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease Build up to all kitchen shelves.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust observed food spills throughout cooking area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
50
Sep 19, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
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
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
52
Frequently Asked Questions
When was La Paris Cafeteria last inspected?
The most recent health inspection at La Paris Cafeteria on file is from Feb 2, 2026. The public record contains eight inspections in total.
What is the most common violation at La Paris Cafeteria?
Across the inspection record, “clean glasses” has been cited five times, more than any other issue at La Paris Cafeteria.
How does La Paris Cafeteria compare to other restaurants in Miami?
La Paris Cafeteria most recently scored 43 out of 100, which is lower than the Miami average of 74.
Has La Paris Cafeteria's inspection record improved over time?
No. Recent inspections at La Paris Cafeteria have averaged around 13 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at La Paris Cafeteria 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 Paris Cafeteria inspected?
Based on the inspection history on file, La Paris Cafeteria is inspected around two times per year on average.
Nearby Restaurants