La Pupusa Factory
Last inspected: Feb 17, 2026
95
Score
Inspectors have visited La Pupusa Factory nine times, with records going back to 2022. The most recent report on file is from Feb 17, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to five violations per visit.
“Floor tiles missing and/or in disrepair” comes up most often, recorded four times in the inspection record.
La Pupusa Factory's latest score of 95 sits above the Miami Lakes average of 73. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed open reach in cooler with ambient temperature of 60F. - From follow-up inspection 2026-02-17: Observed equipment under repair by the technician. **Time Extended**
14-11-5
95
Feb 13, 2026
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese (53F - Cold Holding); beans mashed (50F - Cold Holding)in open reach in cooler. Also Beef (55F - Cold Holding); shrimp (53F - Cold Holding); mashed beans (50F - Cold Holding); raw shel, eggs (50F - Cold Holding); chicharon mixed (53F - Cold Holding)inside reach in cooler located across the cook line, for more than 4 hours as per operator.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (53F - Cold Holding); beans mashed (50F - Cold Holding)in open reach in cooler. Also Beef (55F - Cold Holding); shrimp (53F - Cold Holding); mashed beans (50F - Cold Holding); raw shel, eggs (50F - Cold Holding); chicharon mixed (53F - Cold Holding)inside reach in cooler located across the cook line, for more than 4 hours as per operator.
03A-02-5
Basic - Ambient air thermometer not located in the coolest part of the hot holding unit.
05-04-4
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. Observed multiple open bottles of water on preparation table. Operator discarded it. **Corrected On-Site**
12B-12-5
Basic - Equipment in poor repair. Observed open reach in cooler with ambient temperature of 60°F.
14-11-5
Basic - Floor tiles missing and/or in disrepair. On cook line floor.
36-17-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Standing water in floor drain/floor drain draining very slowly. On hand sink located at the front area.
29-19-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towel on top of preparation table, operator properly stored in chlorine sanitation solution of 100 ppm. **Corrected On-Site**
21-12-4
52
Sep 24, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed open can soiled.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and reach cooler gasket soiled
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
78
Dec 12, 2024
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Basic - Standing water in bottom of reach-in-cooler. Operator cleaned it during inspection. **Corrected On-Site**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clams/mussels/oysters removed from original container for long-term storage.
01C-06-5
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.
12B-12-5
Basic - Floor tiles missing and/or in disrepair. In front three compartment sink.
36-17-5
Basic - Hole in or other damage to wall. By the back exit door.
36-24-5
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it. **Corrected On-Site**
21-04-4
52
Aug 28, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Shell eggs in use or stored with cracks or broken shells, located in reach cooler in front of the cook line. See stop sale.
01B-14-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees name Martha, Jazmin, with more than 2 months of hired.
53B-13-5
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. Employee name Dora Sola
53B-14-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned pots on kitchen floor.
24-07-4
Basic - Hole in or other damage to wall. By the exit door.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
50
Feb 23, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned it during inspection. **Corrected On-Site**
22-20-5
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
86
Sep 15, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Floor tiles missing and/or in disrepair. In front of three compartment sink.
36-17-5
Basic - Food stored on floor. Observed cases of water on the floor.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Reach-in freezer interior have accumulation of soil residues.
22-16-4
Basic - Standing water in floor drain/floor drain draining very slowly. Observed drain located in front of preparation table, operator introduced metal snake to open the line. **Corrected On-Site**
29-19-4
78
Mar 21, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
01B-14-4
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 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 - 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 employees washed dishes without sanitation solutions. Operator set up the three compartment sink with chlorine sanitation solutions at 100 ppm. **Corrective Action Taken**
16-13-5
Basic - Floor tiles missing and/or in disrepair. At the cook line.
36-17-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
61
Aug 17, 2022
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed dough of mozzarella cheese (54°F/51°F - Cooling);inside a bucket, was prepared from the day before as per operator.
01B-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed dough of mozzarella cheese (54°F/51°F - Cooling);inside a bucket, was prepared from the day before as per operator.
03D-06-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over bucket of cream, inside walk in cooler, operator properly stored it. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth inside chlorine sanitation solutions at 200 ppm. Operator add water during inspection, recheck 100 ppm. **Corrected On-Site**
41-15-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed Clams tags without the last day of served.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On hand wash sink located in the kitchen next to preparation table. Paper towel was replaced during inspection.
31B-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed her hands on preparation sink, Instructed employee regarding the hand wash procedure. **Corrective Action Taken**
12A-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Observed cases of beef on walk in cooler floor. Operator properly stored it. **Corrected On-Site**
08B-38-4
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 quesadillas, tres leches, flan inside vertical reach in cooler as a self service located in dining area. Operator placed behind the counter. **Corrected On-Site**
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soap and paper dispenser soiled, walk in cooler shelves.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Salt container, operator properly labeled it during inspection. **Corrected On-Site**
02D-01-5
30
Frequently Asked Questions
When was La Pupusa Factory last inspected?
The most recent health inspection at La Pupusa Factory on file is from Feb 17, 2026. The public record contains nine inspections in total.
What is the most common violation at La Pupusa Factory?
Across the inspection record, “floor tiles missing and/or in disrepair” has been cited four times, more than any other issue at La Pupusa Factory.
How does La Pupusa Factory compare to other restaurants in Miami Lakes?
La Pupusa Factory most recently scored 95 out of 100, which is higher than the Miami Lakes average of 73.
Has La Pupusa Factory's inspection record improved over time?
Yes. Recent inspections at La Pupusa Factory have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at La Pupusa Factory means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is La Pupusa Factory inspected?
Based on the inspection history on file, La Pupusa Factory is inspected around three times per year on average.
Nearby Restaurants