La Romanita Restaurant and Lounge
Last inspected: Apr 20, 2026
43
Score
La Romanita Restaurant and Lounge has been inspected nine times since 2022. La Romanita Restaurant and Lounge was last inspected on Apr 20, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around 10 violations lately compared to roughly seven violations before.
Across the inspection history, “no paper towels” is the issue that surfaces most often, recorded four times.
That's lower than the typical Hialeah restaurant, which scores around 76. There are enough flags in the record to merit a second thought.
9
Inspections
4
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Live, small flying insects found. Observed 5 live flies on the wall at the dishwasher machine area, 6 live flies on onions container at the preparation area. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw shell eggs stored over Parmesan cheese in open lid reach in cooler. Operator properly stored it. **Corrected On-Site** **Warning**
08A-14-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna thawed in ROP package stored in reach in cooler. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (49F - Cold Holding); cooked chicken (53F - Cold Holding), for less than 4 hours as per operator, in open lid reach in cooler. Operator placed food items in reach in freezer. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit. **Warning**
16-37-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna thawed in ROP package stored in reach in cooler. **Warning**
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils stored in standing water at 86°F. Operator placed on top of the stove. **Corrective Action Taken** **Warning**
10-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
43
Mar 4, 2026
Routine - Food
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher washing, rinsing equipments then putting them away without sanitizing.
22-45-4
High Priority - Live, small flying insects found. Observed approximately around 5+ Live, small flying insects flying all around the ware washing area. Observed approximately 4+ Live, small flying insects flying over raw potatoes and over the preparation table at preparation area.
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler at front counter ham croquettes (56F - Cold Holding), as per employee croquettes were recently replaced in the unit less than 30 minutes ago. Instructed employee to transfer food to another working unit.
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cleaning the hand wash sink to continue to prepare food with the same gloves without washing her hands.
12A-07-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags for fresh clams not marked with the last date.
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed tags for fresh clams not kept for 90 days.
01C-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature 92).
22-56-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at preparation area, also no paper towels at cook line.
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator had the wrong consumer advisory printed. Provided correct general consumer advisory to manager. **Corrective Action Taken**
02B-02-5
Basic - Dead roaches on premises. Observed one dead roach on the floor underneath the hand wash sink at preparation area.
35A-03-4
Basic - Equipment in poor repair. Observed reach in freezer door gasket in disrepair, unit located at preparation area.
14-11-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door handle soiled, cooler located at preparation area. Observed exterior of both oven at cook line soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked tamales, cooked beef thawing at room temperature on the preparation table at preparation area.
06-01-5
26
Jun 20, 2025
Food-Licensing Inspection
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine located at the bar station with quaternary 0 ppm. **Warning**
22-47-4
High Priority - Metal stem-type thermometer soiled. **Warning**
22-12-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked chicken in open lid reach in cooler across the cook line. **Warning**
08A-05-6
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine with final rinse temperature of 84°F. Operator set up the 3 compartment sink with quaternary 200 ppm. **Corrective Action Taken** **Warning**
22-56-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. **Warning**
16-32-5
Basic - Food stored in a room/shed that is not fully enclosed. Observed 3 doors reach in cooler with food stored, ice machine on the back area under shed no fully enclosed. **Warning**
08B-43-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed it. **Corrected On-Site** **Warning**
10-20-4
Basic - Insect control device installed over food preparation area. Operator removed it. **Corrected On-Site** **Warning**
35B-02-4
45
Mar 20, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line in the reach in cooler raw chicken stored over raw pork. Operator rearranged it on site. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a bucket with raw eggs at room temperature stored on the preparation table at prep area, as per operator outside less than 4 hours. Operator transferred eggs back in the cooler to rapidly cool. Observed at front counter in the prep cooler flan (45F - Cold Holding); chicken nuggets (46F - Cold Holding), as per operator placed in unit less than 4 hours ago. Instructed operator to add ice or transfer food to another unit to rapidly cool. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
22-02-4
Intermediate - No soap provided at handwash sink. Observed at hand wash sink at cook line.
31B-03-4
Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed at front cook line area.
38-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna, raw mahi fish in ROP bag not removed, observed fish still frozen.instructed operator to removed fish immediately. Operator started to removed fish during the inspection. **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed over prep tables at back of the kitchen.
35B-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in in freezer located at preparation area.
14-69-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Soiled dry wiping cloth in use. Observed on the preparation table at prep area.
21-10-4
Basic - Stored food not covered.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed lobster tail, shrimp thawing at room temperature at preparation area.
06-01-5
41
Nov 5, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 130). - From follow-up inspection 2024-11-05:
22-41-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed cook prepping with no hair restraint. - From follow-up inspection 2024-11-05: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both oven at cook line. - From follow-up inspection 2024-11-05: **Time Extended**
22-08-4
78
Jun 26, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside handwashing sink at grill area.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at grill handwashing sink.
31B-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans at grill area not inverted.
24-05-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles at grill station.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed nozzle at 3 compartment sink soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout cook line.
21-12-4
67
Feb 14, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10/01/2023. Owner renewed lice during inspection. **Corrected On-Site**
50-17-3
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed On hand sink by ware washing area. Employee provided paper towels **Corrected On-Site**
31B-02-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed at kitchen. Manager removed sticky tape from prep areas. **Corrected On-Site**
35B-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at kitchen towel under cutting board. **Repeat Violation**
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on top of prep table at kitchen not in sanitizer solution between uses.. **Repeat Violation**
21-12-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed blue cutting board Grooved. Manager discarded cutting board. **Corrected On-Site**
14-09-4
58
Mar 27, 2023
Routine - Food
No violations found.
100
Sep 2, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added no vacuum breaker.
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by ice machine no paper towels available. Employee put paper towels on paper dispenser **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing all purpose cleaner no labeled at bar area. Employee labeled spray bottles with names. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cups no handles used for sugar. Manager discarded cup. **Corrected On-Site**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at preparation table. Manager stored knife properly. **Corrected On-Site**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers with flour no labeled with name. Employee labeled container with common name. **Corrected On-Site**
02D-01-5
55
Frequently Asked Questions
When was La Romanita Restaurant and Lounge last inspected?
The most recent health inspection at La Romanita Restaurant and Lounge on file is from Apr 20, 2026. The public record contains nine inspections in total.
What is the most common violation at La Romanita Restaurant and Lounge?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at La Romanita Restaurant and Lounge.
How does La Romanita Restaurant and Lounge compare to other restaurants in Hialeah?
La Romanita Restaurant and Lounge most recently scored 43 out of 100, which is lower than the Hialeah average of 76.
Has La Romanita Restaurant and Lounge's inspection record improved over time?
No. Recent inspections at La Romanita Restaurant and Lounge have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at La Romanita Restaurant and Lounge 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 Romanita Restaurant and Lounge inspected?
Based on the inspection history on file, La Romanita Restaurant and Lounge is inspected around two times per year on average.
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