La Sorpresa Cubana
Last inspected: Feb 19, 2026
82
Score
Public records show seven inspections at La Sorpresa Cubana stretching back to 2022. La Sorpresa Cubana was last inspected on Feb 19, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around eight violations each.
The pattern that stands out is “ceiling not smooth”, which has been cited four times.
La Sorpresa Cubana's latest score of 82 sits above the Miami average of 74. The record reflects steady performance over time.
7
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shells eggs stored over raw beef steaks in reach in cooler. During the inspection employee operator removed items and placed them correctly. **Corrected On-Site**
08A-20-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
82
Aug 22, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw beef steaks in reach in cooler. During the inspection employee removed items and placed them correctly. **Corrected On-Site**
08A-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Ceiling tile missing. **Repeat Violation**
36-36-4
Basic - Floor tiles missing and/or in disrepair. By the bathroom door.
36-17-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the flour.
10-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface, located at preparation kitchen. **Repeat Violation**
14-33-4
Basic - Ceiling tile shows damage or is in disrepair, throughout the esta. **Repeat Violation**
36-32-5
64
Feb 3, 2025
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10-24. **Admin Complaint**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw shell eggs. Operator changed order for proper storage. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooler at Prep Table with an ambient temperature of 60F. The following foods stored inside: cooked pasta (46F - Cold Holding). As per operator, spaghetti was prepared and held in cooler more than 4 hours prior to inspection.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooler at Prep Table with an ambient temperature of 60F. The following foods stored inside: ham (55F - Cooling); cooked pasta (46F - Cold Holding). As per operator, spaghetti was cooked and stored inside from previous day, ham was prepped 2 hours prior to inspection.
03A-02-5
Intermediate - Probe thermometer not within the intended measuring range of use. Observed manager unable to calibrate thermometer to proper temperature, inspector went over process with manager. **Corrective Action Taken**
05-03-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to calibrate thermometer to proper temperature, inspector went over process with manager. **Corrective Action Taken**
53A-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, inspector provided via email. **Corrective Action Taken**
11-27-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quat test kit on site, chlorine is used.
16-32-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed tiles throughout kitchen and establishment. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles with water damage throughout kitchen and dining area.
36-32-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler at Prep Table with an ambient temperature of 60F. The following foods stored inside: ham (55F - Cooling); cooked pasta (46F - Cold Holding)
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on meat slicer next to hand sink.
40-06-5
Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles in back storage area.
36-17-5
Basic - Hole in or other damage to wall. Observed hole in wall behind hand sink.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in back storage chest freezer and front counter chest freezer.
14-69-4
Basic - No Heimlich maneuver/choking sign posted. Observed no poster, inspector provided via email. **Corrective Action Taken**
51-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers next to microwaves. **Repeat Violation**
14-33-4
23
Sep 30, 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.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
14-33-4
86
Mar 11, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In white reach in cooler next to hallway in kitchen. Raw beef stored over vegetables. Operator moved **Corrected On-Site**
08A-05-6
Basic - Single-service articles not stored inverted or protected from contamination. Togo containers stored with food contact surface facing upwards. Operator inverted **Corrected On-Site**
25-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen are perforated acoustic tiles
36-37-5
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. Tres leche in reach in cooler on front counter for self service does not have all required information
02D-03-4
70
Dec 5, 2023
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Observed refresh tears inside refrigerator. **Repeat Violation**
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.
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.
05-10-4
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.
11-07-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers throughout.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers.
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed food spill throughout kitchen area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. All kitchen coolers throughout.
23-24-4
37
Sep 16, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Observed one bottle of spay of scent store by hand washing sink in the kitchen area. **Repeat Violation**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta and cooked stored inside glass cooler not properly date marked. Observed flan and rice pudding stored by front counter cooler not properly date marked.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pizza make table gasket soiled. **Repeat Violation**
23-03-4
64
Frequently Asked Questions
When was La Sorpresa Cubana last inspected?
The most recent health inspection at La Sorpresa Cubana on file is from Feb 19, 2026. The public record contains seven inspections in total.
What is the most common violation at La Sorpresa Cubana?
Across the inspection record, “ceiling not smooth” has been cited four times, more than any other issue at La Sorpresa Cubana.
How does La Sorpresa Cubana compare to other restaurants in Miami?
La Sorpresa Cubana most recently scored 82 out of 100, which is higher than the Miami average of 74.
Has La Sorpresa Cubana's inspection record improved over time?
Results have been roughly steady. Inspections at La Sorpresa Cubana have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at La Sorpresa Cubana 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 Sorpresa Cubana inspected?
Based on the inspection history on file, La Sorpresa Cubana is inspected around two times per year on average.
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