La Union Restaurant Salvadoreno
Last inspected: Feb 2, 2026
43
Score
Inspectors have visited La Union Restaurant Salvadoreno nine times, with records going back to 2022. La Union Restaurant Salvadoreno was last inspected on Feb 2, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Cutting board has cut marks and is no longer cleanable” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average Miami facility scores 74, putting La Union Restaurant Salvadoreno on the weaker side. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed beef stored inside supermarket bag in the reach in cooler.
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish inside the refrigerator in the kitchen.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork-cheese dough(60 F - Cold Holding) on top of preparation table. As per employee they placed the dough around 10:00 AM.
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken tacos stored inside the refrigerator not date marked. As per employee more than 24 hrs.
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 101F on top of the grill.
10-07-4
Basic - Reuse of single-service or single-use articles. Observed gallon of milk reuse to store beverages at the reach in cooler.
25-32-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl used as scoop inside the flour.
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
43
Nov 4, 2025
Routine - Food
No violations found.
100
Aug 22, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler a piece of flank steak over cabbage. Owner replaced the meat to the bottom of the unit.
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at cook line.
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
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/ Janeris Rubio.
53A-03-7
Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen.
14-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
52
Jan 10, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
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 tongs for ground beef in contact with food.
10-01-5
Basic - Soiled dry wiping cloth in use.
21-10-4
74
Jul 29, 2024
Routine - Food
3 minor violations.
View 3 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
82
Apr 3, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
33
Sep 22, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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 to operator while conducting the inspection. **Corrected On-Site**
11-27-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed Gaskets soiled at kitchen.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Storage area.
36-32-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
74
Feb 8, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No soap provided at handwash sink. Observed at front counter. Employee placed a new soap container. **Corrected On-Site**
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled.
23-24-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
82
Aug 22, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Operator placed took glasses to the kitchen.Corrected On-Site** **Corrected On-Site**
31A-11-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food.
05-14-5
Basic - Food stored on floor. Observed a bag with onions stored on floor.operator placed bag on shelf. **Corrected On-Site**
08B-38-4
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 handle in contact with broth at cook line.
10-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
70
Frequently Asked Questions
When was La Union Restaurant Salvadoreno last inspected?
The most recent health inspection at La Union Restaurant Salvadoreno on file is from Feb 2, 2026. The public record contains nine inspections in total.
What is the most common violation at La Union Restaurant Salvadoreno?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at La Union Restaurant Salvadoreno.
How does La Union Restaurant Salvadoreno compare to other restaurants in Miami?
La Union Restaurant Salvadoreno most recently scored 43 out of 100, which is lower than the Miami average of 74.
Has La Union Restaurant Salvadoreno's inspection record improved over time?
Results have been roughly steady. Inspections at La Union Restaurant Salvadoreno have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Union Restaurant Salvadoreno 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 Union Restaurant Salvadoreno inspected?
Based on the inspection history on file, La Union Restaurant Salvadoreno is inspected around three times per year on average.
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