La Valentina Mexican Kitchen
Last inspected: Feb 17, 2026
70
Score
The health department has logged nine inspections at La Valentina Mexican Kitchen, the earliest from 2022. The newest entry in the record is dated Feb 17, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to 13 violations.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited three times.
Restaurants in Miami average 74, so La Valentina Mexican Kitchen trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Oneida Ramirez hired more than 60 days ago with no food handler certificate. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-17: **Admin Complaint**
53B-02-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2026-02-17: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** - From follow-up inspection 2026-02-17: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler door in disrepair across cook line. - From follow-up inspection 2026-02-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout kitchen. - From follow-up inspection 2026-02-17: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at kitchen area **Repeat Violation** - From follow-up inspection 2026-02-17: **Time Extended**
36-27-5
70
Dec 10, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee place new gloves without washing hands first, instructed employee on proper method.
12A-07-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Oneida Ramirez hired more than 60 days ago with no food handler certificate. **Repeat Violation** **Admin Complaint**
53B-02-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted or in a protected manner at kitchen. **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Observed reach in cooler door in disrepair across cook line.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout kitchen.
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handsink next to 3 compartment sink. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handsink handle soiled at entrance of kitchen. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at kitchen area **Repeat Violation**
36-27-5
47
Sep 19, 2025
Routine - Food
4 critical violations. 6 major violations. 12 minor violations.
View 22 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands first. Instructed employee on proper method.
12A-07-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hair and did not washed hands at cook line.
12A-10-4
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw beef and raw chicken stored over cut tomatoes at reach in cooler kitchen.
08A-24-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed steak (125F - Hot Holding); chicken (96F - Hot Holding); beef (110F - Hot Holding) at steam table. As per employee held for less than 4 hours. Instructed employee to reheat items. **Corrective Action Taken**
03B-01-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Oneida Ramirez hired more than 60 days ago with no food handler certificate.
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and cooked beef held more than 24 hours not properly date marked at reach in cooler kitchen.
02C-02-5
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/ Observed food manager certification for Daisy Herrera expired on 9-10-2025.
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handsink next to 3 compartment sink.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers at kitchen. Observed handsink handle soiled at entrance of kitchen.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at kitchen.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed meat and chicken thawing improperly at 3 compartment sink with no running water. Instructed employee on proper method.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at kitchen area .
36-27-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed floor soiled throughout kitchen.
36-01-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at reach in coolers at kitchen.
23-24-4
Basic - Cardboard used to line food-contact shelves. Observed at chest freezer.
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled throughout kitchen area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted or in a protected manner at kitchen.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen.
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled at kitchen.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handsink next to 3 compartment sink. Observed at handsink at cafeteria area.
31B-04-4
17
Apr 1, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler by the steam table: raw shell eggs stored above dough. Discussed with the operator the proper storage of food. **Corrected On-Site**
08A-05-6
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. FRLA Oneida Ramirez, expired 03/13/25
53B-14-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked around kitchen area. **Repeat Violation**
36-17-5
70
Sep 25, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - Employee with no hair restraint while engaging in food preparation. Observed male cook line employee with no hairnet. Operator placed hairnet on. **Corrected On-Site**
13-03-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked around kitchen area.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at cook line soiled. Observed reach in cooler gaskets soiled at prep table.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to cook line soiled.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed several containers with seasonings and squeeze bottles with oil near cook line with no label. Operator labeled immediately. **Corrected On-Site**
02D-01-5
Basic - Cardboard used to line food-contact shelves. Observed card board used to line shelves near cook line. Operator removed immediately. **Corrected On-Site**
14-05-4
74
May 29, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked corn inside the reach in cooler. Employee placed raw chicken at the bottom. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored inside the reach in cooler. Employee removed them. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice inside the reach in cooler not date marked.Rice was cooked over 24 hrs. **Repeat Violation**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and fan at the kitchen area with accumulation of grease.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored above reach in freezer. Employee removed it. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed a plastic oil container stored on the floor. Employee removed it. **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an opened employee beverage container inside the reach in cooler. Employees were coached not to stored opened beverage inside reach in cooler.
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Observed a plastic container with flour not identified.
02D-01-5
52
Jan 26, 2024
Routine - Food
1 critical violation. 7 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork (125 F - Hot Holding) at the steam table.As per employee less than 3 hours. Employee reheated pork 190° F. **Corrective Action Taken**
03B-01-6
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. Form was provided to operator. **Corrective Action Taken**
11-27-4
Intermediate - No hot running water at three-compartment sink. Observed water reached @78° F after water was running for about 5 minutes. There is not hot water in the entire establishment. Employee fixed it, the hot water breaker was tripped. * **Corrected On-Site**
27-06-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand wash sink at the kitchen. Employee provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
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. Form was provided to operator.
11-26-1
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. Observed Kexy Zelaya 18 months, Edel Zavala 6 months. **Warning**
53B-13-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water reached @78° F after water was running for about 5 minutes. There is not hot water in the entire establishment. Employee fixed it, the hot water breaker was tripped. **Corrected On-Site**
27-16-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed under 3 compartment sink.
36-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone above preparation table. Employee removed it. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored oven door handle.
10-20-4
Basic - No hot running water at mop sink. Observed water reached @78° F after water was running for about 5 minutes. There is not hot water in the entire establishment. Employee fixed it, the hot water breaker was tripped. **Corrected On-Site**
27-10-4
33
Mar 2, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pork (55 F - Cold Holding )inside the reach in cooler. As per employee food was cooked yesterday night. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pork (55 F - Cold Holding )inside the reach in cooler. As per employee food was cooked yesterday night.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels on the hand wash sink at the front counter. Employee provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sausage cooked 2 days ago not date marked inside the reach in cooler.
02C-02-5
Basic - Faucet/handle missing at plumbing fixture. Observed at the unisex bathroom. No hot water available.
29-09-4
Basic - Floor tiles missing and/or in disrepair. Observed floor in disrepair throughout the kitchen area. **Repeat Violation**
36-17-5
55
Oct 18, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
33
Frequently Asked Questions
When was La Valentina Mexican Kitchen last inspected?
The most recent health inspection at La Valentina Mexican Kitchen on file is from Feb 17, 2026. The public record contains nine inspections in total.
What is the most common violation at La Valentina Mexican Kitchen?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at La Valentina Mexican Kitchen.
How does La Valentina Mexican Kitchen compare to other restaurants in Miami?
La Valentina Mexican Kitchen most recently scored 70 out of 100, which is lower than the Miami average of 74.
Has La Valentina Mexican Kitchen's inspection record improved over time?
No. Recent inspections at La Valentina Mexican Kitchen have averaged around 13 violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at La Valentina Mexican Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is La Valentina Mexican Kitchen inspected?
Based on the inspection history on file, La Valentina Mexican Kitchen is inspected around three times per year on average.
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