Las Pavas Cafeteria
Last inspected: Nov 4, 2025
32
Score
Across the available record, Las Pavas Cafeteria has eight inspections on file, the first dated 2022. The latest inspection on file is from Nov 4, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around 11 violations each, up from closer to six violations before.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 74, which Las Pavas Cafeteria's 32 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
2
Major latest
10
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw snapper stored over empanadas at reach in freezer.
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. **Repeat Violation**
03A-03-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on multiple tasks without changing gloves.
12A-09-4
Intermediate - No soap provided at handwash sink.Observed at handsink next to 3 compartment sink. Employee replenished it. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed refried beans, shrimp ceviche and beef held more than 24 hours not properly date marked at reach in cooler at kitchen.
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen area.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on preparation table across cook line. **Repeat Violation**
12B-07-4
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-freezer . **Repeat Violation**
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed where chest freezer is located.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind 3 compartment sink.
36-27-5
32
Jul 16, 2025
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
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. Employee touched her hair and continued working with clean utensils. Owner couched the employee and employee washed her hands. **Corrected On-Site**
12A-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef above raw seafood mix inside reach in cooler. Employee reorganized the cooler immediately. **Corrected On-Site**
08A-20-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs left at ambient temperature of 70 F on kitchen counter , as per employee for around 1 hr. Employee moved them to the reach in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (124F - Hot Holding) left on kitchen counter for about 30 minutes according to the employee. Employee refried the plantains to 170 F. **Corrected On-Site**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer with strong concentration above 200 ppm. Employee added water , concentration 100 ppm then. **Corrected On-Site**
41-27-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer not in range , at 40 F in ice water during calibration.
05-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Precooked shrimp ceviche prepared on 7/14 inside reach in cooler. Owner put the date on it. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser inside plastic bottle with no label.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open cup with water on prep table. Employee moved it. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles . Employee moved them. **Corrected On-Site**
10-20-4
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 scoop handle touching the sugar.
10-01-5
Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler located next to the freezer in the kitchen.
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of debris on sliding line doors of reach in cooler located in the back side of the kitchen . **Repeat Violation**
23-03-4
27
Jan 23, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tripe soup from 1/21 without date marking.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee plastic container with water on prep table. Owner discarded it. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Observed cooking oil plastic gallon on the floor.
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fish thawing inside standing water. Employee opened the cold running water immediately. **Corrective Action Taken**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel on prep table.
21-12-4
67
Aug 23, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed her hands inside the 3 compartment sink. Employee was coached about the right procedure. **Corrective Action Taken**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen hand sink use to store a dirty container . Employee moved it immediately. **Corrected On-Site**
31A-11-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer in ice water to be calibrated never went down below 40 F.
05-06-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing jewelry ( bracelet ) when prepping food. Employee took the bracelet out. **Corrected On-Site**
13-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Employee moved the wet towels immediately and placed plastic mats . **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with accumulation of grease.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed some wet towels on oven handle. Employee moved them to chlorine sanitizer solution. **Corrected On-Site**
21-12-4
61
May 3, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw eggs, raw beef over raw fish in upright cook line reach in. Employee rearranged all items at time of inspection. **Corrected On-Site**
08A-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored inside pan on top of grinder. Phone removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - In-use ice scoop stored on soiled surface between uses. Dirty water inside ice scoop holster. Employee discarded ice scoop, and holster. **Corrected On-Site**
10-12-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Unshielded light over expo area in kitchen
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/dust build up on shelf over meat grinder, and shelves in dry storage. Dirty water inside ice scoop holster. Ice scoop holster discarded.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface, in upright front counter cooler.
14-33-4
67
Aug 18, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
74
Jan 18, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Jul 1, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs above Ranchero sauce. Employee moved the eggs to the bottom. **Corrected On-Site**
08A-05-6
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. Information was provided. **Corrective Action Taken**
11-07-5
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. No comparison chart to check chlorine sanitizer concentration.
16-36-4
Basic - Reuse of single-service or single-use articles. Observed milk containers reused to store juices.
25-32-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on hood filters.
23-03-4
Basic - Food stored on floor. Observed cooking oil containers on the floor. Employee placed them 6 inches off of the floor. **Corrected On-Site**
08B-38-4
61
Frequently Asked Questions
When was Las Pavas Cafeteria last inspected?
The most recent health inspection at Las Pavas Cafeteria on file is from Nov 4, 2025. The public record contains eight inspections in total.
What is the most common violation at Las Pavas Cafeteria?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Las Pavas Cafeteria.
How does Las Pavas Cafeteria compare to other restaurants in Miami?
Las Pavas Cafeteria most recently scored 32 out of 100, which is lower than the Miami average of 74.
Has Las Pavas Cafeteria's inspection record improved over time?
No. Recent inspections at Las Pavas Cafeteria have averaged around 11 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Las Pavas Cafeteria 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 Las Pavas Cafeteria inspected?
Based on the inspection history on file, Las Pavas Cafeteria is inspected around two times per year on average.
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