Las Tapas De Rosa
Last inspected: Mar 9, 2026
47
Score
Going back to 2022, Las Tapas De Rosa has 10 inspections in the public record. The latest inspection on file is from Mar 9, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
That's lower than the typical Miami restaurant, which scores around 74. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
1
Critical latest
4
Major latest
4
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Stand up reach in cooler in the main kitchen: raw shell eggs and raw beef stored above whole peppers. **Corrected On-Site**
08A-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheesecake, as per operator, prepared 2 days ago. Operator placed date on the container during the inspection. Inspector discussed with operator informing that any food that is prepared on site must be date marked within 24 hours and good for seven days. **Corrected On-Site**
02C-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - Non-pitting surface rust on food-contact equipment. Main kitchen area, stand up reach in cooler by the three compartment sink
22-31-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator placed a roll of paper towels. **Corrected On-Site**
31B-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Main kitchen area, by the three compartment sink. **Repeat Violation**
22-16-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout restaurant where food is prepared and warewashing area.
36-37-5
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cutting board in the main kitchen.
14-25-5
Basic - In-use tongs stored on equipment door handle between uses. Main kitchen area: 2 pair of tongs on the oven door. **Corrected On-Site**
10-20-4
47
Oct 29, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat product at double door reach in cooler at kitchen area.
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed a raw snapper filet in completely thawed in original ROP packaging.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed pots with heavy carbon build up at kitchen area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed aluminum pan in handwashing sink at front counter.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit.
16-37-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout restaurant where food food is prepared and warewashing area not smooth and easily cleaned.
36-37-5
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 a raw snapper filet in completely thawed in original ROP packaging.
06-09-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves at reach in cooler near kitchen exit soiled with debris.
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Observed pipe under three compartment sink at kitchen area leaking.
29-11-4
45
Feb 13, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
58
Oct 23, 2024
Routine - Food
3 critical violations. 6 major violations. 4 minor violations.
View 13 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at ambient temperature 77F at cook line, as per cook for approximately 30 minutes prior. Operator placed inside reach in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over milk inside reach in cooler at kitchen entrance.
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bags inside reach in cooler at kitchen entrance.
14-31-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of minimum cooking temperature for chicken, coached employee.
53B-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic trays and pots stored inside hand washing sink at kitchen area. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container inside handwashing sink, operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced. **Corrected On-Site**
31B-02-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed operator unaware of thermometer calibration procedures, coached operator.
53A-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken inside reach in cooler no date marked, as per cook for more than 24 hours prior.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed cup touching rice inside container.
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed spatulas between 3 compartment sink and wall.
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed throughout kitchen. **Repeat Violation**
21-04-4
29
Jun 27, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Food stored on floor. Bag of bread crumbs on the kitchen floor. **Corrected On-Site**
08B-38-4
90
Jun 25, 2024
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
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
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 - 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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Floor soiled/has accumulation of debris. Under kitchen stove top.
36-73-4
Basic - Buildup of food debris/soil residue on equipment door handles. Kitchen door handles solid.
23-24-4
Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site**
16-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Soiled dry wiping cloth in use.
21-10-4
52
Mar 1, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Sink used to thaw calamari.
31A-11-4
Basic - Cloth used as a food-contact surface in multiple areas of kitchen and under dishes/pots/pans. Cloth stored over cooked potatoes.
21-05-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- calamari 30F in hand wash sink, red snapper 40F in standing water, no running water.
06-01-5
78
Jan 19, 2024
Routine - Food
3 major violations. 6 minor violations.
View 9 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 during inspection. **Corrected On-Site**
11-27-4
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. Provided form to operator, staff signed during inspection. **Corrected On-Site**
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit shut off at employee handwash sink. Operator turned on hot water valve. **Corrected On-Site**
27-16-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets in kitchen soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish and calamari thawing at room temperature.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
55
Apr 7, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at handwash sink near 3 compartment sink located in small room by front counter. - From follow-up inspection 2023-04-07: No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at handwash sink near 3 compartment sink located in small room by front counter. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2023-04-07: Wet wiping cloth not stored in sanitizing solution between uses. **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient air temperature thermometer inside cold holding display unit by front counter. - From follow-up inspection 2023-04-07: No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient air temperature thermometer inside cold holding display unit by front counter. **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed containers of oil stored on floor in kitchen. - From follow-up inspection 2023-04-07: Observed containers of oil stored on floor in kitchen. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2023-04-07: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Time Extended**
36-34-5
78
Jul 1, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked beans in reach in cooler.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in freezer soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach in coolers soiled. Observed reach in cooler gaskets soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed oxtail and shrimps thawing at room temperature.
06-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Food stored on floor. Observed oil cases stored on floor in kitchen.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
55
Frequently Asked Questions
When was Las Tapas De Rosa last inspected?
The most recent health inspection at Las Tapas De Rosa on file is from Mar 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Las Tapas De Rosa?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Las Tapas De Rosa.
How does Las Tapas De Rosa compare to other restaurants in Miami?
Las Tapas De Rosa most recently scored 47 out of 100, which is lower than the Miami average of 74.
Has Las Tapas De Rosa's inspection record improved over time?
Results have been roughly steady. Inspections at Las Tapas De Rosa have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Las Tapas De Rosa 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 Tapas De Rosa inspected?
Based on the inspection history on file, Las Tapas De Rosa is inspected around three times per year on average.
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