Las Tejas Restaurant
Last inspected: Mar 6, 2026
26
Score
Public records show nine inspections at Las Tejas Restaurant stretching back to 2022. Inspectors last stopped by on Mar 6, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around 10 violations to closer to 12 violations per visit.
Across the inspection history, “ice buildup in reach-in freezer and/or walk-in freezer” is the issue that surfaces most often, recorded five times.
Las Tejas Restaurant's latest score of 26 falls below the Miami average of 74. This restaurant has more on its record than most do.
9
Inspections
4
Critical latest
2
Major latest
11
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (49F - Cold Holding); cooked white rice (48F - Cold Holding)inside the reach in cooler in front area across of steam table. Per operator, food was cooked yesterday, over fours out of temperature control. Operator discarded the food items. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red beans and rice (131F - per operator, placed on steam table around 9:40.) Cook reheated the rice. 2nd temp red beans and rice (175F - Reheating). **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker for spout attached to a long hose that reaches sink basin.
29-42-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken (49F - Cold Holding); cooked white rice (48F - Cold Holding)inside the reach in cooler in front area across of steam table. Per operator, food was cooked yesterday, over fours out of temperature control. Operator discarded the food items. **Corrected On-Site**
03D-01-5
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. Explained and provided to operator the BIG 6 handout.
11-07-5
Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on shelving unit housing plastic 25 lbs chicken bouillon and clean pots and pans in the back kitchen area. Observed three knives with rust build up stored on the magnetic knife holder above prep table in the back kitchen area. **Corrected On-Site**
22-31-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed for unisex bathroom in the establishment.
32-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed for food pans stored above three compartment sink.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Observed around 3 compartment sink in the back kitchen area.
36-17-5
Basic - Food stored on floor. Observed a plastic 35 gallon container of oil stored on the floor in front area next to 3 compartment sink. Operator removed and placed it on a shelf. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed for the reach in freezer housing ice cream in the front area and in the back area near restrooms.
14-69-4
Basic - No Heimlich maneuver/choking sign posted. Provided to the operator.
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelves housing spices and food equipment in the back kitchen area. Observed soiled hood filters for both the stove at the front counter and the stove in the back kitchen area.
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks stored upright with food contact surface up, on a shelf in the front area.
24-18-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining for handwash sink in front area.
29-20-5
Basic - Working containers of food removed from original container not identified by common name. Observed container of white substance not labeled above espresso machine. Also observed a food pan with flour and bread crumbs (per operator), with no label stored on a shelf aboard the kitchen prep table.
02D-01-5
26
Oct 7, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside of the front counter glass reach in cooler cooked pork (51 F - Cold Holding); White rice (50 F - Cold Holding), according to operator stored in cooler since yesterday.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside of the front counter glass reach in cooler cooked pork (51 F - Cold Holding); White rice (50 F - Cold Holding), according to operator stored in cooler since yesterday.
03A-02-5
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. Provided operator with form. **Corrected On-Site** **Repeat Violation**
11-27-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape hanging over the dishwashing area. Operator removed it, and discarded tape **Corrected On-Site**
35B-08-4
Basic - Reuse of single-service or single-use articles. Observed juices stored in reuse gallons of milk.
25-32-4
Basic - Storage area not maintained clean and organized. Observed back area storage not organized.
33-34-4
Basic - Stored food not covered. Observed sugar container not covered at the front counter area.
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed cases floor under the three compartment sink unsealed.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in the kitchen area soiled
36-27-5
43
Feb 17, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Jan 13, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen. - From follow-up inspection 2025-01-13: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer, located at front counter. - From follow-up inspection 2025-01-13: Basic - Ice buildup in reach-in freezer, located at front counter. **Time Extended**
14-69-4
90
Dec 3, 2024
Routine - Food
4 critical violations. 1 major violation. 12 minor violations.
View 17 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
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 chicken over raw beef, and raw pork stored inside the standing reach in cooler, located at dry storage.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork legs (52F - Cold Holding)stored inside the standing reach in cooler, located at dry storage. As per employee food was prepared 24 hours before the inspection.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork legs (52F - Cold Holding)stored inside the standing reach in cooler, located at dry storage. As per employee food was prepared 24 hours before the inspection.
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed garbage plastic bags stored inside the hand sink. During the inspection employee removed items. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen.
36-34-5
Basic - Food stored on floor. Observed one case of Coca Cola stored on the floor at front counter, and bags of white rice, located at dry storage.
08B-38-4
Basic - Ice buildup in reach-in freezer, located at front counter.
14-69-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip top reach in cooler gaskets soiled, located at front counter. Observed hood filters soiled, located at front counter.
23-03-4
Basic - Reach-in cooler interior have accumulation of soil residues, located at front counter.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface, located at front counter.
14-33-4
Basic - Single-service articles improperly stored. Observed to go containers stored on the floor, located at dry storage.
25-05-4
Basic - Stored food not covered. Observed container with cooked beans, and cooked beef stored inside reach in cooler no cover located at front counter.
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Cutting board has cut marks and is no longer cleanable, located at cooking line.
14-09-4
27
Jun 17, 2024
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook put gloves and no handwashing prior. Coached operator on correct procedures.
12A-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (82F - Hot Holding) at steam table, as per operator for approximately 30 minutes prior. Operator removed product and placed inside fryer to reheat. Final reading sweet plantains (189F - Reheating). **Corrected On-Site**
03B-01-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at front counter and kitchen area.
14-09-4
Basic - Food stored on floor. Observed container of oil stored on floor next to the fryers.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer at storage area.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets of reach in cooler at front counter soiled.
23-03-4
Basic - Single-service articles improperly stored. Observed single service trays stored on floor near steam table.
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at front counter.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation reach in cooler at front counter.
21-12-4
47
Oct 30, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator proper cleaning.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
70
Feb 24, 2023
Routine - Food
1 critical violation. 4 major violations. 12 minor violations.
View 17 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef over raw French fries in chest freezer.
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed an empty milk carton and cleaning sponge stored inside hand washing sink next to three compartment sink. Manager removed the items. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. Observed no soap available at hand washing sink next to three compartment sink
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed bottom rack of prep table rusted next to three compartment sink **Repeat Violation**
22-31-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at prep area. **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle kept at prep table next to microwave.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored above prep table in the kitchen.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation with no hair restraint, in the kitchen . Employee put a hat on. **Corrected On-Site**
13-03-4
Basic - Hole in or other damage to wall. Observed wall cover hanging on mop sink area.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on chest freezer in back of house.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled inside with food debris next to stove.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in upright coolers and freezers.
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed upright cooler shelves soiled with food debris in back of house.
22-16-4
Basic - Stored food not covered. Observed food stored in upright cooler stored not covered.
08B-12-5
Basic - Wood food-contact surface not properly sealed. Inside counters from front line are made of wood not treated, same as behind steam table counters.
14-06-4
Basic - Working containers of food removed from original container not identified by common name. Observed food prepared ready for use not labeled in upright cooler back of the house.
02D-01-5
32
Aug 4, 2022
Routine - Food
2 critical violations. 4 major violations. 13 minor violations.
View 19 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed usage of nonfood grade bags to store food (meat) in upright cooler by buffet area.
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 beef over raw pork in upright cooler in storage area.
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled next to three compartment sink.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing used to store empty containers of milk. Operator removed the obstruction.
31A-11-4
Intermediate - No soap provided at handwash sink. Observed no soap available at hand washing sink next to three compartment sink. **Repeat Violation**
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed bottom rack of prep table rusted next to three compartment sink.
22-31-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards grooved prep area.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed operator handling food preparation with out a hair net. **Repeat Violation**
13-03-4
Basic - Food stored in a location that is exposed to splash/dust. Observed a pan of cooked beef exposed to splash from hand washing sink by cooking stove. Operator removed the pan of beef.
08B-36-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with food debris, on counter next to prep table. Manager cleaned it out . **Corrective Action Taken** **Repeat Violation**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in upright cooler in the storage area.
05-09-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers at storage area.
14-33-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete by three compartment sink area.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout the kitchen area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Reach in cooler next to buffet area.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed food prepared ready to use not labeled in upright cooler in storage room. **Repeat Violation**
02D-01-5
Basic - freezer/ cooler shelves with rust that has pitted the surface. Observed coolers upright and freezer reach in racks rusted. Kitchen and storage area.
14-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl being used to portion rice and beans and rice in kitchen area. Manager removed them. **Corrected On-Site**
14-01-5
26
Frequently Asked Questions
When was Las Tejas Restaurant last inspected?
The most recent health inspection at Las Tejas Restaurant on file is from Mar 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Las Tejas Restaurant?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited five times, more than any other issue at Las Tejas Restaurant.
How does Las Tejas Restaurant compare to other restaurants in Miami?
Las Tejas Restaurant most recently scored 26 out of 100, which is lower than the Miami average of 74.
Has Las Tejas Restaurant's inspection record improved over time?
No. Recent inspections at Las Tejas Restaurant have averaged around 12 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Las Tejas Restaurant 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 Tejas Restaurant inspected?
Based on the inspection history on file, Las Tejas Restaurant is inspected around three times per year on average.
Nearby Restaurants