Latin American Grill
Last inspected: Mar 23, 2026
43
Score
Going back to 2022, Latin American Grill has seven inspections in the public record. The newest entry in the record is dated Mar 23, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around 14 violations each, up from closer to six violations before.
The pattern that stands out is “handwash sink used for purposes other than handwashing”, which has been cited four times.
That's lower than the typical Miami Lakes restaurant, which scores around 74. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
4
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed next to walk in cooler, hose connected no vacuum breaker. **Repeat Violation**
29-34-4
High Priority - Dented/rusted cans present. See stop sale. Observed two dented cans Garbanzo beans and Red peepers.
01B-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed thank you bag used to store a cut water melon. Operator placed water melon on a clear food drape bag. **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on top of flat grill at kitchen caramelized onions (119F - Hot Holding); cooked chicken (129F - Hot Holding), prepared 90 minutes ago. Cook turn on burner to reheat food items. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Basic - Food stored on floor. Observed cooking oil container on the kitchen floor, operator stored 6 inches above the floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board at kitchen. **Repeat Violation**
21-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at kitchen vertical cooler. **Repeat Violation**
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen prep tables, operator stored wiping cloth on sanitizer solution. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Observed inside dry rice container. Operator discarded container no handle. **Corrected On-Site** **Repeat Violation**
14-01-5
43
Oct 15, 2025
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on top of an insert over the steam table house potatoes (98F - Hot Holding), as per chef cooked about an hour ago. Instructed operator to reheat food. Observed hash browns (102F - Hot Holding), as per manager food was cooked about an hour ago, instructed operator to reheat food. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching dirty dishes to organize clean dishes without washing his ands or changing single use gloves. **Warning**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in freezer at cook line observed raw fish stored over cooked chicken. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler at cook line observed Dairy (45F - Cold Holding), ham (46F - Cold Holding) as per manager in the unit less than 2 hours. Operator reduced the amount of product and closed cooler lid to rapid cooling. Observed at front counter ham (58F - Cold Holding), as per employee for less than 1 hour. Operator placed ham in the cooler to rapidly cooling. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a speaker stored over plates use to served food to customers. Operator removed both the speaker and the plate. **Corrected On-Site** **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping ice in the hand wash sink located in the kitchen. **Warning**
31A-11-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed 6 ceramic plates chipped on the rim. Employee discarded plates on site. **Corrected On-Site** **Warning**
14-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle used to scoop corn flour, stored on container underneath the preparation table at preparation area. **Warning**
14-01-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed single use containers stored by the hand wash sink located at cook line. Instructed operator that he could remove the containers or also install a splash guard to prevent contamination. **Corrective Action Taken** **Warning**
24-27-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed large clean pots stored on the kitchen floor. **Warning**
24-26-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed single use containers not inverted. **Warning**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees rain boots stored underneath storage table near cooking oil and other dry food items. **Warning**
40-06-5
Basic - Floor area(s) covered with standing water. Observed standing water on walk in cooler floor. **Warning**
36-22-4
Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil stored on the kitchen floor. **Warning**
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in use knife stored between wall and prep table at prep area. **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing water at 98F. **Warning**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soil, ovens located at prep chicken. **Warning**
22-08-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues, freezer located at cook line. **Warning**
22-16-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. **Warning**
21-02-4
22
Jan 22, 2025
Routine - Food
1 critical violation. 3 major violations. 9 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. At front counter in the hot holding unit observed ham croquettes (115 F - Hot Holding); ham empanadas (120 F - Hot Holding), as per employee for less than 1 hour in the unit. Employee removed the items to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink located at cook line. Employee refilled paper towel. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a squeegee stored in the hand wash sink at cook line, employee removed it. **Corrected On-Site**
31A-11-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean large pots stored on the floor at cook line.
24-26-4
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 employees water bottle stored on the prep table at cook line.
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use spatula stored in cracks between pieces of equipment. Observed in use spatula stored in between the prep table and the wall at preparation area.
10-17-4
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 utensil handle touching the malanga. Employee fixed it on site. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line observed in used utensils in standing water at 79F.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled at cook line by the fryers.
22-08-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed on preparation tables at cook line.
21-02-4
41
Jul 15, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
39
Dec 20, 2023
Routine - Food
No violations found.
100
Nov 18, 2022
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Placed on ice bath 90 minutes ago according to cook, pooled eggs (50F - Cold Holding) Cook added ice and water to ice container to cool dawn eggs. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at steam table and next to dish machine.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning towels stored inside hand wash sink at front counter area.
31A-11-4
Basic - Ice scoop handle in contact with ice. Manager stored scoop with handle upwards. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen turkeys thawing at room temperature. Manager moved turkeys to walk in cooler for proper thawing. **Corrected On-Site**
06-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed inside flour plastic cup no handle used to scoop. Employee discarded cup. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Trough out kitchen. **Repeat Violation**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor area(s) covered with standing water. At ware washing area, and inside walk in cooler. **Repeat Violation**
36-22-4
Basic - Food stored on floor. Observed buckets with pumpkin and sweet potatoes, boxes of plantains and sack of beans stored on the floor. **Repeat Violation**
08B-38-4
45
Jul 7, 2022
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container with raw chicken stored above container with raw beef inside walk in cooler. Cook stored chi containers on bottom shelf over raw be containers. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on Ice bath ; pooled eggs (49F - Cold Holding); egg whites (49F - Cold Holding) Cook added more ice to container to cool dawn eggs. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine at 200ppm on sanitizer container on top of counter by coffee preparation area. Manager prepared new sanitizer solution chlorine 100 ppm. **Corrected On-Site**
41-15-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed jar stored inside hand wash sink by coffee preparation area.. Employee moved jar from inside hand wash sink.
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed debris on top of dish machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. Manager put chain around Co2 thanks. **Corrected On-Site**
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed trough out kitchen. **Repeat Violation**
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of preparation area. **Repeat Violation**
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Observed holding gaskets on reach in cooler.
14-71-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee making empanadas no hair restraint. Employee put a hat on. **Corrected On-Site** **Repeat Violation**
13-03-4
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 scoops used for sugar, and flour stored with handle inside product. Employee stored scoops with handles upwards. **Corrected On-Site**
10-01-5
Basic - Stored food not covered. Observed containers with raw chicken, cooked beef and co pork inside walk in cooler no covered. **Repeat Violation**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls on storage area and breakfast cooking area dusty. **Repeat Violation**
36-27-5
37
Frequently Asked Questions
When was Latin American Grill last inspected?
The most recent health inspection at Latin American Grill on file is from Mar 23, 2026. The public record contains seven inspections in total.
What is the most common violation at Latin American Grill?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Latin American Grill.
How does Latin American Grill compare to other restaurants in Miami Lakes?
Latin American Grill most recently scored 43 out of 100, which is lower than the Miami Lakes average of 74.
Has Latin American Grill's inspection record improved over time?
No. Recent inspections at Latin American Grill have averaged around 14 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Latin American Grill 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 Latin American Grill inspected?
Based on the inspection history on file, Latin American Grill is inspected around two times per year on average.
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