Lola Restaurant & Grill
Last inspected: Feb 18, 2026
55
Score
Public records show 11 inspections at Lola Restaurant & Grill stretching back to 2022. The newest entry in the record is dated Feb 18, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things are looking better lately, with recent visits averaging around five violations compared to roughly eight violations earlier on.
Looking across the full record, “stop sale issued due to food not being in a wholesome” is the recurring theme, flagged three times.
By comparison, the average Miami Beach facility scores 69, putting Lola Restaurant & Grill on the weaker side. The record is unremarkable in either direction.
11
Inspections
3
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 18, 2026
Complaint Full
3 critical violations. 3 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. Observed raw chicken above raw beef inside reach in cooler. Owner inverted the products. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially packaged tuna already thawed inside the sealed bag in the reach in cooler. Tuna was discarded. **Repeat Violation**
01B-13-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed bread stores inside carry out market plastic bag in the reach in freezer.
14-31-5
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 commercially packaged tuna already thawed inside the sealed bag in the reach in cooler. Tuna was discarded. **Repeat Violation**
06-09-1
Basic - Food stored on floor. Observed rice bag on the dry storage floor. Owner moved it to a shelf. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handle. **Repeat Violation**
10-20-4
55
Dec 8, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusted shelves ( cooler used for vegetables) . **Repeat Violation** - From follow-up inspection 2025-12-08: **Time Extended**
14-33-4
95
Oct 6, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed raw salmon and cooked octopus stored inside sealed reduced oxygen vacuumed plastic bag conducted on site. Also observed commercially Mahi Mahi fillets already thawed inside sealed reduced oxygen vacuumed bag.
01B-13-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. ue to food not being in a wholesome, sound condition. Observed raw salmon and cooked octopus stored inside sealed reduced oxygen vacuumed plastic bag conducted on site.
03G-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked black beans from Friday 10/3 without date marking. Employee marked the food. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. ue to food not being in a wholesome, sound condition. Observed thawed cooked octopus stored inside sealed reduced oxygen vacuumed plastic bag conducted on site without approved process waiver .
03G-43-2
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ue to food not being in a wholesome, sound condition. Observed thawed raw salmon , cooked octopus , inside sealed reduced oxygen vacuumed plastic bag conducted on site without approved HACCP.
03G-50-1
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 commercially ROP Mahi Mahi already thawed inside the sealed bag. **Repeat Violation**
06-09-1
Basic - Food storage container/container lid cracked or broken. Observed cracked lid used to cover black beans container inside reach in cooler.
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. Employee moved them. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusted shelves ( cooler used for vegetables) . **Repeat Violation**
14-33-4
45
Jan 7, 2025
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above marinara sauce in reach in cooler. Employee inverted the food storage order. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing backflow preventer on hose connection. Hose was connected at the time of the inspection.
29-34-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test kit. **Repeat Violation**
16-37-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper dispenser stocked.
31B-05-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer is not functioning ( without battery ).
05-06-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. Probe thermometer without battery.
05-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed créme brûlée and flan from 1/5 without date marking . Person in charge labeled the food. **Corrected On-Site**
02C-02-5
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.
06-09-1
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
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. Accumulation of grease on hood filters.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler with rusted shelving. Cooler used to stored beef. **Repeat Violation**
14-33-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leak underneath the hand sink located next to the freezer in the kitchen.
29-11-4
33
Aug 26, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 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. Observed employee touching his face and continue working without wash his hands . All employees were coached about handwashing. **Corrective Action Taken**
12A-10-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed chicken bones stored directly inside carry out shopping market bags. Employee replaced all the bags for clear ones. **Corrected On-Site**
14-31-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Missing chlorine test kit . **Repeat Violation**
16-37-1
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Equipment gaskets in poor repair. Observed small reach in cooler used for dressings with gaskets in disrepair.
14-11-5
Basic - Ice buildup in reach-in cooler . Observed excessive accumulation of ice buildup inside reach in cooler located in the storage area.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towels left on counters. Employee placed them inside sanitizer solution . **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed some old debris left inside the microwave. Employee cleaned it immediately. **Corrected On-Site**
22-08-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler next to the freezer with rusty shelves.
14-33-4
50
Apr 2, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test kit. - From follow-up inspection 2024-04-02: Missing chlorine test kit. **Time Extended**
16-37-1
90
Mar 22, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
25
Dec 21, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Lighting Adequate; Required Shields in Place
FL-36
82
Sep 21, 2023
Routine - Food
6 major violations. 6 minor violations.
View 12 violations
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. ( Adrian,Cesar, Luis , Camilo).
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.
11-26-1
Intermediate - Nonfood-grade basting brush used in food. Observed no food grade brush used to decorate food.
14-14-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment is conducting ROP processes for raw food ( beef, chicken pork) without approval from the Division. **Repeat Violation**
03G-50-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. The dispenser located at the kitchen hand sink.
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding from last Tuesday according to the chef. Chef placed the date on them. **Corrected On-Site**
02C-02-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with accumulation of grease.
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer for the reach in cooler located at the storage area.
05-09-4
Basic - Ceiling tile missing. Observed missing ceiling tiles at the kitchen .
36-36-4
Basic - Floor soiled/has accumulation of debris. Kitchen and warewashing area .
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water ( water temperature 70 F ) . Employee discarded the water and changed the container. **Corrected On-Site** **Repeat Violation**
10-07-4
41
Feb 10, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Food stored in ice used for drinks. See stop sale.
08B-56-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed alcohol bottles stored in the the ice used to prepare beverages to customers. Employee discarded the ice immediately.
01B-13-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw beef and raw chicken stored inside reduced oxygen packaged without approve Hazard Plan by Tallahassee. Operator has been advised multiples times about procedure requirements.
03G-50-1
Basic - Accumulation of lime scale on the inside of the dishmachine. Accumulation of lime scale inside dishmachine located in the kitchen.
16-23-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored together with the food that will be served to customers. Chef identified the employee food. **Corrected On-Site**
08B-49-4
Basic - Floor area(s) covered with standing water. Observed accumulation of water on the kitchen floor.
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water ( water temperature 87 F). Chef discarded the water. **Corrected On-Site**
10-07-4
Basic - Water leaking from pipe and/or faucet/handle. Observed kitchen hand sink in disrepair.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
50
Dec 7, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Lola Restaurant & Grill last inspected?
The most recent health inspection at Lola Restaurant & Grill on file is from Feb 18, 2026. The public record contains 11 inspections in total.
What is the most common violation at Lola Restaurant & Grill?
Across the inspection record, “stop sale issued due to food not being in a wholesome” has been cited three times, more than any other issue at Lola Restaurant & Grill.
How does Lola Restaurant & Grill compare to other restaurants in Miami Beach?
Lola Restaurant & Grill most recently scored 55 out of 100, which is lower than the Miami Beach average of 69.
Has Lola Restaurant & Grill's inspection record improved over time?
Yes. Recent inspections at Lola Restaurant & Grill have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lola Restaurant & Grill 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 Lola Restaurant & Grill inspected?
Based on the inspection history on file, Lola Restaurant & Grill is inspected around three times per year on average.
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