Los Bandoleros Mexican Grill
Last inspected: Nov 10, 2025
32
Score
The health department has logged eight inspections at Los Bandoleros Mexican Grill, the earliest from 2022. The most recent visit was on Nov 10, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to 10 violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Compared to other Palmetto Bay restaurants (averaging 63), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
5
Critical latest
2
Major latest
4
Minor latest
Inspection History
Nov 10, 2025
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter (100F - Hot Holding) at cook line, as per operator for 30 mins. **Repeat Violation**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hummus (48F - Cold Holding) at front counter, as per operator for over 4 hours. Operator discarded product.
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 hummus (48F - Cold Holding) at front counter, as per operator for over 4 hours. Operator discarded product.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw ground beef inside walk in cooler.
08A-20-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator replaced sanitizer for final concentration Dishwasher (Chlorine 100ppm) **Corrected On-Site**
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine. **Repeat Violation**
16-37-1
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. Observed employees Ken and Rafiu hired less than 60 days.
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Floor area(s) covered with standing water. Observed standing water on floor underneath dish machine. **Repeat Violation**
36-22-4
Basic - Food stored on floor. Observed box of raw lamb stored on floor inside walk in cooler. **Repeat Violation**
08B-38-4
Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled in back area.
22-16-4
32
Jul 17, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (80F - Hot Holding) on top of flat top grill, as per operator has been there for 3 hours.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hummus (56F - Cold Holding) at front counter, as per operator for one hour. Operator lowered temperature of cooler for rapid cooling.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Operator took can opener to be cleaned. **Corrective Action Taken**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for quaternary.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink next to cook line. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. Observed boxes of raw chicken stored on floor inside walk in cooler. Operator picked up boxes. **Corrected On-Site**
08B-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored on floor at front counter.
42-01-4
Basic - Equipment in poor repair. Observed reach in cooler gasket torn at grill drawers.
14-11-5
Basic - Floor area(s) covered with standing water. Observed standing water in front of reach in freezer in back prep area. Operator cleaned up water. **Corrected On-Site**
36-22-4
45
Mar 18, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of coleslaw marked 3/10, 8 days prior to inspection inside walk in cooler. Operator discarded product. **Corrected On-Site**
02C-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored inside hand sink next to cook line. Operator removed container. **Corrected On-Site**
31A-11-4
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. Observed employee Juni working for less than one week. Provided operator form via email. **Corrective Action Taken**
11-26-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked beef thawing at room temperature on prep table near reach in freezer. Operator moved product to walk in cooler. **Corrected On-Site**
06-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler at grill soiled with old food debris.
22-16-4
Basic - Equipment in poor repair. Observed gasket torn at reach in cooler drawers at grill
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on top of ice machine in back area
40-06-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine not properly sanitizing, operator replaced sanitizer bottle. Final concentration Chlorine - 100ppm **Corrected On-Site**
16-55-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In back prep/kitchen area **Repeat Violation**
36-02-5
50
Oct 31, 2024
Routine - Food
4 minor violations.
View 4 violations
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
82
May 9, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
22-02-4
Intermediate - Observed no soap provided at handwash sink, located at front counter. Employee provided soap. **Corrected On-Site**
31B-03-4
Basic - Food stored on floor. Observed several mayonnaise plastic containers stored on the floor inside the walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed standing reach in freezer gaskets soiled.
23-03-4
Basic - Observed standing reach-in cooler interior have accumulation of soil residues, located at preparation area.
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area.
36-02-5
67
Feb 21, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station next to three compartment sink. Operator placed paper towels at station.
31B-02-4
90
Mar 7, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Slicer soiled
22-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed plastic containers with old labels.
16-46-4
Basic - Single-service articles improperly stored. Observed to go containers stored on the floor. Manager put containers off the floor. **Corrected On-Site**
25-05-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In the kitchen area.
36-02-5
70
Aug 10, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (45F - Cold holding) located in the cooling table located by the cook line. As per operator it had been there less than two hours.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked chicken inside of the cooling drawers in the cook line. Operator moved the raw to the bottom. **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine without proper at o ppm level. Advised operator to set up and use the three compartment sink. **Repeat Violation**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink located by the three compartment sink. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance inside ice machine located in the kitchen area. Operator cleaned it. **Corrected On-Site**
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom. No trash can provided.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles on prep table located in the kitchen area.
12B-07-4
50
Frequently Asked Questions
When was Los Bandoleros Mexican Grill last inspected?
The most recent health inspection at Los Bandoleros Mexican Grill on file is from Nov 10, 2025. The public record contains eight inspections in total.
What is the most common violation at Los Bandoleros Mexican Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Los Bandoleros Mexican Grill.
How does Los Bandoleros Mexican Grill compare to other restaurants in Palmetto Bay?
Los Bandoleros Mexican Grill most recently scored 32 out of 100, which is lower than the Palmetto Bay average of 63.
Has Los Bandoleros Mexican Grill's inspection record improved over time?
No. Recent inspections at Los Bandoleros Mexican Grill have averaged around 10 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Los Bandoleros Mexican 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 Los Bandoleros Mexican Grill inspected?
Based on the inspection history on file, Los Bandoleros Mexican Grill is inspected around two times per year on average.
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