Los Chingones Mexican Grill
Last inspected: Mar 6, 2026
39
Score
Los Chingones Mexican Grill appears in inspection records 10 times, starting in 2022. The most recent visit was on Mar 6, 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 10 violations each, up from closer to seven violations before.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing seven times across the record.
Restaurants in Miami average 74, so Los Chingones Mexican Grill trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
2
Critical latest
2
Major latest
9
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored in between to ready to eat black beans and birria sauce. Manager move to proper shelf. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing vacuum breaker on one end of two way splitter where a hose is attached.
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris inside handwash sink in the kitchen area.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwash station in the kitchen. Employee provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vent above warewash area. Observed soiled ceilings above mop sink and cleaning supplies area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed for white cutting board on prep counter across of the stove in the kitchen. **Repeat Violation**
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Observed the exterior of white reach in freezer in poor condition with duct tape used as repair, locate in the kitchen.
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee's open, with no cap water bottle stored on kitchen prep shelf. **Repeat Violation**
40-06-5
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair in the dry storage area, in front of the walk in cooler and walk in freezer, and also in front of the exit door in the back.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed for white reach in freezer located in the kitchen.
14-69-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizing bucket stored on the floor next to reach in cooler/prep table that is across of the dishwasher. Manager placed of prep table. **Corrected On-Site**
21-44-1
Basic - Stored food not covered. Observed corn on the cob inside a food pan not covered inside the walk in freezer. Manager placed a cover. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors inside walk in cooler and freezer.
36-02-5
39
Jul 14, 2025
Routine - Food
5 major violations. 7 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed oven next to handwashing sink inside soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chemical test kit expired since August 2024. Operator ordered test kit. **Corrective Action Taken**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink behind front counter. Manager provided during inspection. **Corrected On-Site**
31B-02-4
Intermediate - Packaged food not labeled as specified by law. Observed metal container with sugar not labeled next to coffee station. Manager labeled during inspection. **Corrected On-Site**
02D-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing toxicity substance not labeled. Operator labeled bottle. **Corrected On-Site**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.observed utensils not stored inverted or in a protected manner. Operated stored utensils properly. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting boards no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bottle water stored above clean equipment and single service items.
40-06-5
Basic - In-use ice scoop stored on soiled surface between uses. Obeserved ice scoop handle placed on top of ice machine. Operator removed , washed and stored ice scoop properly
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - Stored food not covered. Observed cooked shrimp inside metal container not covered properly inside reach in coolers across dishwasher machine. Manager covered properly during inspection **Corrected On-Site**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine -50ppm).
21-07-4
43
Feb 17, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
67
Sep 23, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Wiping cloth sanitizer solution over 200 ppm, manager added water to the solution to bring it down. Sanitizer solution 100ppm. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under the grill in refrigerated drawers observed raw beef (46F - Cold Holding); raw chicken (46F - Cold Holding), as per manager for less than4 hours. Instructed manager to add ice to the food product to rapidly cool. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled, **Repeat Violation**
22-02-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking coffee in the preparation area.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone stored over the preparation table at cook line.
40-06-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven located in the kitchen. **Repeat Violation**
22-08-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed wet wiping cloth stored on preparation table at cook line.
21-02-4
52
Apr 30, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Dishwasher going from dirty to clean dishes and fail to wash hands during changing the task. Spoke and made manager aware of the importance of the handwashing. **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw fish fillets stored over cooked beef.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in freezer observed raw chicken stored over raw cow tong.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the prep reach in cooler observed raw shrimp (47F - Cold Holding), as per manager the cooler lid that was kept open on that side of the cooler, instructed employee to add ice to product and maintain lid closed to rapidly cool down food. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On prep table at cook line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a bowls stored in the hand wash sink at cook lune,employee removed it. **Corrected On-Site**
31A-11-4
Basic - Food not stored at least 6 inches off of the floor. Observed gallon of cooking oil stored on the floor at cook line across from the chest freezer.
08B-47-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled at cook line.
22-08-4
41
Oct 30, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Helped operator renew license online, during inspection, now up to date.
50-17-3
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was putting up stock that just got delivered, and did not wash hands before resuming duties on hot line. Discussed with operator.
12A-16-4
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. Chlorine sanitizer not working. Operator primed it and it works properly now 50-100 ppm **Corrected On-Site**
16-55-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
64
Apr 26, 2023
Complaint Full
5 critical violations. 3 major violations. 7 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tres leches cake (47F - Cold Holding) at reach in cooler at front counter. As per manger, less than 1 hour. Advised manager to take item to reach in freezer to rapidly chill.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked green peppers (118F - Hot Holding) underneath food lamp at expo area. As per manager, for approximately 30 minutes. Manager placed item at steam table. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed container of butane stored near mayonnaise at cook line. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected at 3 compartment sink. Manger removed hose. **Corrected On-Site**
29-34-4
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains at cook line. Observed soda nozzle soiled with black substance at front counter. Manger began removing debris. **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter. Employee replenished paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Nonfood-grade basting brush used in oil at cook line. Manager discarded brush. **Corrected On-Site**
14-14-4
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelves containing seasonings near cook line.
14-45-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops stored in water at 79F at expo area.
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler containing milk at front counter. **Corrected On-Site**
05-09-4
Basic - Observed spray nozzle soiled with black substance at 3 compartment sink.
16-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with black substance at 3 compartment sink.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter, cook line and ware washing areas.
21-12-4
25
Apr 20, 2023
Complaint Full
7 critical violations. 1 major violation. 2 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (57-58 F - Cooling); cooked chicken (51 F - Cooling) at walk-in cooler. As per operator since the night before, more than 12 hrs. Operator discarded the products. **Corrective Action Taken**
03D-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil inside of water at 79°F. Operator removed the water.
10-05-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over churros at walk-in freezer. Operator relocated the raw chicken. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked pork at reach in cooler drawers. Operator relocated the products. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw fish at reach in cooler drawers. Operator started to relocate the products. **Corrective Action Taken**
08A-20-5
High Priority - Spray hose at dish sink lower than flood rim of three compartment sink.
29-37-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beef (57-58 F - Cooling); cooked chicken (51 F - Cooling) at walk-in cooler. As per operator since the night before, more than 12 hrs. Operator discarded the products. **Corrective Action Taken**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
22-02-4
Basic - Food not stored at least 6 inches off of the floor. Observed a box of raw beef and raw pork stored on floor. Operator relocated the products. **Corrected On-Site**
08B-47-4
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 rice. Operator moved the handle. **Corrected On-Site**
10-01-5
29
Mar 9, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 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 chicken stored over raw French fries in walk in freezer
08A-17-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a Y connection with no vacuum breaker at mop sink.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a trash can blocking the hand washing sink in the bar area.
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at wash ware area,
22-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler opposite to grill line.
05-09-4
Basic - Unsealed concrete floor in food preparation, food storage area Walk in cooler and Freezer.
36-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed a no handle bowl used to dispense cooked rice at the end of grill line. Person in charged removed the bowl. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation with no hair restraint, at grill line.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed an air gap at the back exit door.
35B-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside soiled with food debris above prep table grill line
22-08-4
43
Nov 14, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw bacon stored over mushrooms and vegetables in walk in cooler.
08A-04-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a splitter with no vacuum breaker installed in mop sink.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Manager asked to have it cleaned. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a sponge stored inside hand washing sink at bar area. Manager removed it. **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some tiles in disrepair in kitchen area.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board grooved at prep station next to office.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a drink on prep station next to office. Manager removed it. **Corrected On-Site**
12B-07-4
52
Frequently Asked Questions
When was Los Chingones Mexican Grill last inspected?
The most recent health inspection at Los Chingones Mexican Grill on file is from Mar 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Los Chingones Mexican Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Los Chingones Mexican Grill.
How does Los Chingones Mexican Grill compare to other restaurants in Miami?
Los Chingones Mexican Grill most recently scored 39 out of 100, which is lower than the Miami average of 74.
Has Los Chingones Mexican Grill's inspection record improved over time?
No. Recent inspections at Los Chingones Mexican Grill have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Los Chingones 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 Chingones Mexican Grill inspected?
Based on the inspection history on file, Los Chingones Mexican Grill is inspected around three times per year on average.
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