Los Fuegos
Last inspected: Feb 27, 2026
90
Score
The health department has logged nine inspections at Los Fuegos, the earliest from 2022. Los Fuegos was last inspected on Feb 27, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around seven violations to closer to five violations per visit over the last few inspections.
When inspectors have written things up, “cooked/heated time/temperature control” has been the most frequent reason, cited two times.
Compared to the broader Miami restaurant scene, where the average is 74, this is a stronger showing. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employees unable to answer questions about temperature for different processes. **Warning** - From follow-up inspection 2026-02-27: Operator set and schedule for employee training.
53B-15-4
90
Feb 26, 2026
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 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 beets from yesterday 2/25 at 48F inside reach in cooler located underneath the window. Chef discarded it. **Warning**
03D-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed ROP raw chicken conducted on site with no date and time. Establishment has not approved HACCP. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beets from yesterday 2/25 at 48F inside reach in cooler located underneath the window. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Coffee station: milk (50F - Cold Holding); half/ half (51F - Cold Holding) , heavy cream (51F - Cold Holding) inside reach in cooler with ambient temperature of 50F. All food was discarded immediately.. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employees unable to answer questions about temperature for different processes. **Warning**
53B-15-4
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 ROP raw chicken conducted on site with no date and time. Establishment has not approved HACCP. **Warning**
03G-50-1
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at ambient temperature of 50F. **Warning**
14-74-7
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching the ice at the outdoor bar ( Sunbar)Petson in charge corrected placing the scoop in a bucket. **Corrected On-Site** **Warning**
10-08-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at the hand sink located at the lower kitchen. **Warning**
29-20-5
39
Oct 15, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 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 potato cream from 10/14 still at 47 F inside reach in cooler . Food was discarded immediately. **Corrected On-Site**
03D-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some mussel tags with no date.
01C-03-4
Basic - Food storage container/container lid cracked or broken. Observed cracked food container in use inside walk in cooler. Person in charge discarded it. **Corrected On-Site**
14-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing thermometer for reach in cooler at the barista area. Thermometer was placed in. **Corrected On-Site**
05-09-4
Basic - Plumbing system in disrepair. Observed one of the hand sink in disrepair .
29-08-4
67
Feb 24, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Proper Sanitizer Contact Time and Concentration
FL-33
58
Oct 3, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked quinoa at 47 F inside reach in cooler in front of the cook line. As per employee for less than 4 hrs. Food was placed in ice water immediately. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at the bar hand sink . Station was restocked . **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Missing at the bar hand sink. Station was restocked. **Corrected On-Site**
31B-03-4
Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed water sanitizing machine temperature at 199 F . Technician was present adjusting the water temperature. **Corrective Action Taken**
22-59-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs on the window edge next to rack used for clean coffee mugs and cups. All the utensils were moved immediately to be washed. **Corrective Action Taken**
10-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting boards. Employees replaced them with anti slip food grade mats. **Corrected On-Site**
21-04-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water at the bottom of reach in cooler located underneath the windows.
29-49-6
55
Apr 5, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
41
Nov 17, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed bag used for dirty towels blocking the hand sink. Chef moved it immediately. **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Observed coffee station reach in cooler in poor condition. Missing handle was observed and the condition is a health hazard for the employees.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. RIC gaskets with mold like substance on.
23-03-4
78
May 26, 2023
Routine - Food
3 minor violations.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Properly Stored/Protected
FL-48
90
Dec 6, 2022
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussels tags.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed. Some missing dates on mussels tags.
01C-03-4
Basic - Food storage container/container lid cracked or broken. Observed broken lid container used to cover spring mix lettuce.
14-38-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some food containers stored with food contact surface up by the window area. Chef inverted them. **Corrected On-Site**
24-05-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Cooler handle missing by the window (fire kitchen ) . **Repeat Violation**
14-10-4
Basic - Hole in or other damage to wall. Observed wall tiles missing with holes ( ext to the 3 compartment sink fire kitchen ).
36-24-5
Basic - No handwashing sign provided at a hand sink used by food employees. Missing sign at the hand sink station located by the windows. Sign was posted **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets with accumulation of mold like substance.
23-03-4
Basic - Trash receptacles not provided where needed in establishment. Hand sink station located by the walk in cooler dry storage area. Chef placed one container immediately. **Corrected On-Site**
33-06-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leak underneath the 3 compartment sink.
29-11-4
55
Frequently Asked Questions
When was Los Fuegos last inspected?
The most recent health inspection at Los Fuegos on file is from Feb 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Los Fuegos?
Across the inspection record, “cooked/heated time/temperature control” has been cited two times, more than any other issue at Los Fuegos.
How does Los Fuegos compare to other restaurants in Miami?
Los Fuegos most recently scored 90 out of 100, which is higher than the Miami average of 74.
Has Los Fuegos' inspection record improved over time?
Yes. Recent inspections at Los Fuegos have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Los Fuegos means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Los Fuegos inspected?
Based on the inspection history on file, Los Fuegos is inspected around three times per year on average.
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