Los Gauchitos II
Last inspected: Jan 5, 2026
86
Score
Going back to 2022, Los Gauchitos II has 10 inspections in the public record. The most recent report on file is from Jan 5, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
When inspectors have written things up, “cutting board has cut marks and is no longer cleanable” has been the most frequent reason, cited four times.
Los Gauchitos II's latest score of 86 sits above the Miami average of 74. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation**
11-27-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
86
Aug 18, 2025
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over raw beef inside reach in cooler. Operator stored properly during inspection. **Corrected On-Site**
08A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper hand washing procedures. **Corrected On-Site**
12A-07-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Operator provided during inspection. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Water.
41-17-4
Basic - In-use ice scoop stored on soiled surface between uses. Operator removed. **Corrected On-Site**
10-12-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.cook-line area.
14-69-4
Basic - Ice scoop handle in contact with ice. Operator removed. **Corrected On-Site**
10-08-5
41
Aug 14, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed to go plastic container inside hand wash sink kitchen. Also observed metal pan blocking hand wash next to three compartment sink. Operator removed during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed case of mozzarella cheese (42F - Cold Holding) stored on top prep table. Operator store inside walk in cooler. **Corrective Action Taken**
06-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter pizza location. **Repeat Violation**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottle of water inside walk in cooler. Operator discard during inspection. **Corrective Action Taken**
12B-13-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
61
Aug 13, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Shell eggs over coleslaw salad inside walk in cooler. Operator removed during inspection. **Corrected On-Site**
08A-14-5
Basic - Ceiling tile missing. Kitchen.
36-36-4
82
Feb 8, 2024
Routine - Food
No violations found.
100
Feb 7, 2024
Routine - Food
6 critical violations. 5 major violations. 5 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (46F - Cold Holding) in top of flip top reach in cooler across from dessert case. Employee stated the lid was left open for a little while. Operator removed cream cheese and placed in nearby cooler to chill. Also, Liquid eggs (46F - Cold Holding) in bottom of reach-in cooler across from dessert case. Employee stated she had eggs out for about 10 minutes. Operator discussed with employee to keep eggs in cooler after each use. Also, slice American cheese (50F - Cold Holding) in reach in cooler across from grill. Observed cheese stored above chill line of cooler. Employee removed excessive cheese and placed in bottom of reach in cooler. Also, house made tuna salad (48F - Cold Holding); house made chicken salad (47F - Cold Holding) in deli case next to hot bar. Operator stated both items were made three days ago and unsure when reach-in cooler case stopped being able to maintain temperature of 41F and below. Stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One live roach on lettuce in deli case. Stop sale.
01B-13-4
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 12 live roaches in the following areas: 6 live roaches in bar area, 3 live roaches in warewashing area, 1 live roach under prep tables, and 1 live roaches in deli case and 1 live roach on lettuce in same deli case. **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above ready to eat bacon and sausage in reach-in cooler across from stove on cookline. Also, raw beef stored above ready to eat cheese in reach-in cooler across from triple sink. Operator removed beef in both areas to properly store. **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 12 flying insects in the following areas: 6 flying insects in bar area, 4 flying insects in hall where liquor stored leading to bar area, and 2 flying insects in deli area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Two Employee ate and then touched clean utensils without washing hands. Discussed with operator. Operator discussed with both employees.
12A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line and cutting board in deli area on reach-in cooler soiled/ stained. Also, soda gun and holster soiled in bar area. Also, slicer guard and slicer blade soiled with an accumulation of dried food debris. **Repeat Violation**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ More than 4 employees working without anyone on duty with a CFM **Repeat Violation**
53A-05-6
Intermediate - No soap provided at handwash sink. No soap at hand wash sink in deli area. Also, soap at front service line unable to dispense. Operator replenished soap in deli and changed out soap dispenser on front service line. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels at deli station unable to dispense. Employee moved dispenser to another area to dispense. **Corrected On-Site**
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. House made chicken salad and house made tuna salad prepared 3 days ago per operator not labeled.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense seasoning in container in prep area. Operator removed bowl from seasoning. **Corrected On-Site**
14-01-5
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. Deli salad case unable to maintain temperature of 41F and below. Ambient temperature 47F. Observed large mass of ice around fan and lines in cooler.
14-74-7
Basic - Dead roaches on premises. Observed 2 dead roaches in bar area and 3 dead roaches in cabinets below espresso machine at service line. Operator cleaned up and discarded dead roaches. **Corrective Action Taken** **Warning**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Floor heavily soiled under equipment and shelving throughout kitchen, cookline, prep areas and bar area.
36-73-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler shelving across from deli case rusted/ pitted.
14-33-4
19
Feb 5, 2024
Routine - Food
8 critical violations. 7 major violations. 3 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken empanadas (60F - Cold Holding); (60F) in front display case of cafe. Operator stated the display case is not refrigerated. Discussed and distributed paperwork to operator about using time as a public health control in lieu of temperature. Also, cooked vegetables (60F - Cold Holding); cooked sausage (58F - Cold Holding) stored on bottom shelf below grill. Discussed with operator about using TPHC. Also, sliced pepper jack cheese (62F - Cold Holding); cooked sausage (60F - Cold Holding) in top of flip top reach-in cooler across from grill. Observed items stored above chill line of cooler. Operator had employee remove items and placed in bottom of reach-in cooler to chill. Also, sliced provolone cheese (45F - Cold Holding) in top of flip top reach-in cooler in deli area. Observed cheese stored above chill line of reach-in cooler. Operator had employee remove excessive cheese and place in bottom of cooler to chill **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked roasted chicken (112-113F - Hot Holding) in food warmer box next to pizza oven. Operator stated chicken was placed in hot box less than 30 minutes prior. Operator raised temp of hot box to heat us chicken to a minimum of 165F **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Container of bleach stored next to seasonings in bottom cabinet near espresso machine. Operator removed container of bleach to properly store. **Corrected On-Site**
41-10-4
High Priority - Container of medicine improperly stored. Two bottles of medicine stored on top of container of flour in prep area. Operator removed meds to properly store. **Corrected On-Site**
41-07-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator unable to get sanitizer to dispense during this inspection. Operator called to have serviced **Warning**
22-49-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects in warewashing area. Also, observed 2 flying insects in bar area. **Warning**
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over ready to eat chicken in walk in freezer-not all products commercially packaged. Operator removed cooked chicken to properly store. **Corrected On-Site**
08A-02-6
High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Triple Sink (0 sink and surface) operator unable to get sink and surface sanitizer to dispense. Operator called to have serviced. Operator set up triple sink using bleach temporarily until dispenser is repaired **Corrective Action Taken** **Warning**
22-51-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in deli area opened two days ago missing date marking. Operator date marked milk. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill soiled/ stained. Also, soda gun and holster in bar area soiled. Also, blade and guard of slicer in deli area soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in prep area used to store large strainers. Operator removed strainers from hand wash sink **Corrected On-Site**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM present during the start of this inspection when 10-12 employees working. CFM arrived during inspection. CFM stated person in charge has been employed for about one week. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink across from deli case of cafe. Operator replenished paper towels.
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink across from deli case of cafe. Operator replenished soap. **Corrected On-Site**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of employee food safety training for most of the employees working. Operator able to supply 3. Approximately 10-12 employees working. Operator asked if he could email their certificates later when accounting is in. **Repeat Violation** **Admin Complaint**
53B-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler in deli area soiled.
23-03-4
Basic - Food stored on floor. Multiple sealed boxes of food stored on floor in walk in freezer. Operator stated food was delivered three days prior.
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in deli area has cut marks and no longer cleanable **Repeat Violation**
14-09-4
13
Aug 30, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
64
Mar 7, 2023
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Stop Sale issued due to adulteration of food product. 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. Salmon, mahi-mahi.
01B-03-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
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. Quaternary 00 ppm.
16-55-4
Basic - Food stored on floor. Observed plastic containers stored on floor walk in cooler and cases of chicken, fruits inside walk-in freezer.
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Ceiling tile missing.
36-36-4
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. Salmon, mahi-mahi inside reach in cooler kitchen.
06-09-1
61
Oct 24, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
61
Frequently Asked Questions
When was Los Gauchitos II last inspected?
The most recent health inspection at Los Gauchitos II on file is from Jan 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Los Gauchitos II?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Los Gauchitos II.
How does Los Gauchitos II compare to other restaurants in Miami?
Los Gauchitos II most recently scored 86 out of 100, which is higher than the Miami average of 74.
Has Los Gauchitos II's inspection record improved over time?
Results have been roughly steady. Inspections at Los Gauchitos II have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Los Gauchitos II 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 Gauchitos II inspected?
Based on the inspection history on file, Los Gauchitos II is inspected around three times per year on average.
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