Los Mejores Tamales De Miami
Last inspected: Feb 13, 2026
43
Score
Across the available record, Los Mejores Tamales De Miami has 19 inspections on file, the first dated 2022. Inspectors last stopped by on Feb 13, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up five times.
The city-wide average sits at 76, which Los Mejores Tamales De Miami's 43 doesn't quite reach. This restaurant has more on its record than most do.
19
Inspections
0
Critical latest
5
Major latest
7
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
5 major violations. 7 minor violations.
View 12 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 used for purposes other than handwashing. Observed kitchen pots and pans inside employee hand washing sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
11-26-1
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed old food debris inside kitchen oven.
22-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones on top of food preparation table kitchen area.
40-06-5
Basic - Floor soiled/has accumulation of debris. Observed debris and grease underneath all kitchen equipment stove top deep fryer and ovens.
36-73-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
43
Feb 5, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in the 3 compartment sink.
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils and container inside hand wash sink. Employee removed items from inside hand wash sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container no labeled with name. **Repeat Violation**
02D-01-5
74
Oct 3, 2025
Routine - Food
No violations found.
100
Oct 2, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ice inside reach in cooler across front counter. Operator properly rearranged. Observed raw chicken stored over cooked chicharron inside walk in cooler. Operator properly rearranged products. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled yuca (125F - Hot Holding); fried pork (124F - Hot Holding); sweet plantains (127F - Hot Holding); corn tamal pure (120F - Hot Holding) cooked chicken (125F - Hot Holding); sweet potato (126F - Hot Holding) on steam table. As per operator for less than 4 hrs. Operator started to reheat items. Observed inside Warmer; rice with beans (113F - Hot Holding); white rice (120F - Hot Holding). As per operator for less than 4 hrs. Operator turned up the heat for reheat. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by silver wear inside strainer on hand sink. Operator removed items. **Corrected On-Site** **Warning**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board on prep table. **Warning**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 food employees engaging in food prep without hair restraint. Employee put on hair net. **Corrected On-Site** **Warning**
13-03-4
Basic - Ice scoop handle in contact with ice. Observed inside inside ice bin inside reach in cooler across front counter. Operator placed handle upwards. **Corrected On-Site** **Warning**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at prep area next to cook line. **Warning**
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork (frozen) thawing at room temperature next to walk in cooler. Operator started food preparation. **Corrective Action Taken** **Warning**
06-01-5
52
Sep 15, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee when from handling food to charge to handle food again, no gloves change and no handwashing. Manager coached employee on proper hand washing Anna glove use. **Corrected On-Site**
12A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic jar stored inside handwashing sink. Operator removed items from inside hand wash sink. **Corrected On-Site**
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee serving food no hair restraints.
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not labeled. Operator labeled container. **Corrected On-Site**
02D-01-5
67
Apr 18, 2025
Food-Licensing Inspection
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef steak stored over butter at reach in cooler. During the inspection employee removed items and placed them correctly. **Corrected On-Site**
08A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
78
Feb 10, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
50-04-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
90
Jan 27, 2025
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - No soap provided at handwash sink, located at preparation area. **Repeat Violation**
31B-03-4
Basic - In-use wet wiping cloth/towel used under cutting board, located at preparation area.
21-04-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ceiling tile missing. By the cooking line
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen areas.
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 98F, located at cooking line.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed drawers reach in cooler gaskets soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed one door standing reach in cooler interior soiled, located at kitchen area.
22-16-4
61
Aug 20, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed a new paper towel roll.
31B-02-4
90
Jul 11, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
55
May 31, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-31: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Ceiling tile missing. Kitchen area. **Warning** - From follow-up inspection 2024-05-31: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Floor cracked in disrepair. Kitchen area repair where needed. **Warning** - From follow-up inspection 2024-05-31: **Time Extended**
36-17-5
82
Apr 1, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
39
Jan 24, 2024
Routine - Food
No violations found.
100
Jan 19, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Rice and Beans (113F - Hot Holding); as per operator less than 1 hour. Employee Reheated Rice and Beans (167F - Reheating). **Corrected On-Site**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
16-37-1
Basic - No handwashing sign provided at a hand sink used by food employees. Observed No hand wash sign on the hand wash sink next to 3 compartment sink. **Corrective Action Taken** **Repeat Violation**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Observed Sugar container not labeled next to reach in cooler.
02D-01-5
70
Jan 17, 2024
Routine - Food
3 critical violations. 2 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 cooked pork (110°F - Hot Holding)inside steam table for less than 4 hours as per operator. Operator placed inside the oven to be reheat at 165°F or above. **Corrective Action Taken**
03B-01-6
High Priority - Metal stem-type thermometer soiled.
22-12-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on top of preparation table, for less than 4 hours as per operator, operator placed inside reach in cooler during inspection. **Corrective Action Taken**
03A-03-5
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed natural melon packaged in half of gallons without warning label.
02D-12-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper was replaced on paper device. **Corrected On-Site**
31B-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in kitchen area.
36-32-5
Basic - Floor area(s) covered with standing water. Kitchen area.
36-22-4
Basic - Floors not maintained smooth and durable. Walk in freezer floor.
36-11-4
43
Jun 19, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
45
Mar 2, 2023
Routine - Food
2 critical violations. 6 major violations. 3 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed beef,pork stored inside thank you bags.
14-31-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (122°F - Hot Holding); cooked chicken (104°F - Hot Holding); located inside steam table, for less than 4 hours as per operator. Operator reheated at 165°F. **Corrected On-Site** **Repeat Violation**
03B-01-6
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 used for purposes other than handwashing. Observed dirty dishes inside hand wash sink located in the front line.
31A-11-4
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Melon juice, mango juice.
02D-12-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the hand wash sink located in the front line.
31B-02-4
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.
11-26-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple hole in the ceiling located in the kitchen.
36-32-5
Basic - Hole in or other damage to wall. Observed hole on the wall behind the hand wash sink.
36-24-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
35
Feb 1, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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.
53B-13-5
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
50-04-4
86
Dec 6, 2022
Routine - Food
1 critical violation. 3 major violations. 5 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 salmon (130°F - Hot Holding); yuca (117°F - Hot Holding); cooked chicken (119°F - Hot Holding); beef (122°F - Hot Holding) for less than 4 hours as per operator. Operator reheated at 165°F. **Corrected On-Site** **Warning**
03B-01-6
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. Employees name Jose Luis, Lianet with more than 2 months of being hired hired. **Warning**
53B-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed gallons of Clorox and detergent inside hand wash sink located next to 3 compartment sink, operator removed it. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine rest kit. **Warning**
16-37-1
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed multiple desserts on top of front counter as a self service without label. Operator removed it. **Corrected On-Site** **Warning**
02D-03-4
Basic - Plumbing system in disrepair. Observed faucet on hand wash sink in disrepair. Observed Technician working on hand wash sink during inspection. **Corrective Action Taken** **Warning**
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employees washing dishes without rinse step. Discussed ware-wash procedure. **Corrective Action Taken** **Warning**
16-13-5
50
Frequently Asked Questions
When was Los Mejores Tamales De Miami last inspected?
The most recent health inspection at Los Mejores Tamales De Miami on file is from Feb 13, 2026. The public record contains 19 inspections in total.
What is the most common violation at Los Mejores Tamales De Miami?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited five times, more than any other issue at Los Mejores Tamales De Miami.
How does Los Mejores Tamales De Miami compare to other restaurants in Hialeah?
Los Mejores Tamales De Miami most recently scored 43 out of 100, which is lower than the Hialeah average of 76.
Has Los Mejores Tamales De Miami's inspection record improved over time?
Results have been roughly steady. Inspections at Los Mejores Tamales De Miami have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Los Mejores Tamales De Miami 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 Mejores Tamales De Miami inspected?
Based on the inspection history on file, Los Mejores Tamales De Miami is inspected around six times per year on average.
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