Los Parrilleros
Last inspected: Mar 30, 2026
55
Score
Going back to 2022, Los Parrilleros has nine inspections in the public record. On Mar 30, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 10 violations earlier on.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited five times.
That's lower than the typical Doral restaurant, which scores around 74. The record is unremarkable in either direction.
9
Inspections
0
Critical latest
4
Major latest
4
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at pet table, soiled with food to bring chef cleaned, can opener blade during inspection. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed in handwashing sink at cook love a soiled spoon. Chef removed item. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment missing high temp thermometer for dishwasher. **Warning**
16-62-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mushroom sauce in reach in cooler at cook line missing production date, as per chef made the day prior. **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine at bar area soiled. **Warning**
22-20-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle at cook line. Tongs removed. **Corrected On-Site** **Warning**
10-20-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducts reduced oxygen packaging on raw meat, observed at walk in cooler Flap meat and lamb rack with dates exceeding 48 hours. **Warning**
03G-54-1
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dishwasher soiled. **Warning**
16-21-4
55
Aug 22, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. **Warning** - From follow-up inspection 2025-08-22: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed A/C vent at kitchen area soiled with debris. **Warning** - From follow-up inspection 2025-08-22: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at kitchen area with deep cuts and not easily cleaned. **Warning** - From follow-up inspection 2025-08-22: **Time Extended**
14-09-4
82
Aug 21, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw fish vacuum packaged onsite, as per manager fish was never frozen at any point. **Warning**
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw fish vacuum packaged onsite, as per manager fish was never frozen at any point. Observed raw beef, raw lamb, sweet breads, in reduced oxygen packets with no production date and time at walk-in cooler and reach-in cooler units at kitchen area. As per manager items are removed with 48 hours. Manager labeled products with time ,date and product **Warning**
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed fruit pulp at handwashing sink at bar area. Employee removed items. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink next to cook line. Soap was refilled. **Corrected On-Site** **Warning**
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed A/C vent at kitchen area soiled with debris. **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at kitchen area with deep cuts and not easily cleaned. **Warning**
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 cell phone on prep table at kitchen area. **Warning**
40-06-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw beef, raw lamb, sweet breads, in reduced oxygen packets with no production date and time at walk-in cooler and reach-in cooler units at kitchen area. As per manager items are removed with 48 hours. Manager labeled products with time ,date and product.**Repeat Violation** **Repeat Violation** **Warning**
03G-53-1
45
Jan 23, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 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 over raw calamari at reach-in freezer at preparation area. Not commercially packaged. Chef correctly arranged products. **Corrected On-Site**
08A-17-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed thank you bag used to store zucchini at walk-in cooler.
14-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at three compartment sink area.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms used by staff.
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ac vents soiled at kitchen area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed both white cutting boards at kitchen area grooved.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee doing food preparation while wearing watch at cook line. **Repeat Violation**
13-07-4
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 scoop handle touching flour inside flour container at three compartment sink area.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw beef, raw lamb, and raw chicken in reduced oxygen packets with no production date and time at walk-in cooler and reach-in cooler units at kitchen area. As per chef, less than two days. Coached chef on correct procedure for labeling with no HACCP plan. **Corrective Action Taken** **Repeat Violation**
03G-53-1
Basic - Working containers of food removed from original container not identified by common name. Observed plastic container of sugar and flour not labeled with common name at three compartment sink area.
02D-01-5
41
Aug 22, 2024
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizing dish machine, no measuring device provided at time of inspection **Repeat Violation**
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink near cookline used to washed utensils.
31A-11-4
Basic - Food stored on floor. Observed box of gizzards stored on floor at walk-in cooler. Coached manager on correct procedure.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at walk-in door.
23-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw beef, raw lamb, and raw gizzards packaged using a reduced oxygen with no date and hour of production at walk-in cooler and reach-in cooler at cookline. Coached manager on correct procedure. **Corrective Action Taken**
03G-53-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish being thawed at ambient temperature near walk-in cooler. Coached manager on correct procedure. **Corrective Action Taken**
06-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee doing food preparation while wearing bracelets.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees doing food preparation with no hair restraint.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on metal pans stored at rack near three compartment sink.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
50
Feb 28, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled stained cutting board located across from fryer at kitchen cookline.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizing dish machine, no measuring device provided at time of inspection. **Repeat Violation**
16-62-1
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at time of inspection.
16-37-1
Basic - Covered waste receptacle not provided in women's bathroom used by food employees and customers.
32-12-5
Basic - Cutting board has cut marks and heavily grooved located across from fryer at kitchen cookline.
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees located at women's restroom used by food employees.
31B-04-4
Basic - Observed ice scoop handle in contact with ice located at ice bin at bar area. Employee placed handle of ice scoop in an upright position. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Observed in-use tongs stored on oven door handle between uses located at kitchen area.
10-20-4
58
Jul 27, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed vegetable squash stored in a regular "Thank you" grocery bag inside walk in cooler. Chef removed vegetables stored in grocery bag. **Corrected On-Site**
14-31-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has a hot water sanitizing dish machine, no measuring device provided at time of inspection.
16-62-1
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chef provided Ph testing strips and not quaternary testing strips, needed for quaternary sanitizer used at three compartment sink.
16-32-5
Basic - Ice scoop handle in contact with ice located at bar area.
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 84F located next to dessert cooler, near dinning area.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees located next to kitchen cookline.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at cooler unit across from cookline.
23-03-4
58
Jan 20, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
50
Jul 27, 2022
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw commercial ply packaged fish over cut potatoes. The chef removed the fish. **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed on the preparation reach in cooler next to the kitchen entrance.
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 a cell phone in a pan above the prep cooler.
40-06-5
Basic - Food stored on floor. Observed three cases of cooking oil on the floor in the ware washing area.
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled in front of the hand washing sink in the kitchen. Observed the walk-in cooler fan guards soiled.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in the reach in cooler across from the cook line.
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in the walk-in cooler.
14-17-4
55
Frequently Asked Questions
When was Los Parrilleros last inspected?
The most recent health inspection at Los Parrilleros on file is from Mar 30, 2026. The public record contains nine inspections in total.
What is the most common violation at Los Parrilleros?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Los Parrilleros.
How does Los Parrilleros compare to other restaurants in Doral?
Los Parrilleros most recently scored 55 out of 100, which is lower than the Doral average of 74.
Has Los Parrilleros' inspection record improved over time?
Yes. Recent inspections at Los Parrilleros have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Los Parrilleros means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Los Parrilleros inspected?
Based on the inspection history on file, Los Parrilleros is inspected around two times per year on average.
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