Los Verdes Restaurant
Last inspected: Apr 13, 2026
58
Score
The health department has logged 10 inspections at Los Verdes Restaurant, the earliest from 2022. Inspectors last stopped by on Apr 13, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things are looking better lately, with recent visits averaging around five violations compared to roughly seven violations earlier on.
“Food stored on floor” comes up most often, recorded four times in the inspection record.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
3
Major latest
5
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand washing sink next to microwave.
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a spoon inside hand washing sink located next to ice machine.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine sanitizer test strip expired since 10/2025.
16-37-1
Basic - Food stored on floor. Observed two buckets of sauce on the floor at front counter. Operator removed. **Corrected On-Site**
08B-38-4
Basic - Open dumpster lid. Observed dumpster lid open.
33-16-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee coffe machine, sugar stored on top of ice machine. Operator removed. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee AirPods stored on top of ice machine. Operator removed. **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit kitchen door.
35B-01-4
58
Jul 14, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink with no vacuum breaker.
29-42-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw burger patties inside grill drawers. Operator relocated products. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over sliced ham inside grill drawers. Operator relocated products. **Corrected On-Site**
08A-05-6
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop stored inside standing water at milkshake station. Operator removed water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers at dish rack.
16-46-4
Basic - Stored food not covered. Observed ice cream stored not covered inside white chest freezer at front counter.
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside bucket.
42-01-4
50
Feb 10, 2025
Routine - Food
No violations found.
100
Jan 30, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Observed no hot water after running for at least 5 minutes - From follow-up inspection 2025-01-30: Observed no hot water after running for at least 5 minutes **Time Extended**
27-06-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water after running for at least 5 minutes. - From follow-up inspection 2025-01-30: Observed no hot water after running for at least 5 minutes. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - No hot running water at mop sink. Observed no hot water after running for at least 5 minutes - From follow-up inspection 2025-01-30: Observed no hot water after running for at least 5 minutes **Time Extended**
27-10-4
78
Jan 29, 2025
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed wet wiping cloth stored inside handwash sink.
31A-11-4
Intermediate - No hot running water at three-compartment sink. Observed no hot water after running for at least 5 minutes
27-06-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water after running for at least 5 minutes.
27-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee water bottle stored above preparation table containing steak.
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water on stove reaching 79F.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in back of kitchen under red cutting board.
21-04-4
Basic - No hot running water at mop sink. Observed no hot water after running for at least 5 minutes
27-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed bottle of oil stored on stove unlabeled.
02D-01-5
55
Aug 29, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pork belly stored over coleslaw in walk in cooler. Operator removed product. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in water at 119F at front counter.
10-05-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine at 200ppm. Manager diluted solution, final reading 50ppm. **Corrected On-Site**
22-41-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by trash can in preparation area. **Corrected On-Site**
31A-09-4
Basic - Equipment in poor repair. Observed reach in chest freezer bottom of lid in disrepair at front counter.
14-11-5
Basic - Food stored on floor. Observed french fries stored on floor of walk in freezer. Coached operator on the correct procedure. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in chest freezer at front counter.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed spray nozzle of three compartment sink soiled.
23-03-4
Basic - Wash/Rinse/Sanitizing solution not maintained clean. **Corrected On-Site**
16-05-4
41
Apr 11, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the refrigerated drawers under the flat grill observed raw chicken stored over corn tortillas and cheese.
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer observed raw pork belly over ice cream, not all commercially packaged.
08A-02-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Provided big 6 poster to operator.
11-05-4
Basic - Employee eating in a food preparation or other restricted area. On the preparation table at prep area observed 2 cups of coffee, manager removed it on site.
12B-02-4
64
Jan 19, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Food stored on floor. Observed cabbage stored on floor at walk-in cooler and frozen fries stored on floor at walk-in freezer. Items were removed from floor. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Manager correctly placed ice scoop. **Corrected On-Site**
10-08-5
82
Apr 3, 2023
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patties stored over cooked shredded beef and shredded chicken at walking freezer. Person in charge organized products according to cooking temperature. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth chlorine sanitizing solution at 200 plus ppm. Person in charge diluted sanitizing solution to 50 ppm. **Corrected On-Site**
41-27-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizing solution at 25 ppm. Person in charge could not correct concentration while inspection was being done. Person in charge setup 3 compartment sink to wash and sanitize utensils and containers.
22-41-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touched raw beef and then touched clean cooking utensil. Coached employee on raw food handling procedures. Manager took utensil to ware washing area.**Corrective Action Taken** **Corrective Action Taken**
12A-12-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling up a squeeze bottle with water at hand washing sink near cook line. Coached employee on correct hand washing sink usage. **Corrective Action Taken**
31A-11-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge not knowing how to properly calibrate a thermometer. Coached person in charge in correct calibration procedure. **Corrective Action Taken** **Repeat Violation**
53A-14-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed filter behind hand washing sink next to preparation area with no service date.
29-28-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed spray nozzle at 3 compartment sink soiled. **Repeat Violation**
23-03-4
Basic - In-use wet wiping cloth used under cutting board at cook line. Person in charge removed at wiping cloth from under cutting board. **Corrected On-Site**
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in standing water at 105F. Person in charge moved container to a hotter part of cook-line for rapid heating. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled with accumulated food debris.
16-21-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a container of chips at cook line. Person in charge removed utensil from container. **Corrected On-Site**
10-01-5
Basic - Grease receptacle lid open, broken, or missing.
33-29-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath exit door by bathrooms.
35B-01-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic containers not stored inverted over dish machine.
24-05-4
Basic - Ceiling tile missing. Observed missing ceiling tile neat reach in freezer next to cook line.
36-36-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at ware washing area, cook line and preparation area.
21-12-4
22
Sep 14, 2022
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed establishment utilizing time as a public health control for cooked chicken and cooked beef. Manager placed time marking on containers. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (63F - Cold Holding) at room temperature at cook line. As per manager, less than 1 hour. Manager placed item inside reach in cooler. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can and storage rack blocking hand sink at cook line. Manager rearranged items. **Corrected On-Site**
31A-09-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of minimum cooking temperature for ground meats. Coached manager on proper cooking temperature. **Corrected On-Site**
53A-14-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent at front counter soiled with accumulated dust.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic containers not inverted across from ware washing area. Manager inverted items. **Corrected On-Site**
24-05-4
Basic - Food stored on floor. Observed containers of empanadas stored on floor at walk in freezer. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 107F at cook line and 71F at front counter.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed spray nozzle at 3 compartment sink soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris near steam table and garbage can.
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium solution 0ppm. Manager adjusted to 200ppm. **Corrected On-Site**
21-08-4
39
Frequently Asked Questions
When was Los Verdes Restaurant last inspected?
The most recent health inspection at Los Verdes Restaurant on file is from Apr 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Los Verdes Restaurant?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Los Verdes Restaurant.
How does Los Verdes Restaurant compare to other restaurants in Miami?
Los Verdes Restaurant most recently scored 58 out of 100, which is lower than the Miami average of 74.
Has Los Verdes Restaurant's inspection record improved over time?
Yes. Recent inspections at Los Verdes Restaurant have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Los Verdes Restaurant 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 Verdes Restaurant inspected?
Based on the inspection history on file, Los Verdes Restaurant is inspected around three times per year on average.
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