La Pupusa Factory #2
11368 Miramar Pkwy, Miramar, FL 33025 · Permanent Food Service · License 1621316
What drove the grade
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection1 intermediate, 2 basic-5
- Safety score95
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- First visitNov 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Observed QAC test kit used to test chlorine sanitizer concentration at three compartment sink
Basic2
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
Fixed on the spot
Earlier inspections 1
F40Routine inspection13 violations, 5 high priority · 1 follow-up visit Complaint after follow-up
- Follow-up visitAug 14, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Food/ice received from unapproved source/no invoice provided to verify source.
Observed receipt for Rabbit and Lane snapper. On menu Lane Snapper is being sold as Red Snapper
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair, gaskets tall freezer in kitchen.
- First visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Food/ice received from unapproved source/no invoice provided to verify source.
See Stop Sale. Red Snapper and rabbit.
Administrative complaint
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cole slaw; (55°F - Cold Holding)Pica de gallo; (54°F - Cold Holding)Cheese; (48°F - Cold Holding); Refried beans (58°F - Cold Holding); Pork (58°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in Flip top Cooler Cole slaw; (55°F - Cold Holding)Pica de gallo; (54°F - Cold Holding)Cheese; (48°F - Cold Holding); Refried beans (58°F - Cold Holding); Pork (58°F - Cold Holding) All items were prepared yesterday. Refried beans 48°F-52°F, cheese 56°F employee stated in cooler overnight and prepared yesterday, Deli case front counter. (See stop sale).
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed beef soup 55°F in Avantco cooler not cooled from 135°F to 41°F within 6 hours
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef stored over stewed beef in Avantco Cooler Employee placed raw beef on bottom shelf. Whole shell eggs over cheese in reach in cooler, front counter. Employee moved to bottom shelf.
Basic8
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils, water bottles stored with spices, dry storage shelf.
Employee removed beverage container
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable, at the end of the line in kitchen.
Equipment in poor repair, gaskets tall freezer in kitchen.
Juicer paint chipping.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, stove.
Buildup of food debris/soil residue on equipment door handles, reach in cooler on cookline.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed a leaking faucet at hand wash sink next to the rear exit
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.