La Pata Gorda

232 Miracle Mile, Coral Gables, FL 33134 · Permanent Food Service · License 2332048

B
Grade B
Safety score 89 of 100
Latest visit: Aug 27, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 27 routine inspection
    1 high priority (fixed on the spot), 2 intermediate, 2 basic
    -11
  • Safety score89

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitAug 27, 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.

    5 violations found:

    • 1 High priority
    • 2 Intermediate
    • 2 Basic
    What the inspector cited

    High priority1

    • Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.

      Chef adjusted thermostat and reheated the tamales. Tamales at steamer at 120°F.

      Fixed on the spot

    Intermediate2

    • Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

    • Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.

      Front bar.

    Basic2

    • Code 12, Handwashing and hygienic practices: Employee eating while preparing food.

      Employee requested.

      Fixed on the spot

    • Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.

    Official report, on the Florida DBPR website

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.

Most cited

Dishwashing facilities and test kits2
Food out of temperature1
Handwashing and hygienic practices1
Handwash sinks and supplies1