La Tremenda Casa de Asados
9533 NW 41 St, Doral, FL 33178 · Permanent Food Service · License 2337465
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 18 complaint inspection1 high priority (no follow-up needed), 2 intermediate, 6 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 18, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed tuna at reach in cooler at kitchen area thawed in original ROP packaging.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked rice in reach in cooler at salad station in kitchen area missing production date, as per chef made the day prior.
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Observed water filters at bar area missing service date.
Basic6
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed tuna at reach in cooler at kitchen area thawed in original ROP packaging.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed at front counter pizza station, a case of plastic water bottles stored on the floor with the manager had employee placed case on shelf.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed at bar area in ice machine, ice scoop handle, touching ice.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed interior of ice machine at bar area soiled with mold like substance.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed vents throughout kitchen, prep and warewashing area soiled with debris.
Ceiling tile missing.
Observed ceiling tile over three compartment sink missing.
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.
- Stop sale
- An order that the food can’t be sold or served.