La Gorce Country Club
5685 Alton Rd, Miami Beach, FL 33140 · Permanent Food Service · License 2328710
What drove the grade
Required employee training expired for some employees.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection2 intermediate (1 repeat), 5 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 29, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed some shellfish tags ( mussels/ oysters) with no dates on them
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed expired food handler training for : Juan Cuevas, Victoria Senff, Erik Marcel, Geston Sylvain, Ivan Martinez.
Repeat violation
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment gaskets in poor repair.
Observed gaskets in disrepair at the sushi station .
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed at the pastry station.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets with mold like substance at the sushi station.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Observed one hand sink is out of service for plumbing issues, not draining properly.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.