La Trattoria
1244 Ocean Dr, Miami Beach, FL 33139 · Permanent Food Service · License 2333443
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 Jul 28 routine inspection2 high priority (no follow-up needed), 4 basic-10
- Safety score90
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 visitJul 28, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed COOKED WHITE RICE (50°F - Cooling) at walk in cooler, as per chef made the day prior.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed COOKED WHITE RICE (50°F - Cooling) at walk in cooler, as per chef made the day prior.
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed an employee at prep area engaging in food preparation not wearing a hair restraint.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler Walk-in cooler interior/shelves have accumulation of soil residues.
Observed shelves at walk in cooler soiled with mold like substance.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed three dead roaches on the floor next to dishwasher at warewashing area. Manager had employee clean and discard dead roaches.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Observed missing ceiling tile over pizza oven at kitchen area.
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.
- Stop sale
- An order that the food can’t be sold or served.