Las Olas Cafe
644 6 St, Miami Beach, FL 33139 · Permanent Food Service · License 2326424
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 3 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 visitRoutine inspection
- First visitOct 6, 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
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at steam table at front counter COOKED PIRK SHOULDER (107°F - Hot Holding); TAMALES (108°F - Hot Holding); COOKED POTATOES (115°F - Hot Holding). Will you place all items in oven for reheating.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed at walk-in cooler cooked shredded pork stored in non-food grade to go bag. Observed in reaching freezer at second floor prep area tamales stored in a non-food grade to go bag.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed current license expired October 1, 2026.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed table top slicer at upstairs prep area soiled with food debris.
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed at front counter under juice machine a plastic container of sugar not label after being moved from the original package.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed a green cutting board at cook line with deep marks and not easily cleaned.
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. Observed in multiple reach in freezers at second floor prep area interior soiled with food debris.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.