Loranas Caribbean and American Grill
19752 NW 27 Ave, Miami Gardens, FL 33056 · Permanent Food Service · License 2336237
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection3 high priority (1 fixed on the spot), 3 intermediate (1 repeat), 9 basic-34
- Extension granted on Oct 22Counts in full until a follow-up finds the problems fixed-3
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 22, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
More time given
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
More time given
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 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 cold held at greater than 41°F.
Observed salmon (46°F - Cold Holding); chicken breast (48°F - Cold Holding); chicken wings (48°F - Cold Holding); burger patty (49°F - Cold Holding) stored in the reach in cooler over night. As per operator reach in cooler opens and closes all day. Items are placed under ice.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken over fries in the reach in freezer.
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands.
Establishment serves a highly susceptible population. Observed employee touching ready to eat lettuce and plate it with his bare hands, operator discarded item.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed shelves in the warewashing area with rusted shelves.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed flour in the kitchen hand sink.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed all employees hired more than 60 days with no employee training name Chanel, Amaya, Aleeyah, Chystal, Jennifer, Jessica, Kehanna, Leadrien, Makayle, Niah, Robert, Shanika, Durrell, James,Leonardo, Monique, Retta, Sheirlene, Elvia and Zarah.
Basic9
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed shrimp thawing in room temperature by the prep area. Operator placed under running water.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Improper use of detergent-sanitizer when there is no distinct water rinse - a different product was used for the wash and for the sanitize steps.
Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
Operator removed and placed bleach and water together.
Fixed on the spot
In-use wet wiping cloth/towel used under cutting board.
Operator removed.
Fixed on the spot
Observed wiping cloth sanitizing solution stored on the floor at the cookline, operator stored properly.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood system with accumulated grease.
Buildup of food debris/soil residue on equipment door handles.
Observed reach in cooler door handle soiled in the kitchen.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
In the wearwashing 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.