La Cabrera
2895 McFarlane Rd, Miami, FL 33133 · Permanent Food Service · License 2337122
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 16 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 11 basic-23
- Safety score77
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 16, 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.
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 at reach in cooler at entrance of kitchen peeled tomato (52°F - Cold Holding) and avocado pico de gallo (51°F - Cold Holding). As per operator for less than 3 hours.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed at walk in cooler raw shelled eggs over loaves of bread. Operator removed.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed at walk in cooler raw chicken stored over raw beef. Operator removed.
Fixed on the spot
Intermediate1
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 for Giovanna Lopez, Jody Carrillo, Karen Hernandez, Anthony Alcala, Kristina Abadia.
Basic11
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed at cook line reach in cooler, containers of red sauce and mashed potatoes stored uncovered. Observed at bread baking area containers of bread stored uncovered.
Food stored on floor.
Observed at walk in cooler box of raw beef stored on floor.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed in closed container of herbs at cook line.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed for main cook line chef.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed throughout.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed at ice machine..
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed at hand sink next to kitchen entrance.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed at kitchen door entrance wall.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed throughout kitchen.
Floor soiled/has accumulation of debris.
Observed throughout kitchen area.
Code 38, Lighting: Light shield damaged/in disrepair.
Observed light shield broken at dish washer station.
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.