La Casita Cafeteria, Inc.
3210 NW 7 St, Miami, FL 33125 · Permanent Food Service · License 2323950
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot, 2 repeats), 15 basic (4 repeats); basic violations cost 12 at most-28
- Safety score72
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 visitAug 31, 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.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed no vacuum breaker on hose bib with hose attached near cook-line.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed a bottle of prescription tablets stored on a shelf next to food items in the kitchen. Operator removed.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed chicken tamales with no date marking. Per operator made on Friday.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soiled with black like substance the interior of the ninja blending machine in the front.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at front counter handwashing sink. Operator was able to provide.
Fixed on the spot
Basic15
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Observed tongs placed under panini machine on soiled counter top. Also observed a tong with food contact surface placed on top of books and soiled counter top of pastry holding unit.
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Observed accumulation of rust in shelves of RIC in back area.
Repeat violation
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Observed soiled dry wiping cloth under flat top grill in kitchen.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed accumulation of grease on the panini machine in front area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed accumulation of grease on the stove hood filters.
Repeat violation
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
Observed missing cold faucet handle at handwashing sink in front area.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed unsealed concrete floors in kitchen area.
Floor tiles missing and/or in disrepair.
Observed disrepair cracked tiles around kitchen and food prep areas.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed soiled walls behind blender and prep table in front area. Also observed soiled with accumulation of grease wall around cookline/stove area.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed disrepair ceiling tile in front area above RIC.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed soiled ceilings in kitchen area and in front counter area.
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed not smooth ceiling tiles in the kitchen area and front area.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Observed condensation and water drip on vent above pastry holding unit, possible cross contamination with pastries when removing from unit.
Floor soiled/has accumulation of debris.
Observed accumulation of grease and old food debris behind and on the sides of cook line in kitchen.
Repeat violation
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided to operator by email.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.