La Esquina del Sabor

3695 NW 46 St, Miami, FL 33142 · Permanent Food Service · License 2302261

A
Grade A
Safety score 91 of 100
Latest visit: Aug 17, 2026

What drove the grade

No paper towels or mechanical hand drying device provided at handwash sink.Intermediate · 5 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 17 routine inspection
    1 intermediate, 5 basic (1 repeat)
    -9
  • Safety score91

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

6 violations found
  1. First visitAug 17, 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:

    • 1 Intermediate
    • 5 Basic
    What the inspector cited

    Intermediate1

    • Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.

      Observed no paper towels in restroom.

    Basic5

    • Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.

      Observed shelves in reach in cooler with rust.

      Interior of refrigerator or freezer in disrepair/has exposed insulation.

      Observed gaskets in reach in cooler in disrepair.

      Ice buildup in reach-in freezer and/or walk-in freezer.

      Observed ice buildup inside of small black reach in freezer.

    • Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.

      Observed interior of reach in cooler soiled.

    • Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.

      Observed wall behind cook line soiled.

      Repeat violation

    Official report, on the Florida DBPR website

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.

Most cited

Food-contact surfaces designed and maintained3
Food-contact surfaces clean and sanitized1
Handwash sinks and supplies1
Floors, walls, ceilings and ventilation1