La Estacion Cafe
1390 Brickell Ave Ste 100, Miami, FL 33131 · Permanent Food Service · License 2328449
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection3 high priority (fixed on the spot, 1 repeat), 3 intermediate, 7 basic (3 repeats)-30
- Safety score70
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 visitSep 1, 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.
13 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.
Ham stored in room temperature next to prep line. At a temperature of 49 f cook place the ham inside the reaching cooler.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Fixed on the spotRepeat violation
Intermediate3
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels to most kitchen employees hand sink.
Basic7
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed bags of potatoes and peas and kitchen floor next to walk-in cooler.
Code 16, Dishwashing facilities and test kits: Accumulation of debris in three-compartment sink.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Observed most kitchen wiping cloths not clean.
Wet wiping cloth not stored in sanitizing solution between uses.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed food debris to kitchen top shelves.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed food debris underneath kitchen stove top, and kitchen work table.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.