La Famosa Cafeteria
3040 NW 2 Ave, Miami, FL 33127 · Permanent Food Service · License 2315465
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 Sep 25 routine inspection3 high priority (fixed on the spot, 1 repeat), 5 basic (2 repeats)-18
- Safety score82
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 25, 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.
8 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 Sliced ham (49°F - Cold Holding); Cut tomatoes (61°F - Cold Holding) inside cold holding u it at preparation table at kitchen area. As per operator for less than 2 hours. Employee stored inside double door reach in cooler for rapid cooling at kitchen area.
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Ham Croquettes (98°F - Hot Holding); Cheese tequenos (98°F - Hot Holding) inside hot holding unit at front counter. As per operator for less than 1 hour. Operator removed to refried them.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw beef stored over raw french fries and raw ripe plantains inside reach in cooler at kitchen area. Operator stored raw french fries and raw ripe plantains over raw beef at the time of inspection.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed case of oil stored on the floor next to slicer machine at kitchen area. Operator stored 6 inches above the floor during inspection.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tong stored on oven handle at kitchen area. Operator removed tong and washed during inspection.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed grooved cutting board on top of preparation table at kitchen area.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup inside white chest freezer next at storage area.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed on top of preparation table next to slicer machine at kitchen 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.