La Finca Nica
350 NW 54 St, Miami, FL 33137 · Mobile Food Dispensing Vehicle · License 2361207
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection1 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot), 3 basic (2 repeats)-16
- Safety score84
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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken container stored over cooked pork container at reach in coolers gaskets soiled by cook line.
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 cooked beef and cooked pork not dated. As per owner a day prior.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Employee provided.
Fixed on the spot
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Observed cooks no knowledge of minimum cooking temperature of beef.
Basic3
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Employee stored properly.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in coolers gaskets soiled soiled by cook line.
Repeat violation
Code 50, Current license displayed: Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.