La Hormiga de Oro III

18304 SW 147 Ave, Miami, FL 33187 · Permanent Food Service · License 2335883

Official report

out of 100

Grade F

Safety score 18 of 100

Latest visit: Oct 26, 2026 (13 days ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Oct 26 follow-up · 44 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
14 high priority (13 fixed by the Oct 26 follow-up, 1 fixed on the spot), 10 intermediate, 21 basic; intermediate violations cost 18 at most; basic violations cost 12 at most; all violations together cost 70 at most
-70
Complaint after follow-up on Oct 15, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score18

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

Inspection history

1 inspection · 3 visits

Oct142026

Routine inspection

45 violations found · Inspector came back 2 times

2nd follow-up visitOct 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 4 Basic
What was still cited
Intermediate2
- Code 16, Dishwashing facilities and test kits: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
Basic4
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  More time given
- Code 14, Food-contact surfaces designed and maintained: No container installed for catching grease from hood drip tray.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitOct 15, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
30 violations still not corrected:
- 10 High priority
- 7 Intermediate
- 13 Basic
What was still cited
High priority10
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  During callback inspection Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed rice and beans (44°F - Cold holding ); raw beef (56°F - Cold Holding); raw marinated beef (59°F - Cold Holding); beef sauce (48°F - Cold Holding); fried pork (46°F - Cold Holding) at walk In cooler as per employee since the day prior.
  Administrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  During callback inspection observed rice and beans (44°F - Cold holding ); raw beef (56°F - Cold Holding); raw marinated beef (59°F - Cold Holding); beef sauce (48°F - Cold Holding); fried pork (46°F - Cold Holding) as per employee since the day prior.
  Administrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  During callback inspection observed chicharrones (103°F-Hot Holding); Rice ball (91°F-Hot Holding); Chicken tequeno (99°F-Hot Holding); Cheese plantain (78°F-Hot Holding), at room temperature at steam table, as per employee for less than 2 hours.
  Administrative complaint
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  During callback inspection observed employee put on gloves without first washing hands and then began shredding cooked beef.
  Administrative complaint
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  During callback inspection observed employee touched soiled towels with gloves on and then proceeded to wash celery with same gloves on at the triple sink.
  Administrative complaint
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  During callback inspection observed employee began plating food to serve to customers without first washing hands.
  Administrative complaint
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  During callback inspection observed employee touched soiled surface and then began plating to go rice and steak to serve to customers.
  Administrative complaint
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  More time given
- Code 23, Non-food contact surfaces clean: Water misting device not maintained/cleaned as required.
  More time given
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  During callback inspection observed manager certificate 3 live flies flying inside of the kitchen. Observed 4 live flies land on sweet plantains at shelves near the walk in cooler. Observed 2 live flies land on microwave at prep table across cook line.
  Administrative complaint
Intermediate7
- 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.
  During callback inspection observed cook rice, cook pork. Cook chicken, raw marinated beef, cook black beans, cook pinto beans, cook beef sauce , as per employee since for less than 2 days. Advised employee to date marked products.
  More time given
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  More time given
- Code 16, Dishwashing facilities and test kits: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  More time given
  Handwash sink used for purposes other than handwashing.
  More time given
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  More time given
Basic13
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  More time given
  In-use tongs stored on equipment door handle between uses.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
  More time given
  Ice buildup in black reach-in freezer.
  More time given
  No container installed for catching grease from hood drip tray.
  More time given
  Cold holding equipment not maintained in good repair.
  During callback inspection Observed walk in cooler ambient thermostat 50°F.
  More time given
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
  Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.
  More time given
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  More time given
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  More time given
Official report, on the Florida DBPR website
First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
45 violations found:
- 14 High priority
- 10 Intermediate
- 21 Basic
What the inspector cited
High priority14
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed coleslaw (45°F - Cold Holding); rice and beans (81°F - Cold Holding); raw beef (45°F - Cold Holding); raw marinated beef (49°F - Cold Holding); raw chicken (49°F - Cold Holding); cooked pork belly (45°F - Cold Holding); white rice (44°F - Cold Holding); milk (53°F - Cold Holding); red beans (48°F - Cold Holding); tamales (51°F - Cold Holding); cook pork belly (50°F - Cold Holding) at walk in cooler, as per operator since the day prior.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed coleslaw (45°F - Cold Holding); rice and beans (81°F - Cold Holding); raw beef (45°F - Cold Holding); raw marinated beef (49°F - Cold Holding); raw chicken (49°F - Cold Holding); cooked pork belly (45°F - Cold Holding); white rice (44°F - Cold Holding); milk (53°F - Cold Holding); red beans (48°F - Cold Holding); tamales (51°F - Cold Holding); cook pork belly (50°F - Cold Holding) at walk in cooler, as per operator since the day prior.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed Pork belly (107°F-Hot Holding); Chicharonnes (94°F-Hot Holding); Rice ball (109°F-Hot Holding); Chicken tuqueno (100°F-Hot Holding); Cheese plantain (101°F-Hot Holding); Cheese pulpusa (111°F-Hot Holding); Cheese tortilla (109°F-Hot Holding); Maduro (110°F-Hot Holding) at room temperature at steam table, as per person in charge for less than 2 hours. Advised operator to reheat products. Observed Chicken pastry (70°F-Hot Holding); Cheese pastry (77°F-Hot Holding) at room temperature at front counter pastry table, as per person in charge for less than 3 hours.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw eggs over cooked rice.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed churitza stored directly in thank you bags.
  Non-food grade paper/paper towel used as liner for food container.
  Observed non-food grade towels in direct contact with pupusa at steam table.
- Code 22, Food-contact surfaces clean and sanitized: Food preparation sink has soil/old food residue.
- Code 23, Non-food contact surfaces clean: Water misting device not maintained/cleaned as required.
  Observed at 1 compartment sink.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 3 live flies land on raw potatoes in the kitchen. Observed 6 live flies flying inside of the kitchen.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Observed license from the Division of Hotels and Restaurant expired since October 1, 2026. Operator renewed license at time of inspection. Observed License expires on October 1, 2027
  Fixed on the spot
Intermediate10
- 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 cook rice, cook pork. Cook chicken, raw marinated beef, cook black beans, cook pinto beans no date marked at walk in cooler.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- Code 16, Dishwashing facilities and test kits: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed frying baskets heavily soiled with old food debris.
  Non-pitting surface rust on food-contact equipment.
  Observed dry storage shelves across the triple sink.
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Must be reinstalled in the same location where removed. Observed in the kitchen. Observed faucets removed from hand sink. No water available.
  Handwash sink used for purposes other than handwashing.
  Observed handwashing sink used as food prep sink.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic21
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed cases of water stored directly on the floor at dry storage room.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed scoop handle in direct contact with salt.
  Ice scoop handle in contact with ice.
  In-use tongs stored on equipment door handle between uses.
- Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
  Observed employee drinking from an open water bottle while preparing food.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Equipment in poor repair.
  Observed reach in freezer shelf near walk in cooler in disrepair.
  Utensils in poor condition.
  Observed metal utensil in disrepair at fryer.
  Walk-in cooler shelves with rust that has pitted the surface.
  Ice buildup in black reach-in freezer.
  No container installed for catching grease from hood drip tray.
  Observed no container installed for catching grease from hood on the left side.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler ambient thermostat 50°F.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed at handwashing sink near ice machine.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in freezer interior heavily soiled.
  Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.
  Observed employee cleaning vegetables at triple sink without cleaning the sink first.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed boxes of napkins stored directly on the floor at dry storage room.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at handwashing sink near ice bin.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling vents soiled with mold like substance in the kitchen. Observed walk in cooler vents soiled with mold like substance.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee phone stored above prep table near triple sink.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.