La Hormiga Oro

18530 NW 67 Ave, Miami, FL 33015 · Permanent Food Service · License 2326642

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Aug 12, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 19 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
2 high priority (fixed on the spot), 5 intermediate (1 fixed on the spot), 13 basic; basic violations cost 12 at most
-32
Safety score68

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

Inspection history

1 inspection · 2 visits

Aug112026

Routine inspection

20 violations found · Inspector came back once

Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 3 Basic
What was still cited
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law.
  Still observed.
  More time given
  Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label.
  Still observed
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Still observed
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Still observed
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Still observed
  More time given
Official report, on the Florida DBPR website
First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 2 High priority
- 5 Intermediate
- 13 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw beef (62°F - Cold Holding) located underneath of preparation table, for less than 4 hours as per operator. Operator placed the food items inside reach in cooler.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed for less than 4 hours as per operator, cooked chicken (108°F - Hot Holding. Operator reaheated at 165°F. hot holding box white rice (110°F - Hot Holding); ground beef (98°F - Hot Holding). Operator reaheated at 168°F. Observed cooked beans (120°F - Hot Holding).underneath of preparation table. Operator reaheated at 166°F.
  Fixed on the spot
Intermediate5
- 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 rice pudding prepared for more than 24 hours without date marked.
  Packaged food not labeled as specified by law.
  Observed Crema Agria with no labeled it.
  Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label.
  Water melon juice.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Observed cooked potatoes (110/104°F - Cooling), covered in walk in cooler while was in cooling process, operator uncovered it.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employees name Jenny, Henry,Patricia, Yanitza,Nhora, Daniela,Molina,Santos.
Basic13
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed plastic bucket with chorizo on walk in freezer floor. Operator properly stored it.
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Operator properly stored it.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  Observed multiple drinks open bottles on preparation area, instructed operator regarding cross contamination.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Operator removed it.
  Wet wiping cloth not stored in sanitizing solution between uses.
  Observed multiple wet wiping towels on preparation table. Operator properly placed the wet wiping towels in chlorine sanitizer solution, 100 ppm.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed filter soiled.
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Observed cleaned pot on kitchen floor.
  Clean utensils or equipment stored in a bathroom, locker room or mechanical room.
  Observed multiple clean utensils in open cabinet located in men's bathroom. Operator locked cabinet.
  Fixed on the spot
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Hole in or other damage to wall.
  Observed hole on the wall on the back kitchen area.
- 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 employees glasses, cell phone, purse above preparation table.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.