La Jamoteca

7535 N Kendall Dr Ste 62, Miami, FL 33156 · Permanent Food Service · License 2336129

Official report

out of 100

Grade F

Safety score 45 of 100

Latest visit: Oct 30, 2026 (8 days ago)

What drove the grade

Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.High priority, repeat · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
4 high priority (1 repeat), 2 intermediate (1 fixed on the spot, 2 repeats), 2 basic
-35
Administrative complaint on Oct 29, now extension granted
Counts in full until a follow-up finds the problems fixed
-20
Safety score45

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

Inspection history

1 inspection · 2 visits

Oct292026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitOct 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 2 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
  More time given
Intermediate1
- Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
  More time given
Basic2
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  More time given
Official report, on the Florida DBPR website
First visitOct 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
- 4 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cheese cooker with ambient t temp of 46°F, the following TCS foods stored inside: manchego (46°F - Cold Holding); queso majorero (46°F - Cold Holding); queso payoyo (46°F - Cold Holding); cabrales cheese (46°F - Cold Holding); queso Idiazabel (46°F - Cold Holding); foie gras (46°F - Cold Holding); smoked salmon mousse (46°F - Cold Holding); chorizo (46°F - Cold Holding); sausages (46°F - Cold Holding). As per employee, items in cooler for 4 hours.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cheese cooker with ambient t temp of 46°F, the following TCS foods stored inside: manchego (46°F - Cold Holding); queso majorero (46°F - Cold Holding); queso payoyo (46°F - Cold Holding); cabrales cheese (46°F - Cold Holding); queso Idiazabel (46°F - Cold Holding); foie gras (46°F - Cold Holding); smoked salmon mousse (46°F - Cold Holding); chorizo (46°F - Cold Holding); sausages (46°F - Cold Holding). As per employee, items in cooler for 4 hours.
  Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
  Observed various cheeses in ROP missing label information required as per HAACP plan. Observed products missing package date and use by date. Observed logs on site not filled out for proper documenting of products in ROP.
  Repeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Intermediate2
- Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
  Observed logs on site not filled out for proper documenting of products in ROP.
  Repeat violationAdministrative complaint
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed glass jar in handsink. Jar was removed.
  Fixed on the spotRepeat violation
Basic2
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
  Observed various cheeses in ROP missing label information required as per HAACP plan. Observed products missing package date and use by date.
- Code 14, Food-contact surfaces designed and maintained: 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 cheese cooker with ambient t temp of 46°F, the following TCS foods stored inside: manchego (46°F - Cold Holding); queso majorero (46°F - Cold Holding); queso payoyo (46°F - Cold Holding); cabrales cheese (46°F - Cold Holding); queso Idiazabel (46°F - Cold Holding); foie gras (46°F - Cold Holding); smoked salmon mousse (46°F - Cold Holding); chorizo (46°F - Cold Holding); sausages (46°F - Cold Holding).
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.
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.