La Munequita Restaurant

6820 NE 2 Ave, Miami, FL 33138 · Permanent Food Service · License 2335474

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · no follow-up needed · 19 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
4 high priority (no follow-up needed, 3 repeats), 7 intermediate (3 fixed on the spot, 1 repeat), 9 basic (1 repeat); intermediate violations cost 18 at most
-46
Safety score54

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

Inspection history

1 inspection · 1 visit

Oct52026

Routine inspection

20 violations found

First visitOct 5, 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.
20 violations found:
- 4 High priority
- 7 Intermediate
- 9 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.
  Time/temperature control for safety food cold held at greater than 41°F. Observed cooked ground beef (46°F - Cold Holding); cooked beef stew (48°F - Cold Holding) at reach in cooler. From day prior.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked ground beef (46°F - Cold Holding); cooked beef stew (48°F - Cold Holding) at reach in cooler. From day prior.
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw steak and raw pork belly stored over unwashed vegetables at reach in cooler.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Repeat violation
Intermediate7
- 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.
  Observed new employee Oleida Elizabeth Rangelhired less than 60 days. Manager printed and employee read and signed.
  Fixed on the spot
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 16, Dishwashing facilities and test kits: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed prep table shelves at cook line.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed employee washing a cloth inside hand sink coffee station.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at hand sink by cook line no paper towel, employee provided.
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray plastic bottle with windex not labeled at front counter. Manager labeled.
  Fixed on the spot
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container with sugar at coffee station not labeled.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensils inside container with standing water at 85°F.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler gaskets across cook line prep area.
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed shelves at reach in cooler Front counter.
  Ice buildup in reach-in freezer.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
- 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 at storage area.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed wet mop stored inside mop bucket by kitchen entrance.
  Repeat violation
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.