La Nueva Catrachitas Restaurant
1956 NW 17 Ave, Miami, FL 33125 · Permanent Food Service · License 2325488
What drove the grade
Observed: Raw animal food stored over canned/bottled drinks.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection2 high priority (no follow-up needed), 1 intermediate (1 repeat), 6 basic (1 repeat)-17
- Safety score83
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 visitOct 15, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Observed: Raw animal food stored over canned/bottled drinks.
Observed raw shelled eggs stored over container of condiments in reach in cooler. Priority: High Priority
Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking
temperature. Observed contained of chicken wings over pork inside reach in cooler in the kitchen area. Priority: High Priority
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date
marked. Observed rice and refried beans not date marked. Priority: Intermediate
Repeat violation
Basic6
Code 23, Non-food contact surfaces clean: Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filter at kitchen soiled Priority: Basic
Repeat violation
Code 31, Handwash sinks and supplies: Observed: No handwashing sign provided at a hand sink used by food employees.
Observed missing handwashing signage in male bathroom. Priority: Basic
Code 33, Garbage and refuse: Observed: Open dumpster lid.
Observed garbage lid open. Priority: Basic
Code 36, Floors, walls, ceilings and ventilation: Observed: Floors not constructed to be easily cleanable.
Observed soiled and unleveled and cracked tiles in the kitchen area. Observed not easy to clean unleveled and cracked floor tiles in the kitchen area. Priority: Basic
Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling and vents soiled from accumulation of dirt and grease. Priority: Basic
Code 40, Employee personal belongings: Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service
items. Observed employee’s cellphone stored on prep area in a bowl. Priority: Basic
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.