La Palapa Restaurant Seafood & Grill
3820 NW 36 St, Miami, FL 33142 · Permanent Food Service · License 2324766
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 10 basic (3 repeats); basic violations cost 12 at most-22
- Safety score78
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 22, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored over sauces in reach in cooler. Operator placed items in correct storage order.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken over raw beef in walk in cooler. Operator placed items in correct storage order.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed bowl stored in hand wash sink in kitchen. Operator removed bowl.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink in kitchen. Operator provided paper towels.
Fixed on the spot
Basic10
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed knife stored in between 3 compartment sink and wall. Operator removed knife.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Observed tongs stored on oven door handle. Operator removed tongs.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed red cutting board with deep cuts in kitchen.
Repeat violation
Equipment in poor repair.
Observed gaskets in reach in coolers in disrepair.
Reach-in cooler shelves with rust that has pitted the surface.
Observed shelves in reach in cooler under expo station with rust.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup on floor in walk in freezer.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed interior of ice machine soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filters soiled with grease.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall behind cook line soiled.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. Observed fire extinguisher at entrance of restaurant in recharge mode.
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
- 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.