La Portena Cafeteria No. 3
503 SW 17 Ave, Miami, FL 33135 · Permanent Food Service · License 2327993
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 Aug 7 routine inspection1 high priority (fixed on the spot), 4 intermediate (3 fixed on the spot, 1 repeat), 5 basic (1 repeat)-19
- Safety score81
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 visitAug 7, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Stand up reach in cooler inside the kitchen: raw shell eggs stored above sauces. Discussed with the cook, rearranged the raw shell eggs to a bottom shelf.
Fixed on the spot
Intermediate4
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.
Stand up reach in cooler: cooked beans not date marked. As per operator, cooked two days ago.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
All restrooms.
Fixed on the spot
No soap provided at handwash sink.
Both men restrooms.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Miriam Suyapa Contreras, FRLA, expired 3/30/26
Basic5
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Kitchen, multiple tongs stored in the oven door.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Stand up reach in cooler doors not staying closed. (When one door is closed, the pother door pops open) all Time/temperature controlled food. (TCS) is within correct temperature.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine, by the Djay booth
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Both men restrooms
Objectionable odors in the kitchen.
Operator cleaned with bleach.
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.