La Quinta Miami Airport East

3501 NW 42 Ave, Miami, FL 33142 · Permanent Food Service · License 2335992

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Aug 25, 2026

What drove the grade

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.High priority · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 complaint inspection
4 high priority (3 fixed by the Aug 25 follow-up), 3 intermediate, 6 basic
-30
Extension granted on Aug 13, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score68

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

Inspection history

1 inspection · 3 visits

Aug122026

Complaint inspection

13 violations found · Inspector came back 2 times

2nd follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 High priority
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  More time given
Reporting only1
- Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.
  As per General Manager, boiler inspection certificate is currently still pending.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 13, 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.
6 violations still not corrected:
- 1 High priority
- 2 Intermediate
- 3 Basic
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed hose connected to a faucet with a vacuum breaker incorrectly installed.
  More time given
Intermediate2
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler was removed from first floor and is currently not in use. Reach in cooler has not been fixed.
  More time given
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  More time given
  Garbage on the ground and/or pad around dumpster.
  Observed construction materials around dumpster container.
  More time given
Reporting only1
- Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.
  More time given
Official report, on the Florida DBPR website
First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 4 High priority
- 3 Intermediate
- 6 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.
  Cold holding: Milk 65°F, cream cheese 62°F, yogurt 61°F, and butter 61°F held for more than 6/hrs inside the reach in cooler. See the stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cold holding: Milk 65°F, cream cheese 62°F, yogurt 61°F, and butter 61°F held for more than 6/hrs inside the reach in cooler located in the first floor. See the stop sale.
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee cleaning the outside tables and counters located in the lobby, and then proceeded to handle clean surfaces in the food preparation area located in the first floor without washing the hands due to the fact that the hand sink was removed.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Hose connected to a faucet with a vacuum breaker incorrectly installed.
Intermediate3
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided.
  Observed apples not pre wrapped at from counter, available for customer self service.
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Must be reinstalled in the same location where removed. Handwashing sink was removed from the first floor preparation room.
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Cold holding: Milk 65°F, cream cheese 62°F, yogurt 61°F, and butter 61°F held for more than 6/hrs inside the reach in cooler located in the first floor. Ambient temperature found at 64°F. Reach in cooler gasket torn and disrepair.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Food debris inside reach in cooler.
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Garbage on the ground and/or pad around dumpster.
  Garbage and construction materials around dumpster container.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Mop inside the mop sink.
Reporting only1
- Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.
  For reporting purposes only. Boiler certificate expired on. 8/9/2026
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.