La Tinajita Cafe
13690 SW 142 Ave, Miami, FL 33186 · Permanent Food Service · License 2330507
What drove the grade
Food with mold-like growth.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection7 high priority (2 fixed by the Oct 6 follow-up, 5 fixed on the spot), 3 intermediate (2 fixed on the spot), 5 basic (3 repeats)-36
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for all employees.
More time given
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
- First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. Observed mold like growth on pasta stored in reach in cooler to the right of cook line. Employee discarded during time of inspection.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in cooler to the right of cook line cooked white rice (61°F - Cold Holding), as per employee less than 4 hours. Was placed in freezer for rapid cooling.
Fixed on the spot
Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed in reach in cooler to the right of cook line ; shelled eggs ambient (66°F - Cold Holding), as per operator less than 4 hours operator placed in reach in cooler for rapid cooling during time of inspection.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at front counter ham croquettes (112°F - Hot Holding); beef empanadas (113°F - Hot Holding), as per operator less than 2 hours. Operator placed croquettes and empanadas to be reheated during time of inspection. Observed at steam table cooked black beans (112°F - Hot Holding), as per employee less than 2 hours. Operator placed croquettes and empanadas to be reheated during time of inspection.
Fixed on the spot
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 French fries in vertical chest freezer to the right of slicer. Employee removed chicken from freezer during time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed in sanitizer bucket to the left of three compartment sink Sanitizer Bucket (Chlorine 200+ppm); operator corrected concentration of Sanitizer Bucket (Chlorine 100ppm).
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed establishment with expired license.
Intermediate3
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towel at hand sink. Employee provided during time of inspection.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees engaging in food preparation without CFM present. CFM arrived during time of inspection.
Fixed on the spot
Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Addel M, Evelyn C., Monica O., Lisandro C. engaging in food preperation with expired food handler training. All certificates expired on 09/15/26.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar removed from original container no labeled with common name.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed handle of scoop submerged in container with sugar. Employee removed scoop during time of inspection.
Fixed on the spotRepeat violation
Ice scoop handle in contact with ice.
Observed in ice machine at front counter. Employee removed scoop during time of inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee drink in reach in cooler across from steam table. Employee removed bottle during time of inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed kitchen area without drop down ceiling.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.