La Uchirena Kendall
13742 SW 56 St, Miami, FL 33175 · Permanent Food Service · License 2331911
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection1 high priority (no follow-up needed, 1 repeat), 4 intermediate (2 fixed on the spot, 1 repeat), 7 basic (2 repeats)-25
- Safety score75
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 11, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Repeat violation
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.
Observed cooked beef inside WIC with no date marked, as per employee from previous day. Employee placed date marked.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed mixer blade soiled on top of prep table.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Employee replaced.
Fixed on the spotRepeat violation
No soap provided at handwash sink.
Observed at HWS at front counter.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar inside container by coffee station with no label.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed oil container on floor by back door.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed at cook line.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed WIC fan soiled.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed throughout cook line.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.