Lala's Burgers and Fries
13750 SW 88 St, Miami, FL 33186 · Permanent Food Service · License 2321996
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection4 high priority (2 fixed by the Nov 4 follow-up, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-20
- Extension granted on Sep 8, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitNov 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitSep 8, 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
More time given
- First visitSep 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Observed in reach in cooler across from cook line Relish aioli (76°F - Cold Holding); steak house aioli (68°F - Cold Holding); cut lettuce (67°F - Cold Holding); sliced tomato (58°F - Cold Holding), as per operator longer than 4 hours. Operator discarded of relish aioli, steak house aioli, cut lettuce, sliced tomato 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 across from cook line Relish aioli (76°F - Cold Holding); steak house aioli (68°F - Cold Holding); cut lettuce (67°F - Cold Holding); sliced tomato (58°F - Cold Holding), as per operator longer than 4 hours. Operator discarded of relish aioli, steak house aioli, cut lettuce, sliced tomato during time of inspection.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed in reach in freezer at preparation station raw breaded chicken stored over breaded fish. Operator stored chicken below fish during time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed at three compartment sink Triple Sink (Quaternary 400+ppm). Operator corrected concentration of Triple Sink (Quaternary 200ppm).
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
Observed horseradish aioli and steak house aioli served on menu containing raw whole egg and not disclosed on menu.
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed butter, beef stock, beer cheese under time as a control measure without any written procedure. Time as a written health control provided during time of inspection was provided and filled out during time of inspection.
Fixed on the spot
Basic3
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed personal Gatorade in reach in freezer at preparation station. Employee discarded of Gatorade during time of inspection. Observed personal water bottle at reach in cooler across from cook line. Employee discarded of water bottle during time of inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in pepper relish at reach in cooler no handle bowl used to dispense product. Employee removed no handle bowl during time of inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed in reach in cooler across from cook line. Operator drained water during time of inspection.
Fixed on the spot
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.