Las Flores Mexican

12384 Quail Roost Dr., Miami, FL 33177 · Permanent Food Service · License 2337382

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Sep 23, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed by the Sep 23 follow-up · 30 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 routine inspection
4 high priority (fixed by the Sep 23 follow-up), 7 intermediate (1 repeat), 20 basic (4 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-42
Safety score58

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

Inspection history

1 inspection · 2 visits

Sep142026

Routine inspection

31 violations found · Inspector came back once

Follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 5 Basic
What was still cited
Basic5
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  During callback inspection observed cove molding at the triple sink soiled with mold like substance. Advised employees to clean cove molding at the triple sink.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  More time given
Official report, on the Florida DBPR website
First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
31 violations found:
- 4 High priority
- 7 Intermediate
- 20 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked onions (127°F - Hot Holding) at flat grill, as per cook for less than an hour.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored over belt peppers and tomatoes at reach in cooler near exterior door.
- Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
- Code 23, Non-food contact surfaces clean: Water misting device not maintained/cleaned as required.
  Observed water misting at triple sink soiled heavily with mold like substance.
Intermediate7
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed employee washed hands inside of the triple sink.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed frying baskets at fryer soiled with old debris.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed handwashing sink blocked by trash can.
  Repeat violation
  Handwash sink used for purposes other than handwashing.
  Observed handwashing sink at front counter used to store wiping cloths sanitizer buckets.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at front counter.
  No soap provided at handwash sink.
  Observed at handwash sink in the kitchen. Also observed at front counter.
Basic20
- Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
  Observed red chili peppers container stored inside of the bathroom located near exterior door.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed employee open water stored at reach in cooler near exit door.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed plastic cup with no handle used to dispense cheese at reach in cooler at kitchen entrance.
  Repeat violation
  Equipment in poor repair.
  Observed black reach in freezer door handles in disrepair.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler / freezer interior have accumulation of soil residues.
  Observed reach in cooler near exterior door have accumulation of soil residues. Also observed black reach in freezer near cook line have accumulation of soil residues.
  Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed cove molding at the triple sink soiled with mold like substance. Also observed exterior of flat grill heavily soiled.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Observed reach in freezer door in kitchen.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Observed slow draining water at handwash sink in the kitchen.
- Code 32, Restrooms: Observed bathroom near kitchen exterior used as dry storage/ drinks.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Observed cove molding at handwash sink in the kitchen broken.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall soiled near handwash sink in the kitchen. Also one wall soiled at mop sink and triple sink.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed some ceiling tiles in the lobby soiled with water damage.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed interior white fan stored at prep table soiled with heavy accumulation of dust.
  Screen in door torn/in poor repair.
  Observed exterior door.
  Objectionable odors in bathroom or other areas of the establishment.
  Observed objectionable odor at white reach in freezer.
  Floor soiled/has accumulation of debris.
  Observed floor soiled under cold holding equipments. Also observed under cooking equipments.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  No copy of latest inspection report available.
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.
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.