Las Rubias Grill LLC

8475 NW 61 St, Miami, FL 33166 · Mobile Food Dispensing Vehicle · License 2360536

A
Grade A
Safety score 94 of 100
Latest visit: Aug 14, 2026

What drove the grade

No paper towels or mechanical hand drying device provided at handwash sink.Intermediate · fixed on the spot · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 14 routine inspection
    1 intermediate (fixed on the spot), 4 basic
    -6
  • Safety score94

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

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitAug 14, 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.

    5 violations found:

    • 1 Intermediate
    • 4 Basic
    What the inspector cited

    Intermediate1

    • Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.

      Operator provided during inspection.

      Fixed on the spot

    Basic4

    • Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.

      Observed solid frozen sausage stored on top of prep table. Operator stored under running water.

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.

    • Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.

    • Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

    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.

Most cited

Handwash sinks and supplies2
Food properly thawed1
Food-contact surfaces designed and maintained1
Current license displayed1