Los Catrachos
755 W Flagler St, Miami, FL 33130 · Permanent Food Service · License 2325141
What drove the grade
Observed one small flying insect flying in the air near the exit door trash receptacle.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection2 high priority (no follow-up needed), 2 intermediate, 10 basic-22
- Safety score78
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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Observed at three compartment sink.
Code 35, Insects, rodents, pests and animals: Observed one small flying insect flying in the air near the exit door trash receptacle.
The operator removed the receptacle from the area, and the insect exited the facility.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Observed ground beef and cooked chicken Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked located at reach in cooler next to three compartment sink.
Code 31, Handwash sinks and supplies: Observed No paper towels or mechanical hand drying device provided at handwash sink located inside women bathroom.
Basic10
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl with no handle inside cooked ground beef at reach in cooler.
Code 33, Garbage and refuse: Open dumpster lid.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed at exit kitchen door.
Code 36, Floors, walls, ceilings and ventilation: Observed Unsealed concrete floor in kitchen area at front kitchen area.
Observed Cove molding at floor/wall juncture broken/missing.
Floors not maintained smooth and durable.
Observed floor tiles in disrepair next to 3 compartment sink.
Floor tiles missing and/or in disrepair.
Observed floor tiles in disrepair next to 3 compartment sink.
Observed ceiling tiles vents soiled with dust located inside kitchen area right at front entrance.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed in kitchen area at front lobby.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.