Los Roques Gourmet & Grill INC

10728 NW 58 St, Miami, FL 33178 · Permanent Food Service · License 2332689

Official report

out of 100

Grade F

Safety score 52 of 100

Latest visit: Sep 30, 2026 (6 weeks ago)

What drove the grade

Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.High priority · 21 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
4 high priority, 4 intermediate (1 fixed on the spot, 1 repeat), 14 basic (2 repeats); basic violations cost 12 at most
-48
Safety score52

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

Inspection history

1 inspection · 1 visit

Sep302026

Routine inspection

22 violations found

First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
- 4 High priority
- 4 Intermediate
- 14 Basic
What the inspector cited
High priority4
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Observed raw chicken stored over lobster and beef empanadas at RIF next to service window.
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken over raw beef at WIC.
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Observed ant and roach spray at shelf next to back exit door.
  Container of medicine improperly stored.
  Observed plastic bottles of alcohol and peroxide stored on shelf over preparation table at kitchen.
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 white rice, yellow rice, and shredded beef made on 09.26 not date marked at WIC. Coached operator on correct procedure.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Provided form to operator via email.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed shelves at WIC soiled with mold-like substance, and interior of RIC across cook line and RIFs at kitchen area soiled with food debris. Also observed white cutting board across from cook line soiled.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed plastic container inside HWS at kitchen area. Container was removed.
  Fixed on the spot
Basic14
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer in RIC across cook line. Thermometer was provided.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed soups containers, bag of onions, and container of fish stored on floor at WIC.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed knife stored between equipment across cook line. Knife was removed.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed staff doing food preparation while wearing watches and bracelets at kitchen area.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed green and white cuttings board grooved and kitchen area.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup at white chest freezer at hallway.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed at kitchen area.
- Code 24, Clean equipment storage and air drying: Clean equipment/utensils not stored at least 6 inches above the floor.
  Observed clean pots and pans stored on floor next to cook line.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed boxes of single service items on floor at hallway to bathroom.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed gap at back exit door.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Observed license from 2023 and 2021.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Provided via email.
  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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.