Los Verdes Restaurant
15453 55 SW 137 Ave, Miami, FL 33177 · Permanent Food Service · License 2333897
What drove the grade
Food contaminated by employees/consumers and operator continued to serve food.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection5 high priority (fixed by the Sep 23 follow-up), 7 basic-22
- Safety score78
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Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
More time given
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
More time given
- First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Food contaminated by employees/consumers and operator continued to serve food.
See stop sale. Observed employee portioning raw pork with gloves on and then proceeded to touch bread and cheese with same gloves.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw burger meat (50°F - Cold Holding) at reach in cooler across flat grill, as per cook for less than 1 hour.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed cook put on gloves without first washing hand to engaged in food preparation.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee portioning raw pork with gloves on and proceeded to engaged in food preparation.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm). Advised employee to set up the triple sink.
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed ice cream not covered at reach in freezer near cook line.
Unwashed fruits/vegetables stored with ready-to-eat food.
Observed unwashed tomatoes stored over coleslaw at walk in cooler.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensil in standing water near ice cream freezer at 75°F. Coach employee.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed plastic white wiping at cook line.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Observed at handwash sink. Also observed at wash sink near the dishwasher.
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.
- Stop sale
- An order that the food can’t be sold or served.