La Minuta Cafeteria

17010 W Dixie Hwy Ste A, North Miami Beach, FL 33162 · Permanent Food Service · License 2336142

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Aug 14, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Aug 14 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 13 routine inspection
4 high priority (fixed by the Aug 14 follow-up), 1 intermediate, 6 basic
-21
Safety score79

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

Inspection history

1 inspection · 2 visits

Aug132026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitAug 14, 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:
- 2 Basic
What was still cited
Basic2
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
Official report, on the Florida DBPR website
First visitAug 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 4 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed ham (52°F - Cold Holding); queso fresco (52°F - Cold Holding) stored in the walk in cooler over night. Observed 20 raw beef (47°F - Cold Holding); 10 pork chops (47°F - Cold Holding) stored in the prep reach in cooler over night. Stop sale to all items. Observed tamales (54°F - Cooling) stored in the walk in cooler over night. Stop sale issued.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed ham (52°F - Cold Holding); queso fresco (52°F - Cold Holding) stored in the walk in cooler over night. Observed 20 raw beef (47°F - Cold Holding); 10 pork chops (47°F - Cold Holding) stored in the prep reach in cooler over night. Stop sale to all items.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed pork ribs (98°F - Hot Holding); taquetios (97°F - Hot Holding) stored on top of the steam table for less than 2 hours, as per operator. Operator reheated items.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed tamales (54°F - Cooling) stored in the walk in cooler over night. Stop sale issued.
Intermediate1
- 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 pork chops and raw beef prepared 2 days ago with no date label.
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed sugar and chocolate mix on top of the front counter with no name label. Observed flour and beans with no name label in the storage room. Operator placed names.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  Observed bean container cracked in the storage room.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed prep reach in cooler with ambient temperature of 47°F. Observed walk in cooler with ambient temperature of 52°F.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
- Code 29, Plumbing and backflow prevention: Observed very slow draining water in the kitchen handwashing sink.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.