La Traila BBQ
5840 SW 71 St B, South Miami, FL 33143 · Permanent Food Service · License 2335609
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection4 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 10 basic-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
More time given
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
More time given
Basic5
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
More time given
Old labels stuck to food containers after cleaning.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in warming cabinet: empanadas with beef (111°F - Hot Holding); corn cooked (124°F - Hot Holding); cheese sauce (117°F - Hot Holding); hamburgers (111°F - Hot Holding). As per operator, less than 1 hour. Operator began removing items to reheat.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee on phone at front counter; no glove change while cooking tortillas. Inspector and operator coached employee, employee removed gloves and washed hands.
Fixed on the spot
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. Observed at bar; 0 ppm. Inspector observed empty sanitizer dispenser. As per operator, delivery is coming today.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed stainless steal spray on spice rack above prep table. Chemical was removed and properly segregated.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed on dry dish racks.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed at bar; handsink used as dump sink. Observed other handsink at bar; beer taps stored inside.
No soap provided at handwash sink.
Observed at cook line; no soap. Operator replaced during inspection.
Fixed on the spot
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed jar of sugar with no label. Operator had jar labeled.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed seasoning on floor outside of walk in. Items were removed and placed off of floor.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed on table across cook line. All cups were placed on bottom shelf segregated.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed cafecito cup used as sugar scoop. Spoon was removed.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed top of dish machine soiled.
Old labels stuck to food containers after cleaning.
Observed on dry dish rack.
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed on prep table while food prep is engaged. Bucket was moved to bottom shelf and segregated.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed hole in ceiling next to back exit.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed air vents with dust accumulation.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed current license not displayed.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.