La Cabrera
17100 Collins Ave Suite 1-OP, Sunny Isles, FL 33160 · Permanent Food Service · License 2325083
What drove the grade
Observed the following food temperatures greater than 41°F;
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection1 high priority (no follow-up needed), 10 basic (1 repeat)-14
- Safety score86
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 31, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Observed the following food temperatures greater than 41°F;
Cooked pasta (50°F - Cold Holding); butter (54°F - Cold Holding); marinara sauce (51°F - Cold Holding); shredded cheese (57°F - Cold Holding) All were located in reach in cooler in front of stove. Cooler had an ambient temperature of 77°F due to cooler being unplugged. Unable to determine how log food had been in cooler. Manager discarded all TCS foods. See stop sale.
Basic10
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between reach in coolers.
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Food storage container/container lid cracked or broken.
Repeat violation
No container installed for catching grease from hood drip tray.
Cold holding equipment not maintained in good repair.
77°FDo not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in Cooler across from stove had an ambient temperature of 77°F due to cooler being unplugged. Unable to determine how log food had been in cooler. Manager discarded all TCS foods and plugged in cooler. Advised manager do not store time/temperature control for safety food in this unit until the unit reaches proper temperature.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 21, Wiping cloths and linens: Observed wiping cloth used as liner for container of cut vegetables.
Advised manager that Linens, such as cloth napkins, may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer.
Code 25, Single-service items: Observed cases of plastic utensils stored on floor in kitchen area.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees in grill area.
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.
- 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.