Luis Galindo Latin American

898 SW 57 Ave, West Miami, FL 33144 · Permanent Food Service · License 2322496

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Aug 13, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 13 routine inspection
1 high priority (fixed on the spot), 14 basic (9 repeats); basic violations cost 12 at most
-15
Safety score85

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

Inspection history

1 inspection · 1 visit

Aug132026

Routine inspection

15 violations found

First visitAug 13, 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.
15 violations found:
- 1 High priority
- 14 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed garlic and oil mojo (85°F - Cold Holding), stored at cooking line table. As per employee food was prepared 1 hour before the inspection. During the inspection employee placed item in reach in cooler.
  Fixed on the spot
Basic14
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit, located at cooking line, preparation area, and dry storage.
  Repeat violation
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed several Commercially processed reduced oxygen packaged fish no longer frozen and not removed from reduced oxygen package, stored in reach in cooler, located at cooking line. During the inspection employee removed fish from packaging.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed several containers of cooked food that were uncovered while stored in the reach in cooler at the cooking line.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable, located at cooking area.
  Reach-in cooler shelves with rust that has pitted the surface, located at cooking line, preparation area, and dry storage.
  Repeat violation
  Interior of chest freezer with rust that has pitted the surface, located at front counter.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board, located at cooking line.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Repeat violation
  Reach-in cooler interior shelves have accumulation of soil residues, located at dry storage, cooking line and preparation area.
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed most of the reach in cooler gaskets soiled. Observed walk in cooler fans soiled.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles, most of the reach in cooler and reach in freezers
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty shelves or rack.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair, through the kitchen areas.
  Repeat violation
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
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.