LA JULIANA LJ

Name: LA JULIANA LJ
Address: 3001 W 12 AVE UNIT 6, HIALEAH, FL, 33012, US
Rating: 0

3001 W 12 AVE UNIT 6, HIALEAH, FL 33012

License #2326374

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 9, 2026 · 5 findings · 0 critical

Routine - Food (follow-up)

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Major

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Minor

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Quick take

LA JULIANA LJ in HIALEAH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 9, 2026. Across those visits, inspectors documented 79 total violations — 13 critical, 18 major, 48 minor.

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Record snapshot

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Inspections on file

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The latest inspection on September 9, 2026 shows 5 observation rows: no critical rows, 3 major, and 2 minor.

Official recordInspection data quality

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Inspector notes

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LA JULIANA LJ has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[05-09-4] Still observed no ambient thermometers on units.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed 1 reach in cooler and 1 preparation /container located at the back of the establishment . Plans are not submitted at the time of the inspection. Observed food stored and food preparation during inspection.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31A-12-4] No handwash sink for employees. Observed no hand wash sink on preparation area at the back of the establishment.
[08B-43-4] Food stored in a room/shed that is not fully enclosed. Observed a chest freezer stored food at the back of the establishment not covered or secured.

Official DBPR inspection report ↗

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut ham (45F - Cold Holding); shredded cheese (45F - Cold Holding) on preparation table at kitchen area, as per operator less than 3 hours. Operator moved to reach in cooler across grill.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked rice on drawers at cook line. Employee stored properly.
[08B-43-4] Food stored in a room/shed that is not fully enclosed. Observed a chest freezer stored food at the back of the establishment not covered or secured.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (frozen) inside 3 compartment sink at kitchen. Operator moved to reach in cooler.
[12A-19-4] Employee washed hands with cold water. Observed no hot water at establishment.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in standing water at 97° F. at kitchen area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple personal drinks inside reach in cooler at kitchen area. Operator removed.
[27-06-4] No hot running water at three-compartment sink. Hot water running for approximately 10 minutes, reach 84° F.
[14-11-5] Equipment in poor repair. Observed broken door on reach in cooler at cook line by steam table.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed a raid spray bottle at front counter and observed one store above 3 compartment sink at kitchen.
[31A-12-4] No handwash sink for employees. Observed no hand wash sink on preparation area at the back of the establishment.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed 1 reach in cooler and 1 preparation /container located at the back of the establishment . Plans are not submitted at the time of the inspection. Observed food stored and food preparation during inspection.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking from hand wash sink pipe at kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled with food debris can opener blade. Also observed soiled white cutting board at cook line.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (94F - Hot Holding) next to flat grill, as per operator less than 3 hours.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging food preparation at cook line wearing a watch.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in all units at kitchen.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash their hands at 3 compartment sink. Coached employee on proper procedures.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed under cutting board, employee removed.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed multiple wiping cloths at kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled with food debris drawers interior at cook line.
[27-25-4] Hot water at mop sink does not reach 85 degrees Fahrenheit.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water running for approximately 10 minutes, reach 84° F.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a case of bananas stored on top of hand wash sink at kitchen area. Employee removed.
[31B-03-4] No soap provided at handwash sink. Observed at kitchen area. Operator provided during inspection.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed cut cheese stored on to go bags. Operator changed.
[50-09-4] Current Hotel and Restaurant license not displayed.