LO D'ALEX

Name: LO D'ALEX
Address: 9610 SW 8 ST, MIAMI, FL, 33174, US
Rating: 54.6

9610 SW 8 ST, MIAMI, FL 33174

License #2334603

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

54.6 Grade F / 100

Failing Health Score

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Quick take

LO D'ALEX in MIAMI currently holds an InspectFL Health Score of 54.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 23, 2026. Across those visits, inspectors documented 37 total violations — 16 critical, 6 major, 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Call Back - Complied
[14-74-7] 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 ambient temperature at 55F at reach in cooler drawers at cook line.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed large gaps at side and bottom of back sliding exit door. Observed gap at bottom of exit door near mop sink.
[36-22-4] Floor area(s) covered with standing water. Observed standing water in floor drain at bar. Observed standing water on floor at dish area where tile is in disrepair and grout is missing.
[36-30-4] Observed dry wall removed from appetizer station leaving wood exposed.

Administrative complaint recommended
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked beans (73F - Cooling); pork soup (72F - Cooling) at walk in cooler. As per employee, products prepared 3 hours prior. Discussed proper cooling method and parameters with person in charge.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on preparation counters at cook line. Employees placed cloths in sanitizer solution.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed dry wall removed from appetizer station leaving wood exposed.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed large gaps at side and bottom of back sliding exit door. Observed gap at bottom of exit door near mop sink.
[22-41-4] 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 bar chlorine dish machine at 0ppm.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (73F - Cooling); pork soup (72F - Cooling) at walk in cooler. As per employee, products prepared 3 hours prior. Observed oxtail (97F - Hot Holding) at steam table near cook line. As per employee, product was placed inside unit more than 4 hours prior.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed 2 live flying insects on brush used for honey at bar area. Employee took item to clean. Observed can opener blade soiled with old food debris. Employee removed debris.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[35A-02-7] Live, small flying insects found. Observed 2 live flying insects crawling on brush used for honey at bar. Observed 1 live flying insect near cooked ham on cutting board at cook line. Observed approximately 8 live flying insects flying around soiled glasses at dish area that is located directly across from cook line.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork at walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed garlic in oil (126F - Hot Holding); garlic mojo (70F - Hot Holding); cooked peppers (79F - Hot Holding) at room temperature at cook line. As per employee, products placed at room temperature approximately 3 hours prior. Employees placed peppers over ice bath and took cooked peppers and garlic mojo to reheat. Observed oxtail (97F - Hot Holding) at steam table near cook line. As per employee, product was placed inside unit more than 4 hours prior.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of cooked ox tail at walk in cooler. As per date marking product prepared more than 7 days prior.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw branzino and raw shrimp thawing at room temperature near cook line. Employees placed products inside walk in cooler.
[14-74-7] 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 ambient temperature at 55F at reach in cooler drawers at cook line.
[08B-38-4] Food stored on floor. Observed cooking pot of octopus on floor at cook line. Employees removed item from floor. Observed container of raw beef stored on floor at walk in cooler. Employee placed product on shelf.
[12A-13-4] 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 cook washing equipment at 3 compartment sink and then began reheating oxtail, no handwash.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed cooking utensils in standing water at 84F at cook line. Discussed proper storage method with employees.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Observed at 3 compartment sink. Observed hose stored inside cooking pot at cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over sauces at reach in cooler at cook line. Discussed proper storage with chef. Observed raw pork and raw chicken stored over cut vegetables and sauces at walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (49F - Cold Holding); raw steak (48F - Cold Holding) at reach in cooler drawers at cook line. As per employee, products placed inside unit approximately 3 hours prior. Employees placed bags of ice over products.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.

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