LUIS GALINDO LATIN AMERICAN 2

Name: LUIS GALINDO LATIN AMERICAN 2
Address: 10700 SW 24 ST, MIAMI, FL, 33165, US
Rating: 0

10700 SW 24 ST, MIAMI, FL 33165

License #2325086

🫔 Latin American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 12 findings · 0 critical

Complaint Full (follow-up)

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Quick take

LUIS GALINDO LATIN AMERICAN 2 in MIAMI 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 10 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 164 total violations — 19 critical, 26 major, 119 minor.

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The latest inspection on September 30, 2026 shows 12 observation rows: no critical rows, 2 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

164

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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.

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Official DBPR inspection report ↗

Disposition: Call Back - Complied
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while engaged in food preparation.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[22-31-4] Observed reach in cooler shelves rusted and dry storage with shelves rusted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers at the reach in cooler soiled. Also reach in cooler door gaskets soiled.
[14-11-5] Observed technician changing the gasket at the time of the inspection.
[14-69-4] Ice buildup in walk-in freezer.
[14-73-4] No container installed for catching grease from hood drip tray.
[36-22-4] Floor area(s) covered with standing water. Observed at the 3 compartment sink.
[08B-12-5] Observed food not covered inside the walk in cooler and walk in freezer.
[36-73-4] soiled/has accumulation of debris. Observed at the walk in cooler and dry storage.
[36-11-4] Floors not maintained smooth and durable. Observed at the 3 compartment sink area.
[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. Observed Sherley Briones, Niurka Flores,

Official DBPR inspection report ↗

Disposition: Warning Issued
[32-12-6] Covered waste receptacle not provided in womens bathroom. Manager placed the lid.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone above preparation table at the sandwich station.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tamal (61 F - Cold Holding)inside the walk in cooler date marked on 9/28. Food has been out of temperature for more than 4 hours. Stop sale was issued.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air dried abi e the 3 compartment sink.
[36-22-4] Floor area(s) covered with standing water. Observed at the 3 compartment sink.
[36-11-4] Floors not maintained smooth and durable. Observed at the 3 compartment sink area.
[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 employee placed beard grad and removed his watch and did not wash his hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (45 F - Cold Holding); cheese (46 F - Cold Holding); lettuce (54 F - Cold Holding); tomatoes (45 F - Cold Holding); pork sandwich (63 F - Cold Holding); fish (46 F - Cold Holding)at the sandwich station. As per manager foods were placed there less than 2 hours ago. Also observed burgers (50 F - Cold Holding)inside the walk in cooler. Food has been out of temperature for more than 4 hours.
[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. Observed Sherley Briones, Niurka Flores, Jenny ( over 2 years).
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle inside the tuna . Employee removed it.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager did not know the hot holding temperature.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers at the reach in cooler soiled. Also reach in cooler door gaskets soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at the sandwich station.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork cooked two days ago not date marked at the cook line.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed tamal (61 F - Cold Holding)inside the walk in cooler date marked on 9/28. Food has been out of temperature for more than 4 hours. Stop sale was issued.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes (105 F - Cold Holding); stuffed potato (105 F - Hot Holding) at the hot box at the front counter.As per manager less than 2 hours.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 125°F at the cook line.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while engaged in food preparation.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Observed walk in freezer door gasket torn. And also multiple reach in cooler door gaskets torn.
[14-69-4] Ice buildup in reach-in freezer at the front counter and walk-in freezer.
[14-73-4] No container installed for catching grease from hood drip tray.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed reach in cooler shelves rusted and dry storage with shelves rusted.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at the kitchen area. Manager provided paper towels.
[33-16-4] Open dumpster lid.
[36-36-4] Ceiling tile missing. Observed at the dry storage.
[36-73-4] Floor soiled/has accumulation of debris. Observed at the walk in cooler and dry storage.
[41-10-4] Toxic substance/chemical improperly stored. Observed a bottle of oil to lubricant the sliced machine stored above preparation area. Manager removed it.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed an opened plastic container with water above preparation table. Manager removed it.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Observed a bag of carrots on the floor of the walk in cooler.
[08B-12-5] Stored food not covered. Observed food not covered inside the walk in cooler and walk in freezer.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected by the dishwasher machine.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed an oil for sliced machine not labeled.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee at sandwich with no beard guard. Employee placed guard on.
[14-11-5] Equipment in poor repair. Observed reach in freezer door handle broken.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed paper towels under white cutting board at the main prep table. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer in kitchen with soiled gaskets.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths throughout kitchen not stored in sanitation solution.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed working containers of seasonings and oil with no label at the cook line. Operator labeled.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed male employee crack a raw shelled egg and immediately grab clean kitchen utensils without washing hands.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (51F - Cold Holding) at sandwich reach in cooler. Operator states product was placed there about an hour ago. Operator placed inside walk in cooler for rapid cooling.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottle of degreaser stored at the cook line. Operator removed.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing sanitizing solution with no label. Operator labeled.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler next to the freezer inside kitchen area with soiled gaskets.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard used to line shelves inside walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling fans in the kitchen area soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board at the sandwich prep area with cut marks and no longer cleanable.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed male cook line employee in sandwich prep area with no beard restraint.
[14-11-5] Equipment in poor repair. Observed reach in cooler located at the kitchen prep table with door handle in disrepair.
[36-11-4] Floors not maintained smooth and durable. Observed floor inside kitchen area uneven and in disrepair.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer right by the door.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handle touching ice at the ice machine located near front counter. Operator removed.
[14-73-4] No container installed for catching grease from hood drip tray. Observed no drip pan installed at main cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan vents inside kitchen area on top of hot line soiled.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed reach in cooler next to the freezer inside kitchen area with rusted shelves.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on top of white cutting board in kitchen prep area not store in chlorine sanitizing solution.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several working containers near cook like that have oil and seasonings not labeled.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed male employee getting out the establishment and return to inside prep area touching clean utensils with no hand washing.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed male employee improperly washing hands and close the faucet handle before drying hands with paper towel. Coached employee how to wash hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (53F - Cold Holding)and sliced turkey (57F - Cold Holding) at the sandwich prep area. Operator placed items in ice bath to rapid cool.
[41-10-4] Toxic substance/chemical improperly stored. Observed cleaning chemicals stored next to the juice prep station. Operator removed the cleaning products and placed them in the correct location.
[14-14-4] Nonfood-grade basting brush used in food. Observed on the front counter in coffee station a paint brush used to remove excess of coffee grounds.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the establishment. Observed ceiling tiles soiled throughout the establishment.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at sandwich station.
[14-11-5] At the time of the inspection reach in freezer has been discarded. Observed gasket in disrepair throughout the establishment.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at kitchen soiled, observed interior microwave at sandwich station soiled. Observed oven soiled located next to 3 compartment with grease.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled throughout the reaching coolers.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed at all reach in coolers at establishment.
[08B-12-5] Observed cooked pork, cooked yuca, cooked soup not covered, croquetas, empanadas at walk in cooler not covered.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler and walk in freezer.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee food handler certificates expired on 4/04/2024. Jennsy Perez, Maria C Diaz, Nelly Mejis, Niurka Flores, Miguel Chamochumbi, Juan Moreno,Doris Centeno, Nelson Benitez and William Lopez. certificate expired on 4/6/2024.

Disposition: Warning Issued
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine at cafeteria area slimy.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside congris at steam table in kitchen.
[36-36-4] Ceiling tile missing. Observed by dinning area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the establishment. Observed ceiling tiles soiled throughout the establishment.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at prep area across from dishwasher.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at sandwich station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal food stored at reach in cooler across from cook line.
[14-11-5] Equipment in poor repair. Observed freezer door located by walk in freezer in disrepair. Observed gasket in disrepair throughout the establishment.
[36-22-4] Floor area(s) covered with standing water. Observed throughout the kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout the establishment.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed boxes of empanadas not stored 6 inches off of the floor at walk-in in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up at walk in freezer and at reach in freezer.
[10-08-5] Ice scoop handle in contact with ice.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at preparation area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at kitchen soiled, observed interior microwave at sandwich station soiled. Observed oven soiled located next to 3 compartment with grease.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled throughout the reaching coolers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at all reach in coolers in the establishment.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed at all reach in coolers at establishment.
[08B-12-5] Stored food not covered. Observed cooked pork, cooked yuca, cooked soup not covered, croquetas, empanadas at walk in cooler not covered.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler and walk in freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the establishment.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar with no label at coffee station.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee removed gloves and put new gloves without washing hands, instructed employee on proper procedure.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touched apron and proceed to engage with food without washing hands. Instructed chef on proper procedure.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes (68F - Cold Holding); cut lettuce (67F - Cold Holding); ham (67F - Cold Holding); sliced ham (70F - Cold Holding); cheese (71F - Cold Holding); at reach in cooler in preparation area. As per chef since 10am. Observed cooked potatoes (58F - Cold Holding); cooked chicken (59F - Cold Holding); cooked yuca (54F - Cold Holding); pico de gallo (47F - Cold Holding) at walk in cooler since previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (68F - Cold Holding); cut lettuce (67F - Cold Holding); ham (67F - Cold Holding); sliced ham (70F - Cold Holding); cheese (71F - Cold Holding); at reach in cooler in preparation area. As per chef since 10am. Observed cooked potatoes (58F - Cold Holding); cooked chicken (59F - Cold Holding); cooked yuca (54F - Cold Holding); pico de gallo (47F - Cold Holding) at walk in cooler since previous day.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[31B-03-4] No soap provided at handwash sink. At handsink by walk in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cook potatoes, cooked soup, cooked yuca, cooked rice with no date marked at walk in cooler for more than 24 hours.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee food handler certificates expired on 4/04/2024. Jennsy Perez, Maria C Diaz, Nelly Mejis, Niurka Flores, Miguel Chamochumbi, Juan Moreno,Doris Centeno, Nelson Benitez and William Lopez. certificate expired on 4/6/2024.