LUIS GALINDO LATIN AMERICAN 2

Name: LUIS GALINDO LATIN AMERICAN 2
Address: 10700 SW 24 ST, MIAMI, FL, 33165, US
Rating: 85

10700 SW 24 ST, MIAMI, FL 33165

License #2325086

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85 Grade B / 100

Solid Health Score

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Quick take

LUIS GALINDO LATIN AMERICAN 2 in MIAMI currently holds an InspectFL Health Score of 85 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 30, 2026. Across those visits, inspectors documented 25 total violations — 6 critical, 2 major, 17 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Inspection Completed - No Further Action
[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.
[14-11-5] Equipment in poor repair. Observed reach in freezer door handle broken.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer in kitchen with soiled gaskets.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing sanitizing solution with no label. Operator labeled.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[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.
[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.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[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.
[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.

Inspection Completed - No Further Action
[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.
[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.
[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.
[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.
[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.
[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.
[14-73-4] No container installed for catching grease from hood drip tray. Observed no drip pan installed at main cook line.
[36-11-4] Floors not maintained smooth and durable. Observed floor inside kitchen area uneven and in disrepair.
[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.
[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.
[14-17-4] 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.
[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.
[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.
[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.

Community reaction

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Community pulse