15544 SW 72 STREET, (15540/44/48), MIAMI, FL 33193
License #2337076
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Mixed Health Record
How is this score calculated? →in MIAMI currently holds an InspectFL Health Score of 70.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 35 total violations — 6 critical, 9 major, 20 minor.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on March 3, 2026 shows 28 observation rows: 5 critical, 7 major, and 16 minor.
What’s powering this page
InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
See the place, then share or verify
*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between the wall and three compartment sink.
- [14-11-5] Equipment in poor repair. Observed prep table inside meat prep area that the below shelves is rusted.
- [21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under white cutting board across grill station.
- [24-15-4] Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Observed clean pans stored under a split air conditioner next to kitchen exit door.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink located in meat prep area.
- [35A-02-7] Live, small flying insects found. Observed one small flying insects flying in the air inside meat prep area. Operator exterminated flying insect and discarded.
- [36-22-4] Floor area(s) covered with standing water. Observed standing blood inside walk in cooler located outside the premises. Operator cleaned during inspection.
- [29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker installed at hose bibb located next to mop sink.
- [12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server brought dirty dishes and prepared desserts without washing hands first.
- [05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications. Observed thermometer not calibrated. Coached operator the correct parameters.
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine sanitizer test strip expired since 09/2025.
- [36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in food preparation inside kitchen area.
- [25-05-4] Single-service articles improperly stored. Observed a box of single- service lid stored on floor next to bins of rice.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Observed two green cutting boards, two yellow cutting boards that has cuts marks and are no longer cleanable.
- [05-10-4] Probe thermometer not used to ensure proper food temperatures. Observed probe thermometer not used to ensure proper temperature of meat.
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed a gap in the handle of the kitchen exit door.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mash potato 110F Hold Holding. Operator start reheating the mash potato. Final temperature 157F Reheating.Observed pork ribs at 126F Hot Holding. As per operator item has been there for less than an hour.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food residue.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease accumulation on kitchen walls back equipment. Additionally, also observed hood on top of grilled and the hood with accumulation of grease. Observed spray hose soiled at three compartment sink.
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed pineapple sword stored next to raw picana, also observed raw sausage stored next to garlic picana.
- [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures available for use of time as public health.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink inside prep area with meat blood residue.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris inside meat prep area.
- [36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation area located in meat prep area.
- [36-01-4] Floor not cleaned when the least amount of food is exposed. Observed floor soiled with accumulation of grease and food debris inside meat prep area, also next to mop sink. Observed floor with debris residue under bar counter.
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Interior of microwave has accumulation of grease.
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in coolers and reach in freezer throughout the entire establishment with accumulation of grease on door handles.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled with blood residue located in meat prep area. Observed reach in cooler top counter and below with accumulation of food debris, grease across the grilled.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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