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Name: LA ROSA RESTAURANT License Number: SEA2302401
Rank: Seating License Expiration Date: 10/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 4041 NW 7 ST
MIAMI, FL 33126

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 09/23/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
11 9 25
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine.
16-23-4    Basic - Accumulation of lime scale on the inside of the dishmachine.
32-21-4    Basic - Bathroom door not self-closing. Both restrooms.
24-27-4    Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean containers stored by hand washing sink in the prep area.
24-06-4    Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean inverted containers stored on top of dirty rack.
16-55-4    Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm).
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed throughout the kitchen cups of coffee no lid in food prep area.
13-04-4    Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food.
16-13-4    Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing pan and not sanitizing. Coached employee. Set up three compartment sink. Employee rewashed pans, **Corrected On-Site**
36-22-4    Basic - Floor area(s) covered with standing water. Ware washing area. **Corrected On-Site**
36-71-4    Basic - Floor drains/drain covers heavily soiled.
36-17-4    Basic - Floor tiles missing. Throughout the establishment
08B-12-4    Basic - Food stored in on top of oven not covered.Fried plantains.
14-69-4    Basic - Ice buildup in reach-in freezer. Kitchen: ice cream sliding glass cooler.
35B-02-4    Basic - Insect control device installed over food preparation area. Dry storage area above prep table and hand washing sink.
22-08-4    Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout the establishment l
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Servers area.
23-09-4    Basic - Soiled reach-in cooler gaskets. By cook line.
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area. By dish machine and three compartment sink.
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the establishment.
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Hot water , three compartment sink.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on the pre tables.
21-03-4    Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Prep area. Operator discarded and made new clone solution.
01B-07-4    High Priority - Food with mold-like growth. See stop sale. Observed in the walk in cooler near cook line: 4 limes with mold like growth.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed on kitchen prep table: fresh garlic and oil (78°F - Cold Holding)
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Kitchen oven: cooked beans with rice (89°F - 105°F - Hot Holding). Checked 20 minutes later. Operator adjusted heat.
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Walk in cooler : raw fish fillets stored above black olives. Operator moved to another shelf.. **Corrected On-Site**
02C-01-4    High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Observed in the walk in cooler : chimichurri dated 8/19/19. See stop sale.
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach crawling on the kitchen floor near dish washing area.
01B-13-4    High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in the walk in cooler : chimichurri dated 8/19/19.
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Observed mineral spirits stored near cans of energy drinks.
29-34-4    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. All hose bibs inside kitchen
41-18-4    High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface.
22-22-4    Intermediate - Encrusted material on can opener blade.
22-27-4    Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Stove top.
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing cups and forks in the hand washing sink by the cook line,
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By steam table, operator placed roll of paper towels at the hand washing sink. **Corrected On-Site**
53B-01-5    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
14-77-6    Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Observed both reach in coolers in the kitchen not working.
16-08-4    Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Establishment has 4 large pots that does not fit inside three compartment sink.
22-18-4    Intermediate - Soil residue in food storage containers. Dry storage area: 4 different rices.
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