La Ventana Restaurant
Last inspected: Jan 23, 2026
52
Score
La Ventana Restaurant, located at 710 Washington Ave Ste Cu-2 in Miami Beach, FL, underwent a high-risk inspection on January 23, 2026. The inspection identified two critical violations, one major violation, and five minor violations. Previous inspections for La Ventana Restaurant have also predominantly fallen into the high-risk category.
8
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over butter inside RIC. **Repeat Violation**
08A-05-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
12A-12-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation**
53A-05-6
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
52
Sep 19, 2025
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over butter inside RIC. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (112F - Hot Holding); shredded beef (112F - Hot Holding) at steam table, as per chef for approximately 1 hour prior.
03B-01-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
22-02-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef unaware of hot holding minimum temperature.
53B-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator via email.
11-27-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Chef replaced. **Corrective Action Taken**
31B-05-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment in poor repair. Observed RIC gaskets in disrepair.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. Provided to manager via email.
51-13-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
27
Jan 28, 2025
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over yellow rice at reach in cooler kitchen.
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Employee placed them in reach in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yellow rice (50F - Cold Holding) at reach in cooler at kitchen. As per chef from previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow rice (50F - Cold Holding) at reach in cooler at kitchen. As per chef from previous day.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed cutting board inside handsink at bar area.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp and yellow rice at reach in cooler at kitchen, held more than 24 hours not properly date marked.
02C-02-5
Basic - Standing water in bottom of reach-in-cooler. **Repeat Violation**
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. **Repeat Violation**
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. At cook line. **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handsink located next to reach in cooler at kitchen. **Repeat Violation**
31B-04-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
32
Aug 26, 2024
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow rice (54F - Cold Holding) at reach in cooler at kitchen, as per chef for more than 24 hours.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yellow rice (54F - Cold Holding) at reach in cooler at kitchen, as per chef for more than 24 hours.
01B-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided via email to operator.
11-27-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - 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. Provided via email to operator.
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense yellow rice located at reach in cooler at kitchen.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored above preparation table at kitchen.
24-05-4
Basic - Floor area(s) covered with standing water. Observed throughout the kitchen floor.
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between reach in coolers at kitchen. Employee removed them. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed No handwashing sign at handsink located at kitchen.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in coolers.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed at reach in coolers throughout the kitchen.
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed kitchen floor Unsealed concrete.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen.
36-27-5
33
Feb 23, 2024
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left kitchen went outside and did not change cloves or wash hands, discussed with operator
12A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in restroom, operator replaced **Corrected On-Site**
31B-02-4
Basic - No mop sink or curbed cleaning facility provided at establishment. **Repeat Violation** **Admin Complaint**
29-27-4
Basic - Hole in or other damage to wall. Throughout kitchen damaged walls and unsealed wood
36-24-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
24-08-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature, operator moved to reach in cooler **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled.
23-03-4
50
Dec 18, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
Oct 18, 2023
Routine - Food
2 critical violations. 8 major violations. 14 minor violations.
View 24 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed mahi-mahi thawed in ROP package at cook line reach-in cooler. Stop sale issue. **Warning**
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef and chicken over raw shrimp in reach in under grill area. **Repeat Violation** **Warning**
08A-20-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided person in charge with cleanup procedures via email. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed bar gun holster soiled with mold-like substance. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal pot on top of hand washing sink and metal lids inside of sink. Pot was removed. **Corrective Action Taken** **Repeat Violation** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Shrimp Ceviche not properly linked to consumer advisory. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - 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. Provided person in charge with employee reporting responsibilities agreement. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Employee provided soap. **Corrected On-Site** **Warning**
31B-03-4
Basic - Equipment in poor repair. Observed gaskets in disrepair at reach-in cooler next to hand washing sink. Observed handle of reach-in cooler glass door in disrepair at cook line. **Warning**
14-11-5
Basic - Food stored on floor. Observed container of food stored on floor at kitchen. Employee removed container from floor. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Provided person in charge with choking poster via email. **Corrective Action Taken** **Warning**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees at kitchen, bar, and bathrooms. **Warning**
31B-04-4
Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
29-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach-in cooler next to hand washing sink and at cook line. **Warning**
23-03-4
Basic - Plumbing system in disrepair. Observed pipe leaking under hand washing sink at kitchen. **Warning**
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues at kitchen area. **Repeat Violation** **Warning**
22-16-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall not smooth and easily cleanable next to hand washing sink. **Repeat Violation** **Warning**
36-30-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen area. **Repeat Violation** **Warning**
36-27-5
Basic - Carbon dioxide/helium tanks not adequately secured at bar area. **Warning**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with accumulated dust at kitchen area and lobby area. **Repeat Violation** **Warning**
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed forks not properly stored at front counter. **Warning**
24-07-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed mahi-mahi thawed in ROP package at cook line reach-in cooler. Stop sale issue. **Warning**
06-09-1
17
Nov 21, 2022
Routine - Food
1 critical violation. 4 major violations. 14 minor violations.
View 19 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef and chicken over raw shrimp in reach in under grill area. Chef moved the product. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled in prep area at reach ins
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by boxes next to rice cooker. Manager moved it. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed stored inside hand washing sink pan and a cup. Manager removed them. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available at time of inspection
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside ice machine. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area
36-34-5
Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Observed improper use of three compartment sink. Manager coached employee on three steps required. **Corrective Action Taken**
16-29-4
Basic - Food stored on floor. Observed a case of oil stored on the floor next to three compartment sink.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled next to grill.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in coolers.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled with a build up of grease.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At kitchen area. **Repeat Violation**
22-16-4
Basic - Stored food not covered. Observed raw fish stored uncovered in reach in #2
08B-12-5
Basic - Uncovered food stored near sink exposed to splash. Observed cooked lobsters uncovered next to three compartment sink exposed to splash. Employee removed them iced them and stored in reach in cooler. **Corrected On-Site**
08B-54-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Next to grill area.
36-30-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep area and grill.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed prepared food stored in reach in coolers not labeled.
02D-01-5
29
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