How many inspections has La Estancia Aventura in Aventura had?

La Estancia Aventura in Aventura has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of La Estancia Aventura in Aventura find?

La Estancia Aventura in Aventura was most recently inspected by FDACS on March 18, 2026 (Met Sanitation Inspection Requirements).

Has La Estancia Aventura in Aventura had any stop-sale or stop-use orders?

No, La Estancia Aventura in Aventura has no stop-sale or stop-use orders on record with Florida FDACS.

La Estancia Aventura in Aventura

Name: La Estancia Aventura in Aventura Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

17870 Biscayne Blvd, Aventura, FL 33160

Miami-Dade County · Grocery Store < 15,000 sq ft · FDACS
Owner: La Estancia Argentina Bread Wine Meat and More
FDACS Estab #: 286695

Overview

La Estancia Aventura in Aventura, FL has 4 FDACS food safety inspections on record with 15 violations.

4FDACS Insp.

15Violations

Last inspected FDACS: March 18, 2026

La Estancia Aventura in Aventura: FDACS Inspection History (4)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 1 inspection

Mar 18, 2026 — Met Sanitation Inspection Requirements· 12 violations· Met Requirements

Inspector: LOURDES CHANTEZ, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

Person in charge does not ensure active managerial control in the establishment as evidenced by: Cold holding temperatures and hand washing. o

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Meat - Multiple items (Cheese, meats, deli cold cuts, sausages) measured out of temperature between 42-48*F at the meat cold unit. COS, all foods were transferred to the walk in cooler or walk in freezer to reach a temperature of 41*F or lower. Food service - Flans at reach-in cooler measured out of temperature between 43-45*F. COS, flans were transferred to the walk in cooler to reach a temperature of 41*F or lower. Retail - Ham/Cheese sandwiches made onsite measured out of temperature between 42-46*F. COS, all sandwiches were transferred to the walk-in freezer to reach a temperature of 41*F or lower. x

3-603.11(B) Disclosure for animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include a description of the animal-derived food or identification of the animal-derived food by asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3-603.11(B) PfPf

Disclosure missing from eggs and steaks cooked to order.

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Missing components in the written procedures.

7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP

Food Service: chlorine sanitizer in the three compartment sink had a concentration of over 200 PPM. COS sanitizer was emptied, refilled, and tested. x

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Kitchen, Food service - Food employees did not wash hands between entering and exiting food preparation area and prior to donning gloves to handle food items. COS, employees washed hands and donned new gloves. Proper hand washing procedures were discussed with employees and management. x

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Kitchen - No soap nor paper towels or other hand drying device provided at the handwash sink . COS, soap and paper towels were provided during the inspection.

Good Retail Practice Violations

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) Pf

Backroom: Beef cooling from earlier in the day in large covered containers. COS Beef was placed in shallow pans and uncovered.

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Kitchen - Plastic clear food bottle containing oil stored on preparation table, not labeled with common food name. COS, Plastic food bottle was labeled with common name during inspection.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Kitchen - Employee not wearing an effective hair restraint over his beard. COS, management provided beard restrain.

4-904.11(A)-(B) Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)

Food service - Clean utensils not inverted. COS, utensils were inverted during inspection.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Food Service: reach in cooler has an ambient temperature of 45 degrees F and unable to maintain Temperature Controlled for Safety (TCS) foods under 41 degrees F. Retail: reach-in cooler has an ambient temperature of 47 degrees F and unable to maintain TCS foods under 41 degrees F. Meat: reach-in display cooler has an ambient temperature of 45-50 degrees F and unable to maintain TCS foods under 41 degrees F. COS all coolers properly repaired prior to end of visit.

2025 — 1 inspection

Jul 2, 2025 — Operating Without a Valid Food Permit; Focused Inspection· 1 violation· Operating Without Permit

Inspector: SCOTT HOUSE, SANITATION AND SAFETY SPECIALIST

Comments: Consultation visit with food establishment management. Request#5134806 Changed establishment type from 123 to 112 at time of visit. The issues described in request # 5134806 were addressed with the person in charge during this inspection. Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order. This food establishment was found to be operating with an expired food permit. To renew a food permit, visit https://foodpermit.fdacs.gov or contact the Business Center at 850-245-5520.

Good Retail Practice Violations

99 Expired Permit - The food establishment is operating without a valid food permit. 500.12(1)(a), F.S., 5K-4.020(5), F.A.C.

This food establishment was found to be operating with an expired food permit

2024 — 1 inspection

Jul 12, 2024 — Focused Inspection· Focused Inspection

Inspector: PEDRO LLANOS, EVNIRONMENTAL SPECIALIST II

Comments: Visit conducted in response to request # 5116747. Focused visit - Consultation visit with food establishment management - Establishment discontinued the sales of hemp products Hemp has been removed from food permit.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Oct 31, 2023 — Met Inspection Requirements· 2 violations· Met Requirements

Inspector: PEDRO LLANOS, EVNIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.

Good Retail Practice Violations

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Food Service Area: Wet wiping cloth store on prep table next to espresso machine not held in sanitizer solution between uses.

5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf

Food Service Area: Direct connection exists at plumbing for three compartment sink.

La Estancia Aventura in Aventura: Frequently Asked Questions

When was La Estancia Aventura in Aventura last inspected?: La Estancia Aventura in Aventura was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 18, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has La Estancia Aventura in Aventura had?: La Estancia Aventura in Aventura has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of La Estancia Aventura in Aventura find?: La Estancia Aventura in Aventura was most recently inspected by FDACS on March 18, 2026 (Met Sanitation Inspection Requirements).
Has La Estancia Aventura in Aventura had any stop-sale or stop-use orders?: No, La Estancia Aventura in Aventura has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at La Estancia Aventura in Aventura?: The most frequently cited FDACS violations at La Estancia Aventura in Aventura are: 2-103.11(A)-(N): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) Pf; 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf.