How many health inspections has Las Delicias Del Caribe LLC in Miami had?

Las Delicias Del Caribe LLC in Miami has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.

Has Las Delicias Del Caribe LLC in Miami ever been shut down?

No, Las Delicias Del Caribe LLC in Miami has no emergency closures on record with Florida DBPR.

When was Las Delicias Del Caribe LLC in Miami last inspected?

Las Delicias Del Caribe LLC in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 27, 2026. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.

How many inspections has Las Delicias Del Caribe LLC in Miami had?

Las Delicias Del Caribe LLC in Miami has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Las Delicias Del Caribe LLC in Miami find?

Las Delicias Del Caribe LLC in Miami was most recently inspected by FDACS on March 27, 2026 (Operating Without a Valid Food Permit - Met Sanitation Inspection).

Has Las Delicias Del Caribe LLC in Miami had any stop-sale or stop-use orders?

No, Las Delicias Del Caribe LLC in Miami has no stop-sale or stop-use orders on record with Florida FDACS.

Las Delicias Del Caribe LLC in Miami

2969 Nw 17th Ave, Miami, FL 33142

Miami-Dade County · Food Service
DBPR License: MFD2360688
FDACS Estab #: 376586

Overview

Las Delicias del Caribe in Miami has a problematic compliance history marked by repeated high-priority violations across temperature control, employee health, and pest management. Between February 2023 and March 2026, the facility received five inspections documenting 55 total violations. The February 8, 2023 inspection, which triggered a re-inspection requirement, documented 29 violations including live flies on food, raw eggs stored at room temperature, multiple food items held out of temperature (chopped ham at 75°F, swiss cheese at 69°F), raw animal foods improperly stacked in coolers, and the absence of an employee health policy. High-priority temperature violations recurred in the February 22, 2023 callback inspection (hot-held items at 106–122°F, cold-held items at 43–48°F) and again in the March 27, 2026 permit sanitation inspection (hot-held pastries at 79–112°F, raw eggs stored at ambient temperature for ninety minutes). Intermediate violations including missing date labels on ready-to-eat desserts, absent consumer advisories for undercooked eggs, and flying insects were documented repeatedly. Most violations were corrected on site during inspections. The facility operates as a food service establishment under FDACS regulation and has no emergency closures on record, though the March 2023 inspection found it closed at time of visit.

Summary generated from Florida DBPR public inspection records.

0Inspections

0Violations

0Closures

5FDACS Insp.

Last inspected FDACS: March 27, 2026

Las Delicias Del Caribe LLC in Miami: Comparison to Miami-Dade County Averages

This Facility 0 violations / inspection 0 violations per inspection

Miami-Dade County Avg 6.7 violations / inspection 6.7 county average

This Facility 0 emergency closures 0 closures

Miami-Dade County Avg 0.13 closures / facility 0.13 county average

Las Delicias Del Caribe LLC in Miami: FDACS Inspection History (5)

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 27, 2026 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 11 violations· Operating Without Permit

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. 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. Thank you for submitting your food establishment permit application. To complete the application process, you must meet all permitting requirements as specified in Rule 5K-4.020(2)(a)-(e), F.A.C. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted and must be accompanied by an invoice. Please note that payment by check or money order may delay the processing of your food permit application. Failure to meet all permitting requirements will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to suspend food activities. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance.

Risk-Based Violations

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Back - Employee washed and rinsed an aluminum flat beater in the three compartment sink without sanitizing. COS, flat beater was washed, rinsed and sanitized. x Print Date: 3/27/2026 Page 1 of 3 14 Citation Description: Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E) Observation: Food service - Black mold like grime encrusted on the ice machine top part. COS, ice machine was emptied, washed, rinsed and sanitized.

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Food service - Beef/cheese pastries, ham croquettes, beef stuffed potatoes made less than two hours ago and stored inside the hot holding unit, measured out of temperature between 79-112*F. COS, all food items were re-heated to at least 165*F. x

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Back - Eight cartons of raw shell eggs, stored over the counter next to the cooking and fryer area, under an ambient temperature of 76*F for around an hour and a half. COS, all shell egg cartons were transferred to the walk in cooler. 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

Food service - No consumer advisory disclosure posted at the point of sale for food items served undercooked (eggs and beefsteak).

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Back - Employee personal drink stored on preparation table where food preparation is taking place. COS, employee drink was removed from area.

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

Back - Employee touching face while wearing gloves. COS, employee removed gloves, washed hands. 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

Food service - No soap provided at hand washing sink. COS, soap was provided during inspection.

Good Retail Practice Violations

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Back - Gap around rear exit door by food storage and preparation area.

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Back, Food service - Employees working with open foods or engaging in food preparation, were wearing watches.

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

Back, Food service - Employees engaged in food preparation or working with open foods with no effective hair restraint. COS, all employees were provided by management with hair restraints.

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.

Establishment is operating without a valid food permit. o

2023 — 4 inspections

Apr 17, 2023 — Met Inspection Requirements· 8 violations· Met Requirements

Inspector: SCOTT HOUSE, SANITATION AND SAFETY SPECIALIST

Comments: Employee Health Guidelines and reporting agreement provided. Certified Food Protection Manager business resource provided. Guidance for Written Procedures for the Clean-up of Vomit and Diarrheal event business resource provided.

Risk-Based Violations

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge at time of inspection could not answer questions that relate to foodborne illness. o

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

Guidance for Written Procedures for the Clean-up of Vomit and Diarrheal event business resource provided. o

Food Service Area: Employee drinking open beverage at service counter. o

Food Service Area: Hand soap missing at only hand sink. COS: Provided at time of inspection. x

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Establishment does not have a certified food protection manager. o Print Date: 4/17/2023 Page 1 of 3

Good Retail Practice Violations

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Food Service Area: Multiple flies flying around and landing in only garbage can at service counter. o

Food Service Area: Service window and side entrance missing protection from insects or other pests. o

Food Service Area: Only employee at service counter not effectively restraining hair. o

Mar 10, 2023 — Focused Inspection· Focused Inspection

Inspector: NIKKI VAUGHN, SANITATION AND SAFETY SPECIALIST

Comments: Establishment was closed at time of inspection. Inspector will return at a later date to conduct inspection.

No violations or enforcement actions recorded for this inspection.

Feb 22, 2023 — Met Inspection Requirements· 7 violations· Met Requirements

Inspector: JAMES ZHENG

Comments: This visit conducted to verify compliance of food safety citations observed during previous inspection. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events, Employee Health Guidelines and reporting agreement provided. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

Food Service Area: Food items displayed inside hot holding unit including chicken nuggets, beef empanadas and ham croquettes found with temperatures between 106 - 122 degrees F when checked with an accurate probe thermometer. COS: Food items were properly reheated during inspection. x

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

Food Prep Area: Bacon stored inside ice cooler found with a temperature of 47 degrees F when checked with an accurate probe thermometer. Food Service Area: Food items stored inside reach-in cooler in front of backroom entrance including cheese cake, strawberry cheese cake and tres luches found with temperatures between 43 - 48 degrees F COS: All items were placed under proper refrigeration during inspection. x

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) PfPf

Food Service Area: Food items including rice pudding, flan, bread pudding and cheese cake displayed on shelf inside reach-in dessert cooler not labeled with date. COS: Items was labeled with date of preparation during inspection. x

No consumer advisory disclosure for undercooked eggs being served at food establishment. o Print Date: 2/22/2023 Page 1 of 3 24 Pf Citation Description: 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 Pf Observation: Establishment does not have written employee procedures for cleanup of a vomit and diarrhea event. o

Good Retail Practice Violations

Food Service Area: Numerous small, flying insects observed around sandwich station. o

5-103.11 Water source and system not of sufficient capacity to meet the peak water demands, or hot water generation and distribution system not sufficient to meet peak hot water demands throughout the establishment. 5-103.11 Pf

Food Service Area: Hot water heater in disrepair. Hand wash sink and three compartment sink next to espresso machine without hot water. COS: Hot water heater was replaced during Inspection. x

6-501.14 Intake or exhaust air ducts not cleaned or filters not changed and they are a source of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health hazard or nuisance or unlawful discharge. 6-501.14

Food Prep Area: Heavy dust accumulation found on air conditioning ducts located above food preparation tables and equipment.. o

Feb 8, 2023 — Re-Inspection Required· 29 violations· Re-Inspection Required

Inspector: MARGARET ALVAREZ, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: The issue described regarding Request #5092503 were addressed with the person in charge during the inspection. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events, Certified food manager information and Employee Health Guidelines and reporting agreement provided. Visit establishment to follow up on Request #5092503. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. 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 violations noted on the inspection report: hand washing; consumer advisory; equipment sanitization; hot and cold holding temperatures. o

2-102.11(A) Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf

Person in charge does not demonstrate knowledge of the Food Code and Public Health principle as evidenced by: having at least 1 priority violation on the inspection report and having no certified food protection manager for the establishment and is unable to respond correctly to food safety questions relevant to their food operation. o

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Food service- Several live flies were found on top of bread and ham and cheese sandwiches. COS, all food items were voluntarily discarded during inspection. x

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Food processing- Raw shell eggs stored on top of gallon of milk and cut vegetables inside the walk in cooler. Raw ground beef stored on top of breads inside the walk in freezer. COS, all raw items were properly stored during inspection. x

4-602.12 Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12

Food processing - Old food residue encrusted on can opener blade and neck housing attachment of large floor mixer. COS, equipment was washed, rinsed and sanitized during the inspection. x Print Date: 2/8/2023 Page 2 of 6 19 P Citation Description: Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P Observation: Food Service - Multiple food items measured out of temperature when using a calibrated probe thermometer at the pastry hot holding unit: beef empanada 111*F; ham croquette 105*F; chicken croquette 107*F; chicken nuggets 108*F; fried potato mash stuffed with beef 117*F. COS, All food items were reheated to 165*F and above. x

2-201.11(A) The establishment does not require food employees or conditional employees to report to the person in charge information about their health and activities as they relate to reportable symptoms, diagnosis, past illnesses or history of exposure to diseases that are transmissible through food. Food employee or conditional employee does not report necessary additional information such as date of onset of symptoms or illness, or diagnosis without symptoms. 2-201.11(A) PP

No employee health policy available in the food establishment. Copy of employee health guidance and employee reporting agreement provided. o Print Date: 2/8/2023 Page 1 of 6 6 Pf Citation Description: Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 Pf Observation: Food service, Food processing- Food employees were washing hands at the three compartment sink. COS, food employees were asked to stop and redirected to wash hands at the hand washing sink. x

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Food processing- Raw shell eggs were stored at room temperature on top of the kitchen preparation table. COS, raw shell eggs were placed inside the walk in cooler. x

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

Food processing- Multiple food items measured out of temperature on top of the kitchen preparation table: chopped ham 75*F, swiss cheese 69*F, cut tomatoes 70*F, beef steak 70*F. COS, all food items were discarded during inspection. Food service- Multiple food items measured out of temperature on top of the sandwiches preparation table: shredded lettuce 58*F, sliced cheese 60*F, sliced ham 62*F, ham and cheese sandwiches 71*F. COS, all food items were discarded during inspection. x

Food Service - Multiple food items placed in the dessert cold unit did not have any date mark: flan; bread pudding slices; rice puddings. Food Processing- No date mark available for cut lettuce, cut tomatoes, cooked pork and cooked ground beef stored inside the walk in cooler. COS, all products were properly dated during inspection. x

3-603.11(A) Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written means. 3-603.11(A) PfPf

Food Service - No consumer advisory or disclosure for undercooked eggs being served at food establishment. o

Food establishment does not have written procedures for employees to follow when responding to an event involving the discharge of vomitus/diarrhea. Copy of guidance for written procedures for the clean-up and disinfection guidance document provided. o

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPf

Food Service - Glass cleaner spray bottle found not labeled next to hand wash sink. o

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Food processing - Detergent and sanitizer containers stored on ware washing sink. COS, Detergent and sanitizer were moved to appropriate storage location. x

Food service- Food employees handling money and changing tasks constantly were not washing hands properly before donning gloves. Food processing- Food employees were not washing hands after changing tasks. COS, food employees were ask to stop and redirected to wash hands before donning gloves to prepare food. Proper hand washing procedures were discussed with the person in charge. x

3-301.11(B) Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) PP

Food processing - Food employee touched ready to eat mini sandwiches with bare hands. COS, Sandwiches were voluntarily discarded by employee. x

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Food Service - Milk container found stored in hand wash sink next to coffee machine. COS, Milk container was removed from sink and sink was made accessible. x

Food service- No hand wash soap nor paper towels provided at hand sink located by coffee machine. o

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Food service- No hand wash sign provided at hand sink located by coffee machine. o

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

No Certified Food Protection Manager at Food Establishment o Print Date: 2/8/2023 Page 3 of 6

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

No probe thermometer available in the food establishment to assess cooking, cooling, reheating, hot and cold holding temperatures throughout the establishment. COS, probe thermometer was obtained during the inspection. x

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

Food service, Food processing- Unlabeled containers of sugar, flour and salt stored on several food prep tables and next to coffee machine. o

3-602.11(A) Food packaged onsite not labeled as specified in law, including 21 CFR 101 and 9 CFR 317. 3-602.11(A)

Retail- Several food items packaged on site: muffins, crackers, pancakes, cuban bread rolls and pastries missing label with name address and ingredients. COS, all food items were removed from retail sale. x

Food service- Numerous live flies flying around the sandwiches preparation tables. o

Food Service, Food processing - Employees with no effective hair restraint and working with open foods. o

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Food service, Food processing - Food employees observed wearing bracelets while engaged in open food handling. o

4-501.11 Concentration of sanitizing solution not accurately determined by using a test kit or other device. 4-501.116 Pf

No sanitizer test strips available at food establishment to accurately measures the concentration of the sanitizing solution being used. COS, Test strips were obtained during inspection. x

5-202.13 Air gap between the water supply inlet and the flood rim level of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet or one inch, whichever is greater; or no air gap present between the water supply inlet and the flood rim level of the plumbing fixture or equipment. 5-202.13 P

Food service- No air gap between the water supply inlet and the flood rim level of the plumbing fixture atthe three compartment sink. o

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Food processing- Dirt, dust, food debris found throughout walls and floors of proofing room. o

Food processing, Food service- Heavy accumulation of dust was found on air conditioning ducts located above food preparation tables and equipment. o Print Date: 2/8/2023 Page 4 of 6

Las Delicias Del Caribe LLC in Miami: Frequently Asked Questions

How many health inspections has Las Delicias Del Caribe LLC in Miami had?: Las Delicias Del Caribe LLC in Miami has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
Has Las Delicias Del Caribe LLC in Miami ever been shut down?: No, Las Delicias Del Caribe LLC in Miami has no emergency closures on record with Florida DBPR.
When was Las Delicias Del Caribe LLC in Miami last inspected?: Las Delicias Del Caribe LLC in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 27, 2026. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.
How many inspections has Las Delicias Del Caribe LLC in Miami had?: Las Delicias Del Caribe LLC in Miami has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Las Delicias Del Caribe LLC in Miami find?: Las Delicias Del Caribe LLC in Miami was most recently inspected by FDACS on March 27, 2026 (Operating Without a Valid Food Permit - Met Sanitation Inspection).
Has Las Delicias Del Caribe LLC in Miami had any stop-sale or stop-use orders?: No, Las Delicias Del Caribe LLC in Miami has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Las Delicias Del Caribe LLC in Miami?: The most frequently cited FDACS violations at Las Delicias Del Caribe LLC in Miami are: 6-501.11: Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf; 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; 3-501.16(B): Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) P.
Does Las Delicias Del Caribe LLC in Miami have any repeat violations?: Yes, Las Delicias Del Caribe LLC in Miami has had the following violations cited on multiple FDACS inspections: 6-501.11: Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf; 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; 3-501.16(B): Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) P.