What is LA Bodega Restaurant's health inspection score?

LA Bodega Restaurant has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA Bodega Restaurant last inspected?

LA Bodega Restaurant was last inspected on February 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Bodega Restaurant have?

LA Bodega Restaurant has 137 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Bodega Restaurant safe to eat at?

LA Bodega Restaurant has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does LA Bodega Restaurant serve?

LA Bodega Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

LA Bodega Restaurant

Name: LA Bodega Restaurant
Address: 13774 SW 88 ST, Miami, 33186
Rating: 0

13774 SW 88 ST, Miami

Last Inspected: 2/27/2026

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0Poor

American•Kendall

Ranked #893 of 934 in KendallBetter than 17% of american restaurants

Stable

7 inspections

Last: Feb 27, 2026

high confidence

Directions Order

Inspections

Clean Rate

19.6

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

14x

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

14x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-148

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-25 pts

Potential hazards • 5 pts each

Basic

-22 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

13774 SW 88 ST, Miami, FL 33186

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Violation Timeline

Aug 2022

1 inspections

3 high priority

2 intermediate

11 basic

Aug

Nov 2022

1 inspections

3 basic

Mar 2023

1 inspections

3 high priority

2 intermediate

14 basic

Mar

Oct 2025

1 inspections

6 high priority

2 intermediate

11 basic

Feb 2026

3 inspections

20 high priority

18 intermediate

42 basic

Feb

Inspection History

7 records on file

4 Routine - Food3 Routine

Feb 26

Routine - Food InspectionLatestCall Back - Complied

2 High4 Med6 Basic

12 total3 risk factors

38/100inspection score

−79 pts

High Priority (3)

−50 pts

03CRaw animal food not cooked to proper temperatureRisk Factor−10
03FTime as a Public Health Control not followedRisk Factor−10
09Bare hand contact with ready-to-eat food(3x)Risk Factor−30

Intermediate (4)

−25 pts

02ANo consumer advisory for raw/undercooked oysters(2x)−10
04Facilities inadequate to maintain TCS food temperatures−5
22Food-contact surfaces not clean and sanitized−5
27Water source not safe; no hot/cold water under pressure−5

Basic (2)

−4 pts

16Dishwashing facilities inadequate; no chemical test kit−2
46Exits blocked or locked−2

Base deductions−79 pts

Risk factor bonus (3× +5)−15 pts

Feb 26

Routine - Food InspectionEmergency Order Callback Not Complied

4 High4 Med13 Basic

21 total3 risk factors

0/100inspection score

−114 pts

High Priority (3)

−60 pts

03CRaw animal food not cooked to proper temperatureRisk Factor−10
03FTime as a Public Health Control not followedRisk Factor−10
09Bare hand contact with ready-to-eat food(4x)Risk Factor−40

Intermediate (4)

−40 pts

02ANo consumer advisory for raw/undercooked oysters(2x)−10
04Facilities inadequate to maintain TCS food temperatures−5
22Food-contact surfaces not clean and sanitized−5
27Water source not safe; no hot/cold water under pressure(4x)−20

Basic (4)

−14 pts

16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed(4x)−8
45Fire extinguishing equipment not provided/maintained−2
46Exits blocked or locked−2

Base deductions−114 pts

Risk factor bonus (3× +5)−15 pts

Feb 26

Routine - Food InspectionEmergency order recommended

14 High10 Med23 Basic

47 total9 risk factors

0/100inspection score

−297 pts

High Priority (10)

−190 pts

01AFood obtained from unapproved source(3x)Risk Factor−30
01BFood not safe, unadulterated, or in unsound condition(2x)Risk Factor−20
03ATCS food not held cold at 41°F or belowRisk Factor−10
03BTCS food not held hot at 135°F or above(2x)Risk Factor−20
03CRaw animal food not cooked to proper temperatureRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)(2x)Risk Factor−20
03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followed(2x)Risk Factor−20
08BFood not protected during preparation/storage/display−10
09Bare hand contact with ready-to-eat food(4x)Risk Factor−40

Intermediate (8)

−85 pts

01CShellstock tags missing or shellstock commingled−5
02ANo consumer advisory for raw/undercooked oysters(2x)−10
02BNo consumer advisory for raw/undercooked animal food−5
04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present−5
12AHands not clean or not washed properly−5
22Food-contact surfaces not clean and sanitized(5x)−25
27Water source not safe; no hot/cold water under pressure(5x)−25

Basic (7)

−22 pts

02DFood not properly labeled or not in original container(2x)−4
10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed(4x)−8
33Garbage/refuse not properly handled; premises not maintained−2
45Fire extinguishing equipment not provided/maintained−2
46Exits blocked or locked−2

Base deductions−297 pts

Risk factor bonus (9× +5)−45 pts

Oct 25

Routine - Food InspectionInspection Completed - No Further Action

6 High2 Med11 Basic

19 total5 risk factors

0/100inspection score

−100 pts

High Priority (5)

−70 pts

01AFood obtained from unapproved sourceRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followed(3x)Risk Factor−30
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (2)

−10 pts

22Food-contact surfaces not clean and sanitized−5
01CShellstock tags missing or shellstock commingled−5

Basic (6)

−20 pts

28Sewage/waste water not properly disposed(5x)−10
45Fire extinguishing equipment not provided/maintained−2
02DFood not properly labeled or not in original container−2
10In-use food utensils not properly stored−2
13Improper dress code: hair restraint, jewelry, or nails−2
16Dishwashing facilities inadequate; no chemical test kit−2

Base deductions−100 pts

Risk factor bonus (5× +5)−25 pts

Mar 23

Routine Inspection

3 High2 Med14 Basic

19 total

32/100inspection score

−96 pts

High Priority (4)

−40 pts

08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10

Intermediate (8)

−40 pts

14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
16Employee eating/drinking in food area−5
16Employee eating/drinking in food area−5
22Food-contact surfaces not properly cleaned−5
22DBPR violation code 22−5
23DBPR violation code 23−5

Basic (8)

−16 pts

25Improper sewage/waste disposal−2
29Improper food storage/protection−2
31Non-food contact surfaces soiled−2
31Non-food contact surfaces soiled−2
36Trash containers not covered−2
36Trash containers not covered−2
36Trash containers not covered−2
36Trash containers not covered−2

Base deductions−96 pts

Nov 22

Routine Inspection

3 Basic

3 total

94/100inspection score

−12 pts

Intermediate (2)

−10 pts

14Employee handling food with bare hands−5
14Employee handling food with bare hands−5

Basic (1)

−2 pts

35Live animals present−2

Base deductions−12 pts

Aug 22

Routine Inspection

3 High2 Med11 Basic

16 total

38/100inspection score

−90 pts

High Priority (5)

−50 pts

01Raw food stored above ready-to-eat food−10
03Potentially hazardous food not cooked properly−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10
10Required employee training not completed−10

Intermediate (6)

−30 pts

14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
23DBPR violation code 23−5

Basic (5)

−10 pts

29Improper food storage/protection−2
31Non-food contact surfaces soiled−2
35Live animals present−2
36Trash containers not covered−2
53No licenses/permits displayed−2

Base deductions−90 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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