LA PICANA GRILL BISCAYNE Inspection – December 10, 2025

High Priority 3

#3High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork located at walk in cooler. Manager reorganized products. **Corrected On-Site**

Corrected On-Site

#4High Priority03A-03-5

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs 60°f Cold Holding. As per operator less than 30 minutes. Operator stored inside reach in cooler. **Corrected On-Site**

Corrected On-Site

#5High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Intermediate 2

#6Intermediate11-27-4

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.

#7Intermediate53A-05-6

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/

Basic 2

#1Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#2Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board.

Florida Food Watch