DirtyFLRestaurant Inspection Data

CAFE ENCLAVE

Health inspection records show CAFE ENCLAVE in HIALEAH has 8 inspections with a food safety rating of 2.2/5. Recent inspections show improving food safety practices.

524 W 27 ST

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 12/30/2025

Inspection #: Visit ID: 13603774

  • 38-01-4:Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Observed light missing shield at kitchen area. - From follow-up inspection 2025-12-30: Observed light missing shield at kitchen area. **Time Extended**
  • 14-73-4:Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. Observed on hood system at kitchen area. - From follow-up inspection 2025-12-30: Observed on hood system at kitchen area. **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter and bar area. - From follow-up inspection 2025-12-30: Observed at front counter and bar area. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside double door reach in cooler at kitchen area. Also observed hood system soiled with grease accumulation at kitchen area. Repeat Violation - From follow-up inspection 2025-12-30: Observed gaskets clean inside double door reach in cooler at kitchen area. Also observed hood system soiled with grease accumulation at kitchen area. **Time Extended**
  • 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand ash sink and triple sinks all around kitchen area and front counter. - From follow-up inspection 2025-12-30: Observed at hand ash sink and triple sinks all around kitchen area and front counter. **Time Extended**
  • 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all around kitchen area. - From follow-up inspection 2025-12-30: Observed all around kitchen area. **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed on hand wash sink at front counter. - From follow-up inspection 2025-12-30: Observed on hand wash sink at front counter. **Time Extended**

Inspection Date: 12/29/2025

Inspection #: Visit ID: 13603545

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled with mold like substance at bar area at front counter. Employee cleaned it during inspection. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 2 employee personal water stored inside reach in cooler at front counter. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaged in food preparation wearing a bracelet at kitchen area. Employee removed it during inspection. Corrected On-Site Repeat Violation
  • 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed one employee engaged in food preparation with ineffective hair restraint at kitchen area. Employee fixed hair restraint during inspection. Corrected On-Site
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Repeat Violation
  • 22-54-4:Basic - Equipment and utensils rinsed after the application of the sanitizer solution. Observed employees are not following the proper sanitizing steps. They rinsed utensils after applying sanitizer. Coached employees on proper sanitizing procedures during inspection.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at front counter door.
  • 36-24-5:Basic - Hole in or other damage to wall. Observed holes throughout the wall under shelves at dry storage area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on the floor at walk in freezer. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed clean utensils in standing water 75 degrees Fahrenheit at front counter.
  • 38-01-4:Basic - Light shield damaged/in disrepair. Observed light missing shield at kitchen area.
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray. Observed on hood system at kitchen area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter and bar area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside double door reach in cooler at kitchen area. Also observed hood system soiled with grease accumulation at kitchen area. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed 2 open water bottles inside reach in cooler at front counter.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand ash sink and triple sinks all around kitchen area and front counter.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all around kitchen area.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed on hand wash sink at front counter.
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed medicine stored on shelf on top of preparation table at front counter.
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed 1 employee engaged in food preparation touching her face and not washed her hands. Coached employee on proper procedure. Employee washed hands during inspection. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employees are not following the proper sanitizing steps. They rinsed utensils after applying sanitizer. Coached employees on proper sanitizing procedures during inspection.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed shell eggs stored on top of raw meat container inside reach in cooler at kitchen area.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed several food containers dated 12/18 on shelves inside walk in cooler.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Smoked Pork (41F - Cold Holding); Red Beans (42F - Cold Holding); Cod Fish (41F - Cold Holding); Goat (41F - Cold Holding) dated 12/18 inside walk in cooler at kitchen area.
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 50 rodent droppings under shelves outside of walk in cooler. Also observed approximately 1 rodent dropping on top of food container lid at storage area.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed 1 employee engaged in food preparation not changing gloves after touching her face at kitchen area. Coached employee on proper procedure. Employee washed hands and change gloves during inspection. Corrected On-Site
  • 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee did not know how to sanitize utensils properly at front counter. Coached employees on proper sanitizing procedures during inspection.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit expired 09/25.
  • 53A-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/ Observed 5 employees working with not certified manager present at the time of inspection.

Inspection Date: 10/22/2025

Inspection #: Visit ID: 10920021

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items stored on top of cases of water bottles.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaged in food preparation wearing a bracelet while cooking.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaged in food preparation with not hair restraint.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed at kitchen area.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed hole under back door.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice buildup on floor at walk in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled at cook line area. Also observed gaskets soiled a reach in cooler in front of cook line.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed all around cooking area. Repeat Violation
  • 22-52-4:High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Operator fixed strength of sanitizer during inspection Triple Sink (Chlorine 100ppm)
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Black Beans Soup (98 F - Cooling) as per operator for over 3 hours. Operator discarded it during inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat vegetables at reach in cooler at kitchen area. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Black Beans Soup (98 F - Cooling) as per operator for over 3 hours. Operator discarded it during inspection. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at front counter.

Inspection Date: 6/26/2025

Inspection #: Visit ID: 10866383

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Walk in freezer shelves with food stored on the shelves. **Corrective Action Taken**
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed three door reach in cooler out of service, located at cooking line. No TCS food stored inside the reach in cooler at the time of inspection. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table inside the kitchen. Repeat Violation
  • 22-12-5:High Priority - Metal stem-type thermometer soiled. Observed employee clean during the inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler raw shell eggs stored above cut lettuce. Discussed with the operator and provided the handout for the proper storage of food. Observed the operator move the food to the bottom shelf of the reach in cooler. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stand up, reach in cooler: tuna salad not date marked. As per operator, prepared two days ago. Observed the employee placed the date on the container. Corrected On-Site

Inspection Date: 6/11/2025

Inspection #: Visit ID: 10853891

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen areas.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-11-5:Basic - Equipment in poor repair. Observed three door reach in cooler out of service, located at cooking line. No TCS food stored inside the reach in cooler at the time of inspection.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.

Inspection Date: 2/6/2025

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing raw shrimp stored in standing water at preparation area. During the inspection employee removed item and and placed it in reach cooler. **Corrective Action Taken**
  • 53A-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/. During the inspection manager Mayra Garcia provided food manager certification. Corrected On-Site

Inspection Date: 7/12/2024

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 08B-38-4:Basic - Food stored on floor. Observed 3 cases of water stored on the floor at dry storage.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board, located at preparation area. Employee removed it. Corrected On-Site
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris, located at preparation area. During the inspection employee clean microwave. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed standing reach in cooler gaskets soiled, located at cooking line.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching dirty kitchen utensils and then started to cutting peppers and onions without changing gloves. Discussed and coached employee in proper methods. Employee washed hands and put on new gloves. **Corrective Action Taken**

Inspection Date: 2/6/2024

Inspection #: Visit ID: 8372496

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled gaskets in reach in cooler at kitchen.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on top of preparation table in kitchen. Employee removed during inspection. Corrected On-Site
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed in kitchen area.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in reach in cooler at kitchen area.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in 2 door reach in cooler at kitchen l
  • 16-05-4:Basic - Sanitizing solution not maintained clean. Employee discarded. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed cooked pork and chicken not covered inside reach in cooler at kitchen area, employee covered during inspection. Corrected On-Site Repeat Violation
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC in kitchen area.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm); Triple Sink (Chlorine 100ppm). Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (98F - Hot Holding) on top,of the stove, as per employee approximately 2 hours, employee discarded during inspection. Corrected On-Site
  • 11-27-4: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.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and pork not date marked inside reach in cooler in kitchen area, as per employee over 24 hours, employee dated during inspection. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★½ (4.6/5)
(83 reviews)

Price Level

$

Opening Hours

Monday:6:00 AM – 9:00 PM
Tuesday:6:00 AM – 9:00 PM
Wednesday:6:00 AM – 9:00 PM
Thursday:6:00 AM – 9:00 PM
Friday:6:00 AM – 9:00 PM
Saturday:6:00 AM – 5:00 PM
Sunday:Closed
✓ Currently Open

Features

✓ Meal Delivery
✓ Night Club
✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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