DirtyFLRestaurant Inspection Data

CAFETERIA RAUL

Health inspection records show CAFETERIA RAUL in HIALEAH has 8 inspections with a food safety rating of 2.1/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 8 reports on file

1800 PALM AVE

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 8 health inspection reports

All Inspection Reports

2/17/2026· 3w ago

Visit ID: 13529674

Met Inspection Standards

2 high, 5 int, 12 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed all around kitchen and front counter preparation area.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage at kitchen area.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean metal containers stored on the floor next to 3 compartment sink at kitchen area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside chest freezers a kitchen area and front counter area.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled on shelf at kitchen area.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at kitchen area.
  • 08B-12-5:Basic - Stored food not covered. Observed sliced bacon not covered inside reach in freezer at kitchen area. Chef stored cover during inspection. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed all around kitchen area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloth on top of preparation table and mop sink not stored in sanitizer solution at kitchen area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt container not identified on top of preparation table at kitchen area. Chef identified during inspection. Also observed 2 sugar containers not identified next to coffee machine at front counter area. Employee identified during inspection. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed several food items stored inside non food grade bags inside reach in freezer at kitchen area. Chef started storing them in food grade bags at the time f inspection. **Corrective Action Taken**
  • 08A-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 container stored on top of raw beef container inside reach in cooler at kitchen area.
  • 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.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked with a case of oil at kitchen area.
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed clean metal containers stored on top of rusty surface under steam table at kitchen area next to kitchen area.
  • 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 several food items stored inside reach in cooler with no date marked. As per chef was prepared 2 days ago. Chef date marked all food items at the time of inspection. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle container degreaser not labeled at 3 compartment sink at kitchen area.

9/26/2025· 5mo ago

Visit ID: 13529364

Met Inspection Standards

1 high

  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over garlic inside reach in cooler. Operator properly rearranged. Corrected On-Site Warning - From follow-up inspection 2025-09-26: Observed raw chicken stored over garlic inside reach in cooler. Operator properly rearranged. **Time Extended**

9/24/2025· 5mo ago

Visit ID: 10873562

Follow-up Inspection Required

3 high, 2 basic

  • 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 employee cigarette box on clean plate across cook line e. Operator removed the items. Corrected On-Site Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork (frozen), raw chicken (frozen) thawing at room temperature inside triple sink. Operator open cold running water for proper thawing. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over garlic inside reach in cooler. Operator properly rearranged. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut ham (49F - Cold Holding); sliced cheese (48F - Cold Holding); raw chicken (48F - Cold Holding); pork chops (51F - Cold Holding) inside reach in cooler at kitchen. As per operator for less than 4 hrs. Warning
  • 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 ground beef (120F - Hot Holding); sweet potato (125F - Hot Holding); white rice (129F - Hot Holding); rice with beans (127F - Hot Holding) on steam table. As per operator for less than 4 hrs. Operation turned up heat for reheat. **Corrective Action Taken** Warning

3/27/2025· 11mo ago

3 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation - From follow-up inspection 2025-03-27: **Time Extended**
  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2025-03-27: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - From follow-up inspection 2025-03-27: Interior of oven/microwave has accumulation of black substance/grease/food debris. **Time Extended**

1/23/2025· 1y 1mo ago

2 high, 3 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 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 1 case of oranges stored on the floor at the front counter.
  • 14-69-4:Basic - Ice buildup in reach-in freezer, located at cooking line.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked ham stored in reach in cooler, located at cooking line. During the inspection employee removed items and placed them correctly. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed Employee touching dirty surfaces and then handling container to go without changing gloves. Discussed and coached employee in proper methods.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Laura.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed employee Lissette without proof of Food Employee Reporting Agreement. Discussed with employee and provided email form.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Martha food handler training certification expired 9/01/23.

7/11/2024· 1y 8mo ago

5 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at front counter.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed men's bathroom has a hole in the ceiling.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable, located at preparation area.
  • 08B-38-4:Basic - Food stored on floor. Observed plastic container with oil stored on the floor near the hand sink.
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
  • 22-16-4:Basic - Reach-in cooler interior have accumulation of soil residues, located at front counter.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef stored inside sink, located at cooking area. Discussed and coached employee in proper methods.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container with oil stored in front of the hand sink, located at cooking line.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at cooking line.
  • 31B-03-4:Intermediate - No soap provided at handwash sink, located at cooking line.

4/5/2024· 1y 11mo ago

Visit ID: 8592248

Met Inspection Standards

1 int, 3 basic

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Customer bathroom.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink soiled.
  • 33-16-4:Basic - Open dumpster lid.
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

1/16/2024· 2y 1mo ago

Visit ID: 8381345

Met Inspection Standards

3 high, 1 int, 7 basic

  • 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. Repeat Violation
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling showing water damage at the cook line.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and salt, container.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ground beef (55°F/53°F - Cooling) inside reach in cooler from the day before as per operator.
  • 22-12-5:High Priority - Metal stem-type thermometer soiled.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked ground beef (55°F/53°F - Cooling) inside reach in cooler from the day before as per operator.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands on three compartment sink.

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