HIALEAH LATIN AMERICA REST
675 E 9 ST
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/22/2025
High Priority
1
Intermediate
1
Basic
6
Total
8
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 14-11-5:Basic - Equipment in poor repair. Observed 2 doors reach in cooler out of service, located at front counter. As per operator reach in cooler parts have been ordered.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. During the inspection employee removed towels. **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 over raw pork stored in walk in cooler. During the inspection employee removed items and placed them correctly. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink, located at cooking line. During the inspection employee provided soap. Corrected On-Site
Food safety inspection conducted on 1/22/2025 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 7/9/2024
High Priority
0
Intermediate
4
Basic
4
Total
8
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dusty kitchen shelves throughout.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site
- 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.
Food safety inspection conducted on 7/9/2024 revealed 8 total violations (0 high priority, 4 intermediate, 4 basic).
Inspection on 3/26/2024
High Priority
1
Intermediate
5
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 08B-12-5:Basic - Stored food not covered. Most cooked food inside walk in cooler.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork belly at room temperature under heat lamp temperature st 129 f Manager Reheat the pork to over 165 f **Corrective Action Taken**
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
- 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. Corrected On-Site
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 3/26/2024 revealed 13 total violations (1 high priority, 5 intermediate, 7 basic).
Inspection on 12/28/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth or cleanable throughout the whole kitchen. - From follow-up inspection 2023-12-28: Observed ceiling tiles not smooth or cleanable throughout the whole kitchen. **Time Extended**
Food safety inspection conducted on 12/28/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 12/27/2023
High Priority
6
Intermediate
2
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth or cleanable throughout the whole kitchen.
- 21-19-4:Basic - Clean wiping cloth supply not properly stored. Observed wiping cloths stored on top of prep table. Operator placed in the bottom counter. 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 cell phones stored on top of prep table at the front counter. Operator removed. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed cases of water stored on the floor.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 200ppm) under prep table. Asked operator to redo the solution. **Corrective Action Taken**
- 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 moro (51F - Cooling) stored in the walk-in cooler, as per operator overnight.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking eggs in a blender, and then grabbing diced ham. Showed employee how to properly wash hands correctly. Corrected On-Site Repeat Violation
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grabbing dirty dishes from a table and placed inside 3 compartment sink, then grabbed a clean plate of fries for a customer with no hand washing. Asked employee to wash their hands, and educated how to properly wash hands in between orders. Corrected On-Site
- 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 over raw pork in the walk in cooler. Operator placed chicken correctly. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed moro (51F - Cooling) stored in the walk-in cooler, as per operator overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic and oil blend (55F - Cold Holding) stored on top of the front counter, operator placed back inside the reach in cooler. Observed raw bacon (50F - Cold Holding); sweet plantains (52F - Cold Holding); ham (50F - Cold Holding) stored on top of prep table by the flat top, as per operator placed out 1hour before inspection. Operator placed items inside reach in cooler. 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. Observed no procedures printed or posted in the establishment for employees to see.
- 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 some employees with no form signed.
Food safety inspection conducted on 12/27/2023 revealed 13 total violations (6 high priority, 2 intermediate, 5 basic).