DirtyFLRestaurant Inspection Data

HIALEAH LATIN AMERICA REST

HIALEAH LATIN AMERICA REST maintains a 1.8/5 food safety rating based on 7 health department inspections in HIALEAH. Food safety practices have remained consistent.

675 E 9 ST

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 12/22/2025

Inspection #: Visit ID: 13470502

  • 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 dine in area. Warning
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at men's bathroom. Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed inside sugar container at front counter. Also observed container with not handle inside wheat container at front counter. Warning
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed all around preparation area at kitchen area and front counter area. Warning
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed all around kitchen area. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed on preparation table at kitchen area. Warning
  • 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 personal drink stored on top of preparation table at kitchen area. Employee removed it during inspection. Corrected On-Site Repeat Violation Warning
  • 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 bracelet during inspection. Warning
  • 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. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed inside metal container on shelf at dishwasher area. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed containers with food stored on the floor at walk in cooler. Repeat Violation Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed on preparation table at kitchen area. Warning
  • 33-16-4:Basic - Open dumpster lid. Observed in the back of the property. Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed washed oranges stored inside dirty cardboard at front counter. Operator removed it from cardboard, washed it and stored properly during inspection. Corrected On-Site Warning
  • 08B-12-5:Basic - Stored food not covered. Observed several food stored inside walk in cooler not covered. Repeat Violation Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed inside walk in cooler. Repeat Violation Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of steam table at front counter. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar container with no label at front counter. Warning
  • 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 bare body and not washing hands. Coached employee on proper procedure. Employee washed hands during inspection. Corrected On-Site Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee was not sanitizing after cleaning on triple sink at kitchen area. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator made the payment during the inspection. Corrected On-Site Repeat Violation Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Pork (47F - Cold Holding) on walk in cooler at kitchen area. As per operator for more than 4 hour. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pork (47F - Cold Holding) on walk in cooler at kitchen area. As per operator for more than 4 hour. 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 Fried Pork Belly (120F - Hot Holding) on steam table at front counter. As per operator for less than 4 hours. Operator reheated Fried Pork Belly (178F - Reheating) during inspection. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area. Warning
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed not original certificates provided for all employees. Warning

Inspection Date: 7/23/2025

Inspection #: Visit ID: 10905790

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Top surfaces. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Kitchen shelves.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones and purses in food preparation area, Workstation.
  • 08B-38-4:Basic - Food stored on floor. Boxes of Produce on dry storage floor.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 08B-12-5:Basic - Stored food not covered. Observed most cooked foods inside walk in cooler not covered.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen cook.
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed Soap bottle inside employees handwashing sink, kitchen area.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
  • 51-04-4:No child labor law poster. For reporting purposes only.

Inspection Date: 1/22/2025

  • 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

Inspection Date: 7/9/2024

  • 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.

Inspection Date: 3/26/2024

Inspection #: Visit ID: 8581677

  • 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.

Inspection Date: 12/28/2023

Inspection #: Visit ID: 8581347

  • 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**

Inspection Date: 12/27/2023

Inspection #: Visit ID: 8375336

  • 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.

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Last Enriched At: 5/14/2025
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