MR CACHAPA HIALEAH
2085 W 76 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/3/2025
High Priority
2
Intermediate
0
Basic
8
Total
10
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable, green cutting board.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a smoothie stored on prep table at cook line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean containers wet nesting on storage shelves by the walk in freezer.
- 14-11-5:Basic - Equipment in poor repair. Observed prep cooler gasket in disrepair, unit located across from the oven at cook line.
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Observed plastic spatula handle burned. Operator discarded it on site. **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven at cook line soiled. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooler gasket soiled, unit located under the grill at cook line. Observed grease buildup on hood filters. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in an under-counter cooler raw shell eggs stored over cooked beef.
- 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 stored over raw pork chunks in the reach in cooler located next to the hand sink at cook line.
Food safety inspection conducted on 2/3/2025 revealed 10 total violations (2 high priority, 0 intermediate, 8 basic).
Inspection on 7/18/2024
High Priority
5
Intermediate
2
Basic
2
Total
9
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled, oven located at the end of the cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of hand wash sink with dirt and slime like buildup, sink by the three compartment sink. **Repeat Violation**
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee washed hands at the three compartment sink and proceeded to dry a dry cloth that was stored on the preparation table.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef stored in direct contact with non-food grade bag in the walk in cooler.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In the reach in cooler across from the prep cooler at cook line observed raw eggs stored over corn.
- 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. In the reach in cooler across from the prep cooler observed a container with cooked chicken with date marked exceeded 7 days. As chef food was prepared today and stated that employee had not removed the old label. Employee removed old label on site. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the prep table at preparation area observed dairy spread (50 F - Cold Holding); cream cheese (50 F - Cold Holding), as per chef out of refrigeration for about an hour, employee transferred food back to the cooler to rapidly cool. **Corrective Action Taken**
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unable to answered basic food code cold holding/hot holding food temperature specified by the food code.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed 2 employees washed their hands at the three compartment sink at cook line. Spoke to manager and explained the importance of correct hand washing procedures.
Food safety inspection conducted on 7/18/2024 revealed 9 total violations (5 high priority, 2 intermediate, 2 basic).