DirtyFLRestaurant Inspection Data

NUEVA SAN SALVADOR RESTAURANT #1

NUEVA SAN SALVADOR RESTAURANT #1 in HIALEAH, FL has undergone six health inspections with a generally poor performance, reflected by an average food safety rating of 1.1/5. The establishment shows a high burden of violations, including 9 high-priority, 17 intermediate, and 67 basic violations, with 30 violations recently recorded in the last 90 days and a stable overall trend.

Last inspection: 1 months ago · 6 reports on file

944 Northwest 54th Street
Hialeah, Florida, 33010
Miami-Dade County County

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 6 health inspection reports

All Inspection Reports

3/5/2026· 1mo ago

Visit ID: 13532038

Follow-up Inspection Required

5 high, 4 int, 21 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at front counter preparation area. Warning
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed 1 ceiling tile with water damage at front counter. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled all around 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 several employees purses and back stored on top of corn flour at kitchen entrance. Employee removed and stored properly. Corrected On-Site Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employees engaged in food preparation with no hair restraint at front counter. Employees put hair restraint during inspection. Corrected On-Site Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting inside metal container on shelf above 3 compartment sink at kitchen area. Employee inverted to air dry properly. **Corrective Action Taken** Warning
  • 14-11-5:Basic - Equipment in poor repair. Observed walk in freezer door handle missing at kitchen area. Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on back door at kitchen area. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed case of fish filet stored on the floor at walk in freezer. Employee stored 6 inches above the floor during inspection. Corrected On-Site Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored wall and metal pipes next to mop sink at kitchen area. Employee removed, washed and sanitized during inspection. Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed clean utensils stored inside standing water at 78 degrees Fahrenheit on preparation table next to hand wash sink at kitchen area. Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board on top of preparation table at kitchen area. Employee removed wet wiping cloth during inspection. Corrected On-Site Warning
  • 33-11-4:Basic - Missing drain plug at dumpster. Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site Warning
  • 51-18-6:Basic - No copy of latest inspection report available. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler and walk in freezer gaskets soiled at kitchen area. Employee clean gaskets at the time of inspection. Corrected On-Site Warning
  • 33-16-4:Basic - Open dumpster lid. Warning
  • 08B-12-5:Basic - Stored food not covered. Observed mussels containers stored not covered inside walk in freezer. Employee covered during inspection. Corrected On-Site Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walk in cooler walls soiled at kitchen area. Also observed walls soiled all around kitchen area. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloth stored on top of clean equipment on preparation table in front of 3 compartment sink at kitchen area. Employee stored inside sanitizing solution. Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt counter not identified on top of reach in cooler at front counter. Employee identified during inspection. Corrected On-Site Warning
  • 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 200+ppm) at kitchen area. Employee diluted with water at the time of inspection Triple Sink (Chlorine 100ppm). Corrected On-Site Repeat Violation Warning
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed 1 employee engaged in food preparation washed hands and dried them with the apron. Coached employee on proper procedures. Employee washed hands and dry with paper towel during inspection. Corrected On-Site Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken wings on top of raw mussels container inside reach in freezer at kitchen area. Warning
  • 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 washing hands with gloves on and kept working. Coached employee on proper procedure. Employee removed gloves and washed hands at the time of inspection. Corrected On-Site 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 Ripe plantains (126F - Hot Holding) inside steam table at cook line at kitchen area. As per employee for less than 2 hours. Employee fried to reheat Ripe Plantains (177F - Reheating). Also observed Chicken tamales (137F - Hot Holding) inside steam table at cook line. As per operator for less than 2 hours. Employee boiled to reheat Chicken Tamales (170F - Reheating)Corrected On-Site Corrected On-Site Warning
  • 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed one certified food manager unable to answer how to calibrated thermometer. Coached employee on how to do it. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside hand wash sink at kitchen area. Employee removed during inspection. Corrected On-Site Warning
  • 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 employees Carolina L. and Mailyn L. with no proof of employee health agreement. As per operator working for 2 weeks. Warning
  • 16-43-4:Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Observed chlorine test kit expired 01/2026 at kitchen area. Warning

9/26/2025· 6mo ago

Visit ID: 10926322

Met Inspection Standards

2 high, 1 int, 2 basic

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer interior bottom soiled at kitchen.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen area. Repeat Violation
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed front counter Triple Sink (Chlorine 0ppm). Operator added chlorine, retest front counter Triple Sink (Chlorine 100ppm) Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (89F - Cold holding) inside rea h in cooler across cook line. As per operator for less than 4 hrs. Operator placed inside walk in cooler for rapid cooling. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled with black mold like substance across washing area.

1/28/2025· 1y 2mo ago

2 high, 13 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl stored inside container of rice, located at dry storage.
  • 14-05-4:Basic - Cardboard used to line food-contact shelves, at walk in cooler.
  • 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, located at cooking line.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside salt container with handle in contact with product at kitchen.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip top reach in cooler gaskets soiled.
  • 08B-12-5:Basic - Stored food not covered. Observed most cooked foods not covered inside reach in cooler, located at cooking line.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area.
  • 22-16-4:Basic - Walk in cooler interior/shelves have accumulation of soil residues.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed bottled with oils in the kitchen area not properly label.
  • 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 cracked raw shell eggs and then handled cooked corn tortillas. Discussed and coached employee in proper methods. Employee discarded corn tortillas, and then washed hands and put on new gloves. **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.

8/12/2024· 1y 8mo ago

3 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair, throughout the establishment.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen areas.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon not frozen in oxygen reduce package. Advise operator to either remove from package or cut the package.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. By the bathroom area.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair, throughout the kitchen areas.
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed heavy mold like substance to walk in cooler door gasket.
  • 22-16-4:Basic - Reach-in freezer interior have accumulation of soil residues, located at cooking line.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled, located at cooking line.
  • 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.

3/13/2024· 2y 1mo ago

Visit ID: 8578388

Met Inspection Standards

4 int, 14 basic

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen area.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy mold like substance to walk in cooler door gasket.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen RIC.
  • 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.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of food spills throughout kitchen walls.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 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 soiled.
  • 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.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

12/19/2023· 2y 3mo ago

Visit ID: 8379072

Met Inspection Standards

5 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at the front counter.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles on all reach in coolers through tout the kitchen.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Informed operator to open the ROP for the fish per instructions on the package. **Corrective Action Taken**
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator placed the drink on the bottom shelf. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container at the dry storage area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets through out the kitchen.
  • 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. Emailed to operator.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times due to dishes stored inside. Operator removed the the dishes. **Corrective Action Taken**
  • 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. Emailed to operator and inform them that all employees need to fill out. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink at near the fryer.
  • 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 tamales and yucca in the walk in cooler with no date marks. Operator stated the items was prepared 12/17/2023.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.2/5)
(292 reviews)

Opening Hours

Monday:9:00 AM – 9:00 PM
Tuesday:9:00 AM – 9:00 PM
Wednesday:9:00 AM – 9:00 PM
Thursday:9:00 AM – 9:00 PM
Friday:9:00 AM – 8:00 PM
Saturday:9:00 AM – 9:00 PM
Sunday:9:00 AM – 9:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

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

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