Asere Batidos II

1197 W 37 St, Hialeah, FL 33012 · Permanent Food Service · License 2319892

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Oct 21 follow-up · 21 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
5 high priority (3 fixed by the Oct 21 follow-up, 2 fixed on the spot, 2 repeats), 8 intermediate (1 repeat), 9 basic (1 repeat); intermediate violations cost 18 at most
-47
Safety score53

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug202026

Routine inspection

22 violations found · Inspector came back once

Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 2 Basic
What was still cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Still observed.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Still observed.
  More time given
Basic2
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Still observed
  More time given
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Still observed.
  More time given
Official report, on the Florida DBPR website
First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
- 5 High priority
- 8 Intermediate
- 9 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
  See stop sale. Observed a bag of Parmesan cheese with mold on reach in cooler at kitchen area. Employee discarded.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed milk (72°F - Cold Holding) next to coffee machine, as per employee less than 1 hour.
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw ground beef stored above lasagna on standing unit at kitchen area. Operator stored properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Coached employee on proper procedures.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed next to mop sink.
  Repeat violation
Intermediate8
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed pasta salad prepared onsite and held more than 24 hours not properly date marked on standing unit by office.
- Code 11, Employee health: 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.
  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.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed employee washing their hands on 3 compartment sink.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled with food debris and grease accumulated on can opener blade.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed not accessible for employees hand wash sink at kitchen area. Operator removed boxes during inspection.
  Handwash sink used for purposes other than handwashing.
  Observed dirty dishes inside hand wash sink at front counter.
  Repeat violation
  No soap provided at handwash sink.
  Observed hand sanitizer instead of soap at kitchen area.
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed sugar container not identified with common name next to coffee machine.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed multiple food containers not covered inside standing unit at kitchen area.
  Food stored on floor.
  Observed case of oranges stored on floor at front counter.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed on sugar container at front counter.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed soiled with food debris interior on both microwaves at kitchen area.
  Repeat violation
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled with food debris standing unit interior at kitchen area.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed black mold like substance at front counter.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed grease accumulated on can opener holder. Also observed grease accumulated on fryers.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.