Brisas del Valle Jbn INC
1275 W 47 Pl Ste 112, Hialeah, FL 33012 · Permanent Food Service · License 2334545
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 5 basic (1 repeat)-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 18, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed milk (54°F - Cold Holding) next to coffee machine, as per operator less than 30 minutes. Operator moved to reach in cooler. Also observed sliced ham (44°F - Cold Holding) in standing unit, as per operator less than 1 hour.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Coached employee on proper procedures.
Intermediate3
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 cooked rice and cooked chicken prepared onsite and held more than 24 hours not date marked in standing unit.
Code 11, Employee health: 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 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed dirty utensils inside hand wash sink. Operator removed.
Fixed on the spotRepeat violation
Basic5
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 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee engaging food preparation not wearing a hair restraint. Employee put on hair restraint during inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Operator removed.
Fixed on the spotRepeat violation
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Chlorine +100ppm); operator diluted solution. Sanitizer Bucket (Chlorine 100ppm)
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.