Cafeteria Tonita

1625 Palm Ave Ste 4, Hialeah, FL 33010 · Permanent Food Service · License 2327205

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Jul 28, 2026

What drove the grade

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.High priority, repeat · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot), 6 basic
-28
Safety score72

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

Inspection history

1 inspection · 1 visit

Jul282026

Routine inspection

13 violations found

First visitJul 28, 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.
13 violations found:
- 3 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
  Observed raw pork and raw chicken (frozen) on 3 compartment sink. Employee separated and stored under running water.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed cooked beans stored on Togo bag at front counter. Employee removed.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed at the back by mop sink.
  Repeat violation
Intermediate4
- 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 ground beef,cooked beans and cooked pasta prepared onsite and held more than 24 hours not date marked.
- 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 at front counter. Employee removed.
  Fixed on the spot
- Code 53, Manager certification and employee training: Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
  Operator doesn't know how to identify proper levels of chlorine.
Basic6
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw pork and raw chicken (frozen) on 3 compartment sink. Employee separated and stored under running water.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed rice bags stored on floor at dry storage area.
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Observed on cooked ground beef container, employee removed.
  Fixed on the spot
- Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
  Observed grease receptacle at the back.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at back door.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Observed missing ceiling tile at dry storage area.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.