Delicias de Nicaragua
6900 W 32 Ave #5, Hialeah, FL 33018 · Permanent Food Service · License 2330889
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection2 high priority (1 fixed by the Sep 11 follow-up, 1 fixed on the spot, 1 repeat), 1 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 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 beef tacos (52°F - Cold Holding); shredded beef (47°F - Cold Holding); raw chicken (48°F - Cold Holding); frying cheese (49°F - Cold Holding) inside reach in cooler at kitchen. As per operator door was being opened constantly during preparation.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed inside steam table chicken stew (126°F - Hot Holding); rib stew (129°F - Hot Holding). As per operator for less than 4 hrs. Operator placed products on stove for reheating.
Fixed on the spotRepeat violation
Basic1
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw beef thawing in standing water at triple sink.
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.