Dia y Noche Cafe

2750 W 68 St Suite 114, Hialeah, FL 33016 · Permanent Food Service · License 2335660

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Aug 20, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Aug 20 follow-up · 20 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
7 high priority (6 fixed by the Aug 20 follow-up, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 11 basic
-40
Safety score60

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

Inspection history

1 inspection · 2 visits

Aug192026

Routine inspection

21 violations found · Inspector came back once

Follow-up visitAug 20, 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:
- 4 Basic
What was still cited
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed walk in cooler with 44.5°F. ambient temperature. No TCS items stored in walk in cooler. Also observed more cold holding equipment on premises.
  More time given
- Code 35, Insects, rodents, pests and animals: Screen in door torn/in poor repair - vermin present.
  Still observed
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Still observed
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  Still observed
  More time given
Official report, on the Florida DBPR website
First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
- 7 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed ham (55°F - Cold Holding); cut tomates (51°F - Cold Holding); cooked pork (51°F - Cold Holding); raw shell eggs (53°F - Cold Holding); milk (52°F - Cold Holding, for more than 4 hours as per operator.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed ham (55°F - Cold Holding); cut tomates (51°F - Cold Holding); cooked pork (51°F - Cold Holding); raw shell eggs (53°F - Cold Holding); milk (52°F - Cold Holding, for more than 4 hours as per operator.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw beef in the same container with raw pork, located in walk in cooler. Operator properly stored it.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 2 live flies flying in kitchen area.
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed metal container stored inside hand sink, located in the kitchen.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed approximately 5 employees working at the same time with no certificate manager present.
  Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
  Chef unable to answer the minimum cooking temperature for chicken. Instructed operator regarding the cooking temperature.
  Fixed on the spot
Basic11
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw chicken and raw pork thawing at room temperature inside 3 compartment sink. Operator open the cold water.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed multiple gallons of milk on walk in cooler floor.
- Code 12, Handwashing and hygienic practices: Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
  Observed employee chewing gums while cooking chicken at the cook line. Operator discarded the gums.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed ambient temperature in walk in cooler of 49.3°F.
- Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  Do not use dishes/equipment not properly sanitized. Observed employee washing dishes with no sanitation step. Operator set up the three compartment sink with chlorine sanitation solution of 100 ppm.
- Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
  Wet wiping cloth not stored in sanitizing solution between uses.
  Observed multiple multiple wet wiping towel on preparation table, operator properly stored it in chlorine sanitation solution of 100 ppm.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Filter soiled, walk in cooler fan soiled.
- Code 35, Insects, rodents, pests and animals: Screen in door torn/in poor repair - vermin present.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed hole on the wall located on the right size of the kitchen.
  Wall soiled with accumulated grease, food debris, and/or dust.
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.