El Castillo de Las Frutas LLC

1140 W 68 St #A, Hialeah, FL 33012 · Permanent Food Service · License 2333882

Official report

out of 100

Grade F

Safety score 50 of 100

Latest visit: Aug 6, 2026

What drove the grade

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.High priority · 23 other violations

How the score was calculated

Starting score100
Violations at the Aug 4 routine inspection
7 high priority (5 fixed by the Aug 6 follow-up, 1 fixed on the spot), 5 intermediate (2 fixed on the spot, 1 repeat), 12 basic (2 repeats); basic violations cost 12 at most
-50
Safety score50

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

Inspection history

1 inspection · 2 visits

Aug42026

Routine inspection

24 violations found · Inspector came back once

Follow-up visitAug 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 2 Basic
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Still observed.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Still observed.
  More time given
Official report, on the Florida DBPR website
First visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
- 7 High priority
- 5 Intermediate
- 12 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 cooked rice (55°F - Cooling) inside walk in cooler . As per manager food began the cooling process on the previous day and never reached 41° F . Food has been out of temperature control for more than 4 hours. Operator discarded.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked onions (89°F - Cold Holding); at preparation area, as per employee less than 1 hour. Also observed at front display cooked pork (133°F - Hot Holding); beef stew (132°F - Hot Holding) as per operator less than 1 hour. Operator proceed to reheated.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed cooked rice (55°F - Cooling) inside walk in cooler . As per manager food began the cooling process on the previous day and never reached 41° F . Food has been out of temperature control for more than 4 hours. Operator discarded.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw pork stored above cooked pasta on shelves at walk in cooler.
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee washing their hands wearing gloves. Coached operator on proper procedures.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed raw food being stored on Togo bags at walk in freezer.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed at the back of the establishment.
Intermediate5
- 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 food prepared onsite and held more than 24 hours not date marked at walk in cooler.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed shut off hot water at bathroom.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed on hand wash sink by walk in cooler. Operator provided.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed on both hand wash sinks at kitchen area. Operator provided.
  Fixed on the spot
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Observed on hand wash sink on kitchen area.
Basic12
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed oil plastic containers stored on floor next to ovens.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed in all cutting boards at kitchen area.
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed at walk in cooler.
  Cardboard used to line nonfood-contact shelves.
  Observed employee cutting potatoes on cardboard at kitchen area, operator removed.
  Fixed on the spot
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed at preparation area,operator removed.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed walk in cooler handle soiled with food debris.
- Code 35, Insects, rodents, pests and animals: Outer openings of establishment cannot be properly sealed when not in operation.
  Observed at back door by walk in cooler.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed at kitchen area.
  Repeat violation
  Hole in or other damage to wall.
  Observed hole on wall at the back of the establishment.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed two ceiling tiles damaged at kitchen area.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
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.