El Mamey Fruteria

4410 W 16 Ave Ste 10, Hialeah, FL 33012 · Catering · License 2330046

Official report

out of 100

Grade F

Safety score 22 of 100

Latest visit: Aug 18, 2026

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 25 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
8 high priority (6 fixed on the spot), 6 intermediate (2 fixed on the spot), 12 basic
-58
Administrative complaint on Aug 17, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score22

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

Inspection history

1 inspection · 2 visits

Aug172026

Routine inspection

26 violations found · Inspector came back once

Follow-up visitAug 18, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
8 violations still not corrected:
- 2 High priority
- 1 Intermediate
- 5 Basic
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed 49 Lb. cooked pork (46/51°F - Cooling) on shelves at walk in cooler. As per manager food began the cooling process on the 08/17 at 2:00 am and never reached 41° F . Food has been out of temperature control for more than 4 hours. Operator discarded during inspection.
  Administrative complaint
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed cooked pork (46/51°F - Cooling) on shelves at walk in cooler. As per manager food began the cooling process on the 08/17 at 2:00 am and never reached 41° F . Food has been out of temperature control for more than 4 hours. Operator discarded during inspection.
  Administrative complaint
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Still observed.
  More time given
Basic5
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Still observed.
  More time given
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Still observed.
  More time given
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Still observed.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Still observed.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Still observed.
  More time given
Official report, on the Florida DBPR website
First visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
26 violations found:
- 8 High priority
- 6 Intermediate
- 12 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed white rice (45°F - Cooling) on shelves at walk in cooler, as per employee rice was cooked 2 days ago, employee discarded during inspection.
  Fixed on the spot
  Stop Sale issued due to food originating from an unapproved source.
  Observed establishment selling merengues without proof of source at front counter. Operator discarded during inspection.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw pork (57°F - Cold Holding) at kitchen area, as per operator less than 1 hour. Operator add ice for rapid cooling. .
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed tamales (125°F - Hot Holding) ground beef (96°F - Hot Holding) at kitchen area, as per employee less than 2 hours. Employee proceeded 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 white rice (45°F - Cooling) on shelves at walk in cooler, as per employee rice was cooked 2 days ago, employee discarded during inspection.
  Fixed on the spot
- 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 chicken stored above breaded fish fillets at walk in cooler.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed approximately 20+ flies on preparation area, some are landing on preparation tables and food containers at kitchen area.
  Administrative complaint
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Observed Sanitizer Bucket (Chlorine +100ppm); employee add water to diluted solution.Sanitizer Bucket (Chlorine 100ppm)
  Fixed on the spot
Intermediate6
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled can opener blade.
- Code 27, Water source: No hot running water at three-compartment sink.
  Observed hot running water at 78°. Running for 10 minutes approximately. Operator check breakers. Hot water at 97° F.
  Fixed on the spot
  Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed hot running water at 78°. Running for 10 minutes approximately. Operator check breakers. Hot water at 97° F.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Observed next to 3 compartment sink.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic12
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed at walk in cooler.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed cooked pork containers not covered at walk in cooler.
  Food stored on floor.
  Observed raw pork containers stored on floor at kitchen area. Also observed multiple food containers stored on floor at walk in cooler.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed personal drink on preparation table at kitchen area.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed on white chest freezer.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Observed next to 3 compartment sink.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed at front counter.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed plastic utensils container stored on floor at front counter. Operator stored properly.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed on screen door at kitchen area.
  Outer openings not protected during operation and vermin and/or environmental cross contamination present.
  Observed front door open during operational hours. Also observed gap on back screen door. Observed approximately 20+ flies on preparation area, some are landing on preparation tables and food containers at kitchen area.
  Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  Observed 2 fly sticky tape on top of preparation area full of flies at kitchen area.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed at walk in cooler.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.