El Rey de la Frita
421 W 29 St, Hialeah, FL 33012 · Permanent Food Service · License 2325706
What drove the grade
Shell eggs not stored at an ambient air temperature of 45°F or less.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 5 intermediate, 9 basic-36
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 14, 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.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed next to flat grill, as per operator less than 30 minutes, operator moved eggs to reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef steak stored above cut onions on standing unit at kitchen area.
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm).
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed Sanitizer Bucket (Chlorine +100ppm) at front counter.
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 chicken soup prepared onsite and held more than 24 hours not date marked in standing unit at kitchen area.
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 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
Observed next to coffee station.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed clean cups inside hand wash sink at front counter.
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/
Basic9
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw burgers (frozen) on prepared table, operator moved to reach in cooler.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed handle on top of cut fruits container on standing white freezer at front counter.
Ice scoop handle in contact with ice.
Observed at front counter, operator stored properly during inspection.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Observed on stove.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed personal drink inside standing reach in freezer at kitchen area.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed on sugar container next to mixer at kitchen area.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Observed at front under 3 compartment sink.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed soiled wall behind 3 compartment sink at front counter.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed dust accumulated on vents at kitchen area.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.