El Salvaje Food Truck
270 W 25 St, Hialeah, FL 33010 · Mobile Food Dispensing Vehicle · License 2360515
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection2 high priority (fixed on the spot), 1 basic-7
- Safety score93
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 visitOct 23, 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.
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.
On make line beside panini press, under no temperature control, butter (75°F - Cold Holding). Per employee not prepared or portioned today and out of cooler approximately 45-60 minutes. Discussed using Time As Public Health Control. Form provided to be completed and manager added time mark to 8:30pm.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In hot case by service window, assorted empanadas (122-143°F - Hot Holding). Per manager empanadas in case approximately 30 minutes. Employee reheated 3 empanadas that were under 135°F.
Fixed on the spot
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employees both wearing watches while preparing food items.
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.