Epicentro Cafe Hialeah

5006 W 12 Ave, Hialeah, FL 33012 · Permanent Food Service · License 2315946

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Jul 30, 2026

What drove the grade

Nonfood-grade containers used for food storage - direct contact with food.High priority, repeat · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
5 high priority (3 no follow-up needed, 2 fixed on the spot, 2 repeats), 4 intermediate (1 fixed on the spot), 5 basic
-35
Safety score65

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

Inspection history

1 inspection · 1 visit

Jul302026

Routine inspection

14 violations found

First visitJul 30, 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.
14 violations found:
- 5 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority5
- 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 (46°F - Cold Holding) in standing unit, as per operator from previous day. Operator discarded during inspection. Observed cooked pork (51°F - Cooling); cooked chicken (52°F - Cooling) in standing unit at kitchen area, as per operator from previous day. Operator discarded during inspection.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked rice (46°F - Cold Holding) in standing unit, as per operator from previous day. Operator discarded during inspection.
  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 pork (51°F - Cooling); cooked chicken (52°F - Cooling) in standing unit at kitchen area, as per operator from previous day. Operator discarded during inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Observed dry food stored on nonfood grade containers.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Repeat violation
Intermediate4
- 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 chicken prepared onsite and held more than 24 hours not properly date marked in standing unit at kitchen.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- 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 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed container inside hand wash sink at kitchen area. Operator removed.
  Fixed on the spot
Basic5
- 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 on sugar container, operator stored properly.
  Fixed on the spot
  In-use utensil stored in standing water less than 135°F.
  Observed utensils in standing water at 87°F at cook line, operator discarded during inspection.
  Fixed on the spot
  Ice scoop handle in contact with ice.
  Observed at front counter. Employee stored properly,
  Fixed on the spot
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Observed on men's bathroom.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at back door.
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.
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.