Fannys Restaurant
701 W 27 St, Hialeah, FL 33010 · Permanent Food Service · License 2317304
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 Jul 9 routine inspection6 high priority (1 fixed by the Sep 10 follow-up, 5 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 6 basic-31
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
More time given
- First visitJul 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed Cooked Ground Beef (49°F - Cold Holding); Red Beans (54°F - Cold Holding) inside reach in cooler at kitchen area. As per operator for more than 4 hours. 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 Cooked Ground Beef (49°F - Cold Holding); Red Beans (54°F - Cold Holding) inside reach in cooler at kitchen area. As per operator for more than 4 hours. Operator discarded during inspection.
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Beef empanada (96°F - Hot Holding); Chicken empanada (108°F - Hot Holding) inside hot holding unit at front counter. Operator reheated during inspection Beef empanadas (170°F - Reheating); Chicken Empanada (186°F - Reheating).
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 ground beef stored on top of raw pork chop inside reach in freezer at kitchen area. Operator stored raw ground beef under raw pork chop at the time of inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed at hose bibb located outside next to mop sink.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed medicine stored on preparation table next to kitchen entrance. Operator removed during inspection.
Fixed on the spot
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed degreaser spray bottles not identified next to three compartment sink at kitchen area. Operator identified during inspection.
Fixed on the spot
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. Observed no proof of training for marilaine Abelarde. As per operator working for 1 year.
Basic6
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee water bottle on top of preparation table next to steam table at kitchen area. Operator removed during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler with an ambient temperature of 82°F at kitchen area. Operator moved food items to other cold holding unit during inspection.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Observed wet wiping cloth not stored on sanitizer solution. Operator removed during inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed microwave interior soiled at kitchen area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tiles with water damage at dining area.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employees phone stored on shelf on top of preparation table at kitchen area. Operator removed during inspection.
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.