Graziano's Gourmet
1001 W 49 St Unit 1 & 2A, Hialeah, FL 33012 · Permanent Food Service · License 2334079
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection6 high priority (4 fixed on the spot), 1 intermediate (1 repeat), 7 basic-35
- Complaint after follow-up on Sep 8Counts in full until a follow-up finds the problems fixed-20
- Safety score45
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 8, 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.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat 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 beef soup (49°F - Cold Holding); chicken soup (46°F - Cold Holding) in standing unit by dishwashing area. As per operator from last night. Operator segregated to be discarded
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed beef soup (49°F - Cold Holding); chicken soup (46°F - Cold Holding) in standing unit by dishwashing area. As per operator from last night. Operator segregated to be discarded.
Fixed on the spot
- First visitSep 4, 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 beef soup (47°F - Cold Holding); mashed potatoes (44°F - Cold Holding) on standing unit next to dishwashing area, as per operator over 4 hours. Operator discarded during inspection.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed beef lasagna (46°F - Cold Holding); beef stew (47°F - Cold Holding); bolognese sauce (44°F - Cold Holding); cooked shredded beef (46°F - Cold Holding) on shelves at walk in cooler. As per operator less than 1 hour . Operator stated door was open and unit under defrost process. Observed beef soup (47°F - Cold Holding); mashed potatoes (44°F - Cold Holding) on standing unit next to dishwashing area, as per operator over 4 hours. Operator discarded during inspection.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed hash browns (98°F - Hot Holding) at cook line, as per employee less than 2 hours. Employee proceeds to reheat.
Fixed on the spot
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Observed cooked rice (79°F - Reheating); vegetables cream soup (113°F - Reheating) on steam table, employee proceeds to reheat food. vegetables cream soup (157°F - Reheating) not reach minimum reheat temperature. employee proceeds to reheat food.
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 steak stored above smoke salmon on shelves at walk in cooler,operator stored properly.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate1
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, operator moved to dishwasher area.
Repeat violation
Basic7
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed in standing unit next to dishwashing area. Also at walk in cooler and unit at cook line.
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed personal food not segregated from establishment food on reach in cooler at preparation area, operator removed from unit.
Fixed on the spot
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, operator removed during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed on salt container at preparation area.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed at cook line, operator removed.
Fixed on the spot
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Observed next to cutting board at preparation area,
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.