Graziano’s Restaurant
5993 W 16 Ave, Hialeah, FL 33012 · Permanent Food Service · License 2313002
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 Aug 31 routine inspection2 high priority (fixed on the spot), 4 intermediate, 4 basic (1 repeat)-23
- Safety score77
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 visitNov 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Still observed.
More time given
Basic2
Code 36, Floors, walls, ceilings and ventilation: Utility lines are unnecessarily exposed.
Still observed l
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Still observed.
More time given
- First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 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.
Observed cooked rice (47°F - Cold Holding) on reach in cooler at kitchen, as per operator less than 3 hours. Operator moved to walk in cooler for rapid cooling.
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 chicken stored above homemade sauce on shelves at walk in cooler. Operator stored properly.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed establishment serving beef carpaccio not identified on the menu as a raw dish.
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 discarded ice cubes on hand wash sink at bar area.
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.
Basic4
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed at bar area.
Code 36, Floors, walls, ceilings and ventilation: Utility lines are unnecessarily exposed.
Observed at kitchen ceiling.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed soiled vents at grill area.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed under counter at bar area.
Repeat violation
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.