La Juliana LJ

3001 W 12 Ave Unit 6, Hialeah, FL 33012 · Permanent Food Service · License 2326374

Official report

out of 100

Grade F

Safety score 40 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · 28 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
6 high priority (3 fixed on the spot), 11 intermediate (2 fixed on the spot), 12 basic; intermediate violations cost 18 at most
-57
Extension granted on Sep 9
Counts in full until a follow-up finds the problems fixed
-3
Safety score40

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

Inspection history

1 inspection · 2 visits

Sep82026

Routine inspection

29 violations found · Inspector came back once

Follow-up visitSep 9, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
- 3 Intermediate
- 2 Basic
What was still cited
Intermediate3
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Still observed.
  More time given
- Code 31, Handwash sinks and supplies: No handwash sink for employees.
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  More time given
Basic2
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Still observed no ambient thermometers on units.
  More time given
- Code 08, Food protection and cross-contamination: Food stored in a room/shed that is not fully enclosed.
  More time given
Official report, on the Florida DBPR website
First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
29 violations found:
- 6 High priority
- 11 Intermediate
- 12 Basic
What the inspector cited
High priority6
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cut ham (45°F - Cold Holding); shredded cheese (45°F - Cold Holding) on preparation table at kitchen area, as per operator less than 3 hours. Operator moved to reach in cooler across grill.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked onions (94°F - Hot Holding) next to flat grill, as per operator less than 3 hours.
- 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 cooked rice on drawers at cook line. Employee stored properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
  Observed no hot water at establishment.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed cut cheese stored on to go bags. Operator changed.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Observed a raid spray bottle at front counter and observed one store above 3 compartment sink at kitchen.
Intermediate11
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed employee wash their hands at 3 compartment sink. Coached employee on proper procedures.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no chlorine test strips available.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled with food debris can opener blade. Also observed soiled white cutting board at cook line.
- Code 27, Water source: No hot running water at three-compartment sink.
  Hot water running for approximately 10 minutes, reach 84° F.
  Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Hot water running for approximately 10 minutes, reach 84° F.
  Hot water at mop sink does not reach 85°F.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed a case of bananas stored on top of hand wash sink at kitchen area. Employee removed.
  Fixed on the spot
  No handwash sink for employees.
  Observed no hand wash sink on preparation area at the back of the establishment.
  No soap provided at handwash sink.
  Observed at kitchen area. Operator provided during inspection.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed 1 reach in cooler and 1 preparation /container located at the back of the establishment . Plans are not submitted at the time of the inspection. Observed food stored and food preparation during inspection.
Basic12
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer in all units at kitchen.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw shrimp (frozen) inside 3 compartment sink at kitchen. Operator moved to reach in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored in a room/shed that is not fully enclosed.
  Observed a chest freezer stored food at the back of the establishment not covered or secured.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed ice cream scoop in standing water at 97° F. at kitchen area.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed multiple personal drinks inside reach in cooler at kitchen area. Operator removed.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee engaging food preparation at cook line wearing a watch.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed broken door on reach in cooler at cook line by steam table.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed under cutting board, employee removed.
  Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Observed multiple wiping cloths at kitchen area.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled with food debris drawers interior at cook line.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed leaking from hand wash sink pipe at kitchen.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.