La Minervita
2001 Palm Ave, Hialeah, FL 33010 · Mobile Food Dispensing Vehicle · License 2362209
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 Jul 20 routine inspection4 high priority (3 fixed by the Sep 22 follow-up, 1 fixed on the spot), 5 intermediate (2 fixed on the spot, 1 repeat), 3 basic-29
- Safety score71
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 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed Butter (67°F - Cold Holding) on top of reach in cooler. As per operator for more than 4 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Butter (67°F - Cold Holding) on top of reach in cooler. As per operator for more than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Cooked pork shoulder (117°F - Hot Holding); Cooked ground beef (107°F - Hot Holding) at steam table. As per operator for less than 2 hours. Operator placed them on top of flat top to reheat them.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed raw chicken on top of raw pork inside reach in freezer.
Intermediate5
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Observed no probe thermometer provided at the time of inspection.
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 not chlorine test kit available at the time of inspection.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand wash sink blocked with trash can. Operator removed during inspection.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Observed whole tomatoes stored inside hand wash sink. Operator removed during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Observed no proof of certified manager for Yonaisy Diaz. As per operator working for more than two month.
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed on top of reach in cooler next to three compartment sink.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth on top of reach in cooler next to three compartment sink. Operator removed during inspection and stored inside sanitizing solution.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gasket soiled.
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.