La Paloma Bakery & Restaurant INC
1255 W 46 St Unit 20, Hialeah, FL 33012 · Permanent Food Service · License 2338021
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection1 high priority (fixed on the spot), 2 intermediate, 9 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw shell eggs stored above arepa mix on shelves at walk in cooler. Operator stored properly.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked tripe prepared onsite and held more than 24 hours not properly date marked on walk in cooler.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed food residues inside hand wash sink next to 3 compartment sink.
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cooking oil container stored on floor by chest freezers, operator stored properly.
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 a personal drink on preparation table next to arepas mix, operator removed during inspection.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed on clean metal containers above 3 compartment sink.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Chlorine +100ppm) by 3 compartment sink, operator discarded.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed at bathroom.
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 personal phone on preparation table at kitchen area, operator removed.
Fixed on the spot
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.