Latin Cafe 2000

1192 W 49 St, Hialeah, FL 33012 · Permanent Food Service · License 2328013

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Aug 21, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Aug 21 follow-up · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
6 high priority (4 fixed by the Aug 21 follow-up, 2 fixed on the spot), 1 intermediate, 9 basic (1 repeat)
-31
Safety score69

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

Inspection history

1 inspection · 2 visits

Aug202026

Routine inspection

16 violations found · Inspector came back once

Follow-up visitAug 21, 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 visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 6 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed pineapple and chick peas rusted cans on rack, operator discarded.
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed ground beef (44°F - Cold Holding); at walk in cooler, as per operator over 4 hours. Operator discarded. Observed shredded beef (45°F - Cooling); cooked chicken (44°F - Cooling) at walk in cooler, As per manager food began the cooling process on the previous day and never reached 41° F . Food has been out of temperature control for more than 4 hours. Operator discarded.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed ground beef (44°F - Cold Holding); at walk in cooler, as per operator over 4 hours. Operator discarded. Also observed sliced ham (47°F - Cold Holding); sliced cheese (47°F - Cold Holding) on reach in cooler at cook line, as per operator less than 1 hour.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed shredded beef (45°F - Cooling); cooked chicken (44°F - Cooling) at walk in cooler, As per manager food began the cooling process on the previous day and never reached 41° F . Food has been out of temperature control for more than 4 hours. Operator discarded.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw breaded chicken stored above raw breaded steak on cart at walk in cooler.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed approximately 12 small flying insects at mop sink at kitchen area.
Intermediate1
- 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 slicer. Also observed dirty knife holder.
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed cereal container not identified with common name at front counter.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed on cereal container at front counter. Also observed on sugar container next to coffee machine at front counter. Operator removed.
  Fixed on the spot
  Food storage container/container lid cracked or broken.
  Observed cracked lid on food container at kitchen area.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed on clean metal containers at kitchen area.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Quaternary 200ppm); at kitchen area. Sanitizer Bucket (Quaternary 400ppm)
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed clean utensils stored not inverted next to coffee machine at front counter.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed standing water on reach in cooler at sandwich assembly area.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed under can rack at kitchen area.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed dust accumulated on ceiling tiles and vents at kitchen area.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.