Lifes Flavor Cafe Sweet

1840 W 49th Street #104, Hialeah, FL 33012 · Permanent Food Service · License 2314890

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Sep 4, 2026

What drove the grade

Shell eggs not stored at an ambient air temperature of 45°F or less.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 4 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate, 9 basic (1 repeat)
-28
Safety score72

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

Inspection history

1 inspection · 1 visit

Sep42026

Routine inspection

15 violations found

First visitSep 4, 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.
15 violations found:
- 3 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed next to slicer, operator moved to reach in cooler.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed rice (94°F - Hot Holding) as per operator less than 1 hour.
- 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 chicken stored above raw pork on reach in cooler. Operator stored properly.
  Fixed on the spot
Intermediate3
- 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 pasta prepared onsite and held more than 24 hours not properly date marked on reach in cooler.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
  Observed next to coffee machine.
- 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.
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed a case of ground coffee stored on floor at front counter, operator stored properly.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Chlorine +100ppm) operator discarded and replaced solution.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled reach in cooler interior. Also unit at front counter.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets with food debris on reach in cooler. Also on unit at front counter.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed plastic lids container stored on floor at front counter, operator stored properly.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed at kitchen area.
  Floor soiled/has accumulation of debris.
  Observed throughout kitchen.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.