Los Martin Cafeteria Rest

1636 W 33 Pl, Hialeah, FL 33012 · Permanent Food Service · License 2315120

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Aug 18, 2026

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority, repeat · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
2 high priority (no follow-up needed, 1 repeat), 4 intermediate (1 fixed on the spot), 10 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 · 1 visit

Aug182026

Routine inspection

16 violations found

First visitAug 18, 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.
16 violations found:
- 2 High priority
- 4 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw steak (45°F - Cold Holding); raw chicken (45°F - Cold Holding) in reach in cooler at kitchen area, as per operator less than 2 hours.
- 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 burgers at walk in cooler.
  Repeat violation
Intermediate4
- 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 pork prepared onsite and held more than 24 hours not properly date marked on shelves at walk in cooler.
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed a bucket inside hand wash sink next to 3 compartment sink. Operator removed.
  No soap provided at handwash sink.
  Observed next to 3 compartment sink. Operator restocked during inspection.
  Fixed on the spot
Basic10
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed cooked black beans and broth containers not covered at walk in cooler.
  Food stored on floor.
  Observed a case of ground coffee stored on floor at front counter..
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed at cook line, operator removed.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed personal drink inside reach in cooler across steam table. Operator removed.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Observed at cook line.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled interior in all units at kitchen area.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed soiled with black mold like substance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets in all units at kitchen area.
  Buildup of food debris/soil residue on equipment door handles.
  Observed soiled handles in all units at kitchen area. Also observed at walk in cooler.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed under racks at walk in cooler.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.