Los Mejores Tamales de Miami
1004 E 16 St, Hialeah, FL 33010 · Permanent Food Service · License 2334297
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (2 fixed on the spot), 14 basic (3 repeats); basic violations cost 12 at most-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 visitRoutine inspection
- First visitJul 21, 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.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Ham croquettes (117°F - Hot Holding); Beef empanada (120°F - Hot Holding) inside hot holding unit at front counter. As per operator for less than 2 hours. Operator removed to reheat unit in the fryer at the time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored on top of cut avocado inside reach in cooler at front counter next to office. Employee removed raw shell eggs and stored in another cold holding unit.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed on hose bibb next to mop sink at kitchen area.
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Provided form to operator during inspection. Operator filled out time/temperature control form during inspection.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
Observed at kitchen area.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed plastic container stored inside hand wash sink at front counter in front of office. Operator removed container during inspection.
Fixed on the spot
Basic14
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed salt container not identified on top of preparation table in front of stove at kitchen area. Operator identified during inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed dry beans container uncovered under preparation table at kitchen area. Operator covered during inspection.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed clean utensils stored in standing water at 88°F inside container on top of preparation table in front of stove at kitchen area.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee opened water bottle stored over cheese container at reach in cooler next to office at front counter.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed 2 grooved cutting boards on top of preparation table in front of stove at kitchen area.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed walk in cooler and walk in freezer shelves rusty at kitchen area.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed on top of preparation table in front of office at front counter. Operator removed wet wiping cloth from under cutting board during inspection.
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
Observed several wet wiping cloth stored at preparation table all around kitchen area. Operator removed during inspection.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed microwave interior soiled on top of preparation table in front of office at front counter.
Repeat violation
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 pots not inverted inside shelf next to three compartment sink at kitchen area.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed walls soiled all around kitchen area.
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair.
Observed holes on ceiling tiles at at back storage at kitchen area.
Ceiling tile missing.
Observed at back storage area at kitchen area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed all around kitchen area.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.