Mandy's Natural Juices

1945 W 60 St, Hialeah, FL 33012 · Permanent Food Service · License 2318613

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Jul 13, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Jul 13 routine inspection
6 high priority (3 no follow-up needed, 3 fixed on the spot), 2 intermediate (1 fixed on the spot), 9 basic (1 repeat)
-33
Safety score67

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

Inspection history

1 inspection · 1 visit

Jul132026

Routine inspection

17 violations found

First visitJul 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.
17 violations found:
- 6 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked soup (47°F - Cooling) in standing unit, as per employee soup was prepared at 6:30 am today. Employee segregated to be discarded.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked rice (48°F - Cold Holding) in standing unit as per employee less than 3 hours.
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed next to microwave, as per employee less than 1 hour. Employee moved to reach in cooler.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed cooked soup (47°F - Cooling) in standing unit, as per employee soup was prepared at 6:30 am today. Employee segregated to be 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 chicken stored above raw fish inside standing unit at kitchen area.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed personal medicine on shelves above food preparation. Employee removed.
  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 shredded beef prepared onsite and held more than 24 hours not date marked in standing unit at preparation area.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed dirty utensils inside hand wash sink across fryers. Employee removed during inspection.
  Fixed on the spot
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed sugar container not identified with common name under preparation table.
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed in standing unit.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed oil container stored on kitchen floor. Employee stored properly during inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed on sugar container, employee removed during inspection.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets in standing unit at preparation area. Observed grease accumulated on stove, also observed between 2 fryers at kitchen area.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed under fryers and stove at kitchen area.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed water marks on ceiling tiles throughout kitchen.
  Repeat violation
- 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 next to microwave.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.