Mi Abuelita's Kitchen Corp

6905 W 12 Ave Ste 1-3, Hialeah, FL 33014 · Permanent Food Service · License 2333031

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 9 follow-up · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 routine inspection
4 high priority (2 fixed by the Oct 9 follow-up, 2 fixed on the spot), 1 intermediate, 11 basic
-26
Safety score74

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

Inspection history

1 inspection · 2 visits

Oct62026

Routine inspection

16 violations found · Inspector came back once

Follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 6 Basic
What was still cited
Basic6
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer inside walk in cooler.
  Still observed
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Still observed
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Still observed
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  Still observed
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Still observed
  More time given
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Still observed
  More time given
Official report, on the Florida DBPR website
First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 4 High priority
- 1 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed milk (50°F - Cold Holding); cooked chicken (51°F - Cold Holding); cooked pork (51°F - Cold Holding); cut tomatoes (51°F - Cold Holding)for more than 4 hours as per operator
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed milk (50°F - Cold Holding); cooked chicken (51°F - Cold Holding); cooked pork (51°F - Cold Holding); cut tomatoes (51°F - Cold Holding)for more than 4 hours as per operator.
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed raw shell eggs on top of preparation table at ambient temperature, for less than 4 hours as per operator. Operator placed inside 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 soup (112°F - Hot Holding) in steam table for less than 4 hours as per operator. Operator increased equipment temperature.
  Fixed on the spot
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employees name Luisa with 8 months of being hired.
Basic11
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer inside walk in cooler.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood soiled.
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Observed multiple cleaned pots stored underneath of three compartment sink.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Floor soiled/has accumulation of debris.
  Under kitchen equipment.
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.
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.