Mr Cachapa Hialeah

2085 W 76 St, Hialeah, FL 33016 · Permanent Food Service · License 2317364

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 26 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 routine inspection
8 high priority (6 no follow-up needed, 2 fixed on the spot), 4 intermediate (1 fixed on the spot), 15 basic (1 repeat); basic violations cost 12 at most
-47
Safety score53

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct222026

Routine inspection

27 violations found

First visitOct 22, 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.
27 violations found:
- 8 High priority
- 4 Intermediate
- 15 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked smoked beef (55°F/53°F- Cooling); was cooked from the day before as per operator, located in walk in cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed ham (47°F - Cold Holding); for less than 4 hours as per operator located, located in open lid reach in cooler across of the cook line.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.Observed cooked smoked beef (55°F/53°F- Cooling); was cooked from the day before as per operator, located in walk in cooler.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw beef over ready pico de gallo in reach in cooler.
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken over raw pork belly inside reach in cooler. Operator properly stored chicken on bottom, pork on top
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  Observed server, pick up dirty dishes from customers, took to ware washing area then engaged in serving beverages to customers without washing hands. Coached employee on proper handwashing procedures.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed raw chicken stored in thank you bag inside walk in freezer.
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Observed 3 compartment with chlorine solution at 200 ppm. Coached operator on proper chlorine solution for ware washing.
  Fixed on the spot
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 chicha beverage prepared more than 24 hours as per operator located at the sliding door reach in cooler front service area.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed multiple prep tables and food containers with soil debris.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed utensils on handwashing sink, front counter area next to 3 compartment sink. Operator removed utensils from handwashing sink.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Sara expired.
Basic15
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed corn mix on floor inside walk in cooler.
- Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  Observed employee drinking from plastic water bottle in front service area. Coached operator regarding cross contamination.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed metal and plastic bowl inside salt container in dry storage area.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed multiple clean plastic containers on storage rack with old labels.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed towel under cutting board in front of 3 compartment sink.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed double door reach in cooler soiled.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed ice machine located next to espresso machine in front service area soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed kitchen hood soiled. Also observed exteriors of two salt containers underneath prep table soiled.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed wet lids piled up inside of plastic container in storage rack next to kitchen hand washing sink.
- Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
  Observed missing faucet cold water handle on 3 compartment sink.
  Backflow device not located for convenient service or maintenance access.
  Observed no backflow preventer on hose Bibb next to 3 compartment sink.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  Observed torn floor in three compartment sink area.
  Floor area(s) covered with standing water.
  Observed standing water on floor next to kitchen handwashing sink. Operator cleared water up with squeegee.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed mop stored inside of yellow bucket. Observed mop on floor not in use.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Aug42026Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 3 Basic
What was still cited
Intermediate2
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  Still observed no chlorine test kit.
  More time given
  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Still observed no chlorine test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
  At the first visit
  Chlorine.
Basic3
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Still observed.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Still observed.
  More time given
  At the first visitRepeat violation
  Observed floor tile in disrepair outside of walk in freezer at kitchen area.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Still observed.
  More time given
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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.