Myblendz Bar
11850 Hialeah Gardens Blvd 126, Hialeah, FL 33018 · Permanent Food Service · License 2337179
What drove the grade
No proof of required state approved employee training provided for any employees.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection1 intermediate, 6 basic (1 repeat)-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employee Alex Garrido with more than 2 months of being hired.
Basic6
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Observed cheese, ham in ROP without HACCP.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Observed cheese, ham in ROP without HACCP.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed oils container on kitchen floor. Operator properly stored it.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Observed employees food items like white rice and cooked beef not properly identified and segregated from customers food items, operator removed it.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
Code 16, Dishwashing facilities and test kits: Dishmachine has no data plate/operating specifications.
Observed home style dishwasher machine located at the front counter used to washed wine glasses.
Repeat violation
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.