Nicoya Nicaraguan Grill

2900 W 12 Ave #8, Hialeah, FL 33012 · Permanent Food Service · License 2325906

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Sep 2, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 2 follow-up · 21 other violations

How the score was calculated

Starting score100
Violations at the Sep 1 routine inspection
5 high priority (3 fixed by the Sep 2 follow-up, 1 fixed on the spot), 7 intermediate (2 fixed on the spot), 10 basic (1 repeat); intermediate violations cost 18 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

1 inspection · 2 visits

Sep12026

Routine inspection

22 violations found · Inspector came back once

Follow-up visitSep 2, 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:
- 1 High priority
- 2 Intermediate
- 3 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  No TCS food stored on walk in cooler. Observed technician working on thermostat during callback.
  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.
  Still observed.
  More time given
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  More time given
Basic3
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  No TCS food stored on walk in cooler. Observed technician working on thermostat during callback.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Utility lines are unnecessarily exposed.
  Still observed.
  More time given
Official report, on the Florida DBPR website
First visitSep 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
- 5 High priority
- 7 Intermediate
- 10 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw steak (45°F - Cold Holding); raw chicken (44°F - Cold Holding); raw pork (44°F - Cold Holding); cooked rice (46°F - Cold Holding); cooked pork (46°F - Cold Holding) at walk in cooler, as per operator door was opened for approximately 1 hour.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked pork (119°F - Hot Holding); plantains (129°F - Hot Holding) at steam table, as per operator less than 2 hours. Operator proceeded to reheated.
  Fixed on the spot
- 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 pork on shelves at walk in cooler.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed tortillas stored on nonfood grade bags at walk in cooler.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed approximately 4 flies landing on preparation table at kitchen area.
Intermediate7
- 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 rice, cooked pork and cooked chicken prepared onsite and held more than 24 hours not properly date marked on shelves at walk in cooler.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at bathroom.Operator restocked during inspection.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed at bathroom.Operator restocked during inspection.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed a degreaser spray bottle not labeled with common name at kitchen.
Basic10
- 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 with common name at kitchen area.
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer at walk in cooler.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed a case of margarine stored on walk in cooler floor. Operator stored properly.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed on salt container, operator stored properly.
  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 cut onions and tamal mix containers, operator removed during inspection.
  Fixed on the spot
  Equipment in poor repair.
  Observed walk in cooler temperature at 50° F.
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  Observed bug zapper installed over food preparation at kitchen area.
  Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  Observed next to walk in cooler door at kitchen area.
- Code 36, Floors, walls, ceilings and ventilation: Utility lines are unnecessarily exposed.
  Observed at kitchen, dishwashing area and bathroom missing ceiling tiles exposing utility lines.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.