Nueva San Salvador Restaurant #1
944 Hialeah Dr, Hialeah, FL 33010 · Permanent Food Service · License 2313490
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection6 high priority (1 no follow-up needed, 5 fixed on the spot), 2 intermediate, 12 basic (8 repeats); basic violations cost 12 at most-36
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 29, 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.
20 violations found:
Official report, on the Florida DBPR websiteWhat 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 pork belly (91°F - Cooling) inside container in front of three compartment sink at kitchen area. As per operator was left there sink the day before. Operator discarded it during inspection. Stop sale was issued.
Fixed on the spot
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed 2 units of salmon filet thawed inside ROP bag at walk in cooler. Employee discarded it during inspection.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Sweet plantains (123°F - Hot Holding) inside steam table at kitchen area. As per employee for less than an hour. Operator reheated during inspection Sweet plantains (167°F - Reheating).
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 pork belly (91°F - Cooling) inside container in front of three compartment sink at kitchen area. As per operator was left there sink the day before. Operator discarded it during inspection. Stop sale was issued.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed at kitchen area.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed Sanitizer Bucket (Chlorine 200+ppm) inside bucket at three compartment sink at front counter. Employee add more water to sanitizer solution during inspection Sanitizer Bucket (Chlorine 100ppm).
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
Observed at kitchen area.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener blade soiled on top of preparation table next to hand wash sink at kitchen area.
Basic12
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed 2 units of salmon filet thawed inside ROP bag at walk in cooler. Employee discarded it during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed on top of preparation tables at kitchen area.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth on top of preparation table next to coffee machine at front counter. Employee stored inside sanitizer container at front counter.
Fixed on the spotRepeat violation
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Repeat violation
Open dumpster lid.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Floor area(s) covered with standing water.
Observed at walk in cooler. Employee removed standing water during inspection.
Fixed on the spot
Wall soiled with accumulated grease, food debris, and/or dust.
Observed all around kitchen area.
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair.
Observed 1 ceiling tile with water damaged at front counter.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ed all around kitchen area.
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed all around front counter preparation area.
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 employee purse on top preparation table between walk in cooler and walk in freezer doors at kitchen area. Operator removed during inspection.
Fixed on the spotRepeat 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.