Oscar Cafe
710 W 20 St, Hialeah, FL 33010 · Permanent Food Service · License 2303118
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 6 basic (2 repeats)-16
- Safety score84
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 visitSep 17, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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 Ham and cheese empanada (107°F - Hot Holding); Chicken empanada (114°F - Hot Holding) inside hot holding unit at front counter. As per operator for less than 3 hours. Employee removed to reheat in the oven Ham and cheese empanada (150°F - Hot Holding); Chicken empanada (142°F - Hot Holding)
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed no vacuum breaker on hose bibb located under hand wash sink at kitchen area.
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed Raw beef (42°F - Cold Holding) thawing in standing water inside container at walk in cooler. As per employee for less than 2 hour. Employee removed it from standing water and stored inside walk in cooler at the time of inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed grooved cutting boards on top of reach in cooler next to stove at kitchen area.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup inside white chest freezer in front of back door at storage area at kitchen area.
Repeat violation
No container installed for catching grease from hood drip tray.
Observed at kitchen area.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed salt container with bacon old label on top of preparation table next to stove 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 reach in cooler next to stove at kitchen area.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.