Paraiso Tropical Pizzeria Restaurant y Heladeria
5368-5370 W 16 Ave, Hialeah, FL 33012 · Permanent Food Service · License 2317430
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection3 high priority (2 fixed on the spot, 1 repeat), 5 intermediate (1 fixed on the spot, 2 repeats), 14 basic; basic violations cost 12 at most-42
- Safety score58
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 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw corvina (45°F - Cold Holding); raw chicken (46°F - Cold Holding) on reach in cooler across cook line, as per operator less than 2 hours. Operator moved to r walk in cooler across cook.
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked yuca (128°F - Hot Holding) on steam table at kitchen area, 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 steak stored above raw pork on shelves at walk in cooler.
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed establishment serving fish ceviche not identified on menu as a raw item.
Repeat violation
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked ground beef and cooked pork prepared onsite and held more than 24 hours not properly date marked on shelves at walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
Observed next to coffee machine at front counter.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed grease and food debris accumulated on can opener blade, operator moved to dishwashing area. Also observed soiled white bin containers across 3 compartment sink..
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at the bar area.
Basic14
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed breadcrumbs container not identified at kitchen area, operator labeled during inspection.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed oil container stored on floor at cook line, 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 at preparation area, operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Observed cracked lid on flour container next to pizza mixer.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed on clean metal containers.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed at preparation area, operator removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed soiled interior and shelves on 2 standing units at preparation area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed dust accumulated on cover fans at walk in cooler. Observed soiled with grease and food debris can opener holder. Observed soiled gaskets on units across cook line.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed at the bar area.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Observed on woman's bathroom.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed a hole on wall next to hand wash sink at kitchen area.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed water marks on some ceiling tiles throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed dust accumulated on ceiling vents throughout kitchen area.
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.