Primera D Gladys Corp

5962 W 16th Ave, Hialeah, FL 33012 · Permanent Food Service · License 2315680

High-priority violations on 3+ inspections

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Food with mold-like growth.High priority · fixed on the spot · 4 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot)
-14
Safety score86

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

3 inspections · 4 visits

Latest inspection

Oct192026

Routine inspection

5 violations found

First visitOct 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
- 2 High priority
- 3 Intermediate
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
  See stop sale. Observed mold like growth on cheese block inside standing reach in cooler at the back, operator discarded.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed milk (49°F - Cold Holding) at front counter, as per operator less than 30 minutes, operator moved to reach in cooler.
  Fixed on the spot
Intermediate3
- 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 pasta salad prepared onsite and held more than 24 hours not properly date marked. Operator dated during inspection.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no chlorine test strips available.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Official report, on the Florida DBPR website

Earlier inspections 2

Aug312026Licensing inspection11 violations, 2 high priority No follow-up needed

First visitAug 31, 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.
11 violations found:
- 2 High priority
- 5 Intermediate
- 4 Basic
What 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 ribs stew (130°F - Hot Holding) on steam table, as per operator less than 2 hours. Operator proceeded to reheated.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed cut fruits stored on to go bags on freezer.
Intermediate5
- 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 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
  Observed next to coffee machine at front counter.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at front counter. Operator provided.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed at front counter. Operator provided.
  Fixed on the spot
Basic4
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed in standing unit at front counter.
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Observed at front counter, operator stored properly.
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Observed next to coffee machine at front counter.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Official report, on the Florida DBPR website

Jul92026F55Routine inspection17 violations, 5 high priority · 1 follow-up visit Extension granted

Follow-up visitJul 10, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
7 violations still not corrected:
- 2 Intermediate
- 5 Basic
What was still cited
Intermediate2
- 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.
  More time given
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  More time given
Basic5
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Still observed.
  More time given
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  More time given
  Open dumpster lid.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Still observed.
  More time given
Official report, on the Florida DBPR website
First visitJul 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 5 High priority
- 4 Intermediate
- 8 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Food with mold-like growth.
  See stop sale. Observed moldy hot dogs on standing unit at front counter, operator discarded during inspection.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed hot dogs (47°F - Cold Holding) on standing unit at front counter, as per operator held more than 24 hours. Operator discarded during inspection.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed white rice (115°F - Hot Holding); cooked pork (94°F - Hot Holding); beans (114°F - Hot Holding) as per operator less than 4 hours,
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed cooked chicken (59°F - Cooling) as per operator chicken was cooked the previous day, on standing unit at front counter. Operator discarded during inspection.
  Fixed on the spot
Intermediate4
- 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 chicken prepared onsite and held more than 24 hours not date marked on standing unit at front counter.
- 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.
  Observed no agreement for Yeniset R. has been working approximately 1 week.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Observed at front counter, operator provided during inspection.
  Fixed on the spotRepeat violation
- 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.
Basic8
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer on standing unit at front counter.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed white cutting board at front counter no longer cleanable.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Observed by 3 compartment sink.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled standing unit interior at front counter.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Open dumpster lid.
- 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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.