Restaurante Delicias la Cabana

1442 W 49 St, Hialeah, FL 33012 · Permanent Food Service · License 2300727

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Jul 30, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 30 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
7 high priority (2 fixed by the Jul 30 follow-up, 5 fixed on the spot), 1 intermediate, 3 basic
-27
Safety score73

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

Inspection history

1 inspection · 2 visits

Jul292026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Observed standing unit thermometer at 53°F at kitchen area.
  More time given
Official report, on the Florida DBPR website
First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 7 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked chicken dated on 07/09 and 07/21 in standing unit at kitchen area. Operator segregated food to be discarded. Also observed marinated chicken (47°F - Cold Holding)on standing unit by hallway, as per operator from previous day, operator discarded. Observed cooked onions (54°F - Cooling) at walk in cooler. Operator discarded during inspection.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed cooked chicken dated on 07/09 and 07/21 in standing unit at kitchen area. Operator segregated food to be 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 raw chicken (47°F - Cold Holding); raw steak (47°F - Cold Holding); cooked pork (48°F - Cold Holding); cooked yuca (48°F - Cold Holding) in standing unit at kitchen, as per operator less than 2 hours. Operator moved all food to walk in cooler. Also observed marinated chicken (47°F - Cold Holding)on standing unit by hallway, as per operator from previous day, operator discarded.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed garlic oil (86°F - Hot Holding) at cook line, as per operator less than 2 hours. Operator moved to reach in cooler.
  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 onions (54°F - Cooling) at walk in cooler. Operator discarded during inspection.
  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 an above raw pork on shelves at walk in cooler. Operator stored properly.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observe Dishwasher (Chlorine 10ppm).
Intermediate1
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic3
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed on cornstarch container at dry storage area. Operator removed.
  Fixed on the spot
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observe standing unit thermometer at 57° at kitchen area.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Operator removed,
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.