S & N Vegetables
360 W 29 St, Hialeah, FL 33012 · Permanent Food Service · License 2318045
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate (2 fixed on the spot), 9 basic (1 repeat)-26
- Safety score74
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 visitAug 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.
15 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 cold held at greater than 41°F.
Observed cod mix (45°F - Cold Holding) on shelves at walk in cooler, as per operator less than 1 hour. Operator moved to freezer for rapid cooling. Observed cut melon (46°F - Cold Holding) at front counter, as per operator less than 2 hours, operator moved to walk in cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Coached employee on proper procedures.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed can tuna salad prepared onsite and held more than 24 hours not date marked in white reach in cooler at kitchen area.
Code 11, Employee health: 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.
Send for to operator.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed next to 3 compartment sink. Operator provided soap.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed degreaser spray bottle not identified at front counter. Operator identified during inspection.
Fixed on the spot
Basic9
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed on standing unit next to flat grill at kitchen area.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed at front counter operator stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed personal water bottle on shelve at walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed frozen empanadas stored between cardboard on reach in freezer. Operator removed cardboard.
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
Observed all white cutting boards grooved at kitchen area.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed at walk in cooler.
Repeat violation
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Send form to operator.
No copy of latest inspection report available.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.