San Lazaro Cafeteria
2400 W 2 Ave Bay 1, Hialeah, FL 33010 · Permanent Food Service · License 2317400
What drove the grade
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 9 basic (1 repeat)-28
- Safety score72
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 7, 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 priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Cut tomato (53°F - Cold Holding); Ham (50°F - Cold Holding) inside reach in cooler at kitchen area. As per employee for less than an hour. Employee stored inside reach in freezer for rapid cooling.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed raw chicken stored over raw ripe plantains inside reach in freezer at kitchen area. Operator stored raw chicken under raw ripe plantains inside reach in freezer at the time of inspection.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed 1 employee engaged in food preparation touching her hair and not washing hands before touching clean utensil.
Code 14, Food-contact surfaces designed and maintained: Non-food grade towel used as liner for food container.
Observed raw beef stored inside a towel at reach in cooler at kitchen area. Employee removed raw beef and stored it inside food grade plastic at the time of inspection.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed plastic container with water stored inside hand wash sink next to three compartment sink at kitchen area. Employee removed plastic container during inspection.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed at men's bathroom. Employee provided paper towel during inspection.
Fixed on the spot
Basic9
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed 1 employee engaged in food preparation wearing a watch at kitchen area. Employee removed it during inspection.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth not in sanitizing solution on top of preparation table next to slicer machine. Employee stored inside sanitizing solution during inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed microwave interior soiled next to sliced machine at kitchen area. Employee cleaned microwave interior during inspection.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Observed on shelf above hand wash sink at kitchen area.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed wall damage next to fryer at kitchen area.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tiles with water damage at front counter. Also observed holes on ceiling at front counter.
Ceiling tile missing.
Observed above kitchen entrance at front counter.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed all around preparation area at front counter.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee purse stored on top of thank you bags in front of preparation table at front counter. Employee removed and stored properly during inspection.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.