Sano Food Hialeah

3300 West 84 St Ste 3 & 4, Hialeah, FL 33018 · Permanent Food Service · License 2336544

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Jul 30, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Jul 30 follow-up · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
5 high priority (2 fixed by the Jul 30 follow-up, 3 fixed on the spot), 5 intermediate (1 fixed on the spot), 6 basic
-35
Safety score65

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

16 violations found · Inspector came back once

Follow-up visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  Still observed
  More time given
Basic2
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Still observed
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  Still observed
  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.
16 violations found:
- 5 High priority
- 5 Intermediate
- 6 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed co4vina defrosted in ROP.
  Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. Salmon, corvina used for ceviche.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cut lettuce salad (80°F - Cold Holding) for less than 4 hours as per operator, operator placed under ice cube.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed front steam table sweet plantain (110°F - Hot Holding); cooked beef (118°F - Hot Holding for less than 4 hours as per operator, operator increase the equipment.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands, operator properly washed hands.
  Fixed on the spot
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.
  Ceviche
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 53, Manager certification and employee training: Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
  Observed manager unable to answer the minimum required temperature for hot holding. Coughed operator regarding the minimum food safety temperature.
  Fixed on the spot
  Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Yeli Garcia with 5 months of being hired.
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar containers.
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Observed co4vina defrosted in ROP.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed hole in wall above three compartment sink.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Behind the cooked line.
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.
Stop sale: An order that the food can’t be sold or served.