Trebol Pizzeria 12 y 29

1167 W 29 St, Hialeah, FL 33012 · Permanent Food Service · License 2321563

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Jul 23, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 23 routine inspection
3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 7 basic (2 repeats)
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Jul232026

Routine inspection

12 violations found

First visitJul 23, 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.
12 violations found:
- 3 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed yellow rice (47°F - Cold Holding) inside reach in cooler at kitchen area, 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 rice and beans (118°F - Hot Holding) at kitchen area, as per operator less than 2 hours. Operator moved to reach in cooler.
  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 chicken stored above raw pork inside standing unit at kitchen. Operator stored properly.
  Fixed on the spot
Intermediate2
- 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 homemade lasagna prepared onsite and held more than 24 hours not date marked.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed clean utensils inside hand wash sink at kitchen area, operator removed.
  Fixed on the spot
Basic7
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed on reach in cooler at kitchen area.
- Code 08, Food protection and cross-contamination: Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
  Observed freezer holding food not protected on hallway by bathrooms.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed on flour container at front counter. Operator removed during inspection.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled shelves in reach in cooler next to standing unit.
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Observed clean pots stored on kitchen floor. Operator stored properly.
  Fixed on the spot
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Observed on both bathrooms.
- 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 personal phone on preparation table, operator removed during inspection.
  Fixed on the spotRepeat violation
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.