Trigo

839 W 49 St, Hialeah, FL 33012 · Permanent Food Service · License 2325156

Official report

out of 100

Grade F

Safety score 43 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · 29 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
6 high priority (3 fixed on the spot), 6 intermediate (1 repeat), 18 basic (3 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-57
Safety score43

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

Inspection history

1 inspection · 1 visit

Sep92026

Routine inspection

30 violations found

First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
30 violations found:
- 6 High priority
- 6 Intermediate
- 18 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked black beans dated on 08/28 in standing unit at kitchen area, operator segregated to be discarded.
  Fixed on the spot
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed raw salmon and raw mahi filets no longer frozen still on ROP package. Operator segregated to be discarded.
- 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 black beans dated on 08/28 in standing unit at kitchen area, operator segregated 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 seafood ceviche (44°F - Cold Holding); sliced ham (47°F Cold Holding) on standing unit at kitchen. As per operator less than 1 hour.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed food stored on nonfood grade bags on standing freezer.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed a bottle of acetaminophen on shelves above food preparation at kitchen area. Operator removed.
  Fixed on the spot
Intermediate6
- 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 cooked white rice and congri rice prepared onsite and held more than 24 hours not properly date marked on standing unit by dry storage.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  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.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled with food debris slicer next to stove at kitchen area.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed degreaser spray bottle not identified with name.
  Repeat violation
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic18
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed salt and sugar containers not identified with common name at dry storage.
  Repeat violation
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed sugar bag no ambient thermometer on units throughout establishment.
- 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.
  See stop sale. Observed raw salmon and raw mahi filets no longer frozen still on ROP package. Operator segregated to be discarded.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed sugar bag and vinegar bottle stored on floor by dry storage area.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensil in standing water at 99° F. next to stove.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed on salt,sugar,rice and bread crumbs containers at dry storage.
  Equipment in poor repair.
  Observed no lid on ice machine, machine is covered with a plastic bag at front counter.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled with food debris reach in cooler interior across 3 compartment sink.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets on reach in cooler across 3 compartment sink. Observed soiled reach in cooler interior by dry storage area.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed to go cardboard inserts case stored on floor by dry storage area.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed by dry storage area and kitchen area.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed dust and grease accumulated on ceiling tiles.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
- Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
  Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
  Observed establishment licensed with 16 seats, observed 50 seats.
  Repeat violation
  No copy of latest inspection report available.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.