Triple L Brazilian Foods
1500 Palm Ave, Hialeah, FL 33010 · Permanent Food Service · License 2338761
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 27 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 5 basic (2 repeats)-15
- Safety score85
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 27, 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.
8 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 Cooked white rice (46°F - Cold Holding); Raw beef (46°F - Cold Holding); Cooked black beans (45°F - Cold Holding) inside reach in cooler in front of oven at kitchen area. As per operator for less than 2 hours. Operator moved food items to reach in freezer at storage area for rapid cooling at the time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw marinade chicken stored over ready to eat vegetables inside reach in freezer at back storage room at kitchen area.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed plastic containers and utensils stored inside hand wash sink next to three compartment sink at kitchen area. Employee removed containers and utensils during inspection.
Fixed on the spot
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed Raw shrimp (Frozen Solid - Cold Holding) thawing inside plastic container at room temperature on top of service car next to mop sink at kitchen area. As per employee for less than 30 minutes. Employee placed raw frozen shrimp inside container at three compartment sink with cold running water.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed 1 case of can tomato purée and 1 case of can black beans stored on the floor next to dry storage shelf at back storage area. Employee stored cans of tomato purée and black beans 6 inches above the floor at dry storage shelf at back kitchen area.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee water bottle stored on top of preparation table next to oven at kitchen area. Employee removed water bottle from preparation table at the time of inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed black mold like substance inside reach in cooler in front of delivery station at kitchen area.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Observed 2 ceiling tiles missing at production room next to kitchen area.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.