Hidalgos Cafeteria & Restaurant

24961 S Dixie Hwy, Homestead, FL 33032 · Permanent Food Service · License 2327740

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Sep 16, 2026 (7 weeks ago)

What drove the grade

Nonfood-grade bags used in direct contact with food.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 16 routine inspection
3 high priority (2 fixed on the spot, 1 repeat), 2 intermediate, 7 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 visit

Sep162026

Routine inspection

12 violations found

First visitSep 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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 root veggies (45°F - Cold Holding); pork (47°F - Cold Holding) inside reach in cooler. As per operator they were preparing food and then put inside approximately 30 min ago. Operator moved to freezer for rapid cooling.
  Fixed on the spotRepeat violation
- 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 over raw shrimp inside reach in cooler by exit door. Operator properly rearranged.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed tortilla dough stored in direct contact with a non food grade bag at cook line.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink missing in warewashing or food preparation area.
  Observed no hand wash sink in added prep area at back storage.
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed preparation area added at back storage. No hand sink available.
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed maseca flour stored inside plastic container at kitchen without label.
- 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 scoop Inside sugar at front counter and inside maseca flour container with handle in contact with food. Operator placed handles upwards.
  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 coffee on shelves over prep table at kitchen. Operator removed the coffee.
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Observed inside freezer at storage area.
  Repeat violation
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Chlorine - 0ppm) by front counter. Operator added chlorine, retest Sanitizer Bucket (Chlorine - 100ppm).
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed at kitchen area.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed at kitchen area.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.