Francisca
6700 Main St, Miami Lakes, FL 33014 · Permanent Food Service · License 2335920
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 29 complaint inspection6 high priority (2 fixed by the Oct 30 follow-up, 4 fixed on the spot), 1 intermediate (1 repeat), 2 basic (1 repeat)-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat 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 soup (cruzado) (49/46°F - Cooling); in deep container, located in walk in cooler from the day before as per operator.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed reach in drawer fish (59°F - Cold Holding); beef (54°F - Cold Holding). Also observed open reach in cooler corn (60°F - Cold Holding); sausage (63°F - Cold Holding); ham (61°F - Cold Holding); cheese (58°F - Cold Holding); green leaf (56°F - Cold Holding); cut tomatoes (56°F - Cold Holding); cooked beef (62°F - Cold Holding). Located in reach in cooler across the cook line, for less than 4 hours as per operator. Operator placed under ice bath.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed tequenos (88°F - Hot Holding); empanada (83°F - Hot Holding); sweet plantain (86°F - Hot Holding) on preparation table for less than 4 hours as per operator. Operator reheated at 165°F, than placed in hot holding equipment.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed soup (cruzado) (49/46°F - Cooling); in deep container, located in walk in cooler from the day before as per operator.
Code 12, Handwashing and hygienic practices: Observed Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Instructed operator regarding the hand washing procedure.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed sanitaizer spray bottle on serve table, next to water pitcher and cleaned utensils. Operator properly stored it.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed soup (cruzado) (49/46°F - Cooling); in deep container, located in walk in cooler from the day before as per operator.
Repeat violation
Basic2
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed multiple wet wiping towels on preparation table.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Operator properly stored it.
Fixed on the spotRepeat 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.
- Stop sale
- An order that the food can’t be sold or served.