Halley's Cafe
12500 SW 130 St, Miami, FL 33186 · Permanent Food Service · License 2326972
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection3 high priority (fixed on the spot), 1 intermediate, 3 basic-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 visitSep 30, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at steam table beef in gravy (125°F - Hot Holding), as per operator less than 4 hours. Operator reheated item during time of inspection. Observed in oven below cook line pork tamal (125°F - Hot Holding), as per operator less than 4 hours. Operator reheated item during time of inspection.
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 beef steak in reach in cooler to the right of three compartment sink. Operator placed raw chicken below raw beef during time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed in bucket below preperation table Sanitizer Bucket (Chlorine 200ppm). Operator corrected concentration of Sanitizer Bucket (Chlorine 100ppm).
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed establishment holding potato salad and ceaser salad at front counter with time as a public health control without a written plan available. Form was sent to operator during time of inspection.
Basic3
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Observed oranges not being washed prior to placing in juicer machine. Operator was coached on proper procedure.
Code 12, Handwashing and hygienic practices: Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
Observed employee drinking coffee over preparation area in kitchen. Employee stepped away to finish coffee during time of inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Observed at hood system above fryer at cook line accumulation of grease.
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.