Tradicion Hondurena Pollos Yihre

3003 NW 7 St, Miami, FL 33125 · Permanent Food Service · License 2317210

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 1 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 11 basic (2 repeats); basic violations cost 12 at most
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Oct12026

Routine inspection

15 violations found

First visitOct 1, 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.
15 violations found:
- 4 High priority
- 11 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed coleslaw (48°F - Cold Holding); pico de gallo (48°F - Cold Holding) on reach in cooler next, as per operator less than 2 hours. Operator closed lid for rapid cooling.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw ground beef stored above tomatoes on shelves at walk in cooler. Operator stored properly.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Observed shredded cheese stored on nonfood grade containers .on standing unit, operator removed cheese.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
  Observed Sanitizer Bucket (Chlorine +100ppm) at front counter, operator diluted solution.
  Fixed on the spot
Basic11
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed cooked ground beef and shredded cheese container not covered on standing unit across fryer. Operator covered .
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed on fryer, at kitchen area.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed at walk in cooler.
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Chlorine 10ppm); operator discarded and replaced, Sanitizer Bucket (Chlorine 50ppm).
  Fixed on the spot
  Sanitizing solution for wiping cloths not free of food debris and visible soil.
  Operator discarded and replaced .
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed soiled microwave and soiled oven.
  Repeat violation
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled shelves at walk in cooler.
- 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 next to fryer at kitchen.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Observed soiled gaskets on reach in cooler next to fryer at kitchen.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed at walk in cooler.
- Code 51, Other sanitary and safe operation: 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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.