CAFE TABERNA INC
7939 W 28 AVE, Hialeah FL 33016 · 954.696.5507
Last inspected Apr 16, 2026 · 9 visits since October 2023
FEB 24
SEP 24
MAR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2015003554 | Jan 22, 2015 | Apr 2, 2015 | $400 |
Inspection history
9 visits, newest first
Apr 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
0 High priority7 Intermediate11 Basic
What the inspector wrote — 18 findingsThe state's own report →
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator.
Food-contact surface soiled with food debris, mold-like substance or slime.
Handwash sink used for purposes other than handwashing. Observed metal container with fish on hand sink, operator removed it.
Show the remaining 14 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink.
Spray bottle containing toxic substance not labeled. Spray bottle with degreaser with no label.
Bathroom door left open other than during cleaning or maintenance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Food stored on floor. Observed rice container, seasoning container on kitchen floor, operator properly stored it.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in standing water of 112°F. Operator discarded it.
In-use wet wiping cloth/towel used under cutting board. Operator removed it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soild.
Reach-in cooler interior/shelves have accumulation of soil residues.
Water leaking from pipe and/or faucet/handle. Underneath of the mop sink.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Salt container with no label, operator properly labeled it.
Oct 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (50F - Cold Holding); pico de gallo (68F - Cold Holding); sliced tomatoes (67F - Cold Holding); fresh garlic in oil (67F - Cold Holding), in the preparation cooler located at cook line. As per employee food was bought to the cooler about 4 hours ago. Instructed employee to remove and discard the food.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Person in charge in the kitchen was unable to answer the probe thermometer calibration.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Non-pitting surface rust on food-contact equipment. Observed rust inside standing cooler at cook line.
Equipment in poor repair. Observed reach in cooler gasket in disrepair, standing cooler located at cook line.
Floor soiled/has accumulation of debris. Observed floor with old food debris under the cooking equipments at in the kitchen area.
Hole in or other damage to wall. Observed wall in disrepair under the hand wash sink and the three component sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled. Oven interior soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler exterior soiled, unit located at cook line. Observed shelf above the reach in cooler soiled. Observed hood system soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled, unit located at cook line. Observed interior of the reach in freezer soiled.
Ripped/worn tin foil used as shelf cover. Observed underneath the preparation table at cook line.
Oct 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority5 Intermediate9 Basic
Show 18 findings ▾
Metal stem-type thermometer soiled.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed restaurant added ceviche on the menu. Operator was unable to provide parasite destruction letter.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (50F - Cold Holding); pico de gallo (68F - Cold Holding); sliced tomatoes (67F - Cold Holding); fresh garlic in oil (67F - Cold Holding), in the preparation cooler located at cook line. As per employee food was bought to the cooler about 4 hours ago. Instructed employee to remove and discard the food.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Person in charge in the kitchen was unable to answer the probe thermometer calibration.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Non-pitting surface rust on food-contact equipment. Observed rust inside standing cooler at cook line.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel at front counter not dispensing paper towel.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed at hand wash sink located in the kitchen.
Equipment in poor repair. Observed reach in cooler gasket in disrepair, standing cooler located at cook line.
Floor soiled/has accumulation of debris. Observed floor with old food debris under the cooking equipments at in the kitchen area.
Hole in or other damage to wall. Observed wall in disrepair under the hand wash sink and the three component sink.
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils in standing water at 79F. Instructed operator to maintain the utensil in water at 135F or without water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled. Oven interior soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler exterior soiled, unit located at cook line. Observed shelf above the reach in cooler soiled. Observed hood system soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled, unit located at cook line. Observed interior of the reach in freezer soiled.
Ripped/worn tin foil used as shelf cover. Observed underneath the preparation table at cook line.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Medicine not labeled properly. Observed degreaser in a pray bottle not labeled. Operator labeled it on site.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw steak stored over cooked pork tamales.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in the reach in cooler at cook line observed cut tomatoes (50F - Cold Holding); cut lettuce (50F - Cold Holding), as per cook less than 2 hours. Operator decided to discard food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Handwash sink used for purposes other than handwashing. Observed interior of the hand wash sink soiled with old food debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink, hand wash sink at cook line.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven at cook line soiled. Observed interior of microwave soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelving above the reach in cooler at cook line soiled. Observed exterior of the reach in cooler located at cook line soiled with old food stains. Observed hood filters with heavy grease buildup.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler located across from the oven at cook line.
Ripped/worn tin foil used as shelf cover. Observed under the preparation table at cook line.
Jan 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located at the cook line cut tomatoes (50 F - Cold Holding); micro greens (58F - Cold Holding); raw shell eggs (50 F - Cold Holding); sausage (50 F - Cold Holding); Dairy (60 F - Cold Holding); raw bacon (59F - Cold Holding); mashed potatoes (50 F - Cold Holding), as per cook he transferred all these food items to the cooler less than 1 hour ago. Employee started to transfer food to another working cooler.
Manager or person in charge lacking proof of food manager certification.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lazaro Gutierrez, working for over over with no proof of training.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observe under counter reach in cooler located at cook line in disrepair not maintaining food at proper temperature, observed reach in cooler internal temperature about 50F.
Storage under a small table bellow the grill with rust that has pitted the surface.
Sep 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 5 high priority.
5 High priority5 Intermediate13 Basic
Show 23 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler located by the kitchen door entrance observed Raw Philly steak stored over bread.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef patty stored over mango pulp and raw fish, in the reach in freezer located in the kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located at the cook line cut tomatoes (50 F - Cold Holding); micro greens (58F - Cold Holding); raw shell eggs (50 F - Cold Holding); sausage (50 F - Cold Holding); Dairy (60 F - Cold Holding); raw bacon (59F - Cold Holding); mashed potatoes (50 F - Cold Holding), as per cook he transferred all these food items to the cooler less than 1 hour ago. Employee started to transfer food to another working cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the flat grill observed sauté onions (119F - Hot Holding), as per cook held less than 1 hour, employee discarded food item on site.
Toxic substance/chemical improperly stored.observed QT sanitizer stored on food storage shelves at cook line, employee removed it.
Handwash sink not accessible for employee use at all times. Observed a cutting board stored on the hand wash sink located in the kitchen.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink located in the kitchen.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lazaro Gutierrez, working for over over with no proof of training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine Located at front counter.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen area.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observe under counter reach in cooler located at cook line in disrepair not maintaining food at proper temperature, observed reach in cooler internal temperature about 50F.
Current Hotel and Restaurant license not displayed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils at cook line in standing water at 109F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both oven interior with heavy grease buildup.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink located in the kitchen and bar area. Printed hand wash sign, employee posted it on site.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed stove with heavy grease buildup, stove located in the cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler located at cook line.
Smoking or vaping in an enclosed indoor workplace. Observed employee vaping at bar area front counter.
Standing water in bottom of reach-in-cooler. Observed under-counter reach in cooler located at cook line with Standing water in bottom of reach-in-cooler.
Storage under a small table bellow the grill with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Observed under-counter reach in cooler located at cook line leaking water.
Sep 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork bacon stored over flans in the walk in cooler. Observed in the reach in cooler located next to the prep table in in the kitchen raw chicken stored over bread.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located in the cook line observed cut tomatoes (48F - Cold Holding); cheese (50F - Cold Holding), as per employee for less than 4 hours, employee added ice under the food products to rapidly cool down.
Toxic substance/chemical improperly stored. Observed QT sanitizer tables stored on the food storage shelf behind the reach in cooler in the kitchen. Employee removed it on site.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Observed Reach cooler middle door in disrepair, cooler located in front of the stove in the kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink in the cook line.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed vaca frita and chicken stored at walk in cooler located with no date marked, a per chef prepared on previous date.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle use to dispense cooked ceviche located in walk in cooler. Chef removed bowl from container.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled located right above preparation table at kitchen.
Cutting board has cut marks and is no longer cleanable. Observed at preparation table located across from cook line.
No handwashing sign provided at a hand sink used by food employees. Observed at hand sink next to 3 compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled. Observed gasket in reach in freezer soiled located across from preparation area.
Single-service articles not stored inverted or protected from contamination. Observed plates stored at above preparation table located across from cook line not inverted.
Oct 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork bacon stored over flans in the walk in cooler. Observed in the reach in cooler located next to the prep table in in the kitchen raw chicken stored over bread.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located in the cook line observed cut tomatoes (48F - Cold Holding); cheese (50F - Cold Holding), as per employee for less than 4 hours, employee added ice under the food products to rapidly cool down.
Toxic substance/chemical improperly stored. Observed QT sanitizer tables stored on the food storage shelf behind the reach in cooler in the kitchen. Employee removed it on site.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Observed Reach cooler middle door in disrepair, cooler located in front of the stove in the kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink in the cook line.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.