CASA LATIN CAFE 2
667 W 25 ST, Hialeah FL 33010 · 305-885-9383
Last inspected Jul 24, 2026 · 9 visits since December 2023
JUL 24
JAN 25
SEP 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Observed live weevils like in bread crumbs, flour and dry beans containers next to cook line at kitchen area. Operator discarded during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed 1 employee engaged in food touching with his bare hands scrambled egg sandwich at kitchen area. Employee discarded sandwich during inspection. Coached employee on proper procedures.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken container stored above raw beef inside reach in cooler in front of stove at kitchen area. Operator stored raw chicken container under raw beef container during inspection.
Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaged in food preparation with no hair restraint at front counter. Employee put hair restraint during inspection.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board next to mini white chest freezer at kitchen area.
Show the remaining 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in front of stove at kitchen area.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop inside mop bucket at front counter. Operator stored properly during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution all around kitchen area.
Mar 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed on top of preparation table at kitchen area.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting inside mini reach in cooler in front of cook line at kitchen area.
Feb 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority1 Intermediate14 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Cooked Pork (53F - Cooling); Cooked Pork (51F - Cooling) inside double door reach in cooler at kitchen area. As per operator for more than 4 hours.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 1 employee engaged in food preparation changing gloves and no washing hands. Coached employee in proper procedure. Employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cooked Pork (53F - Cooling); Cooked Pork (51F - Cooling) inside double door reach in cooler at kitchen area. As per operator for more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw Beef (45F - Cold holding) inside reach in cooler at kitchen area. As per operator for less than 1 hour. Employee placed it inside oven container with ice for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked Chicken Thighs (53F - Hot Holding) inside steam table. As per operator for less than 1 hour. Operator placed inside oven to reheat. Also observed Fried Pork Belly (112F - Hot Holding); Cooked Chorizo (108F - Hot Holding) inside hot holding unit at front counter. Operator removed and placed inside oven to reheat.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink next to hand wash sink at kitchen area.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside ice machine at front counter.
Bowl or other container with no handle used to dispense food. Observed metal container with no handle inside ice machine at front counter. Employee removed during inspection.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled at kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean utensils not inverted inside container on shelf above steam table at kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed on top of preparation table at kitchen area.
Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaged in food preparation with no hair restraint at front counter. Employees put hats during inspection.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting inside mini reach in cooler in front of cook line at kitchen area.
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 handle touching coffee beans inside container in front of chest freezer at front counter. Employee removed and stored properly during inspection.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside hot holding unit at front counter. Operator put ambient thermometer inside unit during inspection.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler and chest freezer gaskets soiled at kitchen area.
Soiled dry wiping cloth in use. Observed several soiled dry wiping cloth on top of preparation table at front counter.
Stored food not covered. Observed Fish (43F - Cold Holding); Raw Beef (43F - Cold Holding); Raw Beef (45F - Cold Holding) containers uncover inside reach in cooler at kitchen area. Employee covered them during inspection.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket not inverted at kitchen area. Operator stored inverted during inspection.
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled under prep table at reach in cooler next to steam table. Also observed slicer machine with food debris accumulation at prep table at kitchen area.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed establishment washing dishes on the middle compartment at kitchen area. Coached operator on proper procedures at triple sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets inside reach in coolers and reach freezers soiled at kitchen area.
Old labels stuck to food containers after cleaning. Observed on clean metal and plastic container throughout kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler at kitchen entrance with accumulation of soil.
Sep 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 35 recorded, 11 high priority.
11 High priority6 Intermediate18 Basic
Show 35 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dried his hands on soiled towel. Coached employee on proper procedures.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed one employee not following proper procedures on washing hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee at cook line handling raw chicken and after grabbing a piece of bread without changing gloves. Coached employee on proper procedures. Employee discarded piece of bread at the time of inspection.
Food placed in soiled container/equipment. Observed dry food seasoning stored inside soiled container. Also observed washed oranges stored on the same cardboard container.
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed dry sweet merengues with no invoice provided to verify source displayed at front counter next to hot holding unit. Operator discarded it at the time of inspection.
Presence of insects, rodents, or other pests. Observed live weevils like in bread crumbs, flour and dry beans containers next to cook line at kitchen area. Operator discarded during inspection.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in reach in cooler- not all products commercially packaged. Observed raw chicken and pooled eggs stored above raw beef inside reach in cooler next to kitchen entrance.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed approximately 50 live weevils like on each bread crumbs, flour and dry beans containers next to cook line at kitchen area. Operator discarded during inspection.
Stop Sale issued due to food originating from an unapproved source. Observed dry sweet merengues with no invoice provided to verify source displayed at front counter next to hot holding unit. Operator discarded it at the time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked Potatoes (49F - Cold Holding); Shredded Chicken (47F - Cold Holding) inside reach in cooler next to steam table. As per operator for less than 2 hours. Observed Sliced Ham (53F - Cold Holding); Sliced Cheese (53F - Cold Holding) at reach in cooler at kitchen area. As per operator prepared for less than 4 hours. Observed Raw Chicken Breast (47F - Cold Holding); Cut Ham (45F - Cold Holding) at mini reach in cooler next to stove. As per operator less than 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Ham and Cheese Empanadas (126F - Hot Holding). As per operator for less than 2 hours. Employee increased temperature of hot holding unit.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in triple sink. Coached employee on proper procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled under prep table at reach in cooler next to steam table. Also observed slicer machine with food debris accumulation at prep table at kitchen area.
Handwash sink not accessible for employee use at all times. Observed plastic container stored in front of handwash sink next to triple sink at kitchen area. Operator removed it.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwash sink at front counter. Operator restocked during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ham croquettes dough container not date marked. As per operator prepared for more than 24 hours.
Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser not identified under triple sink
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at women's bathroom.
Bowl or other container with no handle used to dispense food. Observed inside dry red beans container and dry split peas containers. Operator removed containers at the time of inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted next to steam table at kitchen area. Operator inverted plates at the time of inspections.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed whole snapper thawed still inside vacuum package inside reach in cooler next to kitchen entrance. Operator removed fish from package.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items inside container storing dry pasta and dry Jamaican flower on shelf at kitchen area.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed establishment washing dishes on the middle compartment at kitchen area. Coached operator on proper procedures at triple sink.
Exterior door has a gap at the threshold that opens to the outside.
In-use tongs stored on equipment door handle between uses. Observed tong on hot holding unit door handle at front counter.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 100° F at prep table at kitchen area. Employee discarded the water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets inside reach in coolers and reach freezers soiled at kitchen area.
Old labels stuck to food containers after cleaning. Observed on clean metal and plastic container throughout kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler at kitchen entrance with accumulation of soil.
Reuse of single-service or single-use articles. Observed carrot and orange juice stored inside single use plastic container at reach in cooler at front counter.
Stored food not covered. Observed pooled eggs container not covered inside reach in cooler next to kitchen entrance.
Wet mop not stored in a manner to allow the mop to dry. Observed at kitchen entrance next to reach in cooler. Operator stored properly at the time of inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Observed under coffee machine at front counter.
Working containers of food removed from original container not identified by common name. Observed sugar metal container at front counter not identified. Observed employee identified sugar container.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw pork over tomatoes stored inside standing reach in cooler. During the inspection employee removed items and placed them correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork steaks over cooked corn tortillas stored inside 3 doors standing reach in cooler. During the inspection employee removed items and placed them correctly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several kitchen utensils stored in standing water at 87 F. During the inspection employee removed items and discarded water.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
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 chicken over raw beef stored in reach in cooler, located at cooking line. Operator removed item and placed it correctly.
No paper towels or mechanical hand drying device provided at handwash sink, located at front counter. Operator placed a new paper towel.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tile shows damage, throughout the kitchen areas.
Cutting board has cut marks and is no longer cleanable, located cooking line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored above prep table at front counter. Employee removed item.
Standing water in bottom of reach-in-cooler, located at cooking line.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
Food thermometer(s) not calibrated according to manufacturer's specifications.
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.
Probe thermometer not used to ensure proper food temperatures.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Soiled dry wiping cloth in use.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Dec 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tamale (93F - Hot Holding); yuca (123F - Hot Holding) on the steam table. Operator reheated items.
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. Printed form for operator.
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. Printed form for operator.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Marcelo with an expired employee training.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In the kitchen.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed chlorine sanitizer solution in the middle compartment. Educated the operator the correct way to wash, rinse and sanitize. Operator fixed the 3 compartment correctly.
Floor tiles missing and/or in disrepair. In the kitchen.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves in the kitchen soiled, and non working containers soiled.
Old labels stuck to food containers after cleaning. Over the 3 compartment sink. Operator removed old labels.
Time/temperature control for safety food thawed in an improper manner. Observed fish stored on the prep table in room temperature. Operator placed inside reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by the entrance of the kitchen.
Worn, torn and/or soiled floors/carpeting. Observed floor soiled in the whole kitchen.
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.