DIA Y NOCHE CAFE
2750 W 68 ST SUITE 114, Hialeah FL 33016 · 786487386
Last inspected Aug 20, 2026 · 11 visits since October 2023
OCT 24
FEB 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 2 live flies flying in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Equipment in poor repair. Observed ambient temperature in walk in cooler of 49.3F.
Hole in or other damage to wall. Observed hole on the wall located on the right size of the kitchen.
Screen in door torn/in poor repair - vermin present.
Wall soiled with accumulated grease, food debris, and/or dust.
Aug 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 7 high priority.
7 High priority3 Intermediate11 Basic
Show 21 findings ▾
Live, small flying insects found. Observed 2 live flies flying in kitchen area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef in the same container with raw pork, located in walk in cooler. Operator properly stored it.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham (55F - Cold Holding); cut tomates (51F - Cold Holding); cooked pork (51F - Cold Holding); raw shell eggs (53F - Cold Holding); milk (52F - Cold Holding, for more than 4 hours as per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (55F - Cold Holding); cut tomates (51F - Cold Holding); cooked pork (51F - Cold Holding); raw shell eggs (53F - Cold Holding); milk (52F - Cold Holding, for more than 4 hours as per operator.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Warewashing sanitizing solution exceeding the maximum concentration allowed.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Chef unable to answer the minimum cooking temperature for chicken. Instructed operator regarding the cooking temperature.
Handwash sink used for purposes other than handwashing. Observed metal container stored inside hand sink, located in the kitchen.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed approximately 5 employees working at the same time with no certificate manager present.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gums while cooking chicken at the cook line. Operator discarded the gums.
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 employee washing dishes with no sanitation step. Operator set up the three compartment sink with chlorine sanitation solution of 100 ppm.
Equipment in poor repair. Observed ambient temperature in walk in cooler of 49.3°F.
Food stored on floor. Observed multiple gallons of milk on walk in cooler floor.
Hole in or other damage to wall. Observed hole on the wall located on the right size of the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled, walk in cooler fan soiled.
Screen in door torn/in poor repair - vermin present.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw pork thawing at room temperature inside 3 compartment sink. Operator open the cold water.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple multiple wet wiping towel on preparation table, operator properly stored it in chlorine sanitation solution of 100 ppm.
Wet wiping cloths stored in detergent and sanitizer mixed together.
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw beef over precooked tamal en casuela. Observed raw chicken stored over sliced onions in the refrigerator at cook line.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over bacon at refrigerator located at cook line.
Toxic substance/chemical improperly stored. Observed a bottler of degreaser stored next to the microwave and also above the slicer at kitchen. Operator removed it.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled.
Current Hotel and Restaurant license not displayed.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven located at preparation area soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler shelves soiled.
Working containers of food removed from original container not identified by common name. Observed salt in a container over the preparation table table not labeled.
Aug 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed ham (47F - Cold Holding); sliced cheese (47F - Cold Holding); whole cheese blocks (47F - Cold Holding); sliced ham (50 F - Cold Holding); raw chicken (48F - Cold Holding); raw steak (49F - Cold Holding); cooked pork chunks (50 F - Cold Holding); ham (50 F - Cold Holding), cook and owner stated that all these food products were under 41f less than 4 hours ago. Owner transferred all food to walk in freezer to rapidly cool down food.
Wall soiled with accumulated grease, food debris, and/or dust. Observed heavy grease buildup on the wall above the hood systems in the kitchen.
Aug 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority6 Intermediate11 Basic
Show 20 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook cracked raw eggs than continued to serve and prepare food without washing her hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing a plates, dishes without disinfecting them after. Instructed employee and manager how to properly sanitize dishes, also sent manager the poster with of how to properly sanitize equipments.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed ham (47F - Cold Holding); sliced cheese (47F - Cold Holding); whole cheese blocks (47F - Cold Holding); sliced ham (50 F - Cold Holding); raw chicken (48F - Cold Holding); raw steak (49F - Cold Holding); cooked pork chunks (50 F - Cold Holding); ham (50 F - Cold Holding), cook and owner stated that all these food products were under 41f less than 4 hours ago. Owner transferred all food to walk in freezer to rapidly cool down food.
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. Provided operator with the big poster.
Handwash sink used for purposes other than handwashing. Observed cook washing her hands in the three compartment sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemicals strips.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at front counter.
No soap provided at handwash sink. Hand wash sink at front counter.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager not able to answer cold/hot holding temperature to maintain food stipulated by the food code. Reviewed and tested manager and cook several times to teach and reenforced knowledge, also sent manager poster.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Sprite can on the cutting bread attached to the steam table at cook line.
Employee eating in a food preparation or other restricted area. Observed employee drinking sprite while prepping food in the kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. In the upright cooler observed employees water bottle, personal drinks not separate from food served to the customers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on prep/Storage table by the walk in cooler. Operator removed it.
Food storage container/container lid cracked or broken. In the upright cooler observed several plastic containers with the lid cracked.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container stored on preparation table at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employees sprite stored in the reach in cooler next to the steam table at cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed heavy grease buildup on the wall above the hood systems in the kitchen.
Working containers of food removed from original container not identified by common name. Observed mash potatoes powder and bread crumbs not identified by common name.
Aug 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Nonfood-grade basting brush used in food.
Storage shelves with rust that has pitted the surface, located above the three compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall and ceiling fan with grease buildup at kitchen above the three compartment sink.
Feb 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler located at cook line next to the steam table ham (47F - Cold Holding); sliced tomatoes (50 F - Cold Holding); raw bacon (46F - Cold Holding), as per employee the kept the reach in cooler door open during rush hour for a long period of time. Instructed employee do add ice in the food products to rapidly lower temperature.
Handwash sink used for purposes other than handwashing. Observed a seasoning gallon stored in the three compartment sink located at cook line.
No soap provided at handwash sink. At hand wash sink at front counter.
Nonfood-grade basting brush used in food.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for Dairelys Sanchez, expired on 2024.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Operator removed it.
Equipment in poor repair. Observed white cutting board burned on the sides.
Food not stored at least 6 inches off of the floor. Observed 2 cases of raw steak stored on the floor in the walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled, oven located at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage shelves above the three compartment sink soiled.
Storage shelves with rust that has pitted the surface, located above the three compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall and ceiling fan with grease buildup at kitchen above the three compartment sink.
Wet wiping cloth used to wipe tableware or carry-out containers.
Oct 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee washing dishes in the three compartment sink, then continued to prep food with washing hands prior.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over sliced onions, sliced limes, glass door upright cooler located next to the steam table in the kitchen.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in the three compartment sink.
Handwash sink used for purposes other than handwashing. Observed single use containers stored in the hand wash sink at front counter. Employee removed all containers on site.
No soap provided at handwash sink. No hand soap at front counter.
Nonfood-grade basting brush used in food.
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 employee training expired on 09-24 for Yadanys Mendez, Rosmery Hernandez.
Ceiling/ceiling tile shows damage or is in disrepair. Some water stains on ceiling tiles at kitchen.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. At front counter observed clean utensils, plates, cup stored on dying rack next to hand sink exposed to splash.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones stored over food containers on a small prep table by the walk in cooler.
Food not stored at least 6 inches off of the floor. Observed a container packed Tamal en Casuela not 6 inches off the floor in the WIF.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven in prep area with some grease buildup.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee close back door then went inside walk in cooler to grab meat without changing gloves or washing hands. Instructed employee to removed gloves and wash hands and placed new gloves on before continuing with task and she did.
Employee with no hair restraint while engaging in food preparation. Observed 1 staff engaged with food with no hair restraint.
Ice scoop handle in contact with ice. Observed at front counter of the establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves above 3 compartment sink soiled
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind 3 compartment sink. Observed wall behind cook line soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored at steam table located across from cook line.
Jan 4, 2024□ 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 ▾
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled in the kitchen.
Water leaking from pipe and/or faucet/handle. At the time of the inspection observed pipe leaking at the hand sink near the triple sink compartment.
Oct 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded.
0 High priority4 Intermediate9 Basic
Show 13 findings ▾
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 manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At the time of the inspection observed Marisel Valdes expired on 9/20/2023.
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.
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the time of the inspection observed employee bottle of water inside walk in cooler. Manager removed employee beverage.
Food stored on floor. Observed beef stored on the floor at the walk in cooler.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in storage area.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign in the hand sink by the 3 compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection observed rusted shelves in the storage area.
Opened employee beverage container in a cold holding unit with food to be served to customers. At the time of the inspection observed employee bottle of water inside walk in cooler. Manager removed employee drink.
Time/temperature control for safety food thawed in an improper manner. At the time of the inspection observed fish in bucket with water thawing in the preparation area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled in the kitchen.
Water leaking from pipe and/or faucet/handle. At the time of the inspection observed pipe leaking at the hand sink near the triple sink compartment.
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.