EL NUEVO AMANECER CAFE
3553 W 76 ST #13-14, Hialeah FL 33018 · 305.362.6454
Last inspected Jun 17, 2026 · 9 visits since June 2024
JUN 24
OCT 24
FEB 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 17, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (89F - Hot Holding) on top of the steam table, for less than 4 hours as per operator. Operator reheated at 165F. Also ground beef (126F - Hot Holding); inside hot holding box. Operator reheated at 165F. Corrected On-SiteCorrected On-SiteWarning**
No paper towels or mechanical hand drying device provided at handwash sink. Paper towel of provided during inspection.
No probe thermometer provided to measure temperature of food products.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees name, Victor, Inarquis, Andrea, Jose, Pelagia, Silvano, with more than 2 months.
Show the remaining 5 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Exterior door has a gap at the threshold that opens to the outside. Screen exit door.
Food stored on floor. Observed multiple food container on kitchen floor. Operator properly stored it.
In-use tongs stored on equipment door handle between uses. Operator removed it.
No mop sink or curbed cleaning facility provided at establishment.
Apr 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 3 high priority.
3 High priority6 Intermediate13 Basic
Show 22 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked pork, in walk in cooler. Operator properly stored it.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (89°F - Hot Holding) on top of the steam table, for less than 4 hours as per operator. Operator reheated at 165°F. Also ground beef (126°F - Hot Holding); inside hot holding box. Operator reheated at 165°F. Corrected On-SiteCorrected On-SiteWarning**
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed on three compartment sink, chlorine sanitizer solution of 300 ppm. Operator add water, rechecked 100 ppm.
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 being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed sancocho (119/116F - Cooling) underneath of preparation table, covered on cooling process. Operator uncovered it.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towel of provided during inspection.
No probe thermometer provided to measure temperature of food products.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees name, Victor, Inarquis, Andrea, Jose, Pelagia, Silvano, with more than 2 months.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed majorette, sweet beans dessert was prepared from more than 24 hours as per operator with no date marked.
Bowl or other container with no handle used to dispense food. Observed plastic bowl inside condiments container, operator removed it.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tile missing.
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. Observed single cutting board with cut marks.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Exterior door has a gap at the threshold that opens to the outside. Screen exit door.
Food stored on floor. Observed multiple food container on kitchen floor. Operator properly stored it.
In-use tongs stored on equipment door handle between uses. Operator removed it.
No mop sink or curbed cleaning facility provided at establishment.
Soiled dry wiping cloth in use.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Dec 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate16 Basic
Show 19 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer heavily soiled.
Handwash sink used for purposes other than handwashing. Observed food residue in the hand wash sink located at kitchen. Observed employee gabbing water from hand wash sink to cook.
No paper towels or mechanical hand drying device provided at handwash sink located at kitchen area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at front line.
Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle soiled.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents, standing fans soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed large pots at cook line stored not inverted.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employees water bottles stored on the preparation table at cook line.
Employee with no hair restraint while engaging in food preparation. Observed several employees preparing food with no hair restraints.
Equipment and utensils not properly air-dried - wet nesting. Observed several clean containers wet nesting on drying shelves above the three compartment sink.
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, sanitizing and then rinsing equipments in the three compartment sink. Coached employee on how to properly use correct order when washing equipments.
In-use tongs stored on equipment door handle between uses. Observed hanged on the oven handle at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed interior use spoons stored in standing water at 76F at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven heavily soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand wash sink with food debris, dirt, slime on the splash guard and crevices, sink located at cook line. Observed exterior of the three compartment sink soiled. Observed exterior of standing hot holding unit soiled. Observed food storage shelves located at cook line soiled. Observed exterior of the microwave soiled, microwave located at cook line. Observed chest in freezer gasket soiled.
Wet wiping cloth used to wipe tableware or carry-out containers.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on the preparation table by the steam table located at cook line.
Dec 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 6 high priority.
6 High priority3 Intermediate17 Basic
Show 26 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 employees washing dishes to continue to prepare food without washing her hands prior.
Raw animal food stored in same container as ready-to-eat food. In the walk in cooler observed raw eggs stored over ready to eat sauces.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw chicken stored over raw beef liver.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At front counter observed tres leches (48F - Cold Holding); rice pudding (48F - Cold Holding); sweet corn dessert (47F - Cold Holding), as per manager stored in unit for over 4 hours, she also stated that unit was not kept open.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter observed tres leches (48F - Cold Holding); rice pudding (48F - Cold Holding); sweet corn dessert (47F - Cold Holding), as per manager stored in unit for over 4 hours, she also stated that unit was not kept open.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed over the grill at cook line fried plantains (98F - Hot Holding), as per chef for less than 1 hour. Instructed operator to reheat food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer heavily soiled.
Handwash sink used for purposes other than handwashing. Observed food residue in the hand wash sink located at kitchen. Observed employee gabbing water from hand wash sink to cook.
No paper towels or mechanical hand drying device provided at handwash sink located at kitchen area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at front line.
Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle soiled.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents, standing fans soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed large pots at cook line stored not inverted.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employees water bottles stored on the preparation table at cook line.
Employee with no hair restraint while engaging in food preparation. Observed several employees preparing food with no hair restraints.
Equipment and utensils not properly air-dried - wet nesting. Observed several clean containers wet nesting on drying shelves above the three compartment sink.
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, sanitizing and then rinsing equipments in the three compartment sink. Coached employee on how to properly use correct order when washing equipments.
In-use tongs stored on equipment door handle between uses. Observed hanged on the oven handle at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed interior use spoons stored in standing water at 76F at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven heavily soiled.
No conspicuously located ambient air temperature thermometer in holding unit at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand wash sink with food debris, dirt, slime on the splash guard and crevices, sink located at cook line. Observed exterior of the three compartment sink soiled. Observed exterior of standing hot holding unit soiled. Observed food storage shelves located at cook line soiled. Observed exterior of the microwave soiled, microwave located at cook line. Observed chest in freezer gasket soiled.
Wet wiping cloth used to wipe tableware or carry-out containers.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on the preparation table by the steam table located at cook line.
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scrolling through his phone several times then continued to prepared food without washing hands prior.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice cooked white rice (118F - Hot Holding), as per cook left out of temperature for less than 4 hours. Instructed operator to reheat food.
Handwash sink used for purposes other than handwashing. Observed employee washing a plastic container in the hand wash sink located at cook line.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel provided at hand wash sink located at cook line. Operator refilled paper towel.
Non-pitting surface rust on food-contact equipment. Observed interior of microwave with some rust spots.
Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle soiled.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed 3 clean pots stored directly on the phone, under storage shelves at cook line.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Small cutting board at cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's water bottles stored on the prep table located by the three compartment sink at cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone, keys stored on storage shelves above the steam table at cook line.
In-use tongs stored on equipment door handle between uses. Observed on oven handle.
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 with no handle used as scoop in a rice container inside the hot holding box at cook line.
In-use wet wiping cloth/towel used under cutting board. Observed under cutting board at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed grease accumulation inside both oven at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food storage shelves located at cook line has accumulation of food debris and grease buildup. Observed walk in cooler Strip Door Curtain has slime like buildup.
Wet wiping cloth used to wipe tableware or carry-out containers. Observed wet wc stored on prep table at cook line.
Feb 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In an hot holding unit at cook line observed cooked beans (120 F - Hot Holding), cook stated food was stored in unit less than 2 hours ago. Employee removed food to be reheated.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink front counter, no paper towel.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin front counter.
Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle used as scoop in the spice containers under-the prep table located at cook line.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. All throughout the kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All throughout the kitchen.
Equipment in poor repair. Observed chest freezer gasket torn, located at cook line by the storage shelves at cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in cooler at front line.
In-use tongs stored on equipment door handle between uses. Stored on oven handle at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of both oven in the kitchen have heavy grease buildup.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed chest freezer located by the three compartment sink has exposed insulation on the lid.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food storage shelves with dust, dirt accumulation, located by the oven at kitchen. Observed cooking pans have heavy grease buildup. Observed storage shelves at cook line has heavy grease and soil buildup. Observed wall mounted fan with heavy dirt and dust accumulation.
Wet wiping cloth used to wipe tableware or carry-out containers.
Oct 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 5 high priority.
5 High priority7 Intermediate14 Basic
Show 26 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook clean his face then continue to prep food without washing his hands prior.
Metal stem-type thermometer soiled.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw eggs over ham.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (50 F - Cold Holding) in a small under counter refrigerator at front line,employee stated she had just placed food in cooler. Employee transferred food to walk in cooler to rapidly cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In an hot holding unit at cook line observed cooked beans (120 F - Hot Holding), cook stated food was stored in unit less than 2 hours ago. Employee removed food to be reheated.
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-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled, observed kitchen utensils hanged on storage shelves above a small prep table located near the three compartment sink have dirt, dust buildup.
Handwash sink used for purposes other than handwashing. Observed a wiping cloth stored in the hand sink at cook line.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink front counter, no paper towel.
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. Mariley Machado, Ines, Jose Luis working for over a 60 days with no proof of training.
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.
No soap provided at handwash sink. Hand sink front counter no soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin front counter.
Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle used as scoop in the spice containers under-the prep table located at cook line.
Buildup of food debris/soil residue on equipment door handles. Observed hand sink faucet handle soiled.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. All throughout the kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All throughout the kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Observed an employee's water bottle stored with food served to the customer in the chest freezer located by the storage shelves in the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees car keys, cell phone, sunglasses stored on shelves above an unused steam table at cook line.
Equipment in poor repair. Observed chest freezer gasket torn, located at cook line by the storage shelves at cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in cooler at front line.
In-use tongs stored on equipment door handle between uses. Stored on oven handle at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of both oven in the kitchen have heavy grease buildup.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed chest freezer located by the three compartment sink has exposed insulation on the lid.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food storage shelves with dust, dirt accumulation, located by the oven at kitchen. Observed cooking pans have heavy grease buildup. Observed storage shelves at cook line has heavy grease and soil buildup. Observed wall mounted fan with heavy dirt and dust accumulation.
Wet wiping cloth used to wipe tableware or carry-out containers.
Jun 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler handle soiled.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed inside walk in cooler.
In-use tongs stored on equipment door handle between uses. Observed tongs in oven door handle.
No handwashing sign provided at a hand sink used by food employees. Observed at kitchen hand sink no sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on freezer's and coolers soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter and chicken area.
Jun 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority6 Intermediate8 Basic
Show 16 findings ▾
Container of medicine improperly stored. Observed medicine stored in refrigerator next to sliced cheese at front counter bar area. Employee removed medication.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table sweet plantains (122F - Hot Holding); fried fish (125F - Hot Holding); baked chicken (119F - Hot Holding) according to manager placed on steamer 2 hours ago. Employee took food's to kitchen to reheat.
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-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to steam table no paper towels available.
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.
No soap provided at handwash sink. Hand sink next to Steam table no no soap
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork belly, cooked hamburger patties, and roasted pork according to cook prepared two days ago, no date labaled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at bar front counter.
Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler handle soiled.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed inside walk in cooler.
Food stored on floor. Observed cases of water stored on the floor front counter area. Employee stored water cases six inches above the floor.
In-use tongs stored on equipment door handle between uses. Observed tongs in oven door handle.
No handwashing sign provided at a hand sink used by food employees. Observed at kitchen hand sink no sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on freezer's and coolers soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter and chicken area.
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.