RESTAURANT UNIVERSAL DEL PUEBLO
300 W 21 ST, Hialeah FL 33010 · 305.316.5552
Last inspected Jun 3, 2026 · 9 visits since December 2023
AUG 24
JAN 25
SEP 25
APR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. 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. Emailed form to operator. Form was printed and posted.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019010390 | Mar 28, 2019 | May 15, 2019 | $800 |
| 1--2018027408 | Apr 26, 2018 | Jul 3, 2018 | $800 |
| 1--2016031890 | Jun 28, 2016 | Aug 11, 2016 | $400 |
Inspection history
9 visits, newest first
Jun 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 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 inside refrigerator freezer Raw chicken, raw pork, smoked pork chops, not separated from one and other. Employee re arranged animal proteins and stored them according to to minimum cooking temperatures,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table at kitchen cabbage and tomato salad (56F - Cold Holding), placed out 45 minutes ago. Operator placed containers with salad inside walk in cooler for rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at flat grill fried rice (118F - Hot Holding), and top of prep table, chicken and vegetables soup (120F - Hot Holding) According to Manager prepared 90 minutes ago. Operator turned on burner on flat grill to reheat, Placed soup on stove to reheat. Second temperatures, fried rice (190F - Reheating ), chicken and vegetables soup. (200F - Reheating)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at kitchen abandoned front of building, hose no vacuum breaker.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed shutoff valve closed, operator open the valve, water available.
Ice scoop handle in contact with ice. Observed in ice machine front counter cafeteria. Operator stored scoop with handle upwards.
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
3 compartment sink sanitizer solution exceeds the maximum concentration allowed. Observed Triple Sink (Chlorine 200+ppm) at three compartment sink at kitchen area. Operator correct during inspection Triple Sink (Chlorine 100ppm).
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed on hose Bibb at next to three compartment sink at kitchen area.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at preparation table at kitchen area. Operator washed and sanitized during inspection.
Sep 29, 2025□ 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 ▾
Exterior door has a gap at the threshold that opens to the outside. Observed at back door at main kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezers at back kitchen area at main kitchen.
Sep 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Raw animal food stored over or with ready-to-eat food in side walk in cooler - not all products commercially packaged. Observed raw chicken breast container stored over ready to eat portioned sauce at shelf inside walk in cooler. Operator stored under ready to eat items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed White Cheese (48F - Cold Holding) inside walk in cooler. 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. Cooked pork ribs (133F - Hot Holding); Chicken soup (129F - Hot Holding)at main kitchen area. As per operator less than two hours. Food was delivered at the time of inspection. Observed Stuffed Potatoes (115F - Hot Holding); Ham Croquettes (113F - Hot Holding) at front counter. As per operator for less than four hours. Operator increased the temperature of the unit.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled next to fryers at front kitchen area.
Handwash sink used for purposes other than handwashing. Observed handwash sink with clean plates and utensils on top at front counter. Operator removed it all.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled with yellow mold-like substance.
Bowl or other container with no handle used to dispense food. Observed rusted can used as scoop inside sack of rice open next to back door at main kitchen.
Cutting board has cut marks and is no longer cleanable. Observed at front kitchen.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door at main kitchen.
Floor soiled/has accumulation of debris. Observed floor soiled under shelves at walk in cooler at main kitchen and behind fryers at front kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezers at back kitchen area at main kitchen.
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit. Observed not ambient thermometer inside hot holding unit next to steam table at front counter. Operator placed an ambient thermometer inside unit.
No container installed for catching grease from hood drip tray. Observed at front kitchen.
Stored food not covered. Observed sack of rice open and not covered next to back door at main kitchen. Also observed block of white cheese inside walk in cooler not covered.
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cardboard used to line food-contact shelves at walk in cooler.
Ice buildup in reach-in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Aug 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 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 inside reach in freezer, located at cooking line. Employee removed items and placed them correctly.
Bowl or other container with no handle used to dispense food. Observed handle touching the sugar
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Open dumpster lid.
Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen areas.
Apr 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate1 Basic
Show 7 findings ▾
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed raw chicken (58/55F - Cooling) with more than 4 hours as per operator, located inside walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
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. Operator printed out agreement and employees signed during inspection.
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 Diama with more than 2 months of hired.
Floors not constructed to be easily cleanable. Under kitchen equipment.
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink set up with chlorine sanitation solutions of 200 ppm. Operator add water, recheck 100 ppm.
Metal stem-type thermometer soiled.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (100°F - Hot Holding) on top of preparation table, for less than 4 hours as per operator. Operator reheated at 165°F.
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 form to operator. Form was printed and posted.
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. Emailed form to operator, form was printed and signed by employees.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation table, operator properly stored it.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken inside standing water, operator open the cold running water.
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.