RESTAURANTE DELICIAS LA CABANA
1442 W 49 ST, Hialeah FL 33012 · 305 8220062
Last inspected Jul 30, 2026 · 9 visits since August 2023
JUL 24
DEC 24
JUL 25
FEB 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside walk in cooler refried beans (50F - Cold Holding) According to manager prepared the day before.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
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/
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 standing unit thermometer at 57 at kitchen area.
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 7 high priority.
7 High priority1 Intermediate3 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked onions (54F - Cooling) at walk in cooler. Operator discarded during inspection.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observe Dishwasher (Chlorine 10ppm).
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored an above raw pork on shelves at walk in cooler. Operator stored properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken dated on 07/09 and 07/21 in standing unit at kitchen area. Operator segregated food to be discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken dated on 07/09 and 07/21 in standing unit at kitchen area. Operator segregated food to be discarded. Also observed marinated chicken (47F - Cold Holding)on standing unit by hallway, as per operator from previous day, operator discarded. Observed cooked onions (54F - Cooling) at walk in cooler. Operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding); raw steak (47F - Cold Holding); cooked pork (48F - Cold Holding); cooked yuca (48F - Cold Holding) in standing unit at kitchen, as per operator less than 2 hours. Operator moved all food to walk in cooler. Also observed marinated chicken (47F - Cold Holding)on standing unit by hallway, as per operator from previous day, operator discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed garlic oil (86F - Hot Holding) at cook line, as per operator less than 2 hours. Operator moved to reach in cooler.
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/
Bowl or other container with no handle used to dispense food. Observed on cornstarch container at dry storage area. Operator removed.
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 standing unit thermometer at 57° at kitchen area.
In-use wet wiping cloth/towel used under cutting board. Operator removed,
Feb 5, 2026Inspection 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/not properly separated from ready-to-eat food. Observed in same container raw pork loin next to boiled ham. Operator placed boiled ham in a shelf above raw pork.
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 vertical freezer, raw beef, raw chicken, raw pork not properly separated. Employee arranged raw animal proteins properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 100F top of flat grill The operator placed utensils container on top of burner to heat up.
Sep 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Light shield for lights in food preparation, food storage or warewashing area missing end caps. Observed on lights above shelves and prep area end caps missing.
Jul 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Chlorine sanitizer in spray bottle not at proper minimum strength. Observed spray bottle chlorine sanitizer 200+ppm Employee diluted sanitizer with Water. chlorine sanitizer 100ppm.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed faucet no vacuum breaker hallway front of walk in cooler.
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 all certificates expired 06/01/2025.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing chlorine sanitizer no labeled. Employee labeled spray bottle.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles water damage back storage hallway.
Light shield for lights in food preparation, food storage or warewashing area missing end caps. Observed on lights above shelves and prep area end caps missing.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal bottle water inside reapply in cooler at kitchen.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep refrigerated ramble at kitchen According to operator out for about 39 minutes pico de gallo (51F - Cold Holding); cabbage salad (51F - Cold Holding) Operator put salad and pico de gallo on an ice bath for rapid cooling.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer no labeled. Employee labeled bottle.
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink used for purposes other than handwashing. Observed hand wash sink at kitchen used as a dump sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee put utensils on top of stove and turned on burner to heat up utensils water.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle water on top of preparation table. Manager discarded bottle.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation table at kitchen. Employee stored wiping cloth inside sanitizer bucket.
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed inside walk in cooler refried beans (50F - Cold Holding)according to manager prepared the day before stored in walk in cooler since last night, never reached 41F.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside walk in cooler refried beans (50F - Cold Holding) According to manager prepared the day before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside walk in cooler refried beans (50F - Cold Holding)according to manager prepared the day before stored in walk in cooler since last night.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed inside reach in cooler at kitchen containers with white rice and gallo pinto rice according to manager was made the day before. Not date labeled.
Accumulation of debris on exterior of warewashing machine. Observed dish machine exterior soiled with dust.
Bowl or other container with no handle used to dispense food. Observed small bowl inside cooked rice and beans container inside reach in cooler. Operator removed the bowl.
Cloth used as a food-contact surface. Observed cloth being used to cover tortillas mix.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers on drying racks.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed small ball buried inside rice and beans container. Operator removed the small bowl.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on water on 97F on top of the stove. Operator turned on stove to heat up water to 135 F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled located by water heater.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth on top of preparation table.
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.