SANO FOOD HIALEAH
3300 WEST 84 ST STE 3 & 4, Hialeah FL 33018 · 786-301-2851
Last inspected Jul 30, 2026 · 10 visits since January 2024
JUL 24
FEB 25
SEP 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee hand wash sink. No running water in the hand wash sink located cook line, as per manager they washed hands in the three compartment sink. Manager opened the water valve, observed hot running water was 85F. Coached manager on proper hand washing techniques and proper location.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 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 Intermediate2 Basic
What the inspector wrote — 3 findings
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. Yeli Garcia with 5 months of being hired.
Hole in or other damage to wall. Observed hole in wall above three compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. Behind the cooked line.
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority5 Intermediate6 Basic
Show 16 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands, operator properly washed hands.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon, corvina used for ceviche.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 co4vina defrosted in ROP.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce salad (80F - Cold Holding) for less than 4 hours as per operator, operator placed under ice cube.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed front steam table sweet plantain (110F - Hot Holding); cooked beef (118F - Hot Holding for less than 4 hours as per operator, operator increase the equipment.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche
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.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to answer the minimum required temperature for hot holding. Coughed operator regarding the minimum food safety temperature.
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. Yeli Garcia with 5 months of being hired.
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 co4vina defrosted in ROP.
Cutting board has cut marks and is no longer cleanable.
Hole in or other damage to wall. Observed hole in wall above three compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. Behind the cooked line.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Sugar containers.
May 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Equipment in poor repair. Observed reach in freezer gasket torn, unit located at cook line.
Hole in or other damage to wall. Observed wall in disrepair by the three compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. All throughout the kitchen.
Wet wiping cloth used to wipe tableware or carry-out containers.
Jan 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority2 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 cook picking up food that fell on the floor to then proceeded to prepare food without washing his hands prior.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator was unable to find the parasite destruction letter. Operator found parasite destruction.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over sliced turkey. Observed in a reach in cooler located at storage area raw eggs stored over cooked rice.
Handwash sink used for purposes other than handwashing. Observed a large roller stored in the hand wash sink located at kitchen, also observed tea cups stored at hand wash sink at front counter.
Manager or person in charge lacking proof of food manager certification. No proof of manager certification provided.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers not inverted above the three component sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees open water stored on the preparation table.
Employee eating in a food preparation or other restricted area. Observed cook drinking water while preparing food at cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone stored on the preparation table at cook line.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Observed reach in freezer gasket torn, unit located at cook line.
Hole in or other damage to wall. Observed wall in disrepair by the three compartment sink.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed wall soiled microwave at cook line interior soiled. Observed interior of oven heavily soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed oven exterior food of old food debris.
Wall soiled with accumulated grease, food debris, and/or dust. All throughout the kitchen.
Wet wiping cloth used to wipe tableware or carry-out containers.
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. Observed in the reach in cooler located at cook line arepas stored directly in thank you bags.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the grill observed cooked potatoes (108F - Hot Holding) as per cook food was cooked about an hour ago. Instructed employee to reheat food before placing it in the steam table.
No paper towels or mechanical hand drying device provided at handwash sink located at cook line.
No soap provided at handwash sink located at front counter.
Equipment in poor repair. Observed reach in freezer gasket torn, unit located at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket has old food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in reach in cooler next to the pizza oven.
Plumbing system in disrepair. Observed hand sink hot water faucet handle in disrepair.
Wet wiping cloth used to wipe tableware or carry-out containers.
Apr 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over lettuce. Operator rearranged cooler.
Cutting board has cut marks and is no longer cleanable.
Feb 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over lettuce. Operator rearranged cooler.
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. Sent form to operator.
No soap provided at handwash sink, at front counter.
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 employees certification expired on 01-29-25.
Cutting board has cut marks and is no longer cleanable.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line soiled.
Wet wiping cloth used to wipe tableware or carry-out containers.
Jul 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the upright glass door cooler located at prep station observed raw shell eggs stored over juices. Manager immediately placed eggs on the bottom of the cooler.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs (80F - Cold Holding), stored on the storage shelf above the reach in cooler at cook line, as per manager raw eggs were kept outside for less than 3 hours. Manager placed raw eggs back in the cooler to rapidly cool.
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 Ruben, Moises, Carlos, Daniela, Ariela, Madyory.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water cup stored on prep cooler at cook line.
Equipment and utensils not properly air-dried - wet nesting. Bowls wet nesting on drawing shelf above the three compartment sink.
Equipment in poor repair. Observed door gasket torn on RIC located by the HWS at prep area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled, oven located at cook line.
Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer interior soiled, RIF located at prep station.
May 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put gloves on without washing hands. Instructed employee to wash hands before putting new gloves and he did.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked black beans at reach in cooler behind at kitchen area.
No soap provided at handwash sink. Observed no soap at handsink located next to 3 compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna at reach in cooler located behind kitchen area not date marked for more than 24 hours.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceiling tiles soiled throughout the kitchen.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed Cutting board with cut marks at preparation table at kitchen.
Equipment in poor repair. Observed gasket in disrepair at preparation table at kitchen.
Old labels stuck to food containers after cleaning. Observed containers above 3 compartment sink with o,d labels.
Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled throughout the kitchen.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Observed No label on squeeze bottles at preparation table.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs then continued preparing food without washing hands prior.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees going from prepping raw eggs, to cracking eggs to preparing a wrap without washing hands first.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer machine soiled.
No soap provided at handwash sink. No Hand wash soap at cook line. Manager provided soap on site.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee hand wash sink. No running water in the hand wash sink located cook line, as per manager they washed hands in the three compartment sink. Manager opened the water valve, observed hot running water was 85F. Coached manager on proper hand washing techniques and proper location.
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 ROP thawing in the refrigerated drawer under the grill not removed from the package. Manager opened the package on site.
Employee eating in a food preparation or other restricted area. Observed a cup with strawberry smoothie on the preparation table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven with grease buildup located at cook line next to the fryers.
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.