SORIANO BROTHERS CUBAN CUISINE
2393 W 78 ST, Hialeah FL 33016
Last inspected Jun 19, 2026 · 12 visits since February 2024
NOV 24
MAR 25
OCT 25
MAR 26
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found, observed one live fly landing on slice of ham, 3 live flies flying on cafeteria station. Also 3 lives flies flying on main kitchen, one live fly landing on cooked pork.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jun 19, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 17, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 21 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority3 Intermediate11 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (52/49F - Cooling) in walk in cooler, from the day before as per operator.
Dented/rusted cans present. See stop sale. Red peppers strips. Antojos. 102.25 oz
Live, small flying insects found, observed one live fly landing on slice of ham, 3 live flies flying on cafeteria station. Also 3 lives flies flying on main kitchen, one live fly landing on cooked pork.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed double reach in cooler cooked beef (46F - Cold Holding); Fish (46F - Cold Holding) Reach in cooler cheese cake (50F - Cold Holding); for less than 4 hours as per operator. Operator placed the food items in another reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes (119F - Hot Holding); tequenos (120F - Hot Holding); empanadas (120F - Hot Holding); in hot holding equipment located in cafeteria station. Also tilapia (122F - Hot Holding); cooked chicken (102F - Hot Holding); pork (113F - Hot Holding)in steam table, operator increased equipment temperature.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed three compartment sink with chlorine sanitation solution of 200 ppm. Operator add water, rechecked 100 ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed beans (59/55F - Cooling); soup (133/130F - Cooling) covered during cooling process. Operator uncovered it.
Handwash sink used for purposes other than handwashing.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed 3 leches dessert prepared from more than 24 hours as per operator without label.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. In front of walk in cooler door.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage in reach in cooler, operator removed it.
Floor tiles missing and/or in disrepair. In front of the cook line.
Food stored on floor. Observed gallon of milk on walk in cooler floor.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in standing water at 102°F. Operator discarded it.
Insect control device installed over food preparation area. Over coffee station.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed 3 leches dessert in reach in cooler located as a self services.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on preparation table.
Mar 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority2 Intermediate6 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 dishwasher growing from washing dirty dishes to rearrange clean pots without washing his hands prior.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the reach in cooler located across from the grill at front line kitchen raw fish stored over ham. Employee rearranged food on site.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter in ice observed cut lettuce (47F - Cold Holding); flan (59F - Cold Holding); bread pudding (57F - Cold Holding); potato salad (48F - Cold Holding); egg salad (48F - Cold Holding), as per manager food was transferred to the unit about 2 hours ago. Instructed operator to either add ice to the rim of the inserts or transfer food to another cooler to rapidly cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter at the cafeteria station observed ham croquettes (128F - Hot Holding); beef empanadas (125F - Hot Holding); malanga fritters (119F - Hot Holding), as per manager in the hot holding unit for less than 3 hours. Instructed operator to reheat food.
Handwash sink not accessible for employee use at all times. Observed large garbage can stored in front of the hand wash sink at ware washing area. Employee removed it.
Handwash sink used for purposes other than handwashing. Observed a container stored in the hand wash sink located at front counter. Observed employee water bottle stored in the hand wash sink located at ware washing area. Employee removed it.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several large pots, pans not stored inverted.
Equipment and utensils not properly air-dried - wet nesting. Observed clean containers wet nesting on drying shelves at ware washing area.
Equipment in poor repair. Observed reach in cooler lid handle missing, unit located at front counter kitchen. Observed gasket torn in reach in cooler located at front line kitchen.
Floors not constructed to be easily cleanable. Observed at main kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in utensils in standing water at 85F. Operator removed it.
Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler across from the grill at front line kitchen.
Nov 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stored in ice at front line bread pudding (52F - Cold Holding); flan (55F - Cold Holding); cold pasta salad (55F - Cold Holding); sliced tomatoes (56F - Cold Holding); cut lettuce (47F - Cold Holding); tuna salad (50 F - Cold Holding), as per manager all the food was placed there less than 2 hours ago. Instructed manager to add ice to the rim of the container to maintain proper cold holding temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line on the steam table observed tamales (109F - Hot Holding); cooked pork (120 F - Hot Holding), as per manager for less than; 1 hour, Instructed operator to reheat food. Also observed at cafeteria area stuffed potatoes (130F - Hot Holding); beef, chicken empanadas (128-130F - Hot Holding), as per employees in the hot holding unit for less than 1 hour. Instructed operator to reheat the food.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Observed prep cooler gasket torn, cooler located at front line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use containers in standing water at less than 135f. Operator discarded the water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed prep cooler gasket soiled, cooler located at front line.
Oct 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the reach in cooler located at cook line raw fish stored over ham. Operator rearranged cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stored in ice at front line bread pudding (52F - Cold Holding); flan (55F - Cold Holding); cold pasta salad (55F - Cold Holding); sliced tomatoes (56F - Cold Holding); cut lettuce (47F - Cold Holding); tuna salad (50 F - Cold Holding), as per manager all the food was placed there less than 2 hours ago. Instructed manager to add ice to the rim of the container to maintain proper cold holding temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line on the steam table observed tamales (109F - Hot Holding); cooked pork (120 F - Hot Holding), as per manager for less than; 1 hour, Instructed operator to reheat food. Also observed at cafeteria area stuffed potatoes (130F - Hot Holding); beef, chicken empanadas (128-130F - Hot Holding), as per employees in the hot holding unit for less than 1 hour. Instructed operator to reheat the food.
Employee washed hands in a sink other than an approved handwash sink. Observed manager washed his hands in the three component sink at front line.
Handwash sink used for purposes other than handwashing. Observed a container stored in the hand wash sink located by the steam table at front counter operator removed it.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At cafeteria station.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees water bottle stored on the cutting board attached to the prep cooler at front line.
Equipment in poor repair. Observed prep cooler gasket torn, cooler located at front line.
Food being prepared outside. Observed at employee preparing tamales under a blue beach tent by the outdoor dining area, manager stated that they were preparing the tamales outside temporarily. Manager and employees removed all the food and transferred it to inside the restaurant during the inspection.
Food stored in a location that is exposed to splash/dust. Observed plastic food containers with soup stored under the soap dispenser at front line. Manager removed it on site.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use containers in standing water at less than 135f. Operator discarded the water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed prep cooler gasket soiled, cooler located at front line.
Uncleanable knife block in use to store knives. Observed knife block at cook line. Operator removed it.
Mar 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the reach in cooler located at front kitchen raw chicken stored over raw pork.
Mar 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the reach in cooler located at front kitchen raw chicken stored over ham.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the reach in cooler located at front kitchen raw chicken stored over raw pork.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler located at the cafeteria station sausage (50 F - Cold Holding); cheese (50 F - Cold Holding); turkey (52F - Cold Holding); employees and manager stated that all the food observed in this unit was transferred it here less than 2 hours ago. Instructed employees to remove all food products and transfer it to another working unit. Observed at Glass cooler at the cafeteria station liquid eggs (49 F - Cold Holding); ham (49 F - Cold Holding); cheese (49 F - Cold Holding); cheesecake (47F - Cold Holding); cheesecake (48F - Cold Holding), as per manager they put all the food in this unit less than 4 hour ago. Instructed manager to remove food and transfer it to another working unit.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Handwash sink not accessible for employee use at all times. Observed a bucked stored in the hand wash sink located at ware washing area. Operator removed it.
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. Observed prep cooler at the cafeteria area at around 50+F, as per manager he already informed the technician.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer located at the cafeteria station.
Uncleanable knife block in use to store knives. Observed in between hand wash sink and three compartment sink at the cafeteria area.
Dec 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front line cold macaroni salad (50 F - Cold Holding); flan (55F - Cold Holding); cut tomatoes (50 F - Cold Holding); tuna salad (55F - Cold Holding), as per manager food was put at front line less than 1 hour ago. Manager added ice under containers to rapidly cool down the food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the steam table pork tamales (145F - Hot Holding); cooked rice (146F - Hot Holding); roasted pork (145F - Hot Holding); cooked chicken (145F - Hot Holding); yuca (145F - Hot Holding); cooked rice (136F - Hot Holding); cooked beef (136F - Hot Holding); stuffed yuca (99F - Hot Holding); malanga fritters (100F - Hot Holding); corn fritters (99F - Hot Holding), as per manager less than 4 hours. Instructed manager to reheat all the food items.
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. Sent operator handout.
Handwash sink used for purposes other than handwashing. Observed at the deli area hand wash sink used to stored clean utensils. Employee removed them on site.
Equipment and utensils not properly air-dried - wet nesting. Observed clean containers wet nesting at in storage rack at ware-washing area.
Ice buildup in reach-in freezer located at cook line.
Interior of oven/microwave has accumulation f grease/food debris, located at cook line.
Uncleanable knife block in use to store knives.
Wet wiping cloth used to wipe tableware or carry-out containers.
Jun 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate10 Basic
Show 10 findings ▾
Ceiling tile missing. Observed by dishwasher area.
Equipment and utensils not properly air-dried - wet nesting. Observed by 3 compartment sink.
Floor area(s) covered with standing water. Throughout kitchen.
Floor soiled/has accumulation of debris. Observed throughout the kitchen.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven located at dry storage area with accumulation of grease.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled at reach in cooler by cook line. Observed Fan cover soiled at walk in cooler. Observed fan cover at reach in cooler by cook line soiled. Observed handsink soiled by 3 compartment sink.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the kitchen and dishwasher area.
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.
Jun 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority1 Intermediate14 Basic
Show 18 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake in multiple task without changing gloves. Instructed employee on proper method.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice (48F - Cold Holding); pork (59F - Cold Holding); spaghetti (49F - Cold Holding); pork (79F - Cold Holding) at walk in cooler by kitchen. As per manager since previous day. Manager discarded products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice (48F - Cold Holding); pork (59F - Cold Holding); spaghetti (49F - Cold Holding); pork (79F - Cold Holding) at walk in cooler by kitchen. As per manager since previous day. Manager discarded products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice, cooked spaghetti, and pork.
Bowl or other container with no handle used to dispense food. Observed bowl inside rice at dry storage with no handle. Manager removed it.
Ceiling tile missing. Observed by dishwasher area.
Equipment and utensils not properly air-dried - wet nesting. Observed by 3 compartment sink.
Floor area(s) covered with standing water. Throughout kitchen.
Floor soiled/has accumulation of debris. Observed throughout the kitchen.
Food not stored at least 6 inches off of the floor. Observed containers with sauce stored on the floor at kitchen and walk in coolers.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven located at dry storage area with accumulation of grease.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled at reach in cooler by cook line. Observed Fan cover soiled at walk in cooler. Observed fan cover at reach in cooler by cook line soiled. Observed handsink soiled by 3 compartment sink.
Stored food not covered. Observed cooked rice, spaghetti, chicken not cover at walk in cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the kitchen and dishwasher area.
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.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the establishment.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Observed croissants in thank you bags located at reach in cooler located in the cafeteria area. Operator removed croissants from thank you bags.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over ready to eat chorizo, operator placed chorizo over raw beef.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at reach in cooler located behind the front counter. Operator separated items.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee at preparation area behind front counter partake in different task without changing gloves. Instructed employee to change gloves before starting new task, employee removed gloves washed hands and placed new gloves on.
Handwash sink used for purposes other than handwashing. Observed cleaning sponges stored inside handsink at cafeteria area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork, chicken and beef not date marked, as per operator prepared on previous day. Operator placed date marked on items.
Buildup of food debris/soil residue on equipment door handles. Observed at reach in cooler and reach in freezer located behind the front counter.
Ceiling tile missing.
Current Hotel and Restaurant license not displayed.
Floor area(s) covered with standing water. Observed in the kitchen area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build in reach in freezer located next to main kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in reach coolers located at cafeteria area and preparation area behind front counter.
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.