EL NUEVO AMANECER CAFE
3553 W 76 ST #13-14 · HIALEAH · Dade County · FL 33018
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
26 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-13-4High Priority – 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. **Warning**
08A-08-5High Priority – 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. **Warning**
08A-05-6High Priority – 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. **Warning**
01B-02-5High Priority – 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. **Warning**
03A-02-5High Priority – 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. **Warning**
03B-01-6High Priority – 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. **Corrective Action Taken** **Warning**
Intermediate 3
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer heavily soiled. **Warning**
31A-11-4Intermediate – 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. **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink located at kitchen area. **Warning**
Basic 17
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at front line. **Warning**
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle soiled. **Warning**
36-37-5Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents, standing fans soiled. **Warning**
24-05-4Basic – 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. **Warning**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. **Warning**
12B-07-4Basic – 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. **Warning**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Observed several employees preparing food with no hair restraints. **Warning**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Observed several clean containers wet nesting on drying shelves above the three compartment sink. **Warning**
16-13-5Basic – 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. **Warning**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Observed hanged on the oven handle at cook line. **Warning**
10-07-4Basic – 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. **Repeat Violation** **Warning**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven heavily soiled. **Repeat Violation** **Warning**
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit at front counter. **Warning**
23-03-4Basic – 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. **Repeat Violation** **Warning**
21-02-4Basic – Wet wiping cloth used to wipe tableware or carry-out containers. **Warning**
21-09-4Basic – 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. **Warning**
Inspector observations synchronized from DBPR on August 16, 2026 8:10 AM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.