BELLY FUEL RESTAURANT

Name: BELLY FUEL RESTAURANT
Address: 9101 W OKEECHOBEE ROAD, HIALEAH GARDENS, FL, 33016, US
Rating: 6.2

9101 W OKEECHOBEE ROAD, HIALEAH GARDENS, FL 33016

License #2330254

6.2 Grade F / 100

Failing Health Score

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Latest inspection

April 24, 2026 · 6 findings · 1 critical

Routine - Food

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Quick take

BELLY FUEL RESTAURANT in HIALEAH GARDENS currently holds an InspectFL Health Score of 6.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 24, 2026. Across those visits, inspectors documented 108 total violations — 32 critical, 24 major, 52 minor.

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The latest inspection on April 24, 2026 shows 6 observation rows: 1 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

108

Coverage note

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BELLY FUEL RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled located in the front counter area.
[08B-12-5] Stored food not covered. Observed sugar container not covered located in the front counter area, observed cut avocado stored in reach in cooler not covered located.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in the kitchen area.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed shell eggs over unwashed produce
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit onsite.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed juices prepared onsite not properly date marked.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife between the 2 preparation tables at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers. Observed on the preparation table.
[41-07-4] Container of medicine improperly stored. Observed Antacid bottle stored on the microwave in the kitchen.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in a plastic container in the kitchen cooked pork chunks (89 F - Cooling), as per operator cooling outside for over 7 hours. Instructed operator to discard food.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed in a reach in cooler located in the storage area raw eggs over vegetables.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw eggs stored over a cold salad.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in a plastic container in the kitchen cooked pork chunks (89 F - Cooling), as per operator cooling outside for over 7 hours. Instructed operator to discard food.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the stove cooked rice (89 F - Hot Holding), as per operator for less than 4 hours. Instructed operator to reheat food and maintain it at proper hot holding temperature.
[41-10-4] Toxic substance/chemical improperly stored. Observed two bottles of stainless still cleaner and Raid stored in the hand washing sink sing sink at cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at kitchen.
[31B-03-4] No soap provided at handwash sink at kitchen.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a spray bottle with degreaser not labeled.

Disposition: Met Inspection Standards
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. Observed interior of microwave soiled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liced tomatoes (70 F - Cold Holding), as per operator for less than 1 hour. Employee decided to discard tomato.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator printed and posted sign on site.
[10-08-5] Ice scoop handle in contact with ice.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At front counter.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw eggs stored over onions and other vegetables.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed in the walk in freezer washed raw vegetables stored in direct contact with to go bags.
[08B-47-4] Food not stored at least 6 inches off of the floor. In the walk in cooler observed a case of green plantains, raw potatoes stored on the floor. Employee picked it up from the floor and placed it on a plastic rack.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. based upon minimum required cooking temperature. Observed in the reach in cooler located at cook line raw liver stored over cooked beans.
[31B-03-4] No soap provided at handwash sink. At front counter.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At front counter.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a front counter in the hot holding unit observed ham croquettes (113F - Hot Holding); beef empanadas (129F - Hot Holding), as per operator for less than 2 hours. Operator removes food to reheat.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed Cutting board attached to the reach in cooler at cook line.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw steak, in the reach in cooler located at cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08B-47-4] Food not stored at least 6 inches off of the floor. In the walk in cooler observed a case of green plantains, raw potatoes stored on the floor. Employee picked it up from the floor and placed it on a plastic rack.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-08-5] Ice scoop handle in contact with ice.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. Observed interior of microwave soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed in the walk in freezer washed raw vegetables stored in direct contact with to go bags.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw eggs stored over onions and other vegetables.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. based upon minimum required cooking temperature. Observed in the reach in cooler located at cook line raw liver stored over cooked beans.
[08A-20-5] 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 cook line raw chicken stored over raw beef.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liced tomatoes (70 F - Cold Holding), as per operator for less than 1 hour. Employee decided to discard tomato.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a front counter in the hot holding unit observed ham croquettes (113F - Hot Holding); beef empanadas (129F - Hot Holding), as per operator for less than 2 hours. Operator removes food to reheat.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At front counter.
[31B-03-4] No soap provided at handwash sink. At front counter.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator printed and posted sign on site.

Disposition: Warning Issued
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no running water at hand wash sink located at front counter.
[14-74-7] 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 walk in cooler no maintain food at proper temperature, WIC temperature was approximately 60F.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed Cutting board attached to the reach in cooler at cook line.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed in use knife stored in between the prep tables at cook line.
[35B-02-4] Insect control device installed over food preparation area. Observed insect zapper stored over the reach in cooler located at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled, located on prep table at cook line. Observed interior of oven soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler exterior soiled cooler at cook line.
[29-49-6] Standing water in bottom of reach-in-cooler, located at cook line.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw steak, in the reach in cooler located at cook line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the walk in the walk in cooler raw eggs (60F - Cold Holding), as per manager stored in cooler since the day before. Employee discarded eggs on site.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in the walk in cooler raw eggs (60F - Cold Holding), as per manager stored in cooler since the day before. Employee discarded eggs on site.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (89F - Hot Holding), in the rice cooker. Manager stated that rice was cooked less than 4 hours ago. Employees reheating rice. at front counter observed chicken empanadas (130 F - Hot Holding), as per manager less than 3 hours, employee reheating food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Manager stated she has been working for 7 months.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink located at cook line.