CAFE TABERNA INC

Name: CAFE TABERNA INC
Address: 7939 W 28 AVE, HIALEAH, FL, 33016, US
Rating: 60.2

7939 W 28 AVE, HIALEAH, FL 33016

License #2321986

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

60.2 Grade F / 100

Failing Health Score

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Quick take

CAFE TABERNA INC in HIALEAH currently holds an InspectFL Health Score of 60.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 47 total violations — 5 critical, 15 major, 27 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 16, 2026 shows 18 observation rows: no critical rows, 7 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Operator removed it.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soild.
[29-11-4] Water leaking from pipe and/or faucet/handle. Underneath of the mop sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with degreaser with no label.
[08B-38-4] Food stored on floor. Observed rice container, seasoning container on kitchen floor, operator properly stored it.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in standing water of 112°F. Operator discarded it.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt container with no label, operator properly labeled it.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed metal container with fish on hand sink, operator removed it.
[11-27-4] 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. Emailed poster to operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.

Disposition: Call Back - Complied
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (50F - Cold Holding); pico de gallo (68F - Cold Holding); sliced tomatoes (67F - Cold Holding); fresh garlic in oil (67F - Cold Holding), in the preparation cooler located at cook line. As per employee food was bought to the cooler about 4 hours ago. Instructed employee to remove and discard the food.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust inside standing cooler at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler exterior soiled, unit located at cook line. Observed shelf above the reach in cooler soiled. Observed hood system soiled.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled. Oven interior soiled.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Person in charge in the kitchen was unable to answer the probe thermometer calibration.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor with old food debris under the cooking equipments at in the kitchen area.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed underneath the preparation table at cook line.
[36-24-5] Hole in or other damage to wall. Observed wall in disrepair under the hand wash sink and the three component sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled, unit located at cook line. Observed interior of the reach in freezer soiled.
[14-11-5] Equipment in poor repair. Observed reach in cooler gasket in disrepair, standing cooler located at cook line.

Disposition: Administrative complaint recommended
[14-11-5] Equipment in poor repair. Observed reach in cooler gasket in disrepair, standing cooler located at cook line.
[36-24-5] Hole in or other damage to wall. Observed wall in disrepair under the hand wash sink and the three component sink.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Observed at hand wash sink located in the kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor with old food debris under the cooking equipments at in the kitchen area.
[22-12-5] Metal stem-type thermometer soiled.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Person in charge in the kitchen was unable to answer the probe thermometer calibration.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled. Oven interior soiled.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed restaurant added ceviche on the menu. Operator was unable to provide parasite destruction letter.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils in standing water at 79F. Instructed operator to maintain the utensil in water at 135F or without water.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust inside standing cooler at cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (50F - Cold Holding); pico de gallo (68F - Cold Holding); sliced tomatoes (67F - Cold Holding); fresh garlic in oil (67F - Cold Holding), in the preparation cooler located at cook line. As per employee food was bought to the cooler about 4 hours ago. Instructed employee to remove and discard the food.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed underneath the preparation table at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler exterior soiled, unit located at cook line. Observed shelf above the reach in cooler soiled. Observed hood system soiled.
[10-08-5] Ice scoop handle in contact with ice.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled, unit located at cook line. Observed interior of the reach in freezer soiled.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel at front counter not dispensing paper towel.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

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