DIA Y NOCHE CAFE

Name: DIA Y NOCHE CAFE
Address: 2750 W 68 ST SUITE 114, HIALEAH, FL, 33016, US
Rating: 80.6

2750 W 68 ST SUITE 114, HIALEAH, FL 33016

License #2335660

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

80.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

DIA Y NOCHE CAFE in HIALEAH currently holds an InspectFL Health Score of 80.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 8, 2026. Across those visits, DBPR recorded 53 total findings; InspectFL has imported detailed violation rows for 45 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 8, 2026 included 2 critical violations, 0 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

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

What you’ll see here

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

Location + actions

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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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler shelves soiled.
[41-10-4] Toxic substance/chemical improperly stored. Observed a bottler of degreaser stored next to the microwave and also above the slicer at kitchen. Operator removed it.
[50-09-4] Current Hotel and Restaurant license not displayed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed salt in a container over the preparation table table not labeled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw beef over precooked tamal en casuela. Observed raw chicken stored over sliced onions in the refrigerator at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven located at preparation area soiled.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.

Disposition: Call Back - Complied
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall and ceiling fan with grease buildup at kitchen above the three compartment sink.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook cracked raw eggs than continued to serve and prepare food without washing her hands.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan soiled.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed mash potatoes powder and bread crumbs not identified by common name.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In the upright cooler observed employees water bottle, personal drinks not separate from food served to the customers.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed cook washing her hands in the three compartment sink.
[31B-03-4] No soap provided at handwash sink. Hand wash sink at front counter.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing a plates, dishes without disinfecting them after. Instructed employee and manager how to properly sanitize dishes, also sent manager the poster with of how to properly sanitize equipments.
[14-38-4] Food storage container/container lid cracked or broken. In the upright cooler observed several plastic containers with the lid cracked.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Sprite can on the cutting bread attached to the steam table at cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on prep/Storage table by the walk in cooler. Operator removed it.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container stored on preparation table at cook line.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employees sprite stored in the reach in cooler next to the steam table at cook line.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager not able to answer cold/hot holding temperature to maintain food stipulated by the food code. Reviewed and tested manager and cook several times to teach and reenforced knowledge, also sent manager poster.
[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. Provided operator with the big poster.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemicals strips.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking sprite while prepping food in the kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed ham (47F - Cold Holding); sliced cheese (47F - Cold Holding); whole cheese blocks (47F - Cold Holding); sliced ham (50 F - Cold Holding); raw chicken (48F - Cold Holding); raw steak (49F - Cold Holding); cooked pork chunks (50 F - Cold Holding); ham (50 F - Cold Holding), cook and owner stated that all these food products were under 41f less than 4 hours ago. Owner transferred all food to walk in freezer to rapidly cool down food.
[14-33-4] Storage shelves with rust that has pitted the surface, located above the three compartment sink.
[14-14-4] Nonfood-grade basting brush used in food.

Disposition: Warning Issued
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container stored on preparation table at cook line.
[14-38-4] Food storage container/container lid cracked or broken. In the upright cooler observed several plastic containers with the lid cracked.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemicals strips.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan soiled.
[31B-03-4] No soap provided at handwash sink. Hand wash sink at front counter.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed heavy grease buildup on the wall above the hood systems in the kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on prep/Storage table by the walk in cooler. Operator removed it.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In the upright cooler observed employees water bottle, personal drinks not separate from food served to the customers.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager not able to answer cold/hot holding temperature to maintain food stipulated by the food code. Reviewed and tested manager and cook several times to teach and reenforced knowledge, also sent manager poster.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Sprite can on the cutting bread attached to the steam table at cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed mash potatoes powder and bread crumbs not identified by common name.
[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. Provided operator with the big poster.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed ham (47F - Cold Holding); sliced cheese (47F - Cold Holding); whole cheese blocks (47F - Cold Holding); sliced ham (50 F - Cold Holding); raw chicken (48F - Cold Holding); raw steak (49F - Cold Holding); cooked pork chunks (50 F - Cold Holding); ham (50 F - Cold Holding), cook and owner stated that all these food products were under 41f less than 4 hours ago. Owner transferred all food to walk in freezer to rapidly cool down food.

Community reaction

What do locals think?

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Community pulse

Would you eat here?

DIA Y NOCHE CAFE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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DIA Y NOCHE CAFE

Mixed Health Record

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar Café/Breakfast in HIALEAH

COMPLEMENTO COFFEE TRUCK

AUNTIE ANNE'S PRETZELS

MZS MINI DONUTS & MORE

PANERA BREAD

HILLS CAFE

Other options in HIALEAH

YONUTZ FOOD TRUCK

JORGE REYES SERVICES

SABORES DE SIEMPRE

QBICHE

EL EDEN COMIDA MEXICANA

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