EL NUEVO AMANECER CAFE

Name: EL NUEVO AMANECER CAFE
Address: 3553 W 76 ST #13-14, HIALEAH, FL, 33018, US
Rating: 56.2

3553 W 76 ST #13-14, HIALEAH, FL 33018

License #2332170

56.2 Grade F / 100

Failing Health Score

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Quick take

EL NUEVO AMANECER CAFE in HIALEAH currently holds an InspectFL Health Score of 56.2 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 13, 2026. Across those visits, inspectors documented 41 total violations — 6 critical, 7 major, 28 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when 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.

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•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Warning Issued
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Screen exit door.
[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 majorette, sweet beans dessert was prepared from more than 24 hours as per operator with no date marked.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator removed it.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic bowl inside condiments container, operator removed it.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees name, Victor, Inarquis, Andrea, Jose, Pelagia, Silvano, with more than 2 months.
[08B-38-4] Food stored on floor. Observed multiple food container on kitchen floor. Operator properly stored it.
[21-10-4] Soiled dry wiping cloth in use.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed on three compartment sink, chlorine sanitizer solution of 300 ppm. Operator add water, rechecked 100 ppm.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (89°F - Hot Holding) on top of the steam table, for less than 4 hours as per operator. Operator reheated at 165°F. Also ground beef (126°F - Hot Holding); inside hot holding box. Operator reheated at 165°F.
[36-36-4] Ceiling tile missing.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Paper towel of provided during inspection.
[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.

Call Back - Complied
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed hanged on the oven handle at cook line.
[12B-07-4] 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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed several employees preparing food with no hair restraints.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[21-09-4] 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.
[16-13-5] 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.
[23-03-4] 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.
[31A-11-4] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed several clean containers wet nesting on drying shelves above the three compartment sink.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at front line.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed several employees preparing food with no hair restraints.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[23-03-4] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink located at kitchen area.
[16-13-5] 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.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at front line.
[08A-05-6] 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.
[01B-02-5] 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.
[10-07-4] 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.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents, standing fans soiled.
[12A-13-4] 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.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers.
[24-05-4] 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.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit 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 over the grill at cook line fried plantains (98F - Hot Holding), as per chef for less than 1 hour. Instructed operator to reheat food.

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