HALLEY'S CAFE

Name: HALLEY'S CAFE
Address: 12500 SW 130 ST, MIAMI, FL, 33186, US
Rating: 58

12500 SW 130 ST, MIAMI, FL 33186

License #2326972

☕ Café/Breakfast ℹ️

58 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 7 findings · 3 critical

Routine - Food

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Minor

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Quick take

HALLEY'S CAFE in MIAMI currently holds an InspectFL Health Score of 58 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 33 total violations — 10 critical, 1 major, 22 minor.

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The latest inspection on September 30, 2026 shows 7 observation rows: 3 critical, 1 major, and 3 minor.

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Inspector notes

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HALLEY'S CAFE 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[12B-04-4] Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee drinking coffee over preparation area in kitchen. Employee stepped away to finish coffee during time of inspection.
[36-50-4] Unclean building components, attachments or fixtures. Observed at hood system above fryer at cook line accumulation of grease.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment holding potato salad and ceaser salad at front counter with time as a public health control without a written plan available. Form was sent to operator during time of inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table beef in gravy (125F - Hot Holding), as per operator less than 4 hours. Operator reheated item during time of inspection. Observed in oven below cook line pork tamal (125F - Hot Holding), as per operator less than 4 hours. Operator reheated item during time of inspection.
[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 above raw beef steak in reach in cooler to the right of three compartment sink. Operator placed raw chicken below raw beef during time of inspection.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed in bucket below preperation table Sanitizer Bucket (Chlorine 200ppm). Operator corrected concentration of Sanitizer Bucket (Chlorine 100ppm).
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed oranges not being washed prior to placing in juicer machine. Operator was coached on proper procedure.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed establishment bathrooms with not completely enclosed self closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed no handle scoop used for wheat at front counter. Person in charge discarded scoop.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles on prep area across from vertical cooler in kitchen area. Employee removed bottles.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal keys and cellphone above prep area in kitchen.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in use in standing water. Employee was coached on proper procedure.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine sanitizer solution at 10PPM. Operator corrected concentration to 100PPM.
[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 with raw beef and commercially processed lasagna in vertical freezer unit across front counter. Front counter.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chimichuri, containing a mixture of garlic and oil, at 47F at front counter top cooler , as per operator more than 24 hours. Operator discarded product.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chimichuri, containing a mixture of garlic and oil, at 47F at front counter top cooler , as per operator more than 24 hours. Operator discarded product.