HIDALGOS CAFETERIA & RESTAURANT

Name: HIDALGOS CAFETERIA & RESTAURANT
Address: 24961 S DIXIE HWY, HOMESTEAD, FL, 33032, US
Rating: 0

24961 S DIXIE HWY, HOMESTEAD, FL 33032

License #2327740

🌴 Cuban/Caribbean ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 16, 2026 · 12 findings · 3 critical

Routine - Food

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Quick take

HIDALGOS CAFETERIA & RESTAURANT in HOMESTEAD currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 16, 2026. Across those visits, inspectors documented 117 total violations — 22 critical, 29 major, 66 minor.

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The latest inspection on September 16, 2026 shows 12 observation rows: 3 critical, 2 major, and 7 minor.

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Inspection coverage

90%

Inspector notes

105

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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

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Warning Issued
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Observed in standing unit at dry storage area.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tilapia filet still on ROP package. Employee discarded during inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food in standing unit at kitchen area, employee removed during inspection.
[08B-38-4] Food stored on floor. Observed food container stored on kitchen floor, employee stored properly during inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on stove at kitchen area, employee removed tong to 3 compartment sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior at dry storage area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw beef steak (frozen) at dry storage.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen area.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table at kitchen area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tilapia filet still on ROP package. Employee discarded during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (47F - Cold Holding) in standing unit at kitchen area, as per employee food container was out of reach in cooler during breakfast for less than 1 hour. Employee moved to freezer for rapid cooling.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residues inside hand wash sink at kitchen area.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no food handler for employee Angelica, has been working more than 60 days.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no employee reporting agreement for employee Angelica, has been working more than 60 days.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed cooked pork not date marked in standing unit at kitchen area, as per employee food was removed from freezer 2 days ago . Employee dated food during inspection.
[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 cooked pork and cooked beef steak held more than 24 hrs not date marked in standing unit at kitchen area. Employee dated food during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified with common name at dry storage area.

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks on preparation table at kitchen area. Operator removed during inspection.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed at kitchen area.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease accumulated on hood filters at kitchen area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at kitchen area, employee removed during inspection.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in unit at dry storage area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cut tomatoes in side chest freezer at dry storage area, operator stored properly during inspection.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork dated 10/24 in reach in cooler at kitchen area, operator discard during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork dated 10/24 in reach in cooler at kitchen area, operator discard during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (56F - Cold Holding) in reach in cooler at kitchen area, as per operator less than 3 hours.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine +100ppm); employee discarded and replaced . Sanitizer Bucket (Chlorine 100ppm)

Disposition: Met Inspection Standards
[14-05-4] Cardboard used to line food-contact shelves. Observe dirty cardboard on reach in freezer at dry storage area.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-37-4] Food stored in a prohibited area. Observe raw pork (frozen)container stored outside next to back door by dry storage area, operator moved container to kitchen.
[08B-38-4] Food stored on floor. Observe tamales container stored on kitchen floor, employee stored properly during inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets in all units at kitchen area, also at dry storage area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observe personal opened can soda in reach in cooler shelves at dry storage area. Operator removed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observe at kitchen area, also at dry storage area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observe cooked steak (frozen) on preparation table, employee moved to reach in cooler. Also observe raw pork (frozen) on standing water, employee discarded water and moved raw pork to reach in cooler at kitchen area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observe at kitchen area.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observe at kitchen area. Employee stored properly.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observe raw tripe stored on nonfood grade bags on reach in freezer.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe pork and vegetables (128F - Hot Holding); tripe stew (127F - Hot Holding) on steam table, as per employee breakfast was ending 30 minutes ago and steamer was turned off.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked pork,steak,beans and rice containers not dated on reach in cooler at kitchen area, as per employee over 24 hours.

Disposition: Warning Issued
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at kitchen area.
[14-05-4] Cardboard used to line food-contact shelves. Observed on reach in freezer at dry storage area.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed clean cutter stored on dry storage floor.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink stored on preparation table at kitchen area.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Observed under equipment at kitchen area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in unit at kitchen area near back door.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table at kitchen area.
[08A-24-5] Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken breast stored above raw steak inside reach in freezer at dry storage area.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken breast and raw hamburgers patties on the same container inside reach in freezer at dry storage area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (54F - Cold Holding) on preparation table, as per employee less than 2 hours. Employee moved to reach in cooler during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked steak (98F - Hot Holding) next to stove, as per employee less than 2 hours. Employee moved to reach in cooler during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residues on HWS at kitchen area.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training for Yesenia, Emerita and Teresa have been working more than 60 days.
[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 cooked chicken not date marked inside reach in cooler at dry storage area. As per operator over 24 hours. Operator dated during inspection.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed on unit next to back door at kitchen.
[14-05-4] Cardboard used to line food-contact shelves. Observed on reach in cooler at dry storage area.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed at kitchen area. Also at dry storage area.
[08B-37-4] Food stored in a prohibited area. Observed raw tripe packages (frozen) in standing water and on floor at the back of the restaurant next to chest freezer., as per employee less than 30 minutes. Employee moved food.
[08B-38-4] Food stored on floor. Observed cooked pork pot, a case of dry chiles and a case of raw meat on kitchen area, employee rearranged properly during inspection.
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed on reach in cooler at dry storage area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw tripe packages (frozen) in standing water at the back of the restaurant, as per employee less than 30 minutes. Employee moved food.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area.
[22-35-5] Food preparation sink has soil/old food residue.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked steak (118F - Hot Holding) on preparation table, as per employee less than 1 hour, employee moved food to reach in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed dirty dishes inside front counter HWS,
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed training for Ingrid Chavez dated on 03/03/2024.
[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 beef soup,cooked beans and cooked yellow rice not date marked inside reach in cooler at kitchen area. As per employee from previous day.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage over preparation area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed green cutting board on preparation table.
[08B-38-4] Food stored on floor. Observed jalapeño container stored on storage floor. Manager removed items from the floor.
[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 raw rice and raw beans containers at dry storage area. Employee stored properly.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at reach in cooler next to back door.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of white chest freezer at dry storage area.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 25ppm) employee start to set up 3 compartment sink during inspection.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed nopales stored in non-food grade bags inside white chest freezer at back storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (45F - Cold Holding); shredded lettuce (52F -Cold Holding) at tacos station. As per employee for 1 hour. Employee add ice to container during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tripe soup (118F - Hot - Holding) tripe soup (200F - Reheating) also beef soup (117F - Hot Holding) employee proceeded to reheat food.at steam table in kitchen area
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards in kitchen area.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training for Ingrid, has been working over 60 days.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed chlorine spray bottle not labeled at the front counter.