VILLA PARRILLA RESTAURANT

Name: VILLA PARRILLA RESTAURANT
Address: 11093 NW 138ST #124, HIALEAH GARDENS, FL, 33018, US
Rating: 54.4

11093 NW 138ST #124, HIALEAH GARDENS, FL 33018

License #2334745

🌮 Mexican/Latin ℹ️

54.4 Grade F / 100

Failing Health Score

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Latest inspection

March 16, 2026 · 10 findings · 0 critical

Routine - Food

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Quick take

VILLA PARRILLA RESTAURANT in HIALEAH GARDENS currently holds an InspectFL Health Score of 54.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 76 total violations — 12 critical, 18 major, 46 minor.

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The latest inspection on March 16, 2026 shows 10 observation rows: no critical rows, 4 major, and 6 minor.

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VILLA PARRILLA RESTAURANT 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.

Disposition: Met Inspection Standards
[31B-03-4] No soap provided at handwash sink. Soap was replaced.
[36-03-4] Cove molding at floor/wall juncture broken/missing. By the reach in cooler in front the ice machine.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottles of water preparation area.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[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 employees washing metal boil with no sanitation solution. Operator properly set up the three compartment sink with chlorine sanitation solution, of 100 ppm.
[14-69-4] Ice buildup in reach-in freezer.
[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. Observed Brenda Castillo, Claudia Basalla, Martha working on food preparation, with more than 4 hours as per operator.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with degreaser with no label. Operator properly label.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[10-08-5] Ice scoop handle in contact with ice. Observed in ice machine at front line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed under preparation table at cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in reach in cooler across from the grill at cook line.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers. Observed wet wiping cloth on preparation table.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the upright cooler by the ice machine cooked rice over cooked rice. Operator removed it on site.
[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 beef stored over cooked beef in the reach in freezer located at cook line.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee go from washing dishes to prepare food without changing her gloves or washing her bands. Coached employee and manager on proper hand washing and single use gloves.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed guava and cheese tequeno (109F - Hot Holding), as per employee for less than 1 hour. Operator decided to discard item.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at hand wash sink at preparation area.
[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 in the upright cooler by the ice machine cooked chicken cooked chicken held more than 24 hours not Date marked.

Disposition: Met Inspection Standards
[14-11-5] Observed oven door in disrepair and held closed with broom.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave with soiled residue, located above prep cooler in front of oven in the kitchen. Observed interior of oven with some old grease buildup, located next to the fryers in the kitchen.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers. Observed wet WC Stored on prep tables.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with grease accumulation. Observed exterior of standing oven with grease and old food debris buildup.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped a spoon on the floor and picked it up and placed it in the three compartment sink to be washed, then continued to prepare food without washing her hands prior. Coached employee on proper hand washing procedures. Employee washed her hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the prep under-counter cooler at cook line precooked sweet plantains (70 F - Cold Holding),as per chef outside for less than 1 hour. Operator transferred it back to the cooler to rapidly cool.
[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/. Observed over 6 employees prepping food with no certified manager present.
[31B-03-4] No soap provided at handwash sink. Observed at hand sink located at front counter.

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed cardboard on top of oven at cook line.
[36-34-5] Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed 2 ceiling vents soiled over ice machine
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee slicing pork not wearing a hair restraint. Employee donned hat.
[14-11-5] Equipment in poor repair. Observed oven door in disrepair and held closed with broom.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw beef at 57F thawing at room temperature. As per manager product held at room temperature for more than 4 hours.
[36-50-4] Unclean building components, attachments or fixtures. Observed build up of grease on back wall at hot prep line over flat top grill. Observed hood filters soiled with accumulated grease.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over container of raw beef inside reach in cooler at storage area. Manager rearranged products.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw beef (57F - Cold Holding) at room temperature at storage area. As per manager product held at room temperature for more than 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (57F - Cold Holding) at room temperature at storage area. As per manager product held at room temperature for more than 4 hours.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed maduro (131F - Hot Holding) at steam table. As per manager, product was placed inside steam table 15 minutes prior. Manager reheated product to 167F.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Manager removed splitter.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager certificate for Marta Jimenez expired on 4-18-24.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at preparation area. Manager replenished paper towels.
[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 containers of flan not date marked at front counter cooler. As per manager product was prepared 3 days prior. Manager placed date marking on product.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed plastic spray bottle of degreaser not labeled at ware washing area. Manager labeled item.
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not hot water available when valve is open at hand sink at front counter.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance at ice chute located inside ice machine at kitchen area.
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed cardboard lining top of convection oven located next to kitchen cookline.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal pots under kitchen counter, not kept inverted. Employee inverted all kitchen equipment.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bags/purses stored on top of bags of black beans and uncooked rice at dry storage area. Employee removed personal items stored at dry storage area.
[29-09-4] Faucet/handle missing or in disrepair at plumbing fixture. Observed loose hot water faucet handle at handwash sink located behind front counter.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 76F, stored next to hot holding unit behind front counter. Manager discarded water.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled located above deli slicer at kitchen area. Employee cleaned interior of microwave at time of inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees located next to three compartment sink at kitchen area.
[14-20-4] Ripped/worn tin foil used as shelf cover located under kitchen counter, next to handwash sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a spray bottle of degreaser, not labeled, hanging from rim of three compartment sink. Manager labeled chemical spray bottle.