VILLA PARRILLA RESTAURANT

Name: VILLA PARRILLA RESTAURANT
Address: 11093 NW 138ST #124, HIALEAH GARDENS, FL, 33018, US
Rating: 85.9

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

License #2334745

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

VILLA PARRILLA RESTAURANT in HIALEAH GARDENS currently holds an InspectFL Health Score of 85.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 23 total violations — 4 critical, 6 major, 13 minor.

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector 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
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap.
[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.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with degreaser with no label. Operator properly label.
[36-03-4] Cove molding at floor/wall juncture broken/missing. By the reach in cooler in front the ice machine.
[14-69-4] Ice buildup in reach-in freezer.
[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.
[31B-03-4] No soap provided at handwash sink. Soap was replaced.

Disposition: Inspection Completed - No Further Action
[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.
[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.
[10-08-5] Ice scoop handle in contact with ice. Observed in ice machine at front line.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed under preparation table at cook line.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at hand wash sink at preparation area.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in reach in cooler across from the grill at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers. Observed wet wiping cloth on preparation table.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[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.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[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.

Community reaction

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Community pulse