DIA Y NOCHE CAFE

Name: DIA Y NOCHE CAFE
Address: 2750 W 68 ST SUITE 114, HIALEAH, FL, 33016, US
Rating: 77.6

2750 W 68 ST SUITE 114, HIALEAH, FL 33016

License #2335660

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

77.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

DIA Y NOCHE CAFE in HIALEAH currently holds an InspectFL Health Score of 77.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 8, 2026. Across those visits, inspectors documented 43 total violations — 7 critical, 10 major, 26 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

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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.
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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.

Inspection Completed - No Further Action
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven located at preparation area soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed salt in a container over the preparation table table not labeled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler shelves soiled.
[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 over bacon at refrigerator located at cook line.
[41-10-4] Toxic substance/chemical improperly stored. Observed a bottler of degreaser stored next to the microwave and also above the slicer at kitchen. Operator removed it.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.

Call Back - Complied
[14-38-4] Food storage container/container lid cracked or broken. In the upright cooler observed several plastic containers with the lid cracked.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at front counter.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking sprite while prepping food in the kitchen.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employees sprite stored in the reach in cooler next to the steam table at cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed ham (47F - Cold Holding); sliced cheese (47F - Cold Holding); whole cheese blocks (47F - Cold Holding); sliced ham (50 F - Cold Holding); raw chicken (48F - Cold Holding); raw steak (49F - Cold Holding); cooked pork chunks (50 F - Cold Holding); ham (50 F - Cold Holding), cook and owner stated that all these food products were under 41f less than 4 hours ago. Owner transferred all food to walk in freezer to rapidly cool down food.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In the upright cooler observed employees water bottle, personal drinks not separate from food served to the customers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on prep/Storage table by the walk in cooler. Operator removed it.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed cook washing her hands in the three compartment sink.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing a plates, dishes without disinfecting them after. Instructed employee and manager how to properly sanitize dishes, also sent manager the poster with of how to properly sanitize equipments.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager not able to answer cold/hot holding temperature to maintain food stipulated by the food code. Reviewed and tested manager and cook several times to teach and reenforced knowledge, also sent manager poster.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided operator with the big poster.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemicals strips.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed mash potatoes powder and bread crumbs not identified by common name.
[31B-03-4] No soap provided at handwash sink. Hand wash sink at front counter.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook cracked raw eggs than continued to serve and prepare food without washing her hands.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan soiled.
[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 sugar container stored on preparation table at cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Sprite can on the cutting bread attached to the steam table at cook line.

Warning Issued
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed mash potatoes powder and bread crumbs not identified by common name.
[14-38-4] Food storage container/container lid cracked or broken. In the upright cooler observed several plastic containers with the lid cracked.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemicals strips.
[31B-03-4] No soap provided at handwash sink. Hand wash sink at front counter.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on prep/Storage table by the walk in cooler. Operator removed it.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Sprite can on the cutting bread attached to the steam table at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed heavy grease buildup on the wall above the hood systems in the kitchen.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager not able to answer cold/hot holding temperature to maintain food stipulated by the food code. Reviewed and tested manager and cook several times to teach and reenforced knowledge, also sent manager poster.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided operator with the big poster.
[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 sugar container stored on preparation table at cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed ham (47F - Cold Holding); sliced cheese (47F - Cold Holding); whole cheese blocks (47F - Cold Holding); sliced ham (50 F - Cold Holding); raw chicken (48F - Cold Holding); raw steak (49F - Cold Holding); cooked pork chunks (50 F - Cold Holding); ham (50 F - Cold Holding), cook and owner stated that all these food products were under 41f less than 4 hours ago. Owner transferred all food to walk in freezer to rapidly cool down food.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In the upright cooler observed employees water bottle, personal drinks not separate from food served to the customers.

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