LOS MARTIN CAFETERIA REST
1636 W 33 PL, HIALEAH, FL 330124514
License #2315120
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
LOS MARTIN CAFETERIA REST in HIALEAH currently holds an InspectFL Health Score of 82 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 18, 2026. Across those visits, DBPR recorded 16 total findings; InspectFL has detailed violation rows for 11 of them so far.
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.
What stands out in this inspection history
The latest inspection on August 18, 2026 shows 11 observation rows: 2 critical, 3 major, and 6 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
LOS MARTIN CAFETERIA REST has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soiled with black mold like substance.
- [12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler across steam table. Operator removed.
- [10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line, operator removed.
- [11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed a bucket inside hand wash sink next to 3 compartment sink. Operator removed.
- [36-01-4] Floor not cleaned when the least amount of food is exposed. Observed under racks at walk in cooler.
- [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 burgers at walk in cooler.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (45F - Cold Holding); raw chicken (45F - Cold Holding) in reach in cooler at kitchen area, as per operator less than 2 hours.
- [21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
- [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 prepared onsite and held more than 24 hours not properly date marked on shelves at walk in cooler.
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled handles in all units at kitchen area. Also observed at walk in cooler.
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