NUTRIVIDA FOOD AND JUICE

Name: NUTRIVIDA FOOD AND JUICE
Address: 3420 W 84 ST UNIT A108, HIALEAH, FL, 33018, US
Rating: 7.9

3420 W 84 ST UNIT A108, HIALEAH, FL 33018

License #2334034

🥤 Juice/Smoothie ℹ️

7.9 Grade F / 100

Failing Health Score

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Latest inspection

October 22, 2026 · 13 findings · 1 critical

Routine - Food

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Quick take

NUTRIVIDA FOOD AND JUICE in HIALEAH currently holds an InspectFL Health Score of 7.9 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 October 22, 2026. Across those visits, inspectors documented 98 total violations — 17 critical, 29 major, 52 minor.

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The latest inspection on October 22, 2026 shows 13 observation rows: 1 critical, 2 major, and 10 minor.

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Inspector notes

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NUTRIVIDA FOOD AND JUICE 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: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled in the kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed underneath flat grill soiled, observed reach in coolers gaskets soiled.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed manager certification for Alejandro Lazards expired on 12/28/2025
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee cooking with no hair restraint
[14-05-4] Cardboard used to food-contact shelves. Observed cardboards inside of the reach in cooler.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves with rust.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed mini oven in the inside with heavy soiled.
[23-01-4] machine exterior soiled. Observed mini oven with heavy soiled,
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed clean trays, cutting boards stored in a dirty cart.
[33-34-4] Storage area not maintained clean and organized. Observed front counter area not maintained clean and organized.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed walls soiled sugar co not labeled.

Disposition: Warning Issued
[05-08-4] No probe thermometer provided to measure temperature of food products.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed thawed solid frozen smoke salmon on top of the prep table. Instructed operator to transfer food back to the reach in cooler.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (75F - Hot Holding) on top of prep table cook line. As per operator less than two hours. Operator stored inside reach in cooler to rapidly cool.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink.
[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.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Alejandro Lazardi.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Front counter area. Operator provided during inspection.
[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. Marcela Silva.

Disposition: Met Inspection Standards
[14-11-5] Equipment in poor repair. Observed steam table at front counter no longer functioning, used as storage.
[16-01-4] Full text of violation at front counter a residential Dishmachine. DW Must wash, rinse and sanitize all dishware. Instructed Equipment and utensils to be transferred to the three-component for proper wash, rice and sanitation cycle.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sink in the kitchen.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues, under counter freezer located at front line.
[14-33-4] Reach-in freezer located at front counter shelves with rust that has pitted the surface.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the prep cooler at front station observed turkey (47F - Cold Holding); ham (47F - Cold Holding), manager stated that food was stored in the refrigerator less than 4 hours, manager transferred food to another cooler to rapidly cool.
[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 sponges stored in the hand wash sink at kitchen, employee removed it.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In the under counter freezer located at front line observed shredded beef, shredded chicken, cooked rice, not time marked.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink in the kitchen.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense ice from ice machine. Operator removed the bowl from ice machine.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-11-5] Equipment in poor repair. Observed steam table no longer working, used as storage located across from reach in freezer by the front counter.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed packages of water stored on the floor next to the front counter. Operator removed water packages from the floor.
[51-13-4] No Heimlich maneuver/choking sign posted.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign provided in hand sink near the cook line.
[33-16-4] Open dumpster lid.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Located by the restrooms.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container with sugar, with no label located at the coffee station.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed both owner and employee, placed new gloves without washing hands. Informed both operator and employee on proper hand washing procedure.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed products inside of thank you bags at reach in cooler located by the front counter.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 10/31/2023. Operator paid licensed whole finishing report.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham (52F - Cold Holding) located in reach in cooler near the preparation area. As per operator, ham has been in reach in cooler since last Friday, 1/2/24. Manager discarded ham.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (52F - Cold Holding) located in reach in cooler near the preparation area. As per operator, ham has been in reach in cooler since last Friday, 1/2/24. Manager discarded ham.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed operator washed hands in 3 compartment sink. Informed operator to wash hands in hand sink.
[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. Provided via email to operator.
[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 employees Dilia Cardenas, Ridia Dona, and Daniel Lazardi working with no food employee training certificates.
[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 via email to operator.