SORIANO BROTHERS CUBAN CUISINE

Name: SORIANO BROTHERS CUBAN CUISINE
Address: 2393 W 78 ST, HIALEAH, FL, 33016, US
Rating: 0

2393 W 78 ST, HIALEAH, FL 33016

License #2331836

🌴 Cuban/Caribbean ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 1, 2026 · 11 findings · 2 critical

Routine - Food

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Quick take

SORIANO BROTHERS CUBAN CUISINE in HIALEAH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on October 1, 2026. Across those visits, inspectors documented 123 total violations — 31 critical, 17 major, 75 minor.

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Inspections on file

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Callback visits

Latest clean pass

June 19, 2026

The latest inspection on October 1, 2026 shows 11 observation rows: 2 critical, 3 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

85%

Inspector notes

123

Coverage note

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SORIANO BROTHERS CUBAN CUISINE has a rough inspection history. Would you risk it?

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on drying racks pots and pans not inverted. Operator inverted pots and pans.
[36-22-4] Floor area(s) covered with standing water. Observed front area and ware washing area.
[08B-38-4] Food stored on floor. Observed inside walk in cooler, buckets with vegetables and soup stored on the floor. Operator stored food buckets on shelves off the floor.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Operator cleaned at the time of inspection.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed CAFETERIA, Triple Sink (Chlorine 00ppm), employee added chlorine sanitizer to water, Triple Sink (Chlorine 100ppm)
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottles with degreaser and all purpose cleaner no labeled. Operator labeled bottles.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk in freezer.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed in drying containers at drying racks .
[41-10-4] Toxic substance/chemical improperly stored. Observed fly killing insecticide can stored next to box with straws. Operator inverted pots removed insecticide, and stored away from SS straws.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed certification missing dates of birth.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed oranges not being wash before making orange juice. Operator washed oranges and stored them in a clean container.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing. In front of walk in cooler door.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage in reach in cooler, operator removed it.
[36-17-5] Floor tiles missing and/or in disrepair. In front of the cook line.
[08B-38-4] Food stored on floor. Observed gallon of milk on walk in cooler floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in standing water at 102°F. Operator discarded it.
[35B-02-4] Insect control device installed over food preparation area. Over coffee station.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed 3 leches dessert in reach in cooler located as a self services.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on preparation table.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (52/49F - Cooling) in walk in cooler, from the day before as per operator.
[01B-01-4] Dented/rusted cans present. See stop sale. Red peppers strips. Antojos. 102.25 oz
[35A-02-7] Live, small flying insects found, observed one live fly landing on slice of ham, 3 live flies flying on cafeteria station. Also 3 lives flies flying on main kitchen, one live fly landing on cooked pork.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed double reach in cooler cooked beef (46F - Cold Holding); Fish (46F - Cold Holding) Reach in cooler cheese cake (50F - Cold Holding); for less than 4 hours as per operator. Operator placed the food items in another reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes (119F - Hot Holding); tequenos (120F - Hot Holding); empanadas (120F - Hot Holding); in hot holding equipment located in cafeteria station. Also tilapia (122F - Hot Holding); cooked chicken (102F - Hot Holding); pork (113F - Hot Holding)in steam table, operator increased equipment temperature.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed three compartment sink with chlorine sanitation solution of 200 ppm. Operator add water, rechecked 100 ppm.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed beans (59/55F - Cooling); soup (133/130F - Cooling) covered during cooling process. Operator uncovered it.
[31A-11-4] Handwash sink used for purposes other than handwashing.
[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 3 leches dessert prepared from more than 24 hours as per operator without label.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several large pots, pans not stored inverted.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clean containers wet nesting on drying shelves at ware washing area.
[14-11-5] Equipment in poor repair. Observed reach in cooler lid handle missing, unit located at front counter kitchen. Observed gasket torn in reach in cooler located at front line kitchen.
[36-12-4] Floors not constructed to be easily cleanable. Observed at main kitchen.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in utensils in standing water at 85F. Operator removed it.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler across from the grill at front line kitchen.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher growing from washing dirty dishes to rearrange clean pots without washing his hands prior.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the reach in cooler located across from the grill at front line kitchen raw fish stored over ham. Employee rearranged food on site.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter in ice observed cut lettuce (47F - Cold Holding); flan (59F - Cold Holding); bread pudding (57F - Cold Holding); potato salad (48F - Cold Holding); egg salad (48F - Cold Holding), as per manager food was transferred to the unit about 2 hours ago. Instructed operator to either add ice to the rim of the inserts or transfer food to another cooler to rapidly cool.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter at the cafeteria station observed ham croquettes (128F - Hot Holding); beef empanadas (125F - Hot Holding); malanga fritters (119F - Hot Holding), as per manager in the hot holding unit for less than 3 hours. Instructed operator to reheat food.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed large garbage can stored in front of the hand wash sink at ware washing area. Employee removed it.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a container stored in the hand wash sink located at front counter. Observed employee water bottle stored in the hand wash sink located at ware washing area. Employee removed it.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At cafeteria station.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees water bottle stored on the cutting board attached to the prep cooler at front line.
[14-11-5] Equipment in poor repair. Observed prep cooler gasket torn, cooler located at front line.
[08B-32-4] Food being prepared outside. Observed at employee preparing tamales under a blue beach tent by the outdoor dining area, manager stated that they were preparing the tamales outside temporarily. Manager and employees removed all the food and transferred it to inside the restaurant during the inspection.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed plastic food containers with soup stored under the soap dispenser at front line. Manager removed it on site.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use containers in standing water at less than 135f. Operator discarded the water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed prep cooler gasket soiled, cooler located at front line.
[14-55-4] Uncleanable knife block in use to store knives. Observed knife block at cook line. Operator removed it.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the reach in cooler located at cook line raw fish stored over ham. Operator rearranged cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stored in ice at front line bread pudding (52F - Cold Holding); flan (55F - Cold Holding); cold pasta salad (55F - Cold Holding); sliced tomatoes (56F - Cold Holding); cut lettuce (47F - Cold Holding); tuna salad (50 F - Cold Holding), as per manager all the food was placed there less than 2 hours ago. Instructed manager to add ice to the rim of the container to maintain proper cold holding temperature.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line on the steam table observed tamales (109F - Hot Holding); cooked pork (120 F - Hot Holding), as per manager for less than; 1 hour, Instructed operator to reheat food. Also observed at cafeteria area stuffed potatoes (130F - Hot Holding); beef, chicken empanadas (128-130F - Hot Holding), as per employees in the hot holding unit for less than 1 hour. Instructed operator to reheat the food.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed manager washed his hands in the three component sink at front line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a container stored in the hand wash sink located by the steam table at front counter operator removed it.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed prep cooler at the cafeteria area at around 50+F, as per manager he already informed the technician.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer located at the cafeteria station.
[14-55-4] Uncleanable knife block in use to store knives. Observed in between hand wash sink and three compartment sink at the cafeteria area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the reach in cooler located at front kitchen raw chicken stored over ham.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the reach in cooler located at front kitchen raw chicken stored over raw pork.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler located at the cafeteria station sausage (50 F - Cold Holding); cheese (50 F - Cold Holding); turkey (52F - Cold Holding); employees and manager stated that all the food observed in this unit was transferred it here less than 2 hours ago. Instructed employees to remove all food products and transfer it to another working unit. Observed at Glass cooler at the cafeteria station liquid eggs (49 F - Cold Holding); ham (49 F - Cold Holding); cheese (49 F - Cold Holding); cheesecake (47F - Cold Holding); cheesecake (48F - Cold Holding), as per manager they put all the food in this unit less than 4 hour ago. Instructed manager to remove food and transfer it to another working unit.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a bucked stored in the hand wash sink located at ware washing area. Operator removed it.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl inside rice at dry storage with no handle. Manager removed it.
[36-36-4] Ceiling tile missing. Observed by dishwasher area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed by 3 compartment sink.
[36-22-4] Floor area(s) covered with standing water. Throughout kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout the kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed containers with sauce stored on the floor at kitchen and walk in coolers.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven located at dry storage area with accumulation of grease.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled at reach in cooler by cook line. Observed Fan cover soiled at walk in cooler. Observed fan cover at reach in cooler by cook line soiled. Observed handsink soiled by 3 compartment sink.
[08B-12-5] Stored food not covered. Observed cooked rice, spaghetti, chicken not cover at walk in cooler.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the kitchen and dishwasher area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the establishment.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake in multiple task without changing gloves. Instructed employee on proper method.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice (48F - Cold Holding); pork (59F - Cold Holding); spaghetti (49F - Cold Holding); pork (79F - Cold Holding) at walk in cooler by kitchen. As per manager since previous day. Manager discarded products.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice (48F - Cold Holding); pork (59F - Cold Holding); spaghetti (49F - Cold Holding); pork (79F - Cold Holding) at walk in cooler by kitchen. As per manager since previous day. Manager discarded products.
[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 rice, cooked spaghetti, and pork.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at reach in cooler and reach in freezer located behind the front counter.
[36-36-4] Ceiling tile missing.
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-22-4] Floor area(s) covered with standing water. Observed in the kitchen area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build in reach in freezer located next to main kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in reach coolers located at cafeteria area and preparation area behind front counter.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed croissants in thank you bags located at reach in cooler located in the cafeteria area. Operator removed croissants from thank you bags.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over ready to eat chorizo, operator placed chorizo over raw beef.
[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 raw beef at reach in cooler located behind the front counter. Operator separated items.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee at preparation area behind front counter partake in different task without changing gloves. Instructed employee to change gloves before starting new task, employee removed gloves washed hands and placed new gloves on.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed cleaning sponges stored inside handsink at cafeteria 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 pork, chicken and beef not date marked, as per operator prepared on previous day. Operator placed date marked on items.