Belly Fuel Restaurant
Last inspected: Apr 23, 2026
35
Score
Belly Fuel Restaurant has been inspected eight times since 2022. Belly Fuel Restaurant was last inspected on Apr 23, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around 15 violations per visit lately, up from roughly 10 violations before.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing six times across the record.
The city-wide average sits at 66, which Belly Fuel Restaurant's 35 doesn't quite reach. There are enough flags in the record to merit a second thought.
8
Inspections
4
Critical latest
2
Major latest
5
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Gallo pinto (52 F - Cold Holding) stored inside of the walk in cooler according to operator since yesterday **Repeat Violation**
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed shell eggs over unwashed produce **Repeat Violation**
08A-04-5
High Priority - Live, small flying insects found. Observed approximately 6 live flies flying around the kitchen area.
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Gallo pinto (52 F - Cold Holding) stored inside of the walk in cooler according to operator since yesterday.
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit onsite.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed juices prepared onsite not properly date marked.
02C-02-5
Basic - Food stored on floor. Observed case of chicken stored on the walk in freezer floor.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled in the inside
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled located in the front counter area.
23-03-4
Basic - Stored food not covered. Observed sugar container not covered located in the front counter area, observed cut avocado stored in reach in cooler not covered located.
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in the kitchen area.
36-02-5
35
Nov 13, 2025
Routine - Food
7 critical violations. 4 major violations. 5 minor violations.
View 16 violations
High Priority - Container of medicine improperly stored. Observed Antacid bottle stored on the microwave in the kitchen.
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in a plastic container in the kitchen cooked pork chunks (89 F - Cooling), as per operator cooling outside for over 7 hours. Instructed operator to discard food.
03D-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed in a reach in cooler located in the storage area raw eggs over vegetables. **Repeat Violation**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw eggs stored over a cold salad. **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in a plastic container in the kitchen cooked pork chunks (89 F - Cooling), as per operator cooling outside for over 7 hours. Instructed operator to discard food.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the stove cooked rice (89 F - Hot Holding), as per operator for less than 4 hours. Instructed operator to reheat food and maintain it at proper hot holding temperature. **Repeat Violation**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed two bottles of stainless still cleaner and Raid stored in the hand washing sink sing sink at cook line.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen.
31B-02-4
Intermediate - No soap provided at handwash sink at kitchen. **Repeat Violation**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with degreaser not labeled.
41-17-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed on the preparation table.
21-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between the 2 preparation tables at cook line.
10-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled.
22-08-4
18
Jan 28, 2025
Routine - Food
6 critical violations. 3 major violations. 8 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a front counter in the hot holding unit observed ham croquettes (113F - Hot Holding); beef empanadas (129F - Hot Holding), as per operator for less than 2 hours. Operator removes food to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liced tomatoes (70 F - Cold Holding), as per operator for less than 1 hour. Employee decided to discard tomato.
03A-02-5
High Priority - 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 cook line raw chicken stored over raw beef.
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. based upon minimum required cooking temperature. Observed in the reach in cooler located at cook line raw liver stored over cooked beans.
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs stored over onions and other vegetables.
08A-04-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed in the walk in freezer washed raw vegetables stored in direct contact with to go bags.
14-31-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter.
31B-02-4
Intermediate - No soap provided at handwash sink. At front counter.
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator printed and posted sign on site. **Corrected On-Site**
02B-02-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. Observed interior of microwave soiled.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At front counter.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled.
23-03-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. **Repeat Violation**
21-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Food not stored at least 6 inches off of the floor. In the walk in cooler observed a case of green plantains, raw potatoes stored on the floor. Employee picked it up from the floor and placed it on a plastic rack. **Corrected On-Site**
08B-47-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
20
Nov 26, 2024
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw steak, in the reach in cooler located at cook line. **Warning**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (89F - Hot Holding), in the rice cooker. Manager stated that rice was cooked less than 4 hours ago. Employees reheating rice. at front counter observed chicken empanadas (130 F - Hot Holding), as per manager less than 3 hours, employee reheating food. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in the walk in cooler raw eggs (60F - Cold Holding), as per manager stored in cooler since the day before. Employee discarded eggs on site. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the walk in the walk in cooler raw eggs (60F - Cold Holding), as per manager stored in cooler since the day before. Employee discarded eggs on site. **Warning**
01B-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Manager stated she has been working for 7 months. **Warning**
53A-01-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at cook line. **Warning**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no running water at hand wash sink located at front counter. **Warning**
27-16-4
Basic - 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 walk in cooler no maintain food at proper temperature, WIC temperature was approximately 60F. **Warning**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Observed Cutting board attached to the reach in cooler at cook line. **Warning**
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in use knife stored in between the prep tables at cook line. **Warning**
10-17-4
Basic - Insect control device installed over food preparation area. Observed insect zapper stored over the reach in cooler located at cook line. **Warning**
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled, located on prep table at cook line. Observed interior of oven soiled. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler exterior soiled cooler at cook line. **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler, located at cook line. **Warning**
29-49-6
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. **Warning**
21-02-4
25
Jun 27, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (126F - Hot Holding) stored on the steam table for 90 minutes, as per operator. Operator reheated item.
03B-01-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers with dust.
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Clean utensils stored between equipment and wall. Observed 8 knives stored between the 3 compartment sink and wall. Operator removed.
24-14-4
Basic - Worn, torn and/or soiled floors/carpeting. In the walk in cooler and walk in freezer.
36-10-4
Basic - Stored food not covered. Observed raw chicken in the reach in cooler not covered.
08B-12-5
Basic - Standing water in bottom of reach-in-cooler. In the kitchen.
29-49-6
58
Dec 7, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line in the steam table observed cooked chicken (109F - Hot Holding), as per chef for less than 4 hours, employee reheating food. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located in the cook line observed pork ribs (50 F - Cold Holding), as per employee for less than 4 hours, employee said food item was going to be discarded. **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Manager Lisvany Hernandez. **Warning**
53A-01-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Yaidely Pinero working for about 5 months. **Warning**
53B-01-5
Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled. **Warning**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled, oven interior soiled, microwave interior soiled. **Warning**
22-08-4
50
Jun 13, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
67
Aug 29, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table sweet potato fries (120F - Hot Holding). Cook discarded sweet potato fries. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added no vacuum breaker on mop sink. **Repeat Violation**
29-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed peppers and cheese spread prepare on site no date labeled.
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
61
Frequently Asked Questions
When was Belly Fuel Restaurant last inspected?
The most recent health inspection at Belly Fuel Restaurant on file is from Apr 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Belly Fuel Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited six times, more than any other issue at Belly Fuel Restaurant.
How does Belly Fuel Restaurant compare to other restaurants in Hialeah Gardens?
Belly Fuel Restaurant most recently scored 35 out of 100, which is lower than the Hialeah Gardens average of 66.
Has Belly Fuel Restaurant's inspection record improved over time?
No. Recent inspections at Belly Fuel Restaurant have averaged around 15 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Belly Fuel Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Belly Fuel Restaurant inspected?
Based on the inspection history on file, Belly Fuel Restaurant is inspected around two times per year on average.
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