Farandula Pizza and Restaurant
Last inspected: Feb 12, 2026
18
Score
Across the available record, Farandula Pizza and Restaurant has 10 inspections on file, the first dated 2022. The most recent report on file is from Feb 12, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near nine violations each time.
“Handwash sink used for purposes other than handwashing” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Hialeah restaurant, which scores around 76. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
4
Critical latest
4
Major latest
14
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
4 critical violations. 4 major violations. 14 minor violations.
View 22 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 400+ppm) at preparation table at kitchen area. Employee discarded and re do it during inspection Sanitizer Bucket (Chlorine 50ppm). **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pasta (47F - Cold Holding) on shelf inside walk in cooler. As per employee for more than 4 hours. Employee discarded during inspection. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Pasta (47F - Cold Holding) on shelf inside walk in cooler. As per employee for more than 4 hours. Employee discarded during inspection. **Corrected On-Site**
01B-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 1 employee engaged in food preparation putting on gloves without washing hands. Employee washed hands during inspection. **Corrected On-Site**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at preparation table at kitchen area. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside hand wash sink at kitchen area.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit available at the time of inspection.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer provided during inspection. **Repeat Violation**
05-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled with mold like substance at kitchen area.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle inside rice container at dry storage area. Employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole at dry storage ceiling at kitchen area.
36-32-5
Basic - Covered waste receptacle not provided in women's bathroom. Observed at women's bathroom.
32-12-6
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door at kitchen area.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing and some broken all around kitchen area.
36-17-5
Basic - Hole in or other damage to wall. Observed hole on the wall next to ice machine at kitchen area.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside ice cream chest freezer at kitchen area. Also observed ice buildup inside walk in freezer at kitchen area.
14-69-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at kitchen area.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in chest freezer soiled with food debris at kitchen area.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusty at beverages storage room.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed all around kitchen area.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified on preparation table at bar area.
02D-01-5
18
Sep 22, 2025
Routine - Food
No violations found.
100
Sep 19, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Pizza station:tomato sauce (51F - Cold Holding); shredded mozzarella (48F - Cold Holding); sliced ham (46F - Cold Holding); shrimp (49F - Cold Holding)as per operator for less than 4 hrs. Observed inside walk in cooler cooked pasta (46F - Cold Holding); mashed potato (46F - Cold Holding); mororice (46F - Cold Holding); milk (45F - Cold Holding); cod croquettes (47F - Cold Holding); chorizo lasagna (46F - Cold Holding); ham lasagna (46F - Cold Holding) As per operator for less than 4 hrs. Operator opened walk in freezer door for rapid cooling. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled across cook line. Operator placed at washing area for washing. **Corrective Action Taken** **Warning**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee Bag and phone on prep table at smoothie station. Employee removed the items. **Corrected On-Site** **Warning**
40-06-5
Basic - Floor area(s) covered with standing water. Observed on floor under cooking equipment at kitchen. **Warning**
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 2 pair of tongs hanging from oven door handle at kitchen. **Repeat Violation** **Warning**
10-20-4
61
Feb 28, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2025-02-28: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Time Extended**
29-42-4
86
Feb 10, 2025
Routine - Food
5 critical violations. 4 major violations. 9 minor violations.
View 18 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temp. Observed raw chicken and raw beef were stored together in the same container within the drawer reach-in cooler, located at cooking line. Discussed and coached employee in proper methods. Employee discard meat. **Corrected On-Site**
08A-20-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed cut water melon stored in thank you bags at chest freezer, located at pizza station.
14-31-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine Dishwasher (Chlorine 0ppm). During the inspection employee set up the Triple Sink (Chlorine 100ppm). **Corrective Action Taken**
22-41-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temp. Observed raw chicken and raw beef were stored together in the same container within the drawer reach-in cooler, located at cooking line. Discussed and coached employee in proper methods. Employee discard meat.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues inside the hand sink, located at cooking line.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at cooking line.
31B-02-4
Intermediate - No soap provided at handwash sink, located cooking line.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked flan held for more than 24 hours with no date marked at reach in cooler.
02C-02-5
Basic - In-use several tongs stored on oven door handle between uses.
10-20-4
Basic - Floor soiled/has accumulation of debris, throughout the kitchen areas.
36-73-4
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-6
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Water leaking from pipe and/or faucet/handle. Observed hand sink water pipe leaking water, located at cooking line.
29-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
36-27-5
Basic - Stored food not covered. Observed flan not covered inside reach in cooler, located at front counter.
08B-12-5
Basic - Reach-in cooler shelves with rust that has pitted the surface, located at preparation area.
14-33-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
20
Jul 11, 2024
Routine - Food
5 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
70
Apr 2, 2024
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
90
Apr 1, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
74
Oct 18, 2023
Routine - Food
3 critical violations. 6 major violations. 9 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (66°F - Cold Holding) garlic mixture (76°F - Cold Holding) for less than 4 hours as per operator, operator placed inside cold holding equipment. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees answered phone called and continued preparing customers order. Instructed operator regarding hand washing procedure. **Corrective Action Taken** **Warning**
12A-09-4
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle with windex disinfectant next to sliced onions in the kitchen area. **Warning**
41-10-4
Intermediate - 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. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event, during inspection. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty spoon inside hand wash sink. **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Luis Manuel with more than 2 months of hired. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located in preparation room. Operator placed paper towels during inspection. **Warning**
31B-02-4
Intermediate - 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. Emailed employees agreement form to operator during inspection. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Observed no soap inside employees bathroom. **Warning**
31B-03-4
Basic - Water leaking from pipe and/or faucet/handle. Under hand wash sink located at the bar station. **Warning**
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees bathroom. **Warning**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside beans container, operator removed it. **Warning**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole on kitchen ceiling. **Warning**
36-32-5
Basic - Food stored on floor. Observed raw chicken, raw beef stored inside walk in freezer, observed also cases of lemon on walk in cooler floor **Warning**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
14-42-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled. **Warning**
23-03-4
22
Dec 7, 2022
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Moro (56°F/50°F - Cooling) was cooked from the day before as per operator, located inside walk in cooler.
03D-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitation solutions at 0 ppm, instructed operator to set up the three compartment sink, while the dish machine get fix. **Corrective Action Taken**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Moro (56°F/50°F - Cooling) was cooked from the day before as per operator, located inside walk in cooler.
01B-02-5
Intermediate - No soap provided at handwash sink. No soap observed in multiple hand wash sink located in the kitchen, soap was refilled during inspection. **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by garbage can. Operator removed it. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed operator washing blender in hand wash sink.
31A-11-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees bathroom.
32-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink soiled.
23-03-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole on kitchen ceiling.
36-32-5
37
Frequently Asked Questions
When was Farandula Pizza and Restaurant last inspected?
The most recent health inspection at Farandula Pizza and Restaurant on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Farandula Pizza and Restaurant?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Farandula Pizza and Restaurant.
How does Farandula Pizza and Restaurant compare to other restaurants in Hialeah?
Farandula Pizza and Restaurant most recently scored 18 out of 100, which is lower than the Hialeah average of 76.
Has Farandula Pizza and Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Farandula Pizza and Restaurant have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Farandula Pizza and 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 Farandula Pizza and Restaurant inspected?
Based on the inspection history on file, Farandula Pizza and Restaurant is inspected around three times per year on average.
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