Flamingo Restaurant
Last inspected: Mar 3, 2026
11
Score
Flamingo Restaurant appears in inspection records 10 times, starting in 2022. The latest inspection on file is from Mar 3, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around eight violations to closer to 13 violations per visit.
“Accumulation of black/green mold-like substance” comes up most often, recorded five times in the inspection record.
Restaurants in Hialeah average 76, so Flamingo Restaurant trails the local norm. There are enough flags in the record to merit a second thought.
10
Inspections
4
Critical latest
6
Major latest
21
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
4 critical violations. 6 major violations. 21 minor violations.
View 31 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Chicken Empanadas (133F - Hot Holding); Ham and Cheese empanadas (126F - Hot Holding) inside hot holding unit at from counter. As per operator for less than 4 hours. Operator put it inside oven to reheat them. **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. Observed 2 dented pineapple cans and 2 dented tomato sauce cans in shelf next to ice machine at kitchen area. **Warning**
01B-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored on top of raw beef inside shelf at walk in cooler. Operator stored properly during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed 1 employee engaged in food preparation trying food on her hand with glove on and not changing gloves. Coached employee on proper procedure. Employee discarded gloves and wash hands. **Corrected On-Site** **Warning**
12A-09-4
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled on preparation table at kitchen area. **Warning**
22-02-4
Intermediate - No hot running water at three-compartment sink. Observed three compartment sink water at 78F at kitchen area. Let water running for over 3 minutes. **Warning**
27-06-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copy certificates for Rachel G., Maria A., Elena R., Dianneris G.,Yanira P., and Joalis L. Hired for over 2 month. **Warning**
53B-09-4
Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Observed quaternary test kit expired 2020. **Warning**
16-43-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink water at 79F at kitchen area. Let the water running for more than 3 minutes. **Repeat Violation** **Warning**
27-16-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water. Observed standing water on the floor at walk in freezer. **Warning**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at front counter. **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Stored food not covered. Observed cut ham inside metal container no covered at reach in cooler at front counter. Employee covered during inspection. **Corrected On-Site** **Warning**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusty. **Repeat Violation** **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black mold like substance on the wall next to 3 compartment sink. Also observed walls soiled all around kitchen area. **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket in front of 3 compartment sink at kitchen area. Operator stored inverted during inspection. **Corrected On-Site** **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloth on top of preparation table not stored in sanitizer solution at kitchen area. Employee removed from preparation table. **Corrected On-Site** **Warning**
21-12-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer by the fans. **Warning**
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold liked substance inside ice machine at kitchen area. **Repeat Violation** **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle inside cocoa powder container at front counter. **Warning**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed holes on the ceiling tiles all around kitchen area. **Warning**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled all around kitchen area. **Warning**
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-6
Basic - Cutting board has cut marks and is no longer cleanable. Observed 2 groove cutting boards on top triple sink at kitchen area. **Repeat Violation** **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on top of preparation table at kitchen area. Employee discarded during inspection. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bag stored on top of shelf above preparation table at kitchen area. Employee removed during inspection. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water nesting inside metal containers on shelf above 3 compartment sink at kitchen area. **Warning**
24-08-4
11
Sep 22, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at washing area. **Warning** - From follow-up inspection 2025-09-22: Cutting board has cut marks and is no longer cleanable. Observed at washing area. **Time Extended**
14-09-4
95
Sep 19, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside walk in cooler red beans (49F - Cold Holding); black beans (49F - Cold Holding); shredded beef (47F - Cold Holding); chicharrón (48F - Cold Holding); raw beef (45F - Cold Holding); raw pork (45F - Cold Holding). As per operator for less than 4 hrs. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cheese táquenos and cheese and guava tequeno without time mark at front counter. As per operator for less than 4 hrs. Operator properly marked. **Corrected On-Site** **Repeat Violation** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside display warmer chicken empanada (120F - Hot Holding); beef empanada (119F - Hot Holding) as per operator for less than 4 hrs. Operator placed products inside oven for reheating. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish inside walk in cooler. Operator properly rearranged products. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at employee handwash sink next to triple sink. Operator shut on hot water. **Corrected On-Site** **Warning**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at kitchen. **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at washing area. **Warning**
14-09-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
43
Feb 6, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
37
Aug 5, 2024
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm). Operator prepared a new Sanitizer Bucket (Chlorine 50ppm) **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at front counter, near the wine shelves.
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. Discussed with operator and provided printed form. Operator provided signed form.
11-26-1
Intermediate - No soap provided at handwash sink, located at front counter near the wine shelves.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen areas.
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Ice buildup in reach-in freezer, located at front counter.
14-69-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Open dumpster lid.
33-16-4
Basic - Standing water in bottom of reach-in-cooler, located at front counter.
29-49-6
41
Apr 19, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
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 ribs (110F - Hot Holding); fish (120F - Hot Holding); tamales (137F - Hot Holding); for less than 4 hours as per operator. Operator reheated at 165°F. **Corrected On-Site**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork (119/110F - Cooling); covered inside walk in cooler.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside hand sink, located at the front station. Operator removed it. **Corrected On-Site**
31A-11-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employees washed pots without sanitation solutions,
16-13-5
61
Feb 13, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2024-02-13: Still observed. **Time Extended**
36-34-5
95
Feb 9, 2024
Routine - Food
3 critical violations. 6 major violations. 9 minor violations.
View 18 violations
High Priority - Metal stem-type thermometer soiled. **Warning**
22-12-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken, in walk in cooler operator properly stored it. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicharron pork (118°F - Hot Holding); tamales (114°F - Hot Holding); cooked fish (110°F - Hot Holding); cooked ribs (119°F - Hot Holding); cooked chicken (114°F - Hot Holding); chicken breast (110°F - Hot Holding) for less than 4 hours as per operator located on steam table. Operator reheated at 165°F. **Corrected On-Site** **Warning**
03B-01-6
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. **Warning**
11-27-4
Intermediate - No hot running water at three-compartment sink. Running time 3 minutes 77°F. **Warning**
27-06-4
Intermediate - No soap provided at handwash sink. Located in front of the ovens, soap was replaced during inspection. **Corrected On-Site** **Warning**
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. Ceviche, fried eggs. **Warning**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice pudding, milk dessert, tuna salad, pasta salad, chicken salad with no date marked, was prepared from more than 24 hours as per operator. **Warning**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Running time 3 minutes 78°F. **Warning**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees preparing meet wearing bracelets. **Warning**
13-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Warning**
14-69-4
Basic - Ice scoop handle in contact with ice, operator properly stored it. **Corrected On-Site** **Warning**
10-08-5
Basic - Walk in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container, operator properly labeled it. **Corrected On-Site** **Warning**
02D-01-5
22
Dec 20, 2022
Routine - Food
7 minor violations.
View 7 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens bathroom. **Corrected On-Site**
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Located at the front counter.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of the microwave. Manager removed cellphone. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed two reach in cooler no in use
14-11-5
Basic - Food stored on floor. Observed cases of bread stored on the walk in freezer floor.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled.
22-08-4
70
Sep 22, 2022
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
30
Frequently Asked Questions
When was Flamingo Restaurant last inspected?
The most recent health inspection at Flamingo Restaurant on file is from Mar 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Flamingo Restaurant?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited five times, more than any other issue at Flamingo Restaurant.
How does Flamingo Restaurant compare to other restaurants in Hialeah?
Flamingo Restaurant most recently scored 11 out of 100, which is lower than the Hialeah average of 76.
Has Flamingo Restaurant's inspection record improved over time?
No. Recent inspections at Flamingo Restaurant have averaged around 13 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Flamingo 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 Flamingo Restaurant inspected?
Based on the inspection history on file, Flamingo Restaurant is inspected around three times per year on average.
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