Mi Fondita
Last inspected: Dec 4, 2025
55
Score
Mi Fondita appears in inspection records eight times, starting in 2022. The newest entry in the record is dated Dec 4, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly five violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Compared to other Hialeah restaurants (averaging 76), there's room to close the gap. The record is unremarkable in either direction.
8
Inspections
2
Critical latest
0
Major latest
6
Minor latest
Inspection History
Dec 4, 2025
Routine - Food
2 critical violations. 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 yuca (122F - Hot Holding) on top of preparation table, for less than 4 hours as per operator. Operator reheated at 168°F. **Corrected On-Site**
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water, operator removed it.
06-01-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator set up the sanitizer bucket again. **Corrected On-Site**
21-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator properly stored it. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed coffee and sugar containers with no labeled, located at the front line.
02D-01-5
Basic - Ice buildup in reach-in freezer, located at the front area.
14-69-4
55
Aug 4, 2025
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitation solution of 0 ppm, operator add chlorine recked 100 ppm. **Corrected On-Site**
22-42-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Moro (50F - Cold Holding), for more than 4 hours as per operator.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Moro (50F - Cold Holding), for more than 4 hours as per operator.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sancocho (89F - Hot Holding);in steam table for less than 4 hours as per operator. Operator reheated at 165°F. **Corrected On-Site**
03B-01-6
Basic - Wiping cloth sanitizing solution stored on the floor. Underneath of three compartment sink.
21-38-4
Basic - Equipment in poor repair. Observed epreach in cooler with ambient temperature of 53°F, food items stored inside, Moro (50F - Cold Holding). Operator contacted the technician during inspection and removed food items in another reach in cooler. **Corrective Action Taken**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
23-03-4
45
Dec 3, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
61
Jul 17, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
43
Feb 26, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Observed cases of oil, cooked pork on kitchen floor. Operator properly stored it. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
23-03-4
86
Sep 22, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (55°F - Cold Holding); chimichurri (53°F - Cold Holding); inside reach in cooler for more than 4 hours as per operator.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (55°F - Cold Holding); chimichurri (53°F - Cold Holding); inside reach in cooler for more than 4 hours as per operator.
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
16-37-1
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 dishes without sanitation step. Instructed operator regarding washware procedures. Operator properly set up three compartment sink with chlorine sanitation solutions at 100 pp. **Corrected On-Site**
16-13-5
Basic - Equipment in poor repair. Observed reach in cooler with ambient temperature of 56°F, food stored inside was relocated in another reach in cooler, operator contacted technician. **Corrective Action Taken**
14-11-5
61
Feb 14, 2023
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
16-37-1
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. Provided Food Employee Reporting Agreement to operator. **Corrective Action Taken**
11-26-1
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided foodborne illnesses poster to operator. **Corrective Action Taken**
11-07-5
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.
11-27-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator properly set up the sanitizer bucket with chlorine sanitation solutions at 100 ppm. **Corrected On-Site**
21-03-4
61
Jul 26, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Moro (55°F - Cold Holding); for less than 4 hours as per operator, operator placed inside reach in cooler. **Corrective Action Taken**
03A-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 Moro without date marked , was prepared for more than 24 hours as per operator.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Inside rice container. Operator removed it. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils inside water at 84°F, operator discarded the water. **Corrected On-Site**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
64
Frequently Asked Questions
When was Mi Fondita last inspected?
The most recent health inspection at Mi Fondita on file is from Dec 4, 2025. The public record contains eight inspections in total.
What is the most common violation at Mi Fondita?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Mi Fondita.
How does Mi Fondita compare to other restaurants in Hialeah?
Mi Fondita most recently scored 55 out of 100, which is lower than the Hialeah average of 76.
Has Mi Fondita's inspection record improved over time?
No. Recent inspections at Mi Fondita have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mi Fondita means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Mi Fondita inspected?
Based on the inspection history on file, Mi Fondita is inspected around two times per year on average.
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