Sano Food Hialeah
Last inspected: Jan 14, 2026
29
Score
Public records show nine inspections at Sano Food Hialeah stretching back to 2022. The newest entry in the record is dated Jan 14, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have held steady across recent visits, averaging around nine violations each.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged five times.
Compared to other Hialeah restaurants (averaging 76), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
2
Major latest
12
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook picking up food that fell on the floor to then proceeded to prepare food without washing his hands prior.
12A-29-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator was unable to find the parasite destruction letter. Operator found parasite destruction. **Corrected On-Site**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over sliced turkey. Observed in a reach in cooler located at storage area raw eggs stored over cooked rice. **Admin Complaint**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed a large roller stored in the hand wash sink located at kitchen, also observed tea cups stored at hand wash sink at front counter.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of manager certification provided.
53A-01-7
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers not inverted above the three component sink.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees open water stored on the preparation table.
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Observed cook drinking water while preparing food at cook line.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone stored on the preparation table at cook line.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Observed reach in freezer gasket torn, unit located at cook line. **Repeat Violation**
14-11-5
Basic - Hole in or other damage to wall. Observed wall in disrepair by the three compartment sink.
36-24-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed wall soiled microwave at cook line interior soiled. Observed interior of oven heavily soiled. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed oven exterior food of old food debris. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. All throughout the kitchen.
36-27-5
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. **Repeat Violation**
21-02-4
29
Sep 10, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the grill observed cooked potatoes (108F - Hot Holding) as per cook food was cooked about an hour ago. Instructed employee to reheat food before placing it in the steam table.
03B-01-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed in the reach in cooler located at cook line arepas stored directly in thank you bags.
14-31-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at cook line.
31B-02-4
Intermediate - No soap provided at handwash sink located at front counter. **Repeat Violation**
31B-03-4
Basic - Equipment in poor repair. Observed reach in freezer gasket torn, unit located at cook line.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket has old food debris.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in reach in cooler next to the pizza oven.
12B-13-4
Basic - Plumbing system in disrepair. Observed hand sink hot water faucet handle in disrepair.
29-08-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
21-02-4
45
Apr 24, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over lettuce. Operator rearranged cooler. **Warning** - From follow-up inspection 2025-04-24: **Time Extended**
08A-05-6
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2025-04-24: **Time Extended**
14-09-4
82
Feb 20, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over lettuce. Operator rearranged cooler. **Warning**
08A-05-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees certification expired on 01-29-25. **Warning**
53B-05-5
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. Sent form to operator. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink, at front counter. **Corrected On-Site** **Warning**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line soiled. **Warning**
22-08-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. **Warning**
21-02-4
52
Jul 16, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
52
May 15, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put gloves on without washing hands. Instructed employee to wash hands before putting new gloves and he did. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked black beans at reach in cooler behind at kitchen area.
08A-05-6
Intermediate - No soap provided at handwash sink. Observed no soap at handsink located next to 3 compartment sink. **Repeat Violation**
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 lasagna at reach in cooler located behind kitchen area not date marked for more than 24 hours.
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceiling tiles soiled throughout the kitchen.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed Cutting board with cut marks at preparation table at kitchen.
14-09-4
Basic - Equipment in poor repair. Observed gasket in disrepair at preparation table at kitchen.
14-11-5
Basic - Old labels stuck to food containers after cleaning. Observed containers above 3 compartment sink with o,d labels.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled throughout the kitchen.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed No label on squeeze bottles at preparation table.
02D-01-5
41
Jan 29, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs then continued preparing food without washing hands prior.
12A-27-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees going from prepping raw eggs, to cracking eggs to preparing a wrap without washing hands first.
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer machine soiled.
22-02-4
Intermediate - No soap provided at handwash sink. No Hand wash soap at cook line. Manager provided soap on site.
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee hand wash sink. No running water in the hand wash sink located cook line, as per manager they washed hands in the three compartment sink. Manager opened the water valve, observed hot running water was 85F. Coached manager on proper hand washing techniques and proper location.
27-16-4
Basic - Employee eating in a food preparation or other restricted area. Observed a cup with strawberry smoothie on the preparation table.
12B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven with grease buildup located at cook line next to the fryers.
22-08-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed ROP thawing in the refrigerated drawer under the grill not removed from the package. Manager opened the package on site.
06-09-1
47
Feb 7, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef container stored over cooked shredded beef inside reach in cooler. Manager stored raw beef container on bottom shelf under ready to eat foods. **Corrected On-Site**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed sushi rolls and sashimis not identified in menu as raw items.
02B-01-5
Basic - Equipment in poor repair. Observed gaskets torn in prep table at kitchen by veggie sink.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed box of oranges and sack with flour stored on the floor, Manager stored food items six inches above the floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
64
Aug 3, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed container with avocados stored on the kitchen floor. Employee stored avocados on top of a table. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
23-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees put hair nets on. **Corrected On-Site** **Repeat Violation**
13-03-4
82
Frequently Asked Questions
When was Sano Food Hialeah last inspected?
The most recent health inspection at Sano Food Hialeah on file is from Jan 14, 2026. The public record contains nine inspections in total.
What is the most common violation at Sano Food Hialeah?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Sano Food Hialeah.
How does Sano Food Hialeah compare to other restaurants in Hialeah?
Sano Food Hialeah most recently scored 29 out of 100, which is lower than the Hialeah average of 76.
Has Sano Food Hialeah's inspection record improved over time?
Results have been roughly steady. Inspections at Sano Food Hialeah have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sano Food Hialeah 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 Sano Food Hialeah inspected?
Based on the inspection history on file, Sano Food Hialeah is inspected around three times per year on average.
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