Soriano Brothers Cuban Cuisine
Last inspected: Mar 4, 2026
33
Score
Soriano Brothers Cuban Cuisine appears in inspection records 12 times, starting in 2022. The latest inspection on file is from Mar 4, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly two violations before.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
That's lower than the typical Hialeah restaurant, which scores around 76. This restaurant has more on its record than most do.
12
Inspections
4
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher growing from washing dirty dishes to rearrange clean pots without washing his hands prior. **Warning**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the reach in cooler located across from the grill at front line kitchen raw fish stored over ham. Employee rearranged food on site. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter in ice observed cut lettuce (47F - Cold Holding); flan (59F - Cold Holding); bread pudding (57F - Cold Holding); potato salad (48F - Cold Holding); egg salad (48F - Cold Holding), as per manager food was transferred to the unit about 2 hours ago. Instructed operator to either add ice to the rim of the inserts or transfer food to another cooler to rapidly cool. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter at the cafeteria station observed ham croquettes (128F - Hot Holding); beef empanadas (125F - Hot Holding); malanga fritters (119F - Hot Holding), as per manager in the hot holding unit for less than 3 hours. Instructed operator to reheat food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed a container stored in the hand wash sink located at front counter. Observed employee water bottle stored in the hand wash sink located at ware washing area. Employee removed it. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed large garbage can stored in front of the hand wash sink at ware washing area. Employee removed it. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several large pots, pans not stored inverted. **Warning**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean containers wet nesting on drying shelves at ware washing area. **Warning**
24-08-4
Basic - Equipment in poor repair. Observed reach in cooler lid handle missing, unit located at front counter kitchen. Observed gasket torn in reach in cooler located at front line kitchen. **Warning**
14-11-5
Basic - Floors not constructed to be easily cleanable. Observed at main kitchen. **Warning**
36-12-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in utensils in standing water at 85F. Operator removed it. **Corrected On-Site** **Warning**
10-07-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler across from the grill at front line kitchen. **Warning**
29-49-6
33
Nov 13, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stored in ice at front line bread pudding (52F - Cold Holding); flan (55F - Cold Holding); cold pasta salad (55F - Cold Holding); sliced tomatoes (56F - Cold Holding); cut lettuce (47F - Cold Holding); tuna salad (50 F - Cold Holding), as per manager all the food was placed there less than 2 hours ago. Instructed manager to add ice to the rim of the container to maintain proper cold holding temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-11-13: During the callback stored in ice at front line bread pudding (52F - Cold Holding); flan (48F - Cold Holding); cold pasta salad (49F - Cold Holding); sliced tomatoes (43F - Cold Holding); cut lettuce (43F - Cold Holding); tuna salad (53 F - Cold Holding). **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line on the steam table observed tamales (109F - Hot Holding); cooked pork (120 F - Hot Holding), as per manager for less than; 1 hour, Instructed operator to reheat food. Also observed at cafeteria area stuffed potatoes (130F - Hot Holding); beef, chicken empanadas (128-130F - Hot Holding), as per employees in the hot holding unit for less than 1 hour. Instructed operator to reheat the food. **Warning** - From follow-up inspection 2025-11-13: During the callback in the steam table cooked beef, cooked pork Mac and cheese 138-150F. Observed in the hot holding unit at the cafeteria ham croquettes 112F, beef empanadas 119F, cheese tequenos 120F. **Admin Complaint**
03B-01-6
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2025-11-13: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed prep cooler gasket torn, cooler located at front line. **Warning** - From follow-up inspection 2025-11-13: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use containers in standing water at less than 135f. Operator discarded the water. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-11-13: Observed in use containers in standing water at less than 135f. **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed prep cooler gasket soiled, cooler located at front line. **Warning** - From follow-up inspection 2025-11-13: **Time Extended**
23-03-4
61
Oct 28, 2025
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the reach in cooler located at cook line raw fish stored over ham. Operator rearranged cooler. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stored in ice at front line bread pudding (52F - Cold Holding); flan (55F - Cold Holding); cold pasta salad (55F - Cold Holding); sliced tomatoes (56F - Cold Holding); cut lettuce (47F - Cold Holding); tuna salad (50 F - Cold Holding), as per manager all the food was placed there less than 2 hours ago. Instructed manager to add ice to the rim of the container to maintain proper cold holding temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line on the steam table observed tamales (109F - Hot Holding); cooked pork (120 F - Hot Holding), as per manager for less than; 1 hour, Instructed operator to reheat food. Also observed at cafeteria area stuffed potatoes (130F - Hot Holding); beef, chicken empanadas (128-130F - Hot Holding), as per employees in the hot holding unit for less than 1 hour. Instructed operator to reheat the food. **Warning**
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed manager washed his hands in the three component sink at front line. **Warning**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a container stored in the hand wash sink located by the steam table at front counter operator removed it. **Corrected On-Site** **Warning**
31A-11-4
Basic - Uncleanable knife block in use to store knives. Observed knife block at cook line. Operator removed it. **Corrected On-Site** **Repeat Violation** **Warning**
14-55-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At cafeteria station. **Warning**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees water bottle stored on the cutting board attached to the prep cooler at front line. **Warning**
12B-07-4
Basic - Equipment in poor repair. Observed prep cooler gasket torn, cooler located at front line. **Warning**
14-11-5
Basic - Food being prepared outside. Observed at employee preparing tamales under a blue beach tent by the outdoor dining area, manager stated that they were preparing the tamales outside temporarily. Manager and employees removed all the food and transferred it to inside the restaurant during the inspection. **Corrected On-Site** **Warning**
08B-32-4
Basic - Food stored in a location that is exposed to splash/dust. Observed plastic food containers with soup stored under the soap dispenser at front line. Manager removed it on site. **Corrected On-Site** **Warning**
08B-36-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use containers in standing water at less than 135f. Operator discarded the water. **Corrective Action Taken** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed prep cooler gasket soiled, cooler located at front line. **Warning**
23-03-4
32
Mar 18, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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 front kitchen raw chicken stored over raw pork. - From follow-up inspection 2025-03-18: **Time Extended**
08A-20-5
86
Mar 10, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 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
45
Dec 2, 2024
Routine - Food
No violations found.
100
Nov 21, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front line cold macaroni salad (50 F - Cold Holding); flan (55F - Cold Holding); cut tomatoes (50 F - Cold Holding); tuna salad (55F - Cold Holding), as per manager food was put at front line less than 1 hour ago. Manager added ice under containers to rapidly cool down the food. **Corrective Action Taken** **Repeat Violation** **Warning**
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 in the steam table pork tamales (145F - Hot Holding); cooked rice (146F - Hot Holding); roasted pork (145F - Hot Holding); cooked chicken (145F - Hot Holding); yuca (145F - Hot Holding); cooked rice (136F - Hot Holding); cooked beef (136F - Hot Holding); stuffed yuca (99F - Hot Holding); malanga fritters (100F - Hot Holding); corn fritters (99F - Hot Holding), as per manager less than 4 hours. Instructed manager to reheat all the food items. **Corrective Action Taken** **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. Sent operator handout. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at the deli area hand wash sink used to stored clean utensils. Employee removed them on site. **Corrected On-Site** **Warning**
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean containers wet nesting at in storage rack at ware-washing area. **Repeat Violation** **Warning**
24-08-4
Basic - Ice buildup in reach-in freezer located at cook line. **Warning**
14-69-4
Basic - Interior of oven/microwave has accumulation f grease/food debris, located at cook line. **Repeat Violation** **Warning**
22-08-4
Basic - Uncleanable knife block in use to store knives. **Warning**
14-55-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. **Warning**
21-02-4
47
Jun 28, 2024
Routine - Food
10 minor violations.
View 10 violations
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed by dishwasher area. **Repeat Violation** - From follow-up inspection 2024-06-28: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed by 3 compartment sink. - From follow-up inspection 2024-06-28: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Throughout kitchen. **Repeat Violation** - From follow-up inspection 2024-06-28: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen. - From follow-up inspection 2024-06-28: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. - From follow-up inspection 2024-06-28: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven located at dry storage area with accumulation of grease. - From follow-up inspection 2024-06-28: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled at reach in cooler by cook line. Observed Fan cover soiled at walk in cooler. Observed fan cover at reach in cooler by cook line soiled. Observed handsink soiled by 3 compartment sink. **Repeat Violation** - From follow-up inspection 2024-06-28: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the kitchen and dishwasher area. - From follow-up inspection 2024-06-28: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen. - From follow-up inspection 2024-06-28: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2024-06-28: **Time Extended**
42-01-4
61
Jun 26, 2024
Routine - Food
3 critical violations. 1 major violation. 14 minor violations.
View 18 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake in multiple task without changing gloves. Instructed employee on proper method. **Repeat Violation**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice (48F - Cold Holding); pork (59F - Cold Holding); spaghetti (49F - Cold Holding); pork (79F - Cold Holding) at walk in cooler by kitchen. As per manager since previous day. Manager discarded products.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice (48F - Cold Holding); pork (59F - Cold Holding); spaghetti (49F - Cold Holding); pork (79F - Cold Holding) at walk in cooler by kitchen. As per manager since previous day. Manager discarded products.
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 cooked rice, cooked spaghetti, and pork. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside rice at dry storage with no handle. Manager removed it. **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. Observed by dishwasher area. **Repeat Violation**
36-36-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed by 3 compartment sink.
24-08-4
Basic - Floor area(s) covered with standing water. Throughout kitchen. **Repeat Violation**
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven located at dry storage area with accumulation of grease.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled at reach in cooler by cook line. Observed Fan cover soiled at walk in cooler. Observed fan cover at reach in cooler by cook line soiled. Observed handsink soiled by 3 compartment sink. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Observed cooked rice, spaghetti, chicken not cover at walk in cooler.
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the kitchen and dishwasher area.
36-02-5
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 - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the establishment.
21-12-4
Basic - Food not stored at least 6 inches off of the floor. Observed containers with sauce stored on the floor at kitchen and walk in coolers.
08B-47-4
29
Feb 15, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed croissants in thank you bags located at reach in cooler located in the cafeteria area. Operator removed croissants from thank you bags. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over ready to eat chorizo, operator placed chorizo over raw beef. **Corrected On-Site** **Repeat Violation**
08A-02-6
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 beef at reach in cooler located behind the front counter. Operator separated items. **Corrected On-Site**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee at preparation area behind front counter partake in different task without changing gloves. Instructed employee to change gloves before starting new task, employee removed gloves washed hands and placed new gloves on. **Corrected On-Site**
12A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning sponges stored inside handsink at cafeteria area.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork, chicken and beef not date marked, as per operator prepared on previous day. Operator placed date marked on items. **Corrected On-Site**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at reach in cooler and reach in freezer located behind the front counter.
23-24-4
Basic - Ceiling tile missing. **Repeat Violation**
36-36-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor area(s) covered with standing water. Observed in the kitchen area.
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build in reach in freezer located next to main kitchen.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in reach coolers located at cafeteria area and preparation area behind front counter.
23-03-4
33
Mar 7, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored on top of raw pork inside walk in cooler. Employee stored raw beef in a shelve away from raw pork. **Corrected On-Site**
08A-02-6
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 pork chops (115F - Hot Holding); grilled chicken (125F - Hot Holding, according to cook prepared 3 hour ago. Cook placed grilled chicken and pork chops in oven to reheat to 165. **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at kitchen and back of building.
29-34-4
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.
11-27-4
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.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in coolers and walk in freezer and cooler. **Repeat Violation**
23-24-4
Basic - Ceiling tile missing. Observed at kitchen **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Floor area(s) covered with standing water. Observed at storage area in front of walk in cooler and freezer.
36-22-4
Basic - Food stored on floor. Observed a bucket containing raw pork stored on the floor inside walk in cooler Manager stored raw pork six inches above the floor. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
37
Aug 24, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed at kitchen area. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-24: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed above ware washing area and kitchen area. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-24: **Time Extended**
36-32-5
90
Frequently Asked Questions
When was Soriano Brothers Cuban Cuisine last inspected?
The most recent health inspection at Soriano Brothers Cuban Cuisine on file is from Mar 4, 2026. The public record contains 12 inspections in total.
What is the most common violation at Soriano Brothers Cuban Cuisine?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Soriano Brothers Cuban Cuisine.
How does Soriano Brothers Cuban Cuisine compare to other restaurants in Hialeah?
Soriano Brothers Cuban Cuisine most recently scored 33 out of 100, which is lower than the Hialeah average of 76.
Has Soriano Brothers Cuban Cuisine's inspection record improved over time?
No. Recent inspections at Soriano Brothers Cuban Cuisine have averaged around 11 violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Soriano Brothers Cuban Cuisine 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 Soriano Brothers Cuban Cuisine inspected?
Based on the inspection history on file, Soriano Brothers Cuban Cuisine is inspected around three times per year on average.
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