How many inspections has Triple L Brazilian Foods in Hialeah had?

Triple L Brazilian Foods in Hialeah has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Triple L Brazilian Foods in Hialeah find?

Triple L Brazilian Foods in Hialeah was most recently inspected by FDACS on November 17, 2025 (Focused Inspection).

Has Triple L Brazilian Foods in Hialeah had any stop-sale or stop-use orders?

Yes, Triple L Brazilian Foods in Hialeah has 14 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were released after correction.

Triple L Brazilian Foods in Hialeah

Name: Triple L Brazilian Foods in Hialeah Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

1500 Palm Ave, Hialeah, FL 33010

Miami-Dade County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: C S Santos Corp
FDACS Estab #: 385204

Overview

Triple L Brazilian Foods in Hialeah, FL has 4 FDACS food safety inspections on record with 40 violations and 14 stop-sale or stop-use enforcement actions.

4FDACS Insp.

40Violations

14Stop-Sale Orders

Last inspected FDACS: November 17, 2025

Triple L Brazilian Foods in Hialeah: FDACS Inspection History (4)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 3 inspections

Nov 17, 2025 — Focused Inspection· Focused Inspection

Inspector: CARIDAD DELGADO, SANITATION AND SAFETY SPECIALIST

Comments: Consultation visit with food establishment management. Mop sink and hand wash sink with cold and hot water was installed. If in the future hand wash violations are observed hand wash sink must be installed in other processing area.

No violations or enforcement actions recorded for this inspection.

Oct 14, 2025 — Focused Inspection· 6 stop-sale orders· Focused Inspection

Inspector: PEDRO LLANOS, EVNIRONMENTAL SPECIALIST II

Comments: Visit conducted in response to request # 5141251. Check-Back release issued for Stop Use and Stop Sale Order. Small reach-in cooler next to hand sink was put out of service. It's being used to store raw cane.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER

Reason: FS 500.04; FS 500.10 Adulterated.* Food Identification: Food properly labeled; original container.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was relabeled, checked, and released.

STOP SALE ORDER

Reason: FS 500.04; FS 500.10 Adulterated.* Food Identification: Food properly labeled; original container.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was relabeled, checked, and released.

STOP SALE ORDER

Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was relabeled, checked, and released.

STOP SALE ORDER

Reason: FS 500.04; FS 500.10 Adulterated.* Food Identification: Food properly labeled; original container.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was relabeled, checked, and released.

STOP SALE ORDER

Reason: FS 500.04; FS 500.10 Adulterated.* Food Identification: Food properly labeled; original container.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was relabeled, checked, and released.

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment AND/OR product was removed from service or sale.

Oct 6, 2025 — Met Sanitation Inspection Requirements - Check Back Needed· 32 violations· 8 stop-sale orders· Met Requirements

Inspector: 385204

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Stop Sale Order issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to request food safety inspector visit for written release of product. Failure to comply with the request for written release may or will result in Administrative Action. Stop Use Order issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850)

Risk-Based Violations

2-102.11(A) Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf

Demonstration of knowledge not in compliance as evidenced by unavailable certified food protection manager certificate, priority violations observed, and person in charge not answering relevant food safety questions correctly. o

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Food Processing: Employee did not change gloves after touching her face and glasses to begin work with food. COS: Food employee washed hands upon instructions. Hand-washing procedures were discussed during the visit. x

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Bakery: Large pans of dough left on prep table left uncovered for long period of time. COS: Dough covered during visit.

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Food Processing: Raw steak inside refrigerator stored over cooked rice and raw bacon inside reach-in cooler stored over deli meats. COS: Raw food items were moved to appropriate location during inspection, x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Food Processing: Two vegetable choppers found with old food debris and mold like substance. COS: One chopper was washed, rinsed and sanitized during inspection and other was removed out of service. See Stop Use Order and Release for disrepair violation.

3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP

Food servide: Gallon of milk received previous day stored inside the reach-in cooler next to hand sink was found with internal temperature of 58 F when checked with an accurate probe thermometer. COS: Milk was voluntarily discarded during inspection. Stop Sale Order and Release issued, see order. x Print Date: 10/7/2025 Page 2 of 6 23 Pf Citation Description: Reminder for animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include asterisking the animal-derived food requiring disclosure to a footnote that contains one of the three acceptable messages informing consumers of the increased risk of foodborne illness. 3-603.11(C) Pf Observation: Retail: Menu provided customers does not contain consumer advisory reminder for items offers raw or under cooked.

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

The person in charge did not correctly answer questions related to food-borne illnesses, symptoms, and reporting responsibilities. Employee Health Guide provided. o

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

A verifiable manner in which employees are informed of their reporting responsibilities not available. Employee Report Agreement provided.

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Written procedures for the proper clean-up of a Vomit and/or Diarrheal not available. Guidance For Written Procedures For The Clean-up Of Vomiting And Diarrheal Events Provided.

2-301.15 Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 PfPf

Food processing: Food employee washing hands at the three-compartment sink. COS: Hands were washed in the hand wash sink upon instruction.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Food Service: No hand wash sign available at hand wash sink next to coffee station. COS: Sign was provided and posted.

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Food Processing Area: Paper towels or other hand-drying device not available at the hand wash sink next to coffee station.. COS: Paper towel was provided during the visit.

3-201.11(A) Food not obtained from sources that comply with law. 3-201.11(A) PP

Retail: Chocolate covered desert cakes on shelf in front of register and available for customer self-service not labeled with source information and weight. COS: Items removed from customer self-service. Stop Sale Order issued, see order. x

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Certified Food Protection Manager certificate is expired.

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Retail: Ambient thermometers not provided in reach-in coolers along wall for customer use and employee use. Food processing: Ambient thermometer not provided in reach-in cooler next to pizza oven. Backroom: Ambient thermometer not provided in refrigerator.

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Food processing: Multiple bottles and bulk bins located at prep table next to pizza over not labeled with common name. COS: Name added to containers during visit.

3-602.11(A) Food packaged onsite not labeled as specified in law, including 21 CFR 101 and 9 CFR 317. 3-602.11(A)

3-602.11(B)(5) Food packaged on site not labeled with the name of the food source for each major food allergen contained in the food. 3-602.11(B)(5) Pf

Retail: Store packed deserts and ready-to eat meals inside reach-in cooler along wall and cookies on counter next to register there were available for customer self-service not labeled with allergen information. COS: Items removed from customer self-service. Stop Sale Order and Release issued, see order. Y o Print Date: 10/7/2025 Page 3 of 6 o 37 Citation Description: Food not protected from contamination that may result from a factor or source not specified in Subparts 3-301 - 3-306 in the Food Code. 3-307.11 Observation: Backroom: Non-food grade trash bags used to store exposed food inside top door reach-in freezer. Accumulation of ice on sides of top door reach-in cooler.

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Food processing: Large containers of fryer oil stored on floor next to three-compartment sink and fryer. Backroom: Bottom shelf of dry storage rack not positioned at least 6 inches above floor.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Food processing: Person in charge did not use hair restraint when working with exposed food at grill.

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Food processing: Wet wiping cloth on prep table not stored in sanitizer between uses.

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Bakery: Handle of scoop stored bulk flour bin next to pizza dough machine in contact with flour. Service area: Handle of scoop stored in sugar container next to beverage machines in contact with sugar. COS: Scoops removed from container and places at three-compartment sink.

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Bakery: Pressure cooker stored on floor under speed rack next to prep table. Food processing: Clean utensils stored in plastic bin container old food debris. COS: Bin and utensils moved to three-compartment sink during visit.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Food service: Reach-in cooler next to hand sink found with ambient temperature of 60 degrees F and unable to maintain temperature controlled foods at 41 degrees F or less. Stop Use Order issued, see order. Food processing: Plastic attachment to vegetable slicer found with broken and missing prongs. COS: Unit was voluntarily discard. Stop Use Order and Release issued, see order.

4-303.11 Cleaning agent used to clean equipment and utensils or chemical sanitizer used to sanitize equipment and utensils not provided and available for use during all hours of operation. 4-303.11

Food processing: Sanitizer not available at three-compartment sink. COS: Quaternary sanitizer provided during visit.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Food processing: Heavy accumulation of grease on exhaust hood.

5-203.13 Service sink or curbed cleaning facility equipped with a floor drain not provided or not conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Toilet or urinal is used as a service sink for the disposal of mop water and similar liquid waste. 5-203.13

Establishment does not have a mop sink. Establishment has 30 days to provide mop sink.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Backroom Area: Sink stop not available during inspection. COS: Sink stop was provided during inspection.

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

Outdoor: Dumpster missing drain plug.

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Bakery: Accumulation of unused equipment stored on shelving unit along back wall.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Food processing: Accumulation of old food debris on wall behind prep table next to pizza over.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Backroom: Water damage ceiling tiles, missing ceiling tiles and floor tiles.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER

Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source. Comments: When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business Center at (850) 245-5520 or [email protected]. Print Date: 10/7/2025 Page 1 of 6

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP SALE ORDER

Reason: FS 500.04; FS 500.10 Adulterated.* Food Identification: Food properly labeled; original container. Comments: When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business Center at (850) 245-5520 or [email protected].

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP SALE ORDER

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP SALE ORDER

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP SALE ORDER

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used. Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment, contact the Business Center at (850) 245-5520 or [email protected]. Print Date: 10/7/2025 Page 4 of 6

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment AND/OR product was removed from service or sale.

2022 — 1 inspection

Sep 6, 2022 — Met Inspection Requirements· 8 violations· Met Requirements

Inspector: MAGALY CICERO-ASQUERI, ENVIRONMENTAL SPECIALIST II

Comments: Visited the establishment to follow up on Request# 5083986 Employee Health Guidelines and reporting agreement provided.

Risk-Based Violations

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Front Food Service area, Observed fried chicken stuffed pastries at 127*(F), that were made 45min prior, inside hot case, when probed with an accurate thermometer. COS, pastries when reheated to proper temperature during inspection and checked by inspector. x Print Date: 9/7/2022 Page 1 of 3

2-201.11(A) The establishment does not require food employees or conditional employees to report to the person in charge information about their health and activities as they relate to reportable symptoms, diagnosis, past illnesses or history of exposure to diseases that are transmissible through food. Food employee or conditional employee does not report necessary additional information such as date of onset of symptoms or illness, or diagnosis without symptoms. 2-201.11(A) PP

No employee Health Policy implemented at Food Establishment. o

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Front Food processing area, Observed coffee cup stored inside hand sink next to coffee machine. COS, hand sink was made accessible during inspection. x

Good Retail Practice Violations

Processing areas, Observed plastic clear spray bottles containing water, store on Food prep tables not labeled with common food name. o

3-602.11(A) Food packaged onsite not labeled as specified in law, including 21 CFR 101 and 9 CFR 317. 3-602.11(A)

Retail area, Observed several types of breads and cakes that are made on site not labeled with ingredients nor name and address of Food Establishment as required by law. COS, all product was removed from retail sale and placed behind the counter during inspection. x

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Backroom area, Observed gap along the top of rear exit door next to food storage area. o

3-304.14(B)(1) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)

Processing area, Observed wet in use wiping clothes stored on Food Prep tables, not held in sanitizer solution between use. o

Backroom area, observed several clean and sanitized pots and containers store on floor under equipment racks. o

Triple L Brazilian Foods in Hialeah: Stop-Sale & Stop-Use Orders (14)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Triple L Brazilian Foods in Hialeah
Date	Order Type	Product	Brand/Lot	Reason
Oct 14, 2025	STOP SALE ORDER	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Food Identification: Food properly labeled; original container.
Oct 14, 2025	STOP SALE ORDER	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Food Identification: Food properly labeled; original container.
Oct 14, 2025	STOP SALE ORDER	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.
Oct 14, 2025	STOP SALE ORDER	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Food Identification: Food properly labeled; original container.
Oct 14, 2025	STOP SALE ORDER	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Food Identification: Food properly labeled; original container.
Oct 14, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Oct 6, 2025	STOP SALE ORDER	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source. Comments: When corrections have …
Oct 6, 2025	STOP SALE ORDER	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Food Identification: Food properly labeled; original container. Comments: When correc…
Oct 6, 2025	STOP SALE ORDER	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Food Identification: Food properly labeled; original container. Comments: When correc…
Oct 6, 2025	STOP SALE ORDER	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Food Identification: Food properly labeled; original container. Comments: When correc…
Oct 6, 2025	STOP SALE ORDER	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Food Identification: Food properly labeled; original container. Comments: When correc…
Oct 6, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Oct 6, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Oct 6, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…

Triple L Brazilian Foods in Hialeah: Frequently Asked Questions

When was Triple L Brazilian Foods in Hialeah last inspected?: Triple L Brazilian Foods in Hialeah was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 17, 2025. Inspection type: Focused Inspection.
How many inspections has Triple L Brazilian Foods in Hialeah had?: Triple L Brazilian Foods in Hialeah has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Triple L Brazilian Foods in Hialeah find?: Triple L Brazilian Foods in Hialeah was most recently inspected by FDACS on November 17, 2025 (Focused Inspection).
Has Triple L Brazilian Foods in Hialeah had any stop-sale or stop-use orders?: Yes, Triple L Brazilian Foods in Hialeah has 14 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were released after correction.
What are the most common violations at Triple L Brazilian Foods in Hialeah?: The most frequently cited FDACS violations at Triple L Brazilian Foods in Hialeah are: 2-201.11(A): The establishment does not require food employees or conditional employees to report to the person in charge information about their health and activities as they relate to reportable symptoms, diagnosis, past illnesses or history of exposure to diseases that are transmissible through food. Food employee or conditional employee does not report necessary additional information such as date of onset of symptoms or illness, or diagnosis without symptoms. 2-201.11(A) P; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.