Triple L Brazilian Foods in Hialeah
Last inspected:
1500 Palm Ave, Hialeah, FL 33010Triple L Brazilian Foods in Hialeah has experienced significant enforcement activity centered on product adulteration and equipment sanitation issues. Between October 6 and October 14, 2025, FDACS issued 11 stop-sale orders and 1 stop-use order, all citing adulteration under FS 500.04 and FS 500.10. Five of the adulterated products were relabeled, checked, and released after correction; one adulterated product involving time/temperature control for safety food was voluntarily destroyed by management and witnessed by the inspector; and five additional adulterated products remain under stop-sale pending written release from a food safety inspector following corrective action. A stop-use order issued on October 14 required removal of unsanitary equipment from service.
An October 6, 2025 focused inspection that triggered the enforcement action documented 32 violations across priority and priority-foundation categories. Priority violations included food employees not changing gloves between tasks, raw animal food stored directly above ready-to-eat food (raw steak over cooked rice, raw bacon over deli meats), milk stored at 58°F in a reach-in cooler next to the hand sink, and chocolate-covered cakes placed in customer self-service without source labeling. An October 14 follow-up inspection noted installation of a mop sink and hand wash sink with hot and cold water; a small reach-in cooler containing raw cane was placed out of service. A November 17, 2025 consultation visit documented zero violations. The facility has 4 total inspections on record dating to September 2022, with zero violations cited outside the October 2025 enforcement period.
Summary generated from Florida FDACS public inspection records.
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.
— 3 inspections
— Focused Inspection· Focused Inspection
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.
— Focused Inspection· 6 stop-sale orders· Focused Inspection
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.
— Met Sanitation Inspection Requirements - Check Back Needed· 32 violations· 8 stop-sale orders· Met Requirements
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.
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)
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 source
information, ingredients, or net weight. COS: Items removed from customer self-service. Stop Sale Order
and Release issued, see order.
Y
o
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
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].
Print Date: 10/7/2025
Page 2 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
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].
Print Date: 10/7/2025
Page 3 of 6
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.
— 1 inspection
— Met Inspection Requirements· 8 violations· Met Requirements
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
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
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
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)
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.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP SALE ORDER | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Food Identification: Food properly labeled; original container. | |
| STOP SALE ORDER | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Food Identification: Food properly labeled; original container. | |
| STOP SALE ORDER | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source. | |
| STOP SALE ORDER | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Food Identification: Food properly labeled; original container. | |
| STOP SALE ORDER | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Food Identification: Food properly labeled; original container. | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP SALE ORDER | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source. Comments: When corrections have … | |
| STOP SALE ORDER | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Food Identification: Food properly labeled; original container. Comments: When correc… | |
| STOP SALE ORDER | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Food Identification: Food properly labeled; original container. Comments: When correc… | |
| STOP SALE ORDER | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Food Identification: Food properly labeled; original container. Comments: When correc… | |
| STOP SALE ORDER | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Food Identification: Food properly labeled; original container. Comments: When correc… | |
| 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. | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| 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.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Triple L Brazilian Foods. How we collect and verify this data.