What is MR Cachapa Hialeah's health inspection score?

MR Cachapa Hialeah has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was MR Cachapa Hialeah last inspected?

MR Cachapa Hialeah was last inspected on March 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does MR Cachapa Hialeah have?

MR Cachapa Hialeah has 75 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is MR Cachapa Hialeah safe to eat at?

MR Cachapa Hialeah has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does MR Cachapa Hialeah serve?

MR Cachapa Hialeah serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

MR Cachapa Hialeah

Name: MR Cachapa Hialeah
Address: 2085 W 76 ST, Hialeah, 33016
Rating: 0

2085 W 76 ST, Hialeah

Last Inspected: 3/13/2026

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0Poor

American•Hialeah

Ranked #751 of 790 in HialeahBetter than 22% of american restaurants

Declining

6 inspections

Last: Mar 13, 2026

high confidence

Directions Order

Inspections

Clean Rate

12.5

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

13x

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-141

Final Score

Impact Breakdown

High Priority

-22 pts

Direct health hazards • 10 pts each

Intermediate

-27 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Inspection Timeline

-23 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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2085 W 76 ST, Hialeah, FL 33016

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Violation Timeline

Aug 2022

2 inspections

2 high priority

4 intermediate

4 basic

Aug

Feb 2023

1 inspections

1 high priority

3 intermediate

4 basic

Oct 2025

2 inspections

6 high priority

5 intermediate

24 basic

Oct

Mar 2026

1 inspections

8 high priority

8 intermediate

6 basic

Inspection History

6 records on file

3 Routine - Food3 Routine

Mar 26

Routine - Food InspectionLatestWarning Issued

8 High8 Med6 Basic

22 total4 risk factors

0/100inspection score

−142 pts

High Priority (6)

−100 pts

01AFood obtained from unapproved source(3x)Risk Factor−30
01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)(3x)Risk Factor−30
03FTime as a Public Health Control not followedRisk Factor−10
08BFood not protected during preparation/storage/display−10
35AInsects, rodents, or pests present−10

Intermediate (4)

−30 pts

01CShellstock tags missing or shellstock commingled−5
02BNo consumer advisory for raw/undercooked animal food−5
04Facilities inadequate to maintain TCS food temperatures(2x)−10
22Food-contact surfaces not clean and sanitized(2x)−10

Basic (4)

−12 pts

02DFood not properly labeled or not in original container−2
28Sewage/waste water not properly disposed−2
32Bathroom not clean or properly supplied−2
48Gas appliances not safe; boiler certificate not current(3x)−6

Base deductions−142 pts

Risk factor bonus (4× +5)−20 pts

Oct 25

Routine - Food InspectionCall Back - Complied

1 Med5 Basic

6 total2 risk factors

85/100inspection score

−31 pts

High Priority (2)

−20 pts

03BTCS food not held hot at 135°F or aboveRisk Factor−10
03FTime as a Public Health Control not followedRisk Factor−10

Intermediate (1)

−5 pts

04Facilities inadequate to maintain TCS food temperatures−5

Basic (2)

−6 pts

10In-use food utensils not properly stored−2
28Sewage/waste water not properly disposed(2x)−4

Base deductions−31 pts

Risk factor bonus (2× +5)−10 pts

Oct 25

Routine - Food InspectionWarning Issued

6 High4 Med19 Basic

29 total6 risk factors

0/100inspection score

−178 pts

High Priority (8)

−120 pts

01AFood obtained from unapproved source(2x)Risk Factor−20
01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03BTCS food not held hot at 135°F or aboveRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03ETCS food not reheated to 165°F for hot holding(2x)Risk Factor−20
03FTime as a Public Health Control not followed(2x)Risk Factor−20
08BFood not protected during preparation/storage/display(2x)−20
35AInsects, rodents, or pests present−10

Intermediate (5)

−40 pts

01CShellstock tags missing or shellstock commingled(2x)−10
02BNo consumer advisory for raw/undercooked animal food−5
04Facilities inadequate to maintain TCS food temperatures(2x)−10
11Employee health knowledge lacking; ill employee present−5
12AHands not clean or not washed properly(2x)−10

Basic (5)

−18 pts

02DFood not properly labeled or not in original container(3x)−6
10In-use food utensils not properly stored−2
28Sewage/waste water not properly disposed(2x)−4
32Bathroom not clean or properly supplied−2
48Gas appliances not safe; boiler certificate not current(2x)−4

Base deductions−178 pts

Risk factor bonus (6× +5)−30 pts

Feb 23

Routine Inspection

1 High3 Med4 Basic

8 total1 risk factor

62/100inspection score

−57 pts

High Priority (4)

−40 pts

05No plan review submitted/approved−10
08Food-contact surfaces not properly sanitized−10
10Required employee training not completed−10
11Food from unapproved sourceRisk Factor−10

Intermediate (3)

−15 pts

14Employee handling food with bare hands−5
16Employee eating/drinking in food area−5
16Employee eating/drinking in food area−5

Basic (1)

−2 pts

31Non-food contact surfaces soiled−2

Base deductions−57 pts

Risk factor bonus (1× +5)−5 pts

Aug 22

Routine Inspection

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

16Employee eating/drinking in food area−5

Base deductions−5 pts

Aug 22

Routine Inspection

2 High3 Med4 Basic

9 total

57/100inspection score

−59 pts

High Priority (4)

−40 pts

03Potentially hazardous food not cooked properly−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10
10Required employee training not completed−10

Intermediate (3)

−15 pts

13Contaminated food not properly discarded−5
16Employee eating/drinking in food area−5
24No/inadequate thermometer−5

Basic (2)

−4 pts

31Non-food contact surfaces soiled−2
31Non-food contact surfaces soiled−2

Base deductions−59 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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