Captain Max
3700 S SR 7, Miramar, FL 33023 · Permanent Food Service · License 1620599
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 13 complaint inspection2 intermediate (1 fixed on the spot, 1 repeat), 4 basic (3 repeats)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitAug 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Inconsistent date marking. Observed bus tubs of fish, chicken wings, etc. All no date marks, per operator all 25-36 hours since preparation.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled bottle of purple liquid. Operator marked as disinfectant.
Fixed on the spot
Basic4
Code 25, Single-service items: Single-service articles improperly stored.
Observed cases of take out ware directly on the floor behind front counter. Operator placed on shelf.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed broken ceiling tiles hanging down in both the kitchen and front counter area.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed in direct contact on outside ground. Operator hung properly to dry.
Fixed on the spot
Earlier inspections 1
C78Routine inspection14 violations, 1 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 25, Single-service items: Single-service articles improperly stored.
Not complied. Observed still stored directly on the floor. Time extended until next routine inspection.
More time given
- First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed an accumulation of chemicals, paints, tools, etc. piled by the walk in cooler door.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Multiple items, fish, chicken, shrimp, etc, all 25-36 hours since production, no date marks.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Operator could not locate. Clearly not being utilized as needed during production.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at hand wash sink at dish area. Operator supplied.
Fixed on the spotRepeat violation
Basic10
Code 13, Clean clothes, hair restraints, jewelry: Employees with deeply soiled aprons.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Door handles to walk in cooler and freezer deeply soiled.
Code 25, Single-service items: Single-service articles improperly stored.
Observed cases of take out lids stored directly on the floor.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Floor tiles missing and/or in disrepair.
Floor tiles broken, holding standing water.
Floor area(s) covered with standing water.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed multiple tiles with water stains.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents with mold like buildup.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Observed exhaust hood filters with grease buildup.
Objectionable odors in bathroom or other areas of the establishment.
Strong odor by back door. Could be accumulation of deeply soiled floor mats.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.